Blowers & Grafton
2120 4 Street SW Calgary AB T2S 1W7 · Food - General
12 inspections
- Risk Management Inspection
1 infraction
- 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. Mouse droppings located behind pizza oven and pass through along the wall. Ensure these areas are cleaned and sanitized.2. Fruit flies near dishwashing area and bar. Contact pest control to help resolve issue.
- 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?
- Monitoring Inspection
1 infraction
- 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. Mouse droppings located behind pizza oven and pass through along the wall. Ensure these areas are cleaned and sanitized.2. Fruit flies near dishwashing area and bar. Contact pest control to help resolve issue.
- 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?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fly strips were present over a food preparation table in the kitchen, as well as over the two compartment food preparation sink in the basement food preparation kitchen. Fly strips were removed during inspection. Fly strips/lights must be installed in locations away from food storage and preparation and in a way that won't result in the contamination of food or food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a soap dispenser installed on the wall at the two compartment food preparation sinks.Soap dispenser was removed during inspection. Hands must be washed in the handwash sink to help protect the food preparation sink from contamination, and soap installed at the food preparation sink can inadvertently contaminate food.
- 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 in the bar.Install a paper towel dispenser at the hand wash sink in the bar.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was peeling paint on the ceiling of the bar walk-in cooler.Remove peeling paint and re-paint the affected areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was grease/dust accumulation in the bottom of the deep fryers.Clean the bottom of the deep fryers. Ensure this area is cleaned on a regular basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was water accumulation in the bottom of one of the food preparation coolers located on the east side of the cookline.Have the cooler repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fan covers in the bar walk-in cooler had dust and/or mold accumulation.Clean fan covers and ensure they are cleaned on a regular basis.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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?
- June 14, 2024:A few cockroaches were found in the facility. One dead adult in a tin tap in the kitchen, one live nymph under the north pre-rinse sink (left side of dishwasher), one dead adult on the floor by the floor mixer, and one dead adult in the staff washroom. Not assessed June 11, 2024 inspection:May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
- 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?
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A two compartment sink was not available for manual dishwashing. Install a two compartment sink for manual dishwashing.
- 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?
- June 14, 2024:A few cockroaches were found in the facility. One dead adult in a tin tap in the kitchen, one live nymph under the north pre-rinse sink (left side of dishwasher), one dead adult on the floor by the floor mixer, and one dead adult in the staff washroom. Not assessed June 11, 2024 inspection:May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - There was a hole in the ceiling between the bar and the back hallway.- There were damaged areas of ceiling in the stairway leading to the basement kitchen, and at the landing of the stairs leading to the basement kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Not assessed June 11, 2024 inspection:Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- A two compartment sink was not available for manual dishwashing. Install a two compartment sink for manual dishwashing.
- 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?
- Not assessed June 11, 2024 inspection:May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Not assessed June 11, 2024 inspection:Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A two compartment sink was not available for manual dishwashing. Install a two compartment sink for manual dishwashing.
- 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?
- May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease and dust accumulation on the ceiling and walls of the upper level kitchen. Clean the walls and ceiling of the upper kitchen.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
11 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic butter was being stored at room temperature; the internal temperature measured 24 degrees Celsius.Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was insufficient equipment available for proper manual dishwashing. There were no drain plugs available for the two single sinks present on either side of the mechanical dishwasher.Ensure that all equipment required for manual dishwashing is available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A two compartment sink was not available for manual dishwashing. Install a two compartment sink for manual dishwashing.
- 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 mechanical dishwasher was not sufficiently sanitizing dishes. The concentration of sanitizer at the plate level was undetectable. Ensure the concentration of sanitizer at the plate level is at a sufficient level (100 ppm chlorine).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Utensils and dishes were being stored in the basin of the kitchen handwashing sink.Ensure that handwashing sinks are used for handwashing only and are kept unobstructed for handwashing.
- 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?
- May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- There was water and debris from sewage backup present on floors in the basement kitchen. - Retain the services of a qualified technician to assess and repair all plumbing deficiencies to ensure the plumbing system is in good working order.- Provide a plumbing report detailing the work undertaken to remediate the plumbing deficiencies.- Clean and disinfect all areas of the food establishment affected by the sewage back up. Ensure food contact surfaces are properly rinsed following cleaning and disinfection.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff was unable to describe proper manual dishwashing procedures.Provide proof that someone in care and control of the facility has successfully completed a food sanitation training course approved by the Health Minister. Management must ensure that all other staff members have basic food safety knowledge.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease and dust accumulation on the ceiling and walls of the upper level kitchen. Clean the walls and ceiling of the upper kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- The basement storage room was disorganized and cluttered. There was grease accumulation on the floor of the basement storage room. Clean and reorganize the basement storage room.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips for the glasswasher had expired in 2021.Obtain iodine test strips within their expiry date so that the concentration of sanitizer for the glasswasher can be accurately verified.
- 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?
- Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips for the glasswasher had expired in 2021.Obtain iodine test strips within their expiry date so that the concentration of sanitizer for the glasswasher can be accurately verified.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- September 12, 2023:Hand soap was available in a dispenser at the bar hand wash sink. Paper towels were not on/in a dispenser or holder. August 30, 2023:There was no hand soap available at the bar hand wash sink. The paper towel for the bar hand wash sink was not being stored in/on a dispenser or holder.Ensure that all hand wash sinks are fully stocked with hand wash supplies at all times, including liquid soap and paper towels in dispensers.
- 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?
- Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
7 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips for the glasswasher had expired in 2021.Obtain iodine test strips within their expiry date so that the concentration of sanitizer for the glasswasher can be accurately verified.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- September 12, 2023:Hand soap was available in a dispenser at the bar hand wash sink. Paper towels were not on/in a dispenser or holder. August 30, 2023:There was no hand soap available at the bar hand wash sink. The paper towel for the bar hand wash sink was not being stored in/on a dispenser or holder.Ensure that all hand wash sinks are fully stocked with hand wash supplies at all times, including liquid soap and paper towels in dispensers.
- 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?
- Flies were present in the facility and exterior doors were propped open.Work with your professional pest control operator to eliminate the flies from the facility. Until the flies have been eliminated, keep facility doors closed to help prevent entry.
- 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?
- Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a sewer gas/ grease interceptor odour present by the grease interceptor/ dish washer area.Investigate the source of and eliminate the sewer gas odour from the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease and food debris accumulation in hard to reach areas, such as underneath equipment on the cookline, and underneath the pizza ovens.Thoroughly clean all hard to reach areas and ensure these areas are cleaned on a regular basis.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of lactic acid based food contact surface sanitizer was undetectable. Fresh solution was made and the concentration of sanitizer was still undetectable.Have the sanitizer dispenser adjusted or repaired. Provided instructions on how to use chlorine for sanitizing food contact surfaces until the sanitizer dispenser is repaired (use half a teaspoon to one teaspoon of bleach per litre of water).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A fly sticky trap was installed above cutting boards and food preparation counters in the basement food preparation area.If fly sticky traps are used, they muse be installed in areas away from food, food equipment, and food contact surfaces and in a way that won't result in the contamination of food.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The ice scoop for the bar was stored in the ice, with the handle in contact with the ice.Store the ice scoop in a holder or container outside of the ice to help protect the ice from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- August 31, 2022:Mop (laundry) sink has been installed in the basement, close to the north of the food preparation space. As discussed, install a splash guard on the right side of the sink (to a height of 5 feet from the floor) to prevent mop water from splashing on fountain pop equipment and BIBs. July 22, 2022:Staff will temporarily dispose of used mop water in a toilet. Note that this is a temporary measure only as toilets are not connected to a grease interceptor. June 1, 2022:Used mop water is being disposed of in a food preparation sink. Used mop water must be disposed of in a manner that does not contaminate (or potentially contaminate) food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of donair meat in the lowest drawer of the drawer coolers located under the grill (east side of the kitchen) had an internal temperature ranging from 7-8 degrees Celsius.Instructed staff to discard the two inserts of donair meat. Facility is currently getting their donair meat from another location. Ensure to check food temperature upon delivery to ensure that cold food is 4 degrees Celsius or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips for the glasswasher had expired in 2021.Obtain iodine test strips within their expiry date so that the concentration of sanitizer for the glasswasher can be accurately verified.
- 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 bar hand wash sink. The paper towel for the bar hand wash sink was not being stored in/on a dispenser or holder.Ensure that all hand wash sinks are fully stocked with hand wash supplies at all times, including liquid soap and paper towels in dispensers.
- 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?
- Flies were present in the facility and exterior doors were propped open.Work with your professional pest control operator to eliminate the flies from the facility. Until the flies have been eliminated, keep facility doors closed to help prevent entry.
- 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?
- Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
- 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?
- Pest control/monitoring inspection reports were not available for review.Ensure that pest monitoring/control reports are easily accessible and available for review upon request.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a sewer gas/ grease interceptor odour present by the grease interceptor/ dish washer area.Investigate the source of and eliminate the sewer gas odour from the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?