214 - 202 6 Avenue SW · DOWNTOWN COMMERCIAL CORE
8 juillet 2025
ConformeAucune infraction trouvée
Hankki BVS se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 470 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 21 octobre 2024, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
The surface sanitizer located in the front service area was tested and 0ppm chlorine was detected. , , The solution was re-mixed to be 100ppm at the time of the inspection. , , Please always test sanitizer solutions when they are mixed to confirm the correct concentration (100ppm).
Facility only has one drain plug for the three-compartment dishwashing sink. , , Three drain plugs are needed to properly wash and sanitize dishes and equipment. , , Additionally, the facility was sanitizing by using a spray bottle and spraying sanitizer onto equipment and dishes. This is not satisfactory, and dishes/equipment must be fully submerged in a sanitizer for at least 2 min and left to air dry. , , Please obtain three drain plugs and review proper manual dishwashing procedures.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
A wire sieve with loose metal wires was observed. , , The sieve was discarded at the time of the inspection. , , Broken equipment must not be used as it can contaminate food items.
The facility uses a 2-hour timer system to change out the utensils such as the rice portioning spoon, tongs, ladles, etc., , At the time of the inspection, the timer had not been set; thus, staff were unable to know when they needed to change out the utensils. , , If you are going to use the 2-hour rule the timer must be set each time.
A build-up of grease and debris was observed under and behind the cook line. , , Please pull-out equipment and deep clean under and behind the cook line equipment.