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Wetzel's Pretzels

100 - 333 Shawville Boulevard SE Calgary AB T2Y 4H3 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 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.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of hot dogs stored in the warmer were 39C, 43.5C,44.8C.b) No probe thermometer was provided to verify reheating and hot holding temperature.Requirement:a) Ensure that hot dogs moved from cooler to the warmer are reheated to 74 C before storing in the warmer at 60 C and higher.Hot dogs were discarded during inspection.b) Provide probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser located at hand washing sink in front prep area was blocked with a warmer kept in front of the dispenser.Requirement:Ensure that hand washing sink and supplies are area available for use all the time and must not be blocked.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 50 ppm in sanitizer solution of sani-pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of shredded cheese stored on the counter without temperature control was 17 Cb) Internal temperature of hot dogs stored in the warmer was 35CRequirement:a) Ensure that cheese is stored at 4C or less.Cheese was discarded during inspection.b) Ensure that perishable foods during hot holding are stored 60C and higher.Hot dogs were discarded 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?
      • Soap dispenser located at hand washing sink in front prep area was blocked with a warmer kept in front of the dispenser.Requirement: Do not block hand washing sink supplies at any time.