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Ace Casinos Blackfoot

4040 Blackfoot Trail SE Calgary AB T2G 4E6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • None of the sanitizer buckets have proper concentration of sanitizer.- Chef will manually mix and check the quat concentration until the dispenser is fixed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of garlic oil was stored within 5 inches of the wok handwashing station.- Ensure sufficient space (26inches) is provided between handwashing sink and food handling or storage OR install a splashguard that is tall enough to block overspill.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, drinks, were noted stored with clean dishes.- Provide sufficient spaces between personal and commercial items, and personal items should be stored closer to handwashing sink to promote handwashing after handling personal belongings.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items, including sausage, eggs and deep-fried pork, were found storing at room temperature without proper protection and plan.1. Eggs stored next to the grill, temperature at 26C, and the eggs were taken out about 15 minutes for the breakfast rush. - The eggs must be cooked within the 2 hours' time frame with supports from date labelling and procedure. 2. sausage at the warmer at 58C, - chef to reheat the sausage to 74C and add more hot water to the warmer. 3. deep-fried pork from the cooler were reheated in the fryer, temperature at 62C, operator indicated pork will be reheated again in a few minutes for lunch rush. chef reheated the pork immediately to reach minimum 71C. - High risk foods are not permitted to reheat halfway. Time as public health control could be implemented once appropriate procedures were reviewed and approved. - Ensure high risk foods are stored out of temperature danger zone.Education provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not dispensing sufficient sanitizer at the rinsing cycle.- Repair.100ppm bleach detected.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer concentration was not confirmed daily.- Ensure the sanitizer concentration of quat and chlorine are confirmed daily with test strips and record the results.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station at the kitchen entrance was blocked by a pushcart.The handwashing station at the buffet area was blocked a plastic container. - RemovedEnsure access to the handwashing station is free at all times.The handwashing station at the wok area and the mop sink had no paper towel.The paper towel roll in the handwashing station at the buffet area was not provided in sanitary manner. - Equip paper towels and in a sanitary manner - in a dispenser.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A countertop fryer was in use in the sushi area without proper ventilation hood.- Remove the fryer OR install a certified ventilation hood
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pushcart at the back prep area was in disrepair and fixed with duct tape.- Remove duct tape and repair the pushcart so the surface is smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bulk food containers at the back prep area were covered in dry foods and dust. The ventilation hoods were observed covered in grease and dust, and the sticky of next service is unclean.The electrical outlets and metal pipe by the wok handwashing sink was covered in grease and dust. The ceiling vents by the cookline were covered in grease.The wall behind the dishwasher was covered in grease. - Clean and sanitize the indicated areas.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of liquid egg and garlic oil were kept at room temperature (between 17-24C.)- Discarded.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • multiple flies were noted in the kitchen.- Ensure additional control measures are taken.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The side surface of the grill was covered in grease.- Please clean and sanitize.
  4. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The pop syrup area at the front service area has raw wood that is not easily cleanable. Seal or paint the wood.Waitress station wall and cupboards are water damaged and in disrepair. The wall beside the asian cooking area is unclean and needs to be painted or sealed so the wall is smooth, washable and impervious to moisture.
  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The pop syrup area at the front service area has raw wood that is not easily cleanable. Seal or paint the wood.Waitress station wall and cupboards are water damaged and in disrepair. The wall beside the asian cooking area is unclean and needs to be painted or sealed so the wall is smooth, washable and impervious to moisture.