Y-Not Today
4339 Macleod Trail SW Calgary AB T2G 0A3 · Food - General
9 inspections
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes are being soaked in "hot water" as a final sanitation step. Hot water at tap measured 56C. Ensure dishes are soaked in a sanitizing solution for 2 minutes as the water is not hot enough at the tap level for sanitation and would cause burns to staff. Discussed procedural change onsite.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- Manual dishwashing procedure was described as: wash dishes with soap and water, rinse with fresh water.Steps in proper manual dishwashing are:- Scrape any food particles that remain.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution. Fully submerge dishes for 2 minutes. - Air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel holder/dispenser available at the hand wash sink.Install a paper towel holder/dispenser at the hand wash sink to protect paper towels from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Food contact surface sanitizer was not initially prepared.- Reusable wiping cloths were in use. Wiping cloths were being stored on the counter.- Bleach water was prepared during inspection. Ensure that food contact surface sanitizer is prepared and readily available in the food preparation area at all times.- Reusable wiping cloths must be stored in sanitizer solution between uses. Wiping cloths were placed in sanitizer solution after it was prepared.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Take out cups and lids were being stored underneath the food preparation sink.Food and related items must not be stored underneath plumbing in order to protect from contamination in the case of a plumbing leak.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of powdered non-dairy creamer was being stored directly on the floor.Bag was moved onto a shelf during inspection. All items must be stored at least 15 cm (6 inches) off the floor to aid in proper cleaning and to protect from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Food handling was taking place in the back (west) of the facility, and there was no plumbed in hand wash sink in this area. A temporary hand wash sink had been placed in the area.Temporary hand wash sinks are not appropriate as, and do not meet the requirement of a hand wash sink. A hand wash sink plumbed into City water and waste water is required in each food handling area. Either move all food preparation to the space with a plumbed in hand wash sink, or install a plumbed in hand wash sink in the back (west) space.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food contact surface sanitizer was unavailable.Obtain an approved food contact surface sanitizer for sanitizing food contact surfaces and dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Drain plugs were unavailable for the two compartment dishwashing sinks.Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- When describing manual dishwashing procedure, a sanitize step was not stated. Operator stated that manual dishwashing procedure was: wash dishes with soap and water, rinse dishes with fresh water, air dry.Steps in proper manual dishwashing are:- Scrape any food particles that remain.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. - Air dry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were unavailable.Obtain the corresponding test strips to go along with the food contact surface sanitizer that is chosen.
- 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 ceiling tiles in the front service area were acoustic style ceiling tiles. This type of ceiling tile is not able to be cleaned.Ensure that the ceiling is smooth, non-absorbent to moisture, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboards were missing from several areas in the back of the facility.Install baseboard in the areas where baseboards are missing. Ensure that the baseboard is smooth, non-absorbent to moisture, and easy to clean.
- 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 facility is lacking a grease interceptor. All sinks used for dishwashing and/or food preparation must be connected to a grease interceptor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Areas of wall on the east side of the back of the facility are missing paint. Other areas appear to have primer only.Ensure that all wall surfaces are smooth, non-absorbent to moisture and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are some areas of unfinished concrete floor.Ensure that floors are smooth, non-absorbent to moisture, and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?