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Wise and Wright

163 - 317 7 Avenue SW Calgary AB T2P 2Y9 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving unit near the front where the tablets are stored was in disrepair. Duct tape was used to repair the surface. Shelving surfaces must be maintained in good repair to facilitate cleaning. Repair the shelving unit and ensure the surface is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for the rice cooker was in disrepair. Duct tape was used to repair it. Food equipment must be maintained in good repair to facilitate cleaning. Repair/replace the rice cooker. Refrain from using duct tape as it is not easy to clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice spice and rice paddle stored directly under the fly light. Food should not be stored under fly traps as this can result in possibly contamination. Refrain from storing any food directly underneath the fly light or move the fly light to another area away from food or clean equipment storage. The operator removed the rice paddle and rice spice away from the light at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler by the hand sink used to store proteins had an internal temperature of 10.7C and a surface temperature of 16C. Coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. Repair the cooler and refrain from storing any food inside until it has been repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the dishwashing area was blocked by a chest freezer. Designated hand sinks must be easily accessible at all times for staff to perform hand hygiene. Remove the chest freezer and store in another area away from the hand sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food permit was expired in 2022. A valid food permit must be posted. Please print and post the most recent food permit.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *DISHWASHER FINAL RINSE TEMPERATURE MAXIMUM 65C (MUST REACHA MINIMUM OF 71C EACH LOAD). RESTED FOR 3-4 MINUTES AND RUN AGAIN - REACHED 73C*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *SOME HIGH SHELVES WERE DUSTY AND HAD CLEAN UTENSILS/EQUIPMENT STORED DIRECTLY ON THEM. ENSURE THAT TOPS OF EQUIPMENT, SHELVES, AND OTHER HIGH SURFACES ARE ROUTINELY CLEANED*
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *SAUCE IN SOUP WARMER MEASURED AT 39C. IMMEDIATELY REHEATED AND WARMER TURNED BACK ON. ENSURE THAT WARMER REMAINS ON AND TO TEMPERATURE AS LONG AS SERVICE CONTINUES*