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Black Bull Pub

53 Hunterhorn Drive NE Calgary AB T2K 6H9 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not have test strips for checking sanitizer concentrations for both:1. Dishwasher (no chlorine test strips)2. Surface sanitizer (no test strips for Smart Power)Ensure test strips are provided and onsite for staff to check daily for proper chemical concentrations.**OUTSTANDING (2023-11-14). No test strips available for the sanitizer solution and dishwasher.**OUTSTANDING (2023-11-15). The operator mentioned that they have already ordered test strips from their chemical supplier; please ensure to have them in place for use.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One prep line cooler (top insert and bottom food cooler cabinets were probed above 4 deg C). Top line inserts (sliced onions in insert was 8.6 deg C). Bottom cooler cabinet (cooked meat 9.7 deg C). Ensure cooler is maintaining all foods at 4 deg C or lower. **OUTSTANDING VIOLATION (2023-11-14). All prep coolers (x3) were not able to maintain adequate temperature of 4C and below, with various food items being measured using a probe thermometer at 12-14C. The cooler inserts top cover were also kept open during the inspection. The staff mentioned that they have tested the cooler in the morning and found it adequate.**NOTE (2023-11-14). The coolers were kept closed and some food items removed. The cooler was then measured at 6-7C. The operator mentioned that a service technician was already contacted and on their way to fix the refrigeration units. Please ensure that all refrigeration units are able to maintain a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine. The dishwasher was primed and configured; however, it was still unable to dispense chlorine. The operator called their service provider to help configure the dishwasher, then was re-measured to have a chlorine concentration of 100-ppm. The inspector informed the manager to test the dishwasher daily before use to ensure that it reaches at least 100-ppm chlorine. Please obtain test strips.**TEST AND RECORD DISHWASHER CONCENTRATION DAILY.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not have test strips for checking sanitizer concentrations for both:1. dishwasher (no chlorine test strips)2. Surface sanitizer (no test strips for Smart Power)Ensure test strips are provided and onsite for staff to check daily for proper chemical concentrations.**OUTSTANDING (2023-11-14). No test strips available for the sanitizer solution and dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not draining adequately, being clogged. The manager mentioned that they were in the process of still having to fix the sink. The inspector informed the manager that all handwashing sinks must be fully operational and must be properly draining to promote adequate handwashing during operations. One of the sinks in the two-compartment sink would be used as a handwashing sink in the meantime. The operator mentioned that they had called a plumber in and will be coming to fix the sink on the same day. Please fix the handwashing sink.