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AgeCare Bow Crest 64464

5927 Bowness Road NW Calgary AB T3B 0C7 · Food - General

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • MAIN KITCHEN:1) Observed dishwashing staff handle dirty and clean food equipment/utensils with same gloves. Prior to handling clean equipment, remove dirty dish gloves and wash hands. If wearing gloves is preferred for clean dishes, please don clean single-use gloves. May also designate one staff member to only handle dirty dishes and another staff to only handle clean dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1ST FLOOR SERVERY:1) Hot perishable foods were double stacked on top of larger insert containers in the hot holding table and were not maintained at or above 60C. Pureed vegetables and other foods measured 45C. Place foods in insert containers directly into hot holding unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MAIN KITCHEN:1) The dish pit hand sink was draining too slow. Please conduct maintenance so grey water does not pool in the sink and splash up while hands are washed.2) The pre-rinse dish sink at the dish pit empties into a floor trough drain. Please connect drain to sewer line in accordance to local plumbing code.1ST FLOOR SERVERY:1) Some wall and baseboard tiles near the hand sink and cooler unit were damaged. Please repair so surfaces are smooth, nonporous, and easily cleanable.2) Some floor tiles in the food storage room behind the servery were damaged or missing. Please repair so floor is smooth, nonporous, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) Condenser unit was leaking in the walk-in freezer and condensate was freezing onto foods stored below. Do not store foods under leaky condenser. Please repair.2) Plastic cups/containers had trapped water between them and were not air dried prior to stacking. Please air dry food equipment/utensils before storage.1ST FLOOR SERVERY:1) Dials on hot holding table were turned down too low. Dial settings were indiscernible due to missing control setting markings. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN:1) There was food debris splattered on the ceiling above the dish pit. Please clean.1ST FLOOR SERVERY:1) There was an accumulation of food debris and grime on corners, walls and floor/wall joints throughout servery. Please thoroughly clean and sanitize areas to remove all contamination.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Drainage of grey water from the main floor servery hand sink was very slow as there was paper stuck in the drain (corrected).
    • 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) Many floor tiles in the dish pit area were cracked/damaged and the groute between many tiles had worn away. Please repair so floor is smooth, nonporous and easily cleanable.2) Light above the dish pit hand sink was not operable. Staff indicated that the ballast needed repair. Work order had been placed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Insert containers were stacked while still wet after they were washed. Please ensure they are thoroughly air dried prior to stack storage.2) The plastic handle trim for a cooler in the front prep area was damaged. Please repair.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets had insufficient sanitizer concentration throughout kitchen; operator was going to contact company responsible for dispenser; in the interim manual dispensing will be conducted to ensure 200ppm quats solution concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwash Area- ceiling in disrepair and improperly fitting of ceiling tiles. Ensure that this area is repaired.