Aspen Commons - Food
1171 Bow Valley Lane NE Calgary AB T2E 8B1 · Food - General
8 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were left out on the countertops when not in use. -Please ensure used cleaning cloths are put in sanitizer solution when not in use.
- 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?
- Gaps were observed beneath kitchen back doors.-Please seal or cover the indicated gaps to prevent or reduce of pest entry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Kitchen's sanitizer concentration was inadequate; the dispensing machine was not in good working condition.-Please repair the indicated dispenser and ensure adequacy of surface sanitizer.Email with photos of corrected infraction was received.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand-drying paper towels were not properly stored in an appropriate dispenser in the bistro area, posing a risk of bulk contamination.-Provide suitable dispenser for the hand paper towels.
- 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?
- Gaps were observed beneath kitchen back doors.-Please seal or cover the indicated gaps to prevent or reduce of pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris observed under the shelves in the storage room.-Please clean the indicated area including the far-reaching spots and corners.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloth was observed left on food surface.-Please use cleaning cloths only once and place in designated container to be cleaned and sanitized or laundered to prevent recontamination of food surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were left in bulk food containers.-Please remove scoops from food containers immediately after use to prevent bulk food contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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 ants were found crawling on the floor in the dry storage/pantry room*Ensure that control measures are in place to mitigate the presence of ants in the food storage and handling areas
- 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?
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Facility did not have water due to a water main break. Low risk food handling such as sandwich making was permitted. No dishwashing or extensive food prep. Facility was making pizzas and washing dishes. Recommend revising emergency plan to include stopping all food services, consulting with a health inspector when emergency events occur, and would need approval before doing any food prep in the event of a water main shut off.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- The baseboard is missing on the wall by the walk in cooler. Drywall is exposed. Ensure this is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- There are several bugs in the light shields in the dry storage room. Ensure this is cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?