Vera's Burger Shack
4140 - 5111 Northland Drive NW Calgary AB T2L 2J8 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat sanitizer test strips available. Provide quat sanitizer test strips and test daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat sanitizer test strips available. Provide quat sanitizer test strips and test daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back preparation area handwash sink hot water tap was broken, no hot water at the sink.Fix the handwash sink and ensure both hot and cold water is available for handwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in the main line was measured less than 100ppm.Use 200ppm quat sanitizer and change sanitizer bucket more often to maintain quat sanitizer strength at 200ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat sanitizer test strips available. Provide quat sanitizer test strips and test daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back preparation area handwash sink hot water tap was broken, no hot water at the sink.Fix the handwash sink and ensure both hot and cold water is available for handwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grime build-up on the dishwasher rack. Clean or replace the rack.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) The prepared Quat solution was measured at 100 ppm. - Quat solutions must be used at 200 ppm. Use Quat test strips to verify the concentration. - Quat test strips were not being used as directed by the manufacturer. Ensure to follow the instruction. 2) No sanitizer solution available on the main cooking line. - Please provide sanitizer solutions in each area food is being prepared/handled. 2) Cleaning cloths left on the main cooking line surfaces. No sanitizer residue detected in them. - Ensure cleaning cloths are adequately sprayed with sanitizer. Best practice is to store them in the sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Probe thermometers are not being sanitized in adequate intervals. Operator noted they are sanitized at the end of the day. - Probe sanitizers must be sanitized each time after use to prevent cross contamination.2) Observed a piece of raw ground beef on the back preparation counter where patties are prepared. - Ensure surfaces are thoroughly cleaned and sanitized each time they become. contaminated.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Partially cooked fries are left out in room temperature without any temperature control or time as a public control procedure in place. - Perishable foods must be stored at a temperature of 4C or less or at a temperature greater than 60C at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no waterproof thermometer to check the temperature of the dishwasher on a daily basis.Obtain a waterproof digital thermometer that has a maximum function.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap was noted on the bottom of the front door.Install weatherstrippings/door sweeps.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Gaps were noted above the dishwasher and walk-in cooler ceiling.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- No dipper well was noted around the ice cream freezer to properly store the ice cream scoops.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and construction debris were noted on surfaces. There were some modifications happening on site at the time of the inspection.Please clean the food contact and non-food contact surfaces prior to opening the business to the public.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?