BMO Centre - Expansion Kitchen
20 Roundup Way SE Calgary AB T2G 2W1 · Food - General
10 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher's final rinse temperature did not exceed 67 degrees Celsius at the dish level.Unit ran three times with two thermometers inside. The temperature at the dish level must reach at least 71 degrees Celsius for dishes to be sanitized.Service unit.All dishes must be manually sanitized until the dishwasher has been serviced / repaired and 71 degrees Celsius is measured at the dish level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottles are not labelled with the chemical used for sanitizing. All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when sanitizing surfaces where food is being handled. Please label all sanitizer solutions.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottles are not labelled with the chemical used for sanitizing. All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when sanitizing surfaces where food is being handled. Please label all sanitizer solutions.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottles are not labelled with the chemical used for sanitizing. All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when sanitizing surfaces where food is being handled. Please label all sanitizer solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding violation - Significant crack/gap present in one walk-in cooler intended for liquor storage. Fill in the crack so the surface is smooth and easily cleanable.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
0 infractions
- Demand 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?
- Significant crack/gap present in one walk-in cooler intended for liquor storage.Fill in the crack so the surface is smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build-up of ice present on floor and rolling rack in one walk-in freezer.Fix / address this issue.One walk-in cooler that did not yet contain food measured 8 degrees Celsius. Technicians were working on unit.Do not use until a temperature of 4 degrees Celsius is maintained.
- 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
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Some hand wash sinks did not have hot water.Staff stated the sinks did have hot water previously.Will be addressed by PCL construction.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A few walk-in coolers & freezers were turned off as the construction company was working on them.Unable to check temperature of units.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions