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Bow View Manor - Food

4628 Montgomery Boulevard NW Calgary AB T3B 0K7 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Servery 5th floor:1) Quats sanitizer in spray bottle did not register a sanitizing residual. Please replace solution and test for 200 ppm quats concentration with use of test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Servery 5th floor: 1) Hard boiled eggs were left on counter after breakfast (staff discarded). Please store hot perishable foods at or above 60C, or at or below 4C.Servery 4th floor:1) Probe thermometer was not provided. Please obtain probe thermometer that can be used to measure foods between 0C and 100C. Keep thermometer in servery.Servery 3rd floor:1) Probe thermometer was not provided. Please obtain and keep in servery.2) Egg salad was stored on counter and measured 19-20C. Staff advised it was prepared in kitchen approximately 30 mins ago. PHI was advised whole, hard-boiled eggs were received cooked, cold from approved supplier. Please remind staff to assemble egg salad ingredients cold and maintain 4C temp until service.Servery 2nd floor:1) Probe thermometer was not provided in servery or small dining room. Please obtain.Main Kitchen:1) Turkey roasts were thawing at room temp since morning. Surface temps ranged 3-4C. Please practice safe/approved thaw processes. Staff placed into cooler.
    • 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?
      • Main Kitchen:1) Dead cockroaches were noted behind a chest freezer and in sticky trap in dry storage area. Please continue to work with professional pest control company to monitor and eliminate pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Servery 4th floor:1) Paint was chipping away from backsplash near dishwasher. Please repair wall and ensure surface is smooth, nonporous and easily cleanable.Servery 2nd floor:1) Paint was chipping away from backsplash. Please repair.Servery 1st floor:1) There was a missing ceiling panel in food service area. Please replace.Main Kitchen:1) The paint on the wooden shelf above the floor mixer was chipping. Please repair/replace.2) The paint on the ceiling between the walk-in coolers was damaged/chipping. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer condenser unit was leaking. Please repair so it does not leak. Ensure no foods are stored directly under the leak and protect nearby foods against contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Servery 1st floor:1) The ceiling adjacent to the servery was dusty. Please clean.Main Kitchen:1) There was an accumulation of dead flies on the window ledge in the kitchen. Please clean and implement fly control.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer condenser unit was leaking. Please repair so it does not leak. Ensure no foods are stored directly under the leak and protect nearby foods against contamination.
  4. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff was handling open food (peeling potatoes) in back storage area without direct access to a handwashing station. Please install hand sink in area or handle open foods in vicinity of a designated handwashing station.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam was used along some baseboards in the kitchen and food storage areas. Please properly finish so all surfaces are smooth, nonabsorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was some old/dried food debris on the electric slicer after it was cleaned. Recommend to obtain brush for easy cleaning. Please thoroughly clean and sanitize.2) The walk-in freezer condenser unit was leaking. Please repair so it does not leak. Ensure no foods are stored directly under the leak and protect nearby foods against contamination.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand 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)?
      • Quats sanitizer test strips were expired (2021) Test strips were replaced during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fans in kitchen and dishwashing area have an accumulation of dust. Clean fans on a regular basis to prevent dust build up.
  8. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sensors were not working on the hands-free taps in the 4th and 5th floor serving kitchens.-Please repair.
    • 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. Paint was peeling and flaking on the ceiling in one area of the main kitchen.-Please refinish the surface.2. Arborite was lifting on the counter by the ice machine in the 4th floor servery and around the sink in the 3rd floor servery.-Please repair.
  9. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food in the steam table on the 1st floor serving kitchen was measured at 47 degrees Celsius.-Please ensure that foods are hot held at 60 degrees Celsius or higher.2. A basket of creamers and another bag of creamers were sitting out at room temperature on a cart in the 1st floor dining room.-Please store creamers on ice and only take out the amount necessary for each meal service.
    • 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. Paint was peeling and flaking on the ceiling in one area of the main kitchen.-Please refinish the surface.2. Light shields were missing on a few of the lights in the main kitchen.-Please install covers on the lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some food debris build up in the microwave, in some of the cupboards, and on the chairs in the 1st floor serving kitchen/dining room.-Please thoroughly clean the noted areas. Please clean and disinfect dining room chairs after each meal service, particularly during an outbreak.2. East kitchenette/dining room: There was some debris build up on walls around tables in the dining room, in the refrigerator, in cupboards, in pails storing condiments, on the plate storage unit, and in the microwave.-Please thoroughly clean the east kitchenette/dining room.
  10. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup located in a hot holding unit was measured to be between 39-45C.The staff refired this soup to 74C, then placed back into the hot holding unit.REQUIREMENT: Maintain foods meant to be served hot at 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher used for client cutlery and utensils had a temperature of 53C. It was presumed that the dishwasher depleted the hot water in the booster. After waiting several minutes, the temperature increased to 77.1C.REQUIREMENT: Ensure the final rinse temperature is at least 71C at the dish level. Have staff run a water-resistant probe thermometer through the dishwasher every 10 loads. If the water temperature is too low, wait several minutes and re-test.Alternatively, replace the booster with a larger tank.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Cold water was not available the tap of the cooking equipment dishwashing sink. It appeared that the supply was shutoff at the tap. Staff were unaware that this occurred.Flipping the switch to parallel restored the cold water.REQUIREMENT: Ensure hot and cold running water is available at all sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stored Knives had some food debris stored on them.REQUIREMENT: Rewash, rinse, and sanitize all food contact tools, equipment, and utensils carefully. Foods with residue such as cheese may dry on the blade, and a more thorough scrubbing would be needed.