Austin's Bar & Grill
11 - 11625 Elbow Drive SW Calgary AB T2W 1G8 · Food - General
7 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution was measured at 0 ppm. Facility had automated sanitizer mix machine at the back. The solution was taken from the machine, measured at 0 ppm. Chef was instructed to call the technician and get the servicing. Meanwhile, facility would manually mix the Quat sanitizer solution (200 ppm).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test papers are acquired. Still need to purchase the Quat test papers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean inside of the ice machine at the back (black slime layer observed on the edges).
- 23. Is the facility maintained in a clean and sanitary condition?
- "Outstanding violation"1. Update March 18, 2025: This violation is still outstanding. 2. Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line.**Please clean. **Ensure all surfaces in the facility are clean and maintained in sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Update March 18, 2025: Iodine test strips still not present. 2. Update March 11, 2025: Both chlorine and iodine test strips were not available onsite. **Ensure test strips are present at all times to measure sanitizer concentration. 3. No test strips were provided to verify concentration of iodine for glass washer located in the bar.**Requirement: Provide iodine test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Update March 18, 2025: This violation is still outstanding. 2. Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line.**Please clean. **Ensure all surfaces in the facility are clean and maintained in sanitary manner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Container without handle was observed in the bulk pasta container in the back kitchen area. - Operator removed the container to prevent cross contamination. **Ensure scoops with handles are used and stored in a separate, clean, food-grade container at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp dishwasher in the back kitchen area is not operational due to the issue with drainage. - After discussing with dPHI Jiwan Bhardwaj, facility was instructed to perform the manual dishwashing for reusable cooking utensils and switch to single use customer utensils until the dishwasher is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Update March 11, 2025:1. Both chlorine and iodine test strips were not available onsite. **Ensure test strips are present at all times to measure sanitizer concentration. 2. No test strips were provided to verify concentration of iodine for glass washer located in the bar.**Requirement: Provide iodine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pizza oven next to the deep fryer was missing a cover on the left side and had significant dust accumulation. **Ensure cover is installed to prevent cross contamination of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line.**Please clean. **Ensure all surfaces in the facility are clean and maintained in sanitary manner.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on sanitizer spray bottle located in bar area.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in bar cooler.(Repeat violation from previous inspection)Requirement:Provide thermometer in the cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of iodine for glass washer located in the bar.Requirement:Provide iodine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of sliminess on the interior plastic plate of ice machine.Requirement:Clean and sanitize the interior plastic plate of ice machine.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) cleaning cloth was kept on prep counter after use in the cooking area.b) Concentration of quat measured 0 ppm in one spray bottle and 50 ppm in two spray bottles located in bar area.Requirement:a) Soak cleaning clothes in sanitizer solution in between use. DONEb) Ensure that concentration of quat is maintained at 200 ppm.DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of shredded cheese stacked on prep cooler insert in back prep area was 9.5CRequirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Cheese was moved to the bottom part of the cooler during inspection. DONE.-Do not stack food on prep cooler inserts to prevent temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in bar cooler.Requirement:Provide thermometer in the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in cooking area was blocked with dirty dishes kept in sink basin.Requirement: Ensure that hand washing sink is available for use all the time and must not be blocked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in the kitchen was blocked with dirty dishes kept in sink basin.Requirement: Do not block hand washing sink at any time and it must be available for use all the time.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One prep cooler located in the kitchen was out of order and out of service.Requirement:Repair/replace this cooler to maintain temperature of perishable foods at 4C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoops for ice were stored in containers having filth and dead bugs inside located on ice machine counter in the back storage area.b) Knief was stored in the gap between prep counters in the kitchen. This area is not adequately cleaned and sanitized.Requirement:a) Store scoops in clean containers to prevent contamination of ice.b) Store scoops in a clean container not in the gap between counters.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on spray bottle containing quat sanitizer located in the kitchen.Requirement: Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of second prep cooler located in the kitchen was 12 C and internal temperature of perishable foods stored in this cooler were: portioned chicken between 8C-13.5C, fish11.5C, mashed potatoes 10.5C and 9C, cubed cheese at 9.8C.Requirement:-Do not store any perishable food in this cooler until temperature is maintained at 4C or less.-Perishable foods having internal temperature 10 C and higher were discarded- Remaining perishable foods were moved to the other prep cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of garlic in margarine stored on the counter without temperature control was 26C.Requirement:-Ensure that garlic in margarine is stored at 4C or less OR 60 C and higher.Garlic in margarine was discarded 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?
- Hand washing sink located in the kitchen was blocked with dirty dishes kept in sink basin.Requirement: Do not block hand washing sink at any time and it must be available for use all the time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dirty cloth towels were lined on counter in the kitchen near hand washing sink.Requirement:- All surfaces must be smooth, washable and non-absorbent.-Remove cloth towels lined on the counter.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of mould on the interior plate of ice machine.Requirement:-Discard ice in the ice machine.-Clean and sanitize the interior surface of ice machine before turning it on.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?