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Anejo Restaurant

2 - 2116 4 Street SW Calgary AB T2S 1W7 · Food - General

13 inspections

  1. 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?
      • Several flies observed in the bar area. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
  2. Monitoring Inspection

    2 infractions

    • 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?
      • Several flies observed in the bar area. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in hard to reach areas under equipment and lower walls. Ensure these areas are cleaned.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A glass rinser is installed near the ice storage in the bar area. The ice does not have a cover, nor is there a barrier to protect the ice from contamination. The operator stated the ice is used for customer drinks. Ice is considered as a food and must be protected from contamination.Install a barrier to protect the ice from splashes and droplets when using the glass rinser or move the glass rinser at least 1 meter away from the ice.
    • 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?
      • Several flies observed in the bar area. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
  4. Risk Management 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?
      • Flooring in the downstairs prep area is in a poor shape. Repair or replace damaged flooring.
    • 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 were some baseboards missing from the west wall of the basement food preparation area (close to the basement hand wash sink).Replace the missing baseboards.
  5. Risk Management Inspection

    5 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?
      • Flooring in the downstairs prep area is in a poor shape. Repair or replace damaged flooring.
    • 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 were some baseboards missing from the west wall of the basement food preparation area (close to the basement hand wash sink).Replace the missing baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor underneath equipment on the east side of the cookline.Clean the floor underneath equipment on the east side of the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both sets of steel stairs had grease accumulation.Clean the stairs and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area east side of the facility where staff personal items are stored had soil accumulation and required reorganizing.Reorganize and clean the area on the east side of the facility where staff personal items are stored.
  6. Risk Management Inspection

    5 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?
      • Flooring in the downstairs prep area is in a poor shape. Repair or replace damaged flooring.
    • 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 were some baseboards missing from the west wall of the basement food preparation area (close to the basement hand wash sink).Replace the missing baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor underneath equipment on the east side of the cookline.Clean the floor underneath equipment on the east side of the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both sets of steel stairs had grease accumulation.Clean the stairs and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area east side of the facility where staff personal items are stored had soil accumulation and required reorganizing.Reorganize and clean the area on the east side of the facility where staff personal items are stored.
  7. Demand Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A vegetable slicer was being stored in the basin of the basement food preparation space hand wash sink.The vegetable slicer was removed from the hand wash sink. Ensure that hand wash sinks are free of obstructions and only used for hand washing.
    • 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 no cold water available at the two compartment dishwashing sinks.Repair the cold water tap a the two compartment dishwashing sinks to restore cold water.
    • 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 were some baseboards missing from the west wall of the basement food preparation area (close to the basement hand wash sink).Replace the missing baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the downstairs prep area is in a poor shape. Repair or replace damaged flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some damaged stone bowls.Discard damaged stone bowls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both sets of steel stairs had grease accumulation.Clean the stairs and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area east side of the facility where staff personal items are stored had soil accumulation and required reorganizing.Reorganize and clean the area on the east side of the facility where staff personal items are stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor underneath equipment on the east side of the cookline.Clean the floor underneath equipment on the east side of the cookline.
  8. Demand 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?
      • Previous infractions:1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the kitchen.Replace missing ceiling tiles.
  9. Demand 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?
      • Previous infractions:1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the kitchen.Replace missing ceiling tiles.
  10. Risk Management 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?
      • Previous infractions:1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the kitchen.Replace missing ceiling tiles.
  11. Risk Management Inspection

    8 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?
      • Previous infractions:1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape. 3. Paint chipping in the downstairs prep area above the dry storage shelves. 4. Baseboards were missing in a few areas throughout the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the kitchen.Replace missing ceiling tiles.
    • 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 damaged area of wall on the north side of the kitchen (to the right of an upper storage shelf, to the west of the ventilation canopy).Repair the damaged area of wall. Ensure that the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 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 one electrical outlet missing a wall plate on the south side in the main kitchen (close to the rational ovens).Install a wall plate on the outlet missing a wall plate.
    • 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 damaged wall on the south side close to the rational ovens.Repair the damaged wall. Ensure that the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 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 damaged wall on the east side of the basement food preparation space (close to the hand wash sink).Repair the damaged wall. Ensure that the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dishwasher racks have black film accumulated.Either scrub clean the dishwasher racks, or obtain new dishwasher racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soil and debris accumulation on the floor underneath and behind equipment and shelves in the back storage room (room with the ice machine).Clean floors underneath and behind equipment and shelving in the back storage room. Ensure this area is cleaned on a regular basis.
  12. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some wiping cloths were not being stored in sanitizer solution between uses.Ensure that reusable wiping cloths are stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bottom shelf of the dry storage shelf on the south side of the basement food preparation space was very close to the floor.Ensure that all shelves are at least 6 inches (15 cm) from the floor to protect from contamination and to facilitate regular cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some utensils in the kitchen were being stored in quat based sanitizer solution. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water (with temperature control, ie on the grill or in a hot holding insert), or use separate utensils for raw and cooked, and change utensils out frequently.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previous infractions:1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape. 3. Paint chipping in the downstairs prep area above the dry storage shelves. 4. Baseboards were missing in a few areas throughout the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the kitchen.Replace missing ceiling tiles.
    • 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 damaged area of wall on the north side of the kitchen (to the right of an upper storage shelf, to the west of the ventilation canopy).Repair the damaged area of wall. Ensure that the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 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 one electrical outlet missing a wall plate on the south side in the main kitchen (close to the rational ovens).Install a wall plate on the outlet missing a wall plate.
    • 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 damaged wall on the south side close to the rational ovens.Repair the damaged wall. Ensure that the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 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 damaged wall on the east side of the basement food preparation space (close to the hand wash sink).Repair the damaged
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dishwasher racks have black film accumulated.Either scrub clean the dishwasher racks, or obtain new dishwasher racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the dish pit had grease and food debris accumulation.Clean the floor under equipment in the dish pit area and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors under the rational ovens had grease and food debris accumulation.Clean the floors under the rational ovens and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the dry storage shelf on the south side of the basement food preparation space had grease and food debris accumulation.Clean the floor underneath the dry storage shelf on the south side of the basement food preparation space and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soil and debris accumulation on the floor underneath and behind equipment and shelves in the back storage room (room with the ice machine).Clean floors underneath and behind equipment and shelving in the back storage room. Ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease and food debris accumulation on the floor under the grill and deep fryers on the east side of the cookline.Clean the floor under equipment on the east side of the cookline and ensure this area is cleaned on a regular basis.
  13. Demand 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?
      • 1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape. 3. Paint chipping in the downstairs prep area above the dry storage shelves. 4. Baseboards were missing in a few areas throughout the kitchen. 5. Leak observed below the prep sink in the downstairs prep area. (service call made)6. Door sweep damaged at the bottom of the backdoor. (service call made)7. Faucet at the hand washing sink in service area in the main kitchen is loose. Requirements:1-4) please complete by September 1, 2022. 5-7) Repair/fix as soon as possible (1 week).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the back storage room on the main level of the facility, one of the cooler doors was padded with cardboard.Remove the cardboard from the cooler door, as cardboard is not a cleanable surface.