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Yenny Delights

1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no functional probe thermometer available at the booth.- Obtained a new thermometer the day of, and reviewed reheat temperature with the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is insufficient numbers of drying racks available for cleaned utensils, the cleaned utensils were storing inside the 2 compartment sink.- Install sufficient number of drying racks.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution was measured at 500ppm. Maintain the bleach sanitizer solution between 100 to 200 ppm to ensure food contact surfaces are effectively and safely sanitized. Test the bleach solution daily. The operator diluted the bleach solution at the time of the inspection and was measured at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The water level of the hot holding was not high enough to maintain the temperature of the food at 60C or above. The surface temperature and middle portion of the food was approximately 45C whereas the bottom portion was 67C. Ensure the water level is filled to support the hot holding unit for the food to maintain a temperature of 60C or above. The operator increased the water level to maintain the temperature of the food in the hot holding unit above 60C at the time of the inspection.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counter with hand sink has some damage an will need replacement and/or repair.The dishwasher, sink and old counter were removed and replaced with a 2 compartment stainless steel sink.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef patties in the hot holding unit measured 41C to 47C. The door to the warmer was propped open. Reheat the patties to 74C. Do not put food into a hot holding unit until it is maintaining at least 60C. Keep the door to the hot holding unit closed when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket was stored in the basin of the hand wash sink. Do not block the hand wash sink. Ensure that the hand wash sink is accessible and stocked with soap/single-use paper towels at all times.
    • 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?
      • Mouse droppings were noted on the corner of the floor. Clean as discussed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counter with hand sink has some damage an will need replacement and/or repair.The dishwasher, sink and old counter were removed and replaced with a 2 compartment stainless steel sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed below the pop storage and in the back area. Clean as discussed.