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A&W

422 McKnight Boulevard NE Calgary AB T2K 6A6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding from previous inspection (31-Oct-2024).1. There was equipment cluttered in the basement storage area. The floor had an accumulation of debris, dirt and spillage.Ensure that unnecessary items are removed from this area and adequately organize the equipment. Thoroughly clean the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was observed on the storage cubbies and cup dispensers in the front service area.**Please have these areas cleaned and increase the overall cleaning frequency.
  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was equipment cluttered in the basement storage area. The floor had an accumulation of debris, dirt and spillage.Ensure that unnecessary items are removed from this area and adequately organize the equipment. Thoroughly clean the floors.
  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 50-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food in the prep table inserts were stored in room temperature and the timer sheet indicated the food items being expired at 12:30 pm (vs time of inspection at 3:30 pm). As part of the TPHC approval granted for storing specified food in room temperature, time must be controlled otherwise at all times. Thus, the inspector informed the staff that expired products must be discarded, and replenished products must be timed properly and indicated on the timer sheet for accurate holding in room temperature. All food items were discarded and containers replenished during the inspection.