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Alloy

220 42 Avenue SE Calgary AB T2G 1Y4 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 towel dispenser at the back prep area's handwash sink.No paper towel dispenser at the bar's handwash sink.Obtain suitable dispensers.
  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizing solution in spray bottles labelled as multi-quat measured greater than 500ppm (too strong).Bottles were being filled from a wall mounted system that had a disinfectant connected to it, not the multi-quat sanitizer.Ensure to use the correct product to fill the sanitizer spray bottles.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in glasswasher rinse water.Solution in container was clear and no longer yellow which suggests that the product is no longer effective.New container connected during inspection, unit primed and 100ppm of chlorine was then detected (satisfactory).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips on site for checking concentration of quat based sanitizer.Chlorine test strips for bar glasswasher are not being used to confirm sanitizer concentration.Obtain required test strips and use them to ensure sanitizers are at sufficient strength.
    • 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 towel dispenser at the back prep area's handwash sink.No paper towel dispenser at the bar's handwash sink.Obtain suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dirt and grime present on floor in hard-to-reach areas of kitchen and in cupboard containing chemicals in bar area.Clean noted areas.Ensure all surfaces are clean and well maintained.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes for food contact surfaces were not stored in sanitizer solution between uses.Ensure to store wiping clothes in use inside sanitizer solution to minimize microbial growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Parts of kitchen ice machine interior surfaces were dirty.Clean and sanitize.
  4. Monitoring Inspection

    0 infractions