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AnAn

1111 7 Street SW Calgary AB T2R 1A1 · Food - General

16 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on food contact surfaces throughout the kitchen.**Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers and boxes of food were being stored directly on the floor in the basement.Ensure that food is stored at least 15 cm (6 inches) off the floor in order to help protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soiled wiping cloths and containers were being stored in the basin of the hand wash sink in the kitchen. Ensure that hand wash sinks are kept free of obstructions in order to accommodate proper handwashing.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer available for use in the bar area.Ensure that food contact surface sanitizer is prepared and readily available for use at all times in each food handling area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on food contact surfaces throughout the kitchen.**Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers and boxes of food were being stored directly on the floor in the basement.Ensure that food is stored at least 15 cm (6 inches) off the floor in order to help protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of residential pesticide was observed under the counters in the bar.All pesticide application in commercial food facilities must take place by licensed pesticide applicators. Remove the product from the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable.Have the dishwasher serviced/repaired. Service technician was called during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels in the paper towel dispenser in the lower level staff washroom.Restock paper towels or provide another sanitary hand drying method in the lower level staff washroom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap available at the bar hand wash sink.Ensure that all hand washing supplies are available at all hand wash sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no ability to properly wash hands in the basement food preparation space.Install a hand wash sink or otherwise make available appropriate hand washing for the basement food preparation space.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soiled wiping cloths and containers were being stored in the basin of the hand wash sink in the kitchen. Ensure that hand wash sinks are kept free of obstructions in order to accommodate proper handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two countertop deep fryers were located on a counter outside of the ventilation canopy.All deep frying equipment must be located under the ventilation canopy with proper fire suppression.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine had hard water accumulation.Clean/descale the ice machine and ensure this takes place on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy baffle filters had grease accumulation. Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on food contact surfaces throughout the kitchen.**Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 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 screen at back exit door was observed to be in disrepair. The door was open at the time of the inspection.**Please have the screen repaired or replaced to prevent the entry of pests. Alternatively, the back exit door may be kept shut at all times.
  7. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser was not supplied with quats. The solution in the spray bottles measured at 0ppm of quats.**Please ensure an approved sanitizer at adequate concentrations is available for use at all times.**The operator mixed bleach to 100ppm during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning clothes were observed on food contact surfaces throughout the kitchen.**Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of sliced cabbage was being stored at room temperature in the kitchen area. **Please ensure all high-risk foods including beans sprouts, sliced vegetables, fruits are stored safe temperatures of 4 degrees C and below or 60 degrees C and above.-The items were discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler opposite the cookline measured at 6 degrees C. *Please monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below at all times. Adjust/repair the cooler if required.-The kitchen staff adjusted the temperature during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no Quat test strips on site.**Ensure all the required test strips for monitoring sanitizer concentrations are available at all times.**Ensure concentration of sanitizer solutions are monitored frequently.
    • 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 screen at back exit door was observed to be in disrepair. The door was open at the time of the inspection.**Please have the screen repaired or replaced to prevent the entry of pests. Alternatively, the back exit door may be kept shut 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?
      • Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisturePlease refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisturePlease refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being stored on countertops.This was corrected. A wiping cloth bucket with sanitizer solution was prepared. Wiping cloths were moved into the bucket.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher was not dispensing detergent or sanitizer. Residual concentration of sanitizer at the dish level was undetectable.Have the dishwasher repaired so that it adequately dispenses detergent and sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisturePlease refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 hot water source for the two compartment sink in the basement had been turned off. Hot water was not available at this sink initially.The hot water was turned back on. Ensure that hot and cold running water are available at all sinks at all times.
  10. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (This is an ongoing violation and must be addressed immediately)Raw meat was being stored above ready to eat food in the walk-in cooler.Store raw meat and raw eggs must be stored below and away from ready to eat food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were being stored in stagnant room temperature water. Bean sprouts must be kept under refrigeration or stored in an ice bath to reduce the risk of E. coli growth and foodborne illness.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was being thawed at room temperature. Raw meat must be safely thawed to limit the risk of pathogen growth and foodborne illness. Methods to safely thaw foods:- In the cooler - Under cold running water - In the microwave *must be used immediately after thawing - As part of the cooking processThe meat was placed in the two-compartment preparation sink and cold running water was turned on to flow over the meat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was sanitizing properly (12.5ppm iodine) but the detergent line was connect to a bottle that was labeled as quat sanitizer. Please remove the quat sanitizer and add a proper dishwashing detergent bottle to the glass dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ites were stored in the basin on the hand sink in the main floor kitchen. Hand sinks are only to be used for hand washing and must not be obstructed by anything in front of or in the basin to allow for proper hand washing by staff.
