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Bottlescrew Bills

140 10 Avenue SW Calgary AB T2R 0A3 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A fire in the kitchen has rendered the cook line, prep line, and two-compartment sink unusable. Abatement and restoration are required and occurring by a professional company. A temporary cold kitchen has been set up to allow for minimal food handling until the kitchen can be rebuilt. Please ensure the menu remains limited to what can be safely handled in the temporary space and single-use customer dishes/utensils are used if the dishwasher is not operating properly.An inspection will need to be completed prior to reopening the full kitchen.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A fire in the kitchen has rendered the cook line, prep line, and two-compartment sink unusable. Abatement and restoration are required and occurring by a professional company. A temporary cold kitchen has been set up to allow for minimal food handling until the kitchen can be rebuilt. Please ensure the menu remains limited to what can be safely handled in the temporary space and single-use customer dishes/utensils are used if the dishwasher is not operating properly.An inspection will need to be completed prior to reopening the full kitchen.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A fire in the kitchen has rendered the cook line, prep line, and two-compartment sink unusable. Abatement and restoration are required and occurring by a professional company. A temporary cold kitchen has been set up to allow for minimal food handling until the kitchen can be rebuilt. Please ensure the menu remains limited to what can be safely handled in the temporary space and single-use customer dishes/utensils are used if the dishwasher is not operating properly.An inspection will need to be completed prior to reopening the full kitchen.
  4. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. The sanitizer concentrate was empty and replaced at the time of the inspection. The line was primed and the dishwasher was retested to be sanitizing at 100ppm.The facility must switch to single-use disposable utensils and dishes if the dishwasher is not sanitizing properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An accessible hand sink is not available in the temporary cold kitchen. Please install a hand-washing sink in this area that is plumbed into both hot and cold water as well as the sanitary drainage system. A sink was on the way at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A fire in the kitchen has rendered the cook line, prep line, and two-compartment sink unusable. Abatement and restoration are required and occurring by a professional company. A temporary cold kitchen has been set up to allow for minimal food handling until the kitchen can be rebuilt. Please ensure the menu remains limited to what can be safely handled in the temporary space and single-use customer dishes/utensils are used if the dishwasher is not operating properly.An inspection will need to be completed prior to reopening the full kitchen.
  5. Risk Management Inspection

    2 infractions

    • 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?
      • Observed many small flies by the bar. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.Beer taps and alcohols were covered with a stopper at the time of the inspection.
    • 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 is tape used to repair the back wall of the hand sink in the grill area. Tape should not be used for repairs as they are not easily cleanable and can harbor bacteria/vermin or create moist conditions for mold to grow. Remove the tape and repair the wall.
  6. Risk Management Inspection

    3 infractions

    • 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?
      • Observed many small flies by the bar. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.Beer taps and alcohols were covered with a stopper at the time of the inspection.
    • 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 is tape used to repair the back wall of the hand sink in the grill area. Tape should not be used for repairs as they are not easily cleanable and can harbor bacteria/vermin or create moist conditions for mold to grow. Remove the tape and repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers are missing throughout the main kitchen area and food storage areas. Lights covers must be installed and maintained in good repair to prevent physical contamination of food. Install and replace the missing/broken light covers.
  7. Demand Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No dispenser/roll for the paper towels at the bar area. Paper towels must be placed on a roll or dispenser to protect it from contamination. Please obtain.
    • 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?
      • Observed many small flies by the bar. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.Beer taps and alcohols were covered with a stopper at the time of the inspection.
    • 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 is tape used to repair the back wall of the hand sink in the grill area. Tape should not be used for repairs as they are not easily cleanable and can harbor bacteria/vermin or create moist conditions for mold to grow. Remove the tape and repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers are missing throughout the main kitchen area and food storage areas. Lights covers must be installed and maintained in good repair to prevent physical contamination of food. Install and replace the missing/broken light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is build-up of food debris in several display coolers and freezers. All areas of the food establishment must be maintained in a clean and sanitary manner. Please clean.
  8. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not locate iodine test strips for bar glasswasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Packing film remains on freezer B. Please remove this film to allow for proper cleaning.Tops of equipment and other high surfaces & shelving require cleaning.
  9. Monitoring Inspection

    1 infraction

    • 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) The wall beside the kitchen prep area's handwash sink had a hole. Re-seal this wall.2) The floor of the walk-in cooler is damaged in some areas (far-left corner, right-hand side caulking). Repair damage to ensure smooth and easily cleanable surfaces. 3) The shelf beside the cooking line used for clean pan storage was improperly finished, with cardboard surfacing on the shelves and damaged front-facing sides.Repair finishes to ensure storage surfaces are easily cleaned.