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Bar Chouette

130 - 227 11 Avenue SW Calgary AB T2R 1R9 · Food - General

4 inspections

  1. Monitoring 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?
      • There were no soap or paper towel dispensers at the bar hand wash sink.Install soap and paper towels in dispensers at the bar hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap available at the east hand wash sink in the kitchen.Install a hand soap dispenser at the east hand wash sink in the kitchen.
  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • There were no iodine test strips available.Obtain iodine test strips for verifying the residual iodine concentration for the glasswasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips available did not have colour comparator or expiration date paper available.Obtain new quat test strips.
  4. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Customer seating at the bar was too close to food storage and preparation. The distance from the customer to food preparation areas was 63 cm.A minimum of 1 meter of distance is required between customers and food preparation areas. If there is a risk for contamination from sneezing/coughing etc (ie customers less than 1 meter from food/food preparation), increased protection is required. Examples include a full wall barrier or the addition of a sneeze guard on top of a counter. This includes storage of clean dishes/utensils.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was being prepared also used for ready to eat food preparation, and too close to ready to eat food items.A designated area, away from ready to eat food preparation spaces and ready to eat food, is required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available for use.Obtain chlorine test strips for verifying residual chlorine concentration for the kitchen dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no iodine test strips available.Obtain iodine test strips for verifying the residual iodine concentration for the glasswasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips available did not have colour comparator or expiration date paper available.Obtain new quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towels in the paper towel dispenser at the hand wash sink close to the dishwasher. There were no paper towels available that fit the paper towel dispenser.Refill paper towel dispenser. Ensure that all paper towel dispensers are stocked with paper towels at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser available at the hand wash sink at the east end of the cookline.Install a paper towel dispenser at the hand wash sink on the east end of the cookline.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating without a valid Food Handling Permit.Obtain a valid Food Handling Permit.