A&W
Conc D - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General
3 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal food and personal effects were stored on boxes of food in walk-in cooler, on food prep counters next to foods for public consumption, and on top of food packaging materials in dry storage. Provide separate area where staff can safely store their personal items.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- It appears the electronic timer for room temp holding of condiments was being overridden by staff. teen tops, wiener, eggs, cheddar cheese, sliced white onions, lettuce, tomatoes, poutine cheese, onion rings, etc. all had the time to be discarded at the same time or within a second of each other. Eggs tested surface temp of 24C when they were claimed to be removed from the cooler within 1 minute of inspector taking temp. Please ensure accurate records are maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was syrup spillage in the cupboards under the soda dispensers. Please clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff was unable to locate probe thermometer and had to make phone call to manager. Please ensure all staff are aware of location of thermometer. Food temps should be monitored on a regular basis.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Sewer odour detected around grease trap/dish washing sinks. Please remove odour
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?