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Yogen Fruz

214 - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

3 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 tap at the three compartment sink leaks.Repair the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One kitchen cooler and one front counter freezer were not in service and were used as storage.Ensure the refrigeration units are able to hold foods at 4C or less prior to use as refrigeration units.The interior surfaces of the ice machine were dirty.Remove ice. Clean and sanitize after.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Quat sanitizer was prepared in the facility.The operator prepared a new solution which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.-Ensure that the sanitizer solution is always prepared before starting any food preparation of food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food boxes were stored on the floor in the facility.-Ensure that the food is stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the pearl cooler,All the pearls in the inserts were measured in the range between 9 degrees C and 9.6 degrees C.The ambient temperature of the pearl cooler was measured at around 10 degrees C.-Ensure that the perishable food under refrigeration is measured at 4 degrees C or less.-Repair/replace the pearl cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Insufficient dipper well water supply rate. Dipper well was barely dripping. - Please ensure water is at the very least trickling.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Quat sanitizer solution concentration in bucket/container was measured at 0 ppm. - Ensure the solution is changed at adequate intervals. Quat sanitizer solutions must be used at 200 ppm. 2) Cleaning cloth was stored at the handwashing sink in front. - Store cleaning cloth in a sanitary manner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat sanitizer test strips available. - Purchase Quat test strips and use to verify the concentration regularly. Quat sanitizers must be used at 200 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Insufficient dipper well water supply rate. Dipper well was barely dripping. - Please ensure water is at the very least trickling.