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ZamZam Halal Meat & Grocery

430 - 9737 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

5 inspections

  1. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used nitrile gloves were observed above one of the chest freezers. Instructions were provided that the gloves must be discarded after each use; gloves must not be reused.A safe glove use guideline will be attached to the report.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating without valid food handling permit.Requirement:Pay permit fee immediately to obtain valid food handling permit
  2. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used nitrile gloves were observed above one of the chest freezers. Instructions were provided that the gloves must be discarded after each use; gloves must not be reused.A safe glove use guideline will be attached to the report.
  3. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not supplied with soap solution.Staff was instructed to refill the soap dispenser. Ensure that handwashing sink is supplied with soap dispenser and paper towels.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff wiped off the sanitizer immediately after spraying while performing the clean-in-place method.**Please ensure manufacturer's instructions are followed for the contact time for adequate sanitization.2. Wet cleaning cloths were observed on the food prep surfaces. **Please use cleaning cloth only once or submerge in a food grade sanitizer (200ppm QUATS or 100ppm Chlorine) if reusing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not following proper manual dishwashing procedures. During the inspection, it was observed that dishes were not being sanitized after washing and rinsing.**Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize). Note: 3-compartment manual dishwashing procedures sent to the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer has a significant buildup of food debris on the inside. - Staff was not fully disassembling the meat slicer for thorough cleaning.**Please ensure meat slicer is properly disassembled before cleaning.
  5. Initial Inspection

    0 infractions