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Betty Lou's Library

20 - 908 17 Avenue SW Calgary AB T2T 0A3 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 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?
      • Beef meat balls were placed in Ziploc bags and cooked in a water bath. Temperature of water bath was measured at 60.0 degrees C. Staff stated that they are doing Sous Vide Cooking. Sous vide cooking method was not provided to PHI/EHO for review.Food items need to be vacuum packed for sous vide cooking.Provide a sous vide cooking method for review.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops and fancy ice trays were stored on top of the drink ice. Do not store anything in the drink ice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the food contact surface sanitizer (Sink and Surface Cleaner Sanitizer) could not be located.Obtain test strips for the food contact surface sanitizer so that the concentration of sanitizer can be verified.
    • 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 wash sink for the bar was missing a paper towel dispenser.Install a paper towel dispenser at the bar hand wash sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Few green mouse droppings were found on the bar shelf. clean and sanitize the area.2) No pest reports were available for review. Provide pest reports.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The oven handle was repaired with duct tape. Fix the oven handle.2) Stains build-up on the bar coolers doors.Clean the coolers doors.3) Gray stains were observed on the walk-in cooler door and mold noted on the beer lines. Clean the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the bar shelves. 2) Grime and debris build-up underneath bar equipment. 1 to 2) Clean the bar3) No temperature charts for coolers and freezersNo charts for dishwasher and food surface sanitizer.Check and record coolers, freezers, dishwasher and food surface sanitizer daily.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug available for the two compartment dishwashing sinks.Obtain one more well-fitting drain plug for the two compartment dishwashing sinks to facilitate manual dishwashing when required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the food contact surface sanitizer (Sink and Surface Cleaner Sanitizer) could not be located.Obtain test strips for the food contact surface sanitizer so that the concentration of sanitizer can be verified.
    • 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 wash sink for the bar was missing a paper towel dispenser.Install a paper towel dispenser at the bar hand wash sink.