Baekjeong West Calgary

Wet used cleaning cloths were stored on the counter., The cleaning cloths were laundered., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.

A food handler was touching his phone while wearing a pair of gloves and the food handler did not wash hands between tasks., , Food handlers are to thoroughly wash their hands before commencing work. Specifically, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.

The hot holding unit measured 56.4°C., The hot holding unit temperature control was adjusted., Ensure the temperature of the hot holing unit measured 60°C or above at all times.

The low temperature dishwasher did not detect any sanitizer with the test strip after completing a dishwashing cycle., It was noted that the sanitizer container was empty., Additional sanitizer containers were available and restocked., The dishwasher was primed and measured 100 ppm after completing a cycle.

1) Soap dispenser in the staff washroom was empty., Additional soaps were avaialble and the soap dispenser was promptly restocked., 2) The handwashing sink at the ice cream preparation station was obstructed with two big pots., The pots were stored in the dish pit area., 3) Handwashing sink at the servery area was obstructed with a black cart., The cart was promptly stored in a different area., Ensure handwashing sinks are accessible at all times to allow for convenient access for food handlers to wash their hands.

A coffee cup was stored on the preparation counter., The counter was cleaned and sanitized, and the coffee cup was stored in a separate area.