2775 32 Avenue NE · SUNRIDGE
3 avril 2025
RéussiAucune infraction trouvée
Cristy's Rotisserie Chicken se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 193 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 123 (64%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 23 juillet 2024, avec 5 réussites et 1 fermeture au dossier.
1) A pail of chlorine sanitizer was measured above 200 ppm. There was debris on the bottom of the pail., , A fresh chlorine sanitizer was prepared during the inspection and it measured 100 ppm., , 2) Used cleaning cloths were stored on surfaces throughout the food establishment., , Cleaning cloths were placed in the sanitizer during the inspection. Keep cleaning cloths immersed in the sanitizer between uses.
A used, single service glove was found on a cutting board., , The used glove was discarded. Discard disposable gloves immediately after use.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
A spray bottle that contained an oven cleaner was not labeled to indicate its content., , The spray bottle was labeled during the inspection.
1) Processed vegetables in the line cooler measured between 6-7C. These vegetables were overflowing from the top insert containers., , The volume of food was reduced during the inspection so that foods were stored below the maximum fill line., , 2) Processed vegetables were stored in the back kitchen without temperature control. The internal temperature measured 12C., , Vegetables were placed in a cooler during the inspection. Do not store perishable foods in the temperature danger zone (4 to 60C).
Cases of beverages were stored on the floor., , Store foods including beverages at least 6 inches off the floor.
1) Personal items were stored in a disorganized manner. A cell phone was seen on packaged condiments. A jacket was stored next to beverages. Supplements were stored with dry goods. Shoes were stored in contact with the shelf that supported the commercial mixer., , Designate an area for personal items that is separate from food handling and food storage., , 2) Food was stored in old cardboard trays in the freezer., , Old cardboard trays were discarded during the inspection.
A floor drain cover was missing by the cash register., , Install a tight-fitting floor drain cover.
There was no evidence of approved food safety training other than the owner. , , Owners of more than one food establishment must have a separate manager with approved food safety training at each location. Successfully complete an approved course and provide certification.
Paint was wearing off from the wooden pallet in the walk-in cooler., , Re-finish the wooden pallet.
Noodles were stored in a damaged container., , The container was discarded during the inspection.
1) The dishwasher was not in use. The equipment interior including the dishwashing rack was filthy., , Remove or repair the dishwasher. Alternatively, disconnect the dishwasher and keep it in a clean and sanitary manner., , 2) There was a build-up of food debris on the probe thermometer., , Clean and sanitize the probe thermometer., , 3) A dirty food strainer was stored in a container with clean equipment., , Clean and sanitize equipment properly before storage., , 4) Black debris had encrusted onto the wooden step stool in the front cooking area., , Clean or replace the step stool. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 5) Spray bottles had an accumulation of grease and debris., , Clean spray bottles., , 6) The bowl splatter guard was dirty with old food debris., , Clean and sanitize all parts of the food equipment after use.
1) There was a heavy build-up of dust and grease on the ceiling and wall in the front cooking area., , 2) The floor and the grease interceptor in the front cooking area were saturated with grease and debris., , 3) Debris had built up in the freezer and on shelving units in the back kitchen., , Clean the surfaces noted.