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Brightpath McKenzie Towne - Food

97 McKenzie Towne Boulevard SE Calgary AB T2Z 3S7 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk bins for pasta and oats had build-up of food debris.It was wiped down and cleaned during inspection. Please ensure bins are cleaned on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Muffin pans had build-up of food debris.The muffins pans were scrubbed and sanitized during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Written sanitation records were not available upon request.Please provide recent sanitation records.2. The shelving for the microