Skip to content
Loading map…

Boardwalk Retirement Community - Food

3520 31 Street NW Calgary AB T2L 2A4 · Food - General

8 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coffee creamers were left on dining tables at room temperature after lunch service and staff stated they would be placed back into cooler at 4PM. Creamers would be taken back out for dinner time and unused creamers placed back into cooler after meal service. PHI was on site at approx. 2:30PM and creamers were temp abused (all destroyed). Please store cold perishable foods at or below 4C. Creamers stored out at room temp at any time must be consumed within 2 hours or discarded after 2 hours.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken stored in the prep line cooler insert measured 18C (destroyed). Staff advised chicken was cooked in morning. Please ensure perishable foods are quick-cooled and stored directly in cold table (not stacked on top of an empty insert container). Maintain cold perishable foods at or below 4C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Toilet paper roll was not stored in the dispenser in the staff bathroom. Please place toilet paper roll in dispenser to avoid direct handling between staff.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer from automatic dispenser measured 100 ppm. Please manually prepare 200 ppm concentration until dispenser can be recalibrated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of take-out pasta were stored at room temp and measured 48C. Pasta was delivered for dinner which was being served during time of inspection and staff stated pasta was received just recently. Please ensure hot foods are stored at or above 60C. Staff placed pasta into oven.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean insert containers on a rack were stored directly next to a garbage container and hand washing sink. Please install a smooth, washable barrier between.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure that you have proper test strips to test the sanitizer solution; there were not QUATS test strips to test the QUATS sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure that vent in the mop sink is cleaned and repaired if needed.Ensure that the area under the lights in the walkin cooler has been cleaned.Repair/ Clean the grease trap cover.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Expo dessert refrigerator measured at 15C at time of inspection. Ensure that all cold holding is under 4C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels and hand soap were available at the dishwashing handsink station. Supply all sinks with soap and paper towel at all times.