ATCO Blue Flame Kitchen
5302 Forand Street SW Calgary AB T3E 8B4 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two QUAT sanitizer pails were not maintained at 200 ppm. This was due to heavy use of the sanitizer on surfaces which had high amounts of organic material.Solutions were replenished during the inspection.REQUIREMENT: Sanitizer solutions may need to be changed more frequently if they're exposed to high amounts of organic material. Keep an eye on visual cues such as cloudy solutions, a film on the surface, and high amount of organic debris in the pails.Ensure sanitizer pails are filled enough so that rags inside get properly submerged in the solution.
- 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?
- 1) There were notable gaps at the north and south entrances to the main floor of the facility.REQUIREMENT: Repair the weather stripping and ensure no gap is present.2) There were no pest control records available. This was due to pest management and record keeping being centralized by facilities/maintenance.REQUIREMENT: Request copies of pest control records from the facilities team and maintain a monthly record.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher's maximum temperature measured at the dish level was 66 degrees Celsius (151F).Unit had been serviced by Hobart technician and an element was replaced but temperature is still not high enough.Rinse water must measure at least 71 degrees Celsius (160F) at dish level for sanitizing.Until unit is fixed, all dishes must be manually sanitized my immersion in a sanitizing solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher's maximum temperature measured at the dish level was 59 degrees Celsius (138F).Service unit.Rinse water must measure at least 71 degrees Celsius (160F) at dish level for sanitizing.Until unit is fixed, all dishes must be manually sanitized my immersion in a sanitizing solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No dishwasher safe, maximum registering thermometer on site.Obtain the referenced thermometer and use it to check dishwasher temperature maximum daily.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?