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Yordanos Grocery and Butcher Shop

3 - 6208 Rundlehorn Drive NE Calgary AB T1Y 2X1 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Discard all the damaged, uncleanable cloths
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Remove immediately the sofa and all personal belongings from the kitchen
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the front blocked.Must ensure unrestricted access to the sink at all times
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed pots and pans stored on the floor. Provide shelves for proper storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overflowing garbage and disorganized. Remove the garbage, organize and clean.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Foung meet residue in all grinders. Ensure a thorough cleaning of all grinders and the bandsaw. Every 2 hours take apart the grinder and wash and sanitize.Clean the blood from the bottom of the jarge chest freezer at the storefront
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed beef stored on shelves covered with cardboard. Carcasses must be hanged or stored on readily cleanable surfaces. Never use cardboard again
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 2 white cutting boards must be scrubbed to remove the built-up dirt from the grooves. Make scrubbing of the cutting boards part of your daily cleaning routine
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back kitchen completely blocked.Must ensure unrestricted access to the sink at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide towels for the hand sink in the back kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overflowing garbage and disorganized. Remove the garbage, organize and clean.
  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Spices and other packaged items lacked labels.CORRECTION: As discussed, ensure that all packaged items from the store have a label with facility name & contact info, and date of packaging.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 2 white cutting boards must be scrubbed to remove the built-up dirt from the grooves. Make scrubbing of the cutting boards part of your daily cleaning routine
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Chlorine
  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Spices and other packaged items lacked labels.CORRECTION: As discussed, ensure that all packaged items from the store have a label with facility name & contact info, and date of packaging.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Meat was being stored directly on shelves in the walk-in freezer.CORRECTION: Store all meat on clean and sanitary surfaces - ex: a clean container or plate. Do not store meat directly on shelving.