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Aspen Heights Retirement Residence - Food

15 Aspen Summit Drive SW Calgary AB T3H 6G2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 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.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No suitable temperature monitoring device was available for the main kitchen dishwasher and the servery dishwasher on Level 4.-Provide appropriate temperature monitoring devices for both dishwashers and ensure that the rinse temperature is verified at the plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in the level 4 serving kitchen was not accessible at the time of the inspection, blocked with several containers.-Please remove the indicated containers and ensure the hand sink is accessible at all times to support proper hand washing practices. This infraction was corrected during the inspection.2. One of the kitchen hand sinks was not operational.-Please repair to ensure proper handwashing practices.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Condiments containers without names and date of use were observed in level 4 servery.-Please label all condiments with product names and date of use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some tables in level 4 dining area were observed with dirty stains.-Please clean the identified tables and ensure all surfaces are properly cleaned and sanitized after use.2. Dirty food carts also observed on level 4 serving kitchen.-Please clean these food carts and maintain in sanitary condition at all times.3. Dirty microwave observed on level 2 (Memory care) serving kitchen.-Clean the indicated food equipment and maintain in sanitary condition.4. Grease accumulation and dripping oil were observed on the canopy hood.-Please clean the hood and maintain in sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Main kitchen floor also noted with food residues/debris.-Please clean and maintain in sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet rags were left out on the countertops when not in use. Please ensure used cleaning rags are put in sanitizer solution when not in use.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The hand sink located next to the dipper well in the kitchen is positioned too closely, causing water to splash and contaminate the dipper well during handwashing. To prevent cross-contamination, please install a barrier between the hand sink and the dipper well.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water is pooling beneath the coffee machine in the second-floor servery area. Please ensure that the plumbing issue is resolved and the surrounding area is thoroughly cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no min/max digital thermometer onsite for testing the maximum temperature of the dishwasher.-Please obtain a min/max digital thermometer.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cloth on prep counter. Ensure all wet cloths are placed in sanitizer when not in use to prevent potential growth of bacteria.2. Sanitizer not available in kitchen. Ensure kitchen has their own designate sanitizer. 3. Test strips in second floor servery were for virex but D10 is used. Ensure the correct test strips are available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice wands stored directly on shelf in walk in cooler. Ensure wands are protected when stored as they go directly into food product.
    • 09. Are chemicals stored and handled in a safe manner?
      • D10 bottle labelled Virex. CDI