AgeCare SkyPointe - Food
179 Skyview Circle NE Calgary AB T3N 0Y7 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher in the main kitchen and serveries are not being tested for efficacy daily. Ensure to use a calibrated thermometer with the capacity to record maximum temperature achieved during a cycle, or test strips for chemical disinfection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels at a hand sink.Hand sink access blocked by carts and bins.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler in disrepair - has been identified by facility to repair.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler in disrepair - has been identified by facility to repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not being maintained in all areas; ensure that the quats solution is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1.Milk found at 13C in the servery as a result the milk was discarded.2. Bistro counter top cooler was found at 8 C all perishables were discarded.Ensure that all perishables are cold held at 4 C or less.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Ensure to review glove use, sanitizing practices with all servery staff.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Build up evident around dishwashing area in serveries. Repair and seal the affected areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler in disrepair - has been identified by facility to repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions