Skip to content
Loading map…

Belmont Diner

116 - 332 Aspen Glen Landing SW Calgary AB T3H 0N5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution in spray bottle measured 50ppm at the kitchen. Operator discarded solution and prepared 100ppm chlorine solution.Requirement:-Ensure chlorine sanitizing solution is maintained at 100ppm for sanitizing food contact surfaces
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in container was left open in walk-in cooler. Operator covered the food in the walk-in cooler.Requirement: - Ensure open food are protected from contamination by storing in a lid tight container
    • 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?
      • Food handling permit displayed at the facility was expired. Requirement:-Ensure valid permit is displayed in a conspicuous place
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding:Debris accumulation noted in hard-to-reach areas, such as:- under dishwashing counter- under and behind prep counters- between counters in the ice cream station
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor and vent of the walk-in cooler appeared to have dust and or debris build up.Requirement:Ensure the facility is maintained in clean and sanitary manner
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One and a half flat of raw shelled eggs kept out at room temperature. Internal temperature of top flat of eggs measured at 14C. Eggs are not to be kept out at room temperature for long period of time. Only take out as many as needed - once eggs have been out for 2 hours, discard
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small cooler at the ice cream station measured at 9CEnsure all cold foods maintain a temperature of 4C or below
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation noted in hard to reach areas, such as:- under dishwashing counter- under and behind prep counters- between counters in the ice cream station
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet/used cleaning cloths were kept on the counter in the bar area.2. No sanitizer bucket was available at the cook line.3. Bleach sanitizer spray was measured 10 ppm with a bleach test strip.Fresh sanitizer bucket was prepared and measured 100 ppm.Fresh sanitizer spray bottle was prepared and measured 100 ppm.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potatoes were stored under the counter of the ventilation canopy. The potatoes had a surface temperature of 21°C.The potatoes were stored in the walk-in cooler.Store potatoes in an ice bath and ensure they are maintained at 4°C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked hot beefs were stored in the walk-in cooler with a surface temperature of 54°C. The beefs were stored in an ice bath.Food can be cooled rapidly using the following techniques: an ice-bath, or an ice wand, stirring frequently, or using shallow metal containers.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Whipped butter was kept beside the prep cooler holder at room temperature. The food label on the whipped butter indicated "Keep Refrigerated".The whipped butter was promptly kept in the prep cooler.2. Prepackaged whipped butters with an internal temperature of 23.9°C, were stored next to the grill.The prepackaged whipped butters were discarded.Store whipped butter in an ice bath to maintain the temperature at 4°C 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?
      • Paper towel dispenser at the handwashing sink in the back kitchen was empty.Additional paper towels were available and the paper towel dispenser was promptly restocked. Ensure handwashing sink have adequate supplies at all times to facilitate effective hand hygiene.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Recurring violation:1. No sanitizing bucket available.2. Cleaning cloths were kept on the counter.Sanitizing bucket was promptly prepared at 100 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.Previous violation:The sanitizer solutions were changed during the inspection. As discussed, change all sanitizer solutions on a daily basis, confirm their concentration using chemical testing strips and store all cleaning clothes in containers of sanitizer (instead of on counters/other surfaces). Resource for operator - how to make a food safe sanitizing solution:*https://albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff entering the kitchen did not wear hair restraint.Staff promptly restrained hair with a hair clip.Personnel involved in food preparation and any person entering a food preparation or storage area should wear hair restraints such as clean hats or a hair net. Where required, beards should be completely covered with beard nets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice scoop stainless steels were stored in the ice machine with the handle in direct contact with the ice and in the sink at the bar area.Ice scoops were promptly washed in the dishwasher and stored in a sanitary container.2. Whisk utensil containing food was stored in a container at the ventilation canopy. Whisk was promptly washed in the dishwasher.Ensure all food and all utensils used to handle food are protected from contamination and stored in a manner that protects it from contamination at all times.Operator was noted that stainless bowl used to whisk eggs must be changed every 2 hours.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles containing sanitizer were not labelled to identify their contents.Spray bottles were promptly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Whole raw shell eggs were stored on the prep cooler top shelf at the front kitchen measured at 16°C.Eggs were promptly kept in the cooler.Whole raw shell eggs must be stored, displayed, packaged or transported at a temperature not exceeding 7ºC.Ensure eggs are not left at room temperature during operation.2. Prep cooler inserts were measured at 8°C.Ensure prep cooler inserts are maintained at 4°C or less at all times.When not in use, ensure prep cooler lids are covered to prevent the cold air from escaping and the mixture of cold air from hot air generating from the grill.3. Inserts were filled above the fill line.Ensure food in inserts are not filled above the fill line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Walls and underneath the ventilation canopy had food debris buildup.3. Underneath the dishwasher/dishwashing area and hard to reach areas were dirty.4. Underneath the upright refrigerating unit was dirty.Ensure the indicated areas are maintained in a sanitary condition at all times.Previous violation:General cleaning is required in hard to reach areas, along the back of walls in the kitchen, around the dishwasher floor and in the upright coolers. As discussed, ensure that all areas of the kitchen are routinely cleaned (inc. a scheduled deep cleaning) to remove food debris.