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Ace Casinos Airport

40 Aero Crescent NE Calgary AB T2E 7Y5 · Food - General

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff and the manager 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 educate all staff regarding the proper use of sanitizer and the frequency of testing/solution replacement.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were not being stored on food contact surfaces. Please store reusable wiping cloth in a bucket of sanitizer when not in use. Ensure the solution is maintained at appropriate concentration.**OUTSTANDING/REPEATING VIOLATION (2026-03-12). There were cleaning cloths stored on food-contact surfaces in various locations in the kitchen. Cleaning cloths were also noted attached on the aprons of the food handlers. The inspector informed the staff and the manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff regarding this.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers in the food prep tables that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff and the manager that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter and margarine in the Western kitchen were stored in room temperature. The original packaging indicated "Keep Refrigerated" as storage instructions on the label. The inspector informed the staff and the manager that the manufacturer’s instruction on proper storage of food must be followed. The butter and margarine was removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three (3) large trays of plain rice were measured at 40-44°C in the hot-holding unit below the food prep table in the Chinese kitchen. One (1) large tray of plain rice was measured at 42°C in room temperature at the cooking station in the Chinese kitchen. These rice trays were discarded during the inspection. Please ensure to store all high-risk food, including cooked rice, at a temperature of no less than 60°C at all times. Please educate all staff regarding the proper storage of high-risk food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following were observed and corrected during the inspection:(1) Scoops for dry product were stored inside the bins with the scoops covered in product. The scoops were also handle-less. All scoops should have a handle and be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.(2) The scoops for rice were stored in plain water in room temperature. The following options were provided to the manager during the inspection for storage of used scoops:- store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or below 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make tongs single use - use and discard immediately, new tongs each time after use.- have a timer system that ensures tongs get washed and sanitized every 2-4 hours.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were not being stored on food contact surfaces.Please store reusable wiping cloth in a bucket of sanitizer when not in use. Ensure the solution is maintained at appropriate concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods such as breaded chicken were not covered in the walk-in freezer. Cover all foods to prevent them from contamination.
  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Container of quats sanitizer in Asian prep department did not register a sanitizing residual. Please ensure solutions are replaced as needed to maintain 200 ppm quats concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Dishwashing staff was not washing hands between loading and unloading the dishwasher. Please ensure hands are washed before handling clean dishes/utensils and equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Open cups/containers of personal drinks were stored on shelf above food prep counter at end of Asian cook line. Store personal items/foods separately in areas that will not contaminate food and food surfaces.2) Raw meat was thawing at room temp under a 2 comp sink. This is not a sanitary area. Thaw raw meat in cooler or under cold running water, and in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drink ice was stored in ice trough touching pop lines and surfaces that were not sanitized or very difficult to clean/sanitize on a regular basis. Recommend to place drink ice in foodgrade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw meat thawing in hot standing water in the 2 comp sink in the Asian line. Temp measured 39C. Thaw frozen meat under cold running water.2) Frozen foods were thawed at room temp and under insanitary conditions. Bin of raw meat was thawed at room temp and under a 2 comp sink, frozen rice noodles were thawed at room temp on counter since morning and measured as high as 16C (destroyed). Thaw high risk foods in cooler or under cold running water, and in a sanitary manner.3) There was a large quantity of unattended foods in the Asian prep area. Large pan of half cooked bbq pork measured 20C, containers of congee @ 26C, lobster shells @ 14-20C, seafood @ 14C, container of whole raw pork on floor @ 12C. Staff advised bbq pork and congee were being cooled, lobster shells/seafood and pork were going to be cooked. Conduct one task at a time per staff member. Maintain cooling logs. Congee destroyed.4) Bowls of perishable foods were balanced on top of inserts in the Asian line prep cooler. Store foods in the cold zone. Bbq meat, chicken measured 15C (destroyed).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand soap dispenser was empty/not operational at hand sink located at kitchen entrance. Please restock/repair.2) Back prep hand sink was obstructed by a food trolleys/carts and staff were using the 2 comp food prep sink for hand washing. Please remove the soap dispenser at 2 comp and ensure all designated hand washing stations are not obstructed at any time. 3) The hand sink in the front buffet service area was not supplied with soap and paper towels. Please provide supplies in suitable dispensers.4) Paper towel dispenser was empty at the snack bar hand sink. Please restock.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Many kitchen staff members had limited food safety knowledge. Please have all food handlers complete the AHS basic food safety course. There is no charge for this course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Water leaking from dishwashing counter/sink in the dish pit. Please repair.2) Cover was missing for floor drain in dish pit. Please install.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Old food debris was still present on the electric slicer after it was cleaned. Staff only equipped with cloths and scrubby pad for cleaning. Recommend to obtain cleaning brush with long handle for easy cleaning. Please thoroughly clean/sanitize.2) Knives were stored in cracks between prep equipment. These areas are not routinely cleaned and sanitized on a frequent basis. Store utensils in a sanitary manner.3) Ice cream scoops were stored in a container of stagnant, cloudy water. Water temp measured 21-22C. Either install a dipper well or wash scoops after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Garbage/food debris under the storage shelves in the dry storage room. Please clean. There was also food that had fallen onto the floor in corner/under shelves. Please organize.2) There was an accumulation of garbage and food debris under shelves and in corners in the walk-in freezer. Please clean.