Aloft Calgary University
2359 Banff Trail NW Calgary AB T2M 4L2 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff member does not test the dishwasher daily to ensure that the dishwasher achieves proper concentration for the sanitizer.- Test the dishwasher daily to ensure that the dishwasher achieve proper concentration for sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- *** On-going ViolationUpper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. - Please thoroughly clean the facility.Jan. 10/26: Entire kitchen requires a thorough cleaning, including but not limited to ceilings, walls, floors, fixtures, shelving, tops of equipment, etc. Every flat surface will collect dust, i.e. soap dispensers, paper towel dispensers, tops of cooler & freezer doors, etc.
- 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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Jan. 12/26, The upstairs Dishwasher was tested and measured at 0 ppm.- Have the dishwasher repaired to achieve the proper concentration for sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff member does not test the dishwasher daily to ensure that the dishwasher achieves proper concentration for the sanitizer.- Test the dishwasher daily to ensure that the dishwasher achieve proper concentration for sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- *** On-going ViolationUpper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. - Please thoroughly clean the facility.Jan. 10/26: Entire kitchen requires a thorough cleaning, including but not limited to ceilings, walls, floors, fixtures, shelving, tops of equipment, etc. Every flat surface will collect dust, i.e. soap dispensers, paper towel dispensers, tops of cooler & freezer doors, etc.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- *** On-going Violation.No Quat test strips available. - obtain new test strips and ensure to verify the concentration of sanitizer solutions regularly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff member does not test the dishwasher daily to ensure that the dishwasher achieves proper concentration for the sanitizer.- Test the dishwasher daily to ensure that the dishwasher achieve proper concentration for sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- *** On-going ViolationUpper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. - Please thoroughly clean the facility.Jan. 10/26: Entire kitchen requires a thorough cleaning, including but not limited to ceilings, walls, floors, fixtures, shelving, tops of equipment, etc. Every flat surface will collect dust, i.e. soap dispensers, paper towel dispensers, tops of cooler & freezer doors, etc.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- First cycle of the Dishwasher the sanitizer was measured at 0 ppm.Second cycle of the dishwasher the sanitizer was measured at 0 ppm.After priming the dishwasher the sanitizer was measured at 10 ppmFourth cycle of the dishwasher, the sanitizer was measured at 100 ppm.Test the Dishwasher daily to ensure that the dishwasher is achieving proper concentration for sanitization.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff member does not test the dishwasher daily to ensure that the dishwasher achieves proper concentration for the sanitizer.- Test the dishwasher daily to ensure that the dishwasher achieve proper concentration for sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *** On-going Violation.No Quat test strips available. - obtain new test strips and ensure to verify the concentration of sanitizer solutions regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- *** On-going ViolationUpper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. - Please thoroughly clean the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- No Quat test strips available. - obtain new test strips and ensure to verify the concentration of sanitizer solutions regularly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished drywall on the walls of the storage area and unfinished pressboard used as shelves. Please seal with a washable paint.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Upper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. Please thoroughly clean the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of chlorine during the sanitation cycle of both low temperature dishwashers located in the main kitchen dishwashing area and the breakfast area measured at 00 ppm. - Chlorine source on both dishwashers were replaced with fresh chlorine, machines were primed and chlorine was measured at 100 ppm. - Concentration of chemicals such as chlorine and iodine at all dishwashers and glass washers must be verified daily.
- 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 available. - obtain new test strips and ensure to verify the concentration of sanitizer solutions regularly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in the breakfast area was completely blocked by a preparation table. - Do not store anything in front of the handwashing sink, all handwashing sinks must be accessible at all times/
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished drywall on the walls of the storage area and unfinished pressboard used as shelves. Please seal with a washable paint.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Upper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. Please thoroughly clean the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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?
- 1. No hand soap at hand wash sinks in kitchen, only hand sanitizer. Please replace sanitizer with soap and ensure soap and paper towels are stocked at all times. 2. Paper towel dispenser broken in bar area. Please repair or provide a new paper towel dispenser
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished drywall on the walls of the storage area and unfinished pressboard used as shelves. Please seal with a washable paint.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Upper walls and ceiling dirty, Heavy accumulation of dust on the unsuitable barrier at the dishwashing area . Wall behind the dishwasher dirty.2. Accumulation of grime in the corners of the 2 compartment stainless steel sink. 3. Old equipment and utensils that do not appear to have been properly cleaned piled at the front of the kitchen. The area appeared dusty and not properly cleaned. 4. Cooler temperature records not up-to-date5. Sanitizer is not being measured for concentration with test strips. No quat or peroxide test strips located Please thoroughly clean the facility.Please prepare a written cleaning schedule for the kitchen and ensure that staff follow if and keep written records of the cleaning procedures done. Plans should include information on staff responsible, chemicals to be used and frequency of cleaning of each area.Please obtain test strips for the 2 different food safe sanitizers, ensure sanitizer is measured and prepared daily and when needed
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?