Blowers & Grafton
500 - 70 Shawville Boulevard SE Calgary AB T2Y 2Z3 · Food - General
7 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on the prep counter after use in back prep area.Requirement:Soak cleaning cloth in sanitizer solution in-between use.
- 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?
- a) Leftover meat on vertical grills was stored in walk in cooler without doing second step of cookingb) Meat on vertical grills was shaved and kept for cooling to store in the cooler without doing second step of cooking.Requirement:a) Shave the leftover meat on the vertical grills and cook to 74 C on the grill/microwave/oven, cool it and store in the cooler for next day use and reheat to 74 C before serving.Leftover meat cones from previous days were discarded.b) Cook meat to 74 C after shaving before cooling to store in the cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop handle was kept in flour located in bulk bin in back storage area.Requirement:Keep scoop handle out of food to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of portioned cheese stored on top in insert of prep cooler located in the kitchen was 15.1Cb) Internal temperature of sliced cheese stored on top in insert of prep cooler was 12.8CRequirement:Ensure that perishable foods during refrigeration are stored at 4C or less.Portioned cheese and sliced cheese were discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Staff washroom door opens in the food handling area and door was left wide open.Requirement:Either provide self-closing device on the washroom door or put a sign indicating" Keep the door closed"
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Internal temperature of sink-surface sanitizer solution of spray bottle located in the kitchen was 170 ppm DDBSARequirementEnsure that concentration of sink-surface sanitizer is maintained between 272 -700 ppm DDBSA
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of portioned cooked beef stored in insert of prep cooler was between 15 C-21 C at the top and 9.8C at the bottom.Insert was overfilled.b) Internal temperature of portioned cooked mushroom-garlic stored in insert of prep cooler was 9.5CRequirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Cooked/portioned beef between 15C-21 c was discarded.-Remaining cooked/portioned beef and cooked mushroom-garlic were moved to bottom part of the prep cooler.-Do not overfill the inserts to prevent temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of portioned feta cheese stored in insert of prep cooler located next to upright freezer was 14.1 C, Scallops were at 9.4CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Portioned feta cheese at 14.1C was discarded. Scallop were moved to bottom part of the prep cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of portioned beef stored in drawer of prep cooler located under the grill was 7.9 C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Put ice packs on this portioned beef.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rack shelves in back storage area were lined with raw wood having rough and absorbent surface.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the raw wood to have smooth non-absorbent surface.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of shrimps stored in insert of prep cooler in the kitchen was 8.2C and portioned scallops stacked in this insert were at 15 C,18C 21 C.Requirement: -Ensure that perishable foods under refrigeration are stored at 4C or less.-Scallops at 15C, 18 C and 21 C were discarded during inspection.- Ice pack was put on shrimps.-Do not stack food containers in prep cooler insert to prevent temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in one prep cooler located in the kitchen.Requirement:Provide thermometer in the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap and paper towels were provided at hand washing sink located in bar area.Requirement:Provide soap and paper towels in dispensers at this hand washing sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of shrimp stored in insert of prep cooler on the top was 13 C.b) Internal temperature of cooked mushrooms stored in insert of another prep cooler was between 14 C- 26C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Shrimp at 13 C and cooked mushrooms between 14 C- 26 C were discarded during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of creamers stored on melted ice located in the kitchen was between 21 C-23.4C.b) Internal temperature of raw chicken stored in the kitchen without temperature control was 14.5CRequirement:a) Ensure that creamers are stored at 4C or less.Creamers were discarded during inspection.b) Ensure that raw chicken is stored at 4C or less. Chicken at 14.5C was discarded during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in bar cooler.Requirement:Provide thermometer in the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt and debris under and in between equipment in bar area.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions