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Bridgette Bar

739 10 Avenue SW Calgary AB T2R 0B3 · Food - General

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Beef for beef carpaccio was being served without additional safety precautions in place (ie searing of whole muscle was not taking place).The exterior of the whole muscle cut of beef used for beef carpaccio must be seared before slicing.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Written procedures were not available for the beef carpaccio.Written procedures are required for serving high risk foods that require additional safety steps (ie beef carpaccio).
  2. Demand Inspection

    0 infractions

  3. Demand 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)?
      • The mechanical dishwasher was not in working order.
  4. Demand 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)?
      • The mechanical dishwasher was not in working order.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • No air gap between the drink ice well and waste pipe. Provide an air gap to prevent contamination of drink ice or store ice in container.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No quat sanitizer was detected in the utensils' storage containers. Use 200ppm quat sanitizer and change sanitizer solution more often to maintain strength at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw steaks were placed top of a container of mushrooms and stored above sliced oranges. Store raw meat in a safe manner to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small container was stacked directly on top of croutons. Do not stack container directly on top of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza Prep cooler:Sliced sausage and salami were stored above the insert load limit.Salami @ 7.8 (bottom) and 15.0 (top) degrees C. Sausage @ 8.5 (bottom) to 10.2 (top) degrees C. Store cold perishable food at 4 degrees C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No air gap between the drink ice well and waste pipe. Provide an air gap to prevent contamination of drink ice or store ice in container.
  8. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food was being stored directly underneath the paper towel dispenser.Food was moved during inspection. Do not store food under the paper towel dispenser, as it can become contaminated with water from hand washing.
  9. Demand Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • It is unclear how many staff have taken recognized food safety training. Certificates available for review during inspection were for food safety basics, which does not meet the requirement for food safety training.Provide food safety certificates for staff with full food safe certificates. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times.
  10. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • It is unclear how many staff have taken recognized food safety training. Certificates available for review during inspection were for food safety basics, which does not meet the requirement for food safety training.Provide food safety certificates for staff with full food safe certificates. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times.
  11. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A staff member's cell phone was on the food preparation cooler food preparation surface.Keep cell phone off of and away from food and food contact surfaces. Cell phone was removed from the food preparation surface and surface was sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The wood roasted half duck was being under cooked. Duck was being cooked to an internal temperature of 54 degrees Celsius (130 degrees Fahrenheit).Minimum permitted cook temperature for poultry is 60 degrees Celsius (140 Fahrenheit) and held for at least 17 minutes.