    • 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?
      • A gap was observed along the bottom of the screen door located at the exterior kitchen door. Please close the gap at the bottom of the screen door to prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge. It is recommended that all staff complete at least the food safety basics course. The course will be emailed along with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisturePlease refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  11. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (This is an ongoing violation and must be addressed immediately)Raw meat was being stored above ready to eat food in the walk-in cooler.Store raw meat and raw eggs must be stored below and away from ready to eat food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was sanitizing properly (12.5ppm iodine) but the detergent line was connect to a bottle that was labeled as quat sanitizer. Please remove the quat sanitizer and add a proper dishwashing detergent bottle to the glass dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available at the time of the inspection. The facility is using a Quat based surface sanitizer and must have Quat test strips on-site to be able to test and verify the concentration of the sanitizer solutions. Obtain Quat test strips.
    • 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?
      • A gap was observed along the bottom of the screen door located at the exterior kitchen door. Please close the gap at the bottom of the screen door to prevent pest entry.
    • 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 facilities food handling permit was not posted. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisturePlease refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation.Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.
  12. Demand Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bar Quat sanitizer was tested and 0ppm was detected. The solution was dumped, re-dispensed, and tested to be 200ppm. Please ensure all sanitizer solutions are tested daily to ensure they are at an adequate concentration (200ppm).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • It was discovered that the Wagyu beef that was being used for the raw beef carpaccio is not safe for raw consumption. The facility is using pre-sliced wagyu beef that comes with a warning on the label that states it is not to be used for raw consumption and must be cooked prior to eating. Immediately stop serving the wagyu beef carpaccio until you can prove to AHS-EPH that you can prepare it safely.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops in the kitchen.Please ensure all bulk food scoops are equipped with a handle to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (This is an ongoing violation and must be addressed immediately)Raw meat was being stored above ready to eat food in the walk-in cooler.Store raw meat and raw eggs must be stored below and away from ready to eat food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. All food must be stored elevated off of the floor by at least 6 inches to protect from contamination and facilitate proper cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was sanitizing properly (12.5ppm iodine) but the detergent line was connect to a bottle that was labeled as quat sanitizer. Please remove the quat sanitizer and add a proper dishwashing detergent bottle to the glass dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available at the time of the inspection. The facility is using a Quat based surface sanitizer and must have Quat test strips on-site to be able to test and verify the concentration of the sanitizer solutions. Obtain Quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the basement staff washroom. Please re-stock the paper towel. All hand sinks must always be stocked with paper towels, liquid hand soap, and running hot/cold water to facilitate proper and frequent hand washing by staff.
    • 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?
      • A gap was observed along the bottom of the screen door located at the exterior kitchen door. Please close the gap at the bottom of the screen door to prevent pest entry.
    • 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 facilities food handling permit was not posted. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisturePlease refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the Vulcan oven had burnt on grease/food debris accumulation.Clean the inside of the Vulcan oven.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk dry food containers stored underneath the Vulcan oven had grease accumulation on the outside.Clean the bulk food containers and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation.Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.
  13. Risk Management Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The food contact surface sanitizer available in spray bottles in the facility had an undetectable concentration of sanitizer. Solution was remade from the dispenser and the concentration measured too low (approximately 100 ppm quat sanitizer). Bleach water was instead prepared. Concentration of bleach water measured 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and inserts were stacked on top of open food in the top of the east food preparation cooler.Do not stack food in the cooler. The bottom of the bowl or insert can contaminate the food below it, and food that is stacked is not adequately cooled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was being stored above ready to eat food in the walk-in cooler.Store raw meat and raw eggs must be stored below and away from ready to eat food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used and then reused as food storage containers.Food must be stored in food grade storage containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was uncovered food in the walk-in cooler.Ensure that all food is adequately covered to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rehydrated thick vermicelli noodles were being stored at room temperature. Internal temperature measured 16.6 degrees Celsius.Noodles were discarded during inspection. Rehydrated vermicelli noodles are a perishable food and must be stored either cold (4 degrees Celsius or lower) or hot (60 Degrees Celsius or higher).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing detergent and rinse aid bottles for the dishwasher were empty. No additional detergent or rinse aid was available in the facility.Obtain dishwashing detergent and rinse aid bottles for the dishwasher. Ensure that dishwashing detergent and rinse aid are always hooked up to the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the kitchen hand wash sink had low pressure.Repair the hand wash sink to increase hot water pressure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the bar hand wash sink.Install a paper towel dispenser at the bar hand wash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisturePlease refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the Vulcan oven had burnt on grease/food debris accumulation.Clean the inside of the Vulcan oven.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk dry food containers stored underneath the Vulcan oven had grease accumulation on the outside.Clean the bulk food containers and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were broken/damaged food storage containers in use in the facility.Discard damaged/broken food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation.Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.
  14. Monitoring Inspection

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The food contact surface sanitizer available in spray bottles in the facility had an undetectable concentration of sanitizer. Solution was remade from the dispenser and the concentration measured too low (approximately 100 ppm quat sanitizer). Bleach water was instead prepared. Concentration of bleach water measured 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and inserts were stacked on top of open food in the top of the east food preparation cooler.Do not stack food in the cooler. The bottom of the bowl or insert can contaminate the food below it, and food that is stacked is not adequately cooled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was being stored above ready to eat food in the walk-in cooler.Store raw meat and raw eggs must be stored below and away from ready to eat food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used and then reused as food storage containers.Food must be stored in food grade storage containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was uncovered food in the walk-in cooler.Ensure that all food is adequately covered to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rehydrated thick vermicelli noodles were being stored at room temperature. Internal temperature measured 16.6 degrees Celsius.Noodles were discarded during inspection. Rehydrated vermicelli noodles are a perishable food and must be stored either cold (4 degrees Celsius or lower) or hot (60 Degrees Celsius or higher).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rehydrated thin vermicelli noodles were being stored at room temperature. Internal temperature measured 25.6 degrees Celsius.Noodles were discarded during inspection. Rehydrated vermicelli noodles are a perishable food and must be stored either cold (4 degrees Celsius or lower) or hot (60 Degrees Celsius or higher).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing detergent and rinse aid bottles for the dishwasher were empty. No additional detergent or rinse aid was available in the facility.Obtain dishwashing detergent and rinse aid bottles for the dishwasher. Ensure that dishwashing detergent and rinse aid are always hooked up to the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the plate level during the sanitize cycle for the low temperature dishwasher in the kitchen measured between 25-50 ppm.Have the dishwasher serviced, repaired, or adjusted. The residual concentration of chlorine at the plate level during the sanitize cycle for the low temperature dishwasher must measure 100 ppm.
    • 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 at the kitchen hand wash sink was empty of paper towels.Paper towel dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the kitchen hand wash sink had low pressure.Repair the hand wash sink to increase hot water pressure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the bar hand wash sink.Install a paper towel dispenser at the bar hand wash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisturePlease refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the Vulcan oven had burnt on grease/food debris accumulation.Clean the inside of the Vulcan oven.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk dry food containers stored underneath the Vulcan oven had grease accumulation on the outside.Clean the bulk food containers and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were broken/damaged food storage containers in use in the facility.Discard damaged/broken food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation.Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.
  15. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisturePlease refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the Vulcan oven had burnt on grease/food debris accumulation.Clean the inside of the Vulcan oven.
  16. Demand Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bottom shelf of the shelving unit located on the south side of the kitchen was directly on the floor.Raise the shelf up so that there is at least 15 cm (6 inches) of clearance between the shelf and the floor to protect shelf contents from contamination and to aid in proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The north kitchen food preparation cooler was missing a thermometer.Ensure that all coolers are equipped with functional thermometers inside.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west kitchen food preparation cooler was missing a thermometer.Ensure that all coolers are equipped with functional thermometers inside.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature dishwasher measured between 10-50 ppm.Have the dishwasher serviced/repaired. Ensure that the residual chlorine concentration at the dish level during the sanitize cycle measures 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the kitchen hand wash sink. Additionally, the paper towel available did not fit the paper towel dispenser, and the hand soap dispenser was empty.Ensure that all hand wash sinks are fully functional, and fully stocked with handwashing supplies.
    • 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 on the north side of the kitchen.Either install a wall plate cover, or otherwise cover the hole in the wall on the north side of the kitchen. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light fixture with fluorescent light tubes was missing a cover.Either install a cover on the light fixture, or otherwise ensure that lights are constructed to prevent food contamination in the case of breakage (tube covers, LED bulbs, for example).
    • 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 some peeling paint on walls and ceilings in the kitchen, and in the basement kitchen.Refinish areas where paint is peeling and/or missing. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the Vulcan oven had burnt on grease/food debris accumulation.Clean the inside of the Vulcan oven.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the cookline.Clean the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the dishwashing area and around the upper grease interceptor had grease, soil, and food debris accumulation. Clean the floor in the dishwashing area including around the grease interceptor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were no paper towels in the staff washroom in the basement level of the facility.Ensure that all hand wash sinks are stocked with all required handwashing supplies.