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Zab Der Authentic Thai & Sushi

1 - 936 Northmount Drive NW Calgary AB T2L 0B2 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable cut vegetables in water were stored in room temperature. - Do not store chopped or processed fruits and vegetables in room temperature. Store at 4C or less or greater than 60C 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?
      • The handwashing sins was covered with a plastic bag. The handwashing sink must be accessible for handwashing at all times. Suggested turning the other sink in the middle of the line into a handwashing sink and to prepare all foods, ahead of time in the clean and sanitized 2 compartment sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease/food debris buildup on several surfaces within the main cook line including but not limited to: equipment, wall and floor underneath the cooking equipment and the coolers.Please clean and maintain in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a broken plastic container in use. - Please do not use as broken or damaged containers cannot be adequately washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handwashing sink on the cookline was very greasy. Clean and maintain in a clean and sanitary manner.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • 1) Operator replaced a 3 compartment sink with a high-temperature dishwasher and 1 a 1 compartment dishwasher. - Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. Ensure the 2-compartment sink meets the City of Calgary Wastewater Bylaw which requires food service establishment to install a properly-sized grease interceptor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of dust on ceiling tiles in the kitchen. - Please clean and maintain in a clean and sanitary manner at all times.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The concentration of chlorine sanitizer in spray bottles measured at approximately 50 ppm. - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration. Change the solution when below 100 ppm.- Corrected during inspection. 2) Wet cleaning cloths were left on food contact surface without any residue of sanitizer in them. - Store cleaning cloths in a sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw shell eggs were left out in room temperature. Internal temperature measured at 18C. - Raw shell eggs must be stored at 7C or less. 2) Several high-risk foods were left out in room temperature. Internal temperature of raw chicken and bean sprouts were measured as follows: 6.6C and 7.5C. - Move to the cooler. - All high-risk foods must be stored at 4C or less or greater than 60C when hot holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Operator replaced a 3 compartment sink with a high-temperature dishwasher and 1 a 1 compartment dishwasher. - Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. Ensure the 2-compartment sink meets the City of Calgary Wastewater Bylaw which requires food service establishment to install a properly-sized grease interceptor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) The temperature during the sanitation cycle of high-temperature dishwasher measured below 65C on several tries. - Operator advised that they turned down temperature themselves and were able to adjust the booster temperature. Temperature measured above 71C after the adjustment. - The temperature of the high-temperature dishwasher sanitation cycle must be measured at 71C at dish level to achieve adequate sanitation. Do not turn down the booster temperature to below 71C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of dust on ceiling tiles in the kitchen. - Please clean and maintain in a clean and sanitary manner at all times.