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Brightpath Bowness - Food

3711 73 Street NW Calgary AB T3B 2L6 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of apples was stored on the floor in the dry storage area.- The operator stored it on a shelf. Store all food 6 inches above the floor at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Plates of food were stacked on top of serving spoons and other cutlery in the serving trays. - Do not stack food plates on top of cutlery. 2) Incompletely dried utensils were stored with dry utensils. - Dry utensils completely before storing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The digital thermometer was reading inaccurate. - Replace the thermometer and regularly calibrate the thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The cutting boards were worn off, had discoloration and deep cuts.- Replace/ resurface the cutting boards.2) The freezer light cover was broken. - Replace/Repair the cover.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Countertop and cupboard are worn. Repair/ Replace the countertop and cupbords.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Dry storage room- observed sealed/unopened bottles of detergent was stored on shelf above chest freezer and box of lysol wipes stored on top shelf above dry foods storage. Ensure a separate storage area is kept for chemical products away from food storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Reviewed thawing process with staff. Thawing process had included thawing frozen meats for 1-2 hrs at room temperature. Corrected onsite- recommended fast thawing under cold running water. Thawing under refrigeration is the best practice, but requires time management.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice crystal buildup on inside surfaces of chest freezer. Ensure regular defrosting to remove ice buildup.