Darwin's Charcoal BBQ Chicken

A Food Safety Training certificate was provided. However, the certified person was not always present on site. According to the operator, he would be the main operator supervising their operations. Thus, the inspector determined that the operator on site needed more food safety knowledge and informed the operator to take the full Food Safety Training course for additional knowledge and supervision. A list of recognized Food Safety Courses in Alberta will be provided with this report., **TAKE ADDITIONAL FOOD SAFETY TRAINING COURSE., **OUTSTANDING (2024-11-27). The operator was still in the process of completing a Food Safety Course. Proof of enrollment was provided; once completed, please provide a copy of the certificate.

Sauces were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff/operator that all food items in the facility must be adequately labelled to indicate their source. Please label all food items properly., **PROPERLY LABEL ALL FOOD ITEMS.

There were dented cans found during the inspection. The dented cans were discarded during the inspection. The inspector informed the operator that a system must be in placed that monitors the condition of all food items, and that they must be discarded immediately and not be served or used as an ingredient.

The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.

The staff was noted not washing hands after dealing with customer payment transaction then touching food (wrapping Lumpia). The inspector informed the staff/operator that handwashing must be conducted prior to handling food from non-food-related activity, especially after handwashing payments. The operator committed to educating their staff.

Improper glove use was noted during the inspection. Specifically, dirty gloves were noted stored on food-contact surfaces, and the staff changed gloves without washing hands before and after. The inspector informed the staff that proper glove use must be practiced and implemented at all times when handling food. A copy of the Guidelines for Proper Glove Use in Food Establishments will be provided with this report. As indicated, hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves. A new pair of gloves must be worn when changing tasks (e.g. when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.), after covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed), as frequently as possible. A pair of gloves should not be worn for more than 4 hours. Prolonged use of a single pair of gloves can result in excess perspiration on hands, which provides ideal conditions for bacterial growth on the skin. , **IMPLEMENT PROPER GLOVE USE AT ALL TIMES.

An open container of food, including mayo-based sauces and ketchup, that indicated “refrigerate after opening” was being stored at room temperature. The inspector informed the staff/operator that the manufacturer’s instruction on proper storage of food must be followed. The container was moved to a refrigeration unit.

The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be above 71°C. However, the staff were not testing the temperatures daily. The inspector informed the staff/operator that the dishwasher must be tested daily. A maximum-registering thermometer was available on-site. The inspector demonstrated to the staff the proper use of the thermometer to test the dishwasher. Please record temperatures of the dishwasher daily before use., **TEST AND RECORD TEMPERATURES OF DISHWASHER DAILY.

A Food Safety Training certificate was provided. However, the certified person was not always present on site. According to the operator, he would be the main operator supervising their operations. Thus, the inspector determined that the operator on site needed more food safety knowledge and informed the operator to take the full Food Safety Training course for additional knowledge and supervision. A list of recognized Food Safety Courses in Alberta will be provided with this report., **TAKE ADDITIONAL FOOD SAFETY TRAINING COURSE.

Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed., , Clean utensils and dishware were stored directly beside sauce bottles with no physical separation; food leftovers were noted on the utensils and dishware. Please store clean utensils and dishware away from food to prevent re-contamination.

There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.

Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Walls by the dishwashing area., - The floors in the back kitchen area., - Underneath the shelving units in the back and front kitchen area., - The canopy filters had grease and carbon accumulation., **PLEASE CLEAN THE AFOREMENTIONED AREAS.