Alumni Sandwiches & Liquor Bar
725 17 Avenue SW Calgary AB T2S 0B6 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of debris on ceiling. ensure this area is cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front bar hand sink did not have soap or paper towel in a dispenser.Water tap installed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of debris on ceiling. ensure this area is cleaned.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. knives stored between prep coolers on line. CDI2. Ice scoop stored in contact with syrup bottles. CDI.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Soups are placed in large containers after they are cooled at room temperature for an hour or two. Soups should be placed in shallow containers, ice baths or use ice wands to adequate cool and prevent potential bacteria growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front bar hand sink did not have soap or paper towel in a dispenser. This is the designate hand sink for this area and must be used as such. Ensure hand sinks are stocked with supplies.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of debris on ceiling. ensure this area is cleaned.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - No testing strips were available for Quats (surface sanitizer) or for chlorine (dishwasher sanitizer) on-site. *Please ensure that testing strips are kept on-site and that the levels of sanitizer are tested at least once a day.
- 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
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)?
- - No testing strips were available for Quats (surface sanitizer) or for chlorine (dishwasher sanitizer) on-site. *Please ensure that testing strips are kept on-site and that the levels of sanitizer are tested at least once a day.
- 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?
- -There was no record of monthly pest control document on-site.*Please ensure that the pest control record is kept on-site at all times and must be perform at least once a month.Link to AHS checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - A scoop was kept in the sugar container, while the handle was in contact with the dry ingredients and can lead to cross contamination.*The staff removed the cup from the bulk foods.**Please ensure that scoops for bulk dry ingredients are stored in one of the following ways:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean and appropriate scoop with handles each time.
- 09. Are chemicals stored and handled in a safe manner?
- - The sanitizer spray bottle was not labelled.*Staff corrected the violation on site and labelled the bottle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - No testing strips were available for Quats (surface sanitizer) or for chlorine (dishwasher sanitizer) on-site. *Please ensure that testing strips are kept on-site and that the levels of sanitizer are tested at least once a day.
- 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?
- -There was no record of monthly pest control document on-site.*Please ensure that the pest control record is kept on-site at all times and must be perform at least once a month.Link to AHS checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 23. Is the facility maintained in a clean and sanitary condition?
- - Deep cleaning is required for hard-to-reach areas, such as behind and below the dishwasher, gas stove, coolers, and shelves.*Please ensure that these areas are maintained in a clean and sanitary manner to avoid contamination and prevent pest harboring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?