Skip to content
Loading map…

WayBack Burgers M5-005

320 - 180 Legacy Main Street SE Calgary AB T2X 4R9 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sanitizer solution of pail kept in back prep area.Requirement: Ensure that concentration of quat is maintained at 200 ppm.
    • 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 on one side of the bottom of back door, which could allow entry of pests/vermin.Requirement:Seal the gap at the bottom of the back door.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 50 ppm in sani pail located in front prep area and 0 ppm in two other pails located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored on the upper shelf above tomatoes stored below in walk in cooler.Requirement:Ensure that raw meat is stored in the bottom shelf apart from any other food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of gravy stored in the warmer was 44C.b) Partially frozen chicken was kept on the counter for thawing.Requirement:a) Ensure that gravy is stored at 60C and higher during hot holding.b) Thaw frozen meats by one of the following approved methods:a) in the coolerb) under running cold waterc) by heating in the microwaveDo not thaw frozen meats at room temperature.Partially frozen chicken was moved to the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper roll was kept on the counter, not stored in paper dispenser.Requirement:Store paper towels in the dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacked knowledge in safe food handling.Requirement:Food handlers must complete online Basic food safety course available free of cost on AHS website.https://ahs.myabsorb.ca/#/public-dashboard
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water in the heated dipper well was murky while scoops were stored in it.Requirement: Change water in the dipper well when it becomes murky.
  4. Initial Inspection

    0 infractions