A&W
275 - 520 3 Avenue SW Calgary AB T2P 0R3 · Food - General
6 inspections
- 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?
- There is a large hole in the wall where the grease trap lining is installed. The walls must be maintained in good repair to facilitate cleaning and to prevent pest harborage. Repair the wall and ensure the surface is smooth, durable, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was soda spillage underneath the pop machine. Ensure hard-to-reach areas are regularly cleaned. Thoroughly clean the indicated area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A flat of whole shell raw eggs was sitting on the counter without any temperature control. Staff stated they are held for two hours and then discarded; however, the timer had not been started. The eggs were removed from the counter and placed back in a cooler. Please ensure the eggs are either kept under refrigeration or ensure the timer is started when they are removed from 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?
- The hand sink located in the back of the kitchen next to the dishwashing sinks was not stocked with paper towels at the time of the inspection.The paper towels were re-stocked by staff at the time of the inspection. Please ensure all hand sinks are always stocked with paper towel in a proper dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing by staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions