Blue Danube Restaurant
D - 7800 30 Street SE Calgary AB T2C 2G7 · Food - General
4 inspections
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The paper towel dispenser for the back kitchen handwashing station was located directly above open flour containers on a shelf, posing a risk of contamination from drips or splashes.- Paper towel roll was relocated from this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Temperature of rice in the cooker/warmer was measured between 48.3 degrees Celsius using the probe thermometer.- Operator voluntarily discarded the food item.- Ensure hot holding temperature is maintained at 60 degrees Celsius or above at all times.2. No functional thermometer was available in the kitchen at the time of inspection.- Ensure that proper working thermometer is available in the kitchen at all times.
- 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?
- Visible gap was noted at the bottom of the back exit door.- Eliminate the gap to prevent potential pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden condiment tray on the back cooking equipment was dirty.- Replace the wood tray, so that surfaces are smooth, impervious to moisture and easily cleanable.
- 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 missing tile on the wall near the mop sink.- Ensure to replace tiles in the indicated area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy filter at the back kitchen appeared dirty.- Clean the filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors and area behind the equipment in the front kitchen appeared dirty. - Thoroughly clean and sanitize the food establishment floors and hard-to-reach areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Walkin freezer floor was cracked/disrepair.-Repair the walkin freezer floor, so that it is smooth, easy to clean and impervious to moisture.2. Ventilation canopy filter at the back kitchen appeared dirty.- Clean the filters.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ** The violations still exist**1. Wall and ceiling joints in walkin cooler appeared rusty. Repair the wall ceiling joints so that they are smooth, easy to clean and impervious to moisture.2. A few shelves in the facility are made up of raw wood.Seal the raw wood shelves, so that they are smooth, impervious to moisture and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher dispensed 10ppm chlorine during inspection.The operator adjusted the chlorine supply and chlorine measured to be 100ppm.The dishwasher must be tested every day to confirm the concentration of sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Wall and ceiling joints in walkin cooler appeared rusty. Repair the wall ceiling joints so that they are smooth, easy to clean and impervious to moisture.2. A few shelves in the facility are made up of raw wood.Seal the raw wood shelves, so that they are smooth, impervious to moisture and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher did not dispense sanitizer.Operator replaced the empty bucket with new one and chloriine concentration measured to be 100pp.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food grime dust appeared on high touch areas and hard to reach places.Ensure to clean high touch areas and hard to places.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?