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Ambassador Restaurant & Bar

3504 17 Avenue SE Calgary AB T2A 0R7 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured 0ppm.
    • 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 is a gap at the bottom of the back receiving door. Ensure weatherstripping is replaced.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • "Reoccurring violation" Oct 25, 2024There was a dirty cloth siting on the prep fridge.- Ensure the cleaning cloth is soaked in food safe sanitizer while not use. CorrectedThere were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a bowl measured 0 ppm.- Ensure a 100 ppm sanitizer is prepared during operation. Corrected
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was being prepared on a damaged construction tile. - Discard the damaged construction tile. Use the cutting board on the preparation table to prepare foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings were stored on packaged beverages.- Store personal belongings separate from food handling or storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Reoccuring violation" Oct 25, 2024The probe thermometer was displaying an inaccurate reading. Obtain a proper functioning probe thermometer that can measure between 0 to 100°C.**OUTSTANDING (2024-09-26). The digital probe thermometer was not functional (not turning on). The inspector informed the staff/operator that a functional thermometer must be obtained to ensure that temperatures of food are being checked during cooking, storage, and holding.The digital probe thermometer was dirty and not operational. Obtain a functional digital probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shell eggs were stored without any means of temperature control. The internal temperature measured 21.5°C.Discard eggs. Store shell eggs at a temperature not exceeding 7°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Reoccurring violation" Oct 25, 2024There was no testing equipment to verify the sanitizing temperature of the high temperature dishwasher. - Obtain a maximum-registering thermometer to test the dishwasher. Maintain daily records of the temperature.The staff were not testing and recording the dishwasher temperatures daily. The inspector informed the operator that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 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?
      • Mouse droppings were found along a wall in the liquor storage room. Mouse droppings were found along the walls at corner of the ventilation canopy. Clean and sanitize the indicated areas. Contact your pest control provider to treat and eliminate pests in the facility.**OUTSTANDING (2024-09-20). Mouse droppings were still noted in several areas of the facility, including the back storage room and the bar area underneath the front countertop. The inspector informed the operator to clean and sanitize the indicated areas, and to contact their pest control provider to treat and eliminate the pests in the facility.**Outstanding (2024-10-25). Mouse droppings were noted in the same areas.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Rodent bait stations were being used inside the food establishment, namely under the 3 compartment sink and inside beverage storage room. -Retain the services of a professional pest control company to install appropriate rodent traps.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed. Display the permit in a conspicuous place within the facility.**OUTSTANDING (2024-09-20). The Food Handling Permit was still not displayed.**OUTSTANDING (2024-10-25). The Food Handling Permit was still not displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall in the storage room located by the kitchen hand sink.- Repair all structural deficiencies to a smooth and washable finish.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the 3-compartment sink was dirty.2) Underneath the dishwasher and dishwashing area was dirty.3) Underneath the ventilation canopy was dirty.Ensure the indicated areas are thoroughly cleaned and sanitized.**OUTSTANDING (2024-09-20). The indicated areas were still noted as dirty and required cleaning. Please ensure to implement a cleaning schedule that includes routine cleaning of the indicated areas and other areas of the kitchen to ensure that all areas remain clean and sanitary.**OUTSTANDING (2024-10-25). The indicated areas were still noted as dirty and required cleaning. Please ensure to implement a cleaning schedule that includes routine cleaning of the indicated areas and other areas of the kitchen to ensure that all areas remain clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage rooms located by the kitchen hand sink and customer washrooms were not accessible. - Remove items that are not required to operate the food establishment. Keep the food establishment organized to facilitate cleaning and pest control treatments and monitoring inspections.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was stored in room temperature and was measured at 24°C. The staff mentioned that the rice was cooked in the morning (vs time of inspection at 6:30 pm). The staff mentioned that they store rice this way and use it when there is an order throughout the day. The inspector informed the staff that the rice must either be stored in a cooler (at 4°C or below) or in a hot-holding/warmer unit (at or above 60°C). The rice was discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The digital probe thermometer was dirty and not operational. Obtain a functional digital probe thermometer.**OUTSTANDING (2024-09-26). The digital probe thermometer was not functional (not turning on). The inspector informed the staff/operator that a functional thermometer must be obtained to ensure that temperatures of food are being checked during cooking, storage, and holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 67-68°C. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The staff were not testing and recording the dishwasher temperatures daily. The inspector informed the operator that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 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?
      • Mouse droppings were found along a wall in the liquor storage room. Mouse droppings were found along the walls at corner of the ventilation canopy. Clean and sanitize the indicated areas. Contact your pest control provider to treat and eliminate pests in the facility.**OUTSTANDING (2024-09-20). Mouse droppings were still noted in several areas of the facility, including the back storage room and the bar area underneath the front countertop. The inspector informed the operator to clean and sanitize the indicated areas, and to contact their pest control provider to treat and eliminate the pests in the facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed. Display the permit in a conspicuous place within the facility.**OUTSTANDING (2024-09-20). The Food Handling Permit was still not displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the 3-compartment sink was dirty.2) Underneath the dishwasher and dishwashing area was dirty.3) Underneath the ventilation canopy was dirty.Ensure the indicated areas are thoroughly cleaned and sanitized.**OUTSTANDING (2024-09-20). The indicated areas were still noted as dirty and required cleaning. Please ensure to implement a cleaning schedule that includes routine cleaning of the indicated areas and other areas of the kitchen to ensure that all areas remain clean and sanitary.
  5. Risk Management Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were kept on the counter.2) No sanitizer bucket was prepared.Fresh sanitizer solution was prepared at 100 ppm, and cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket with contained water was stored in the kitchen.Store the mop bucket in a separate area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items such as boxes and recyclables were stored on the floor of the liquor storage room.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The digital probe thermometer was dirty and not operational.Obtain a functional digital probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat and processed cheese measured 7°C in the cooler.Ensure the temperature of the cooler is measured at 4°C or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One of the faucets sets at the 3-compartment sink did not have hot running water.
    • 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?
      • Mouse droppings were found along a wall in the liquor storage room.Mouse droppings were found along the walls at corner of the ventilation canopy.clean and sanitize the indicated areas.Contact your pest control provider to treat and eliminate pests in the facility.
    • 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?
      • The weatherstripping on the kitchen rear, exterior door was in a state of disrepair. Replace the weatherstripping to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The shisha room was not accessible with hookah pipes on the floor.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shisha equipment was re-processed at the operator's private residence or in a bowl or container on premises.Dedicate a place in the facility to re-process the shisha equipment.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed.Display the permit in a conspicuous place within the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fluorescent lights in the kitchen were not working.Ensure the fluorescent light levels in the kitchen are adequate with intensity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The front service area was filled with shisha smoke, and the ventilation of the facility is not venting the shisha smoke to the outside.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor of the shisha room was not finished. Flooring must be smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was stored on the ice machine.Store the ice scoop in a clean food-grade container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groove was noted on the prep cooler cutting board.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the 3-compartment sink was dirty.2) Underneath the dishwasher and dishwashing area was dirty.3) Underneath the ventilation canopy was dirty.Ensure the indicated areas are thoroughly cleaned and sanitized.
  6. Monitoring Inspection

    16 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was mould in a container of yogurt. The yogurt was discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat and a carton of shell eggs were stored above ready to eat foods in the cooler.Raw meat and carton of shell eggs were stored below the ready to eat foods in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items such as boxes and recyclables were stored on the floor of the liquor storage room.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained chlorine sanitizer was not labeled to indicate its content. Chemical spray bottle was labelled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The digital probe thermometer was dirty and not operational.Obtain a functional digital probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat and processed cheese measured 7°C in the cooler.Ensure the temperature of the cooler is measured at 4°C or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One of the faucets sets at the 3-compartment sink did not have hot running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the men's washroom was empty. The paper towel dispenser was restocked.
    • 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?
      • Mouse droppings were found along a wall in the liquor storage room.Mouse droppings were found along the walls at corner of the ventilation canopy.clean and sanitize the indicated areas.Contact your pest control provider to treat and eliminate pests in the facility.
    • 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?
      • The weatherstripping on the kitchen rear, exterior door was in a state of disrepair. Replace the weatherstripping to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The shisha room was not accessible with hookah pipes on the floor.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shisha equipment was re-processed at the operator's private residence or in a bowl or container on premises.Dedicate a place in the facility to re-process the shisha equipment.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed.Display the permit in a conspicuous place within the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting was dim in the area by the deep fryer.Ensure the light levels at the deep fryer area are adequate with intensity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor of the shisha room was not finished. Flooring must be smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Large pots were stored on an unfinished wooden crate. The unfinished wooden crate was removed from premises.2. The cutting board was scratched and blackened throughout. The cutting board was discarded at the time of the inspection.Replace the cutting board with a smooth and easy to clean surface.