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Boston Pizza 145

700 - 8338 18 Street SE Calgary AB T2C 4E4 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The gravy measured 45C-the gravy must measure 60C or above. Increase the heat.2) Portioned chicken/shrimp were stored on the back prep area and had surface temperatures of 16C. -ensure recently prepared/portioned perishable foods are quickly moved to the cooler and stored at 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water at the bar handwash sink was not operational.-plumber has been called -- thank you.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was debris, grime, etc under hard to reach areas such as the ice machine area.-clean all areas of the food premises on a regular basis to promote a clean and sanitary food establishment. 2) The bar cooler had spills of juice/liquids.-clean the bar coolers; remove the shelves to facilitate cleaning.3) There was a large pool of standing water near the dishwasher.-ensure there are no plumbing leaks or equipment leaks. -mop and remove the standing water.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the inserts on the cook line are measuring too warm. Most sauces/perishable products were measured between 8C-10C. Ambient air temperature of cooler underneath was fine and measured 4C**advised staff to keep inserts covered outside of rush hours. Also, minimize amount of product in inserts to promote quicker turnover of product.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot/warm water at sinks in women's washroom.All hand wash sinks need to be supplied with both hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of walls near prep sinks are damaged and have unfinished surfaces.All surfaces must be smooth, easy to clean and in repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt/dust present in many areas of the kitchen on walls, floors in hard to reach areas and on equipment.Ensure all surfaces are clean and well maintained.
  4. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in dispenser at bar area was not dispensing.Ensure paper towel is properly fed into dispenser and that it dispenses easily.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot/warm water at sinks in women's washroom.All hand wash sinks need to be supplied with both hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of walls near prep sinks are damaged and have unfinished surfaces.All surfaces must be smooth, easy to clean and in repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust / dirt present on the condensing unit / fan of walk-in cooler.2. Floor of walk in cooler was dirty.3. Shelves in the servery area were dirty. 4. Bar freezer was dirty inside.Ensure all surfaces are clean and well maintained.
  5. Demand Inspection

    5 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?
      • Floor tiles are still broken in the upstairs storage areas.*ON-GOING VIOLATION*Floor tile missing all around grease trap. Floor surface is rough and not suitable in this area.Surfaces must be smooth, easy to clean and maintained in good repair. Fix broken and/or missing tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen lights are missing light covers / guards.Install light covers or provide documentation that indicates the light tubes are shatterproof.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor / bottom of cooler in front server area is damaged and in disrepair. Refinish this damaged surface within the cooler.All surfaces must be smooth, easy to clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt, debris or spills noted in the following areas:- Ceiling tiles/vents and upper walls in some areas of kitchen- Floor below pop/syrup boxes in upstairs storage area- Lower shelves between dishwasher and front servery areaAll surfaces must be clean and well maintained.*ON-GOING VIOLATION*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation in the walk-in cooler condenser unit fan unit.Shelves in bar area are dirty.Clean noted areas.