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Ambrose University College

150 Ambrose Circle SW Calgary AB T3H 0L5 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board.Resurface or replace the prep cooler cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underneath the interior of the pop cabinet had rust buildup around the edges.Clean the indicated area.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Oatmeal held on the hot holding unit kept at the front of house was measured at 56°C.The oatmeal was discarded.Ensure the hot holding unit can maintain food temperature at 60°C or above 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?
      • Cardboard was placed on the floor in the walk-in freezer.The cardboard was promptly removed.Ensure floor surfaces are smooth, non-absorbent to moisture and easy to clean at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board.Resurface or replace the prep cooler cutting board.
  5. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were expired food items, being milk, found during the inspection. The expired food items were discarded during the inspection. The inspector informed the operator that a system must be in placed that monitors the expiry dates/best before dates of all food items, and that they must be discarded immediately and not be served or used as an ingredient.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made and check the solution every 2-4 hours throughout operations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times. The utensils, equipment, and/or dishes were removed during the inspection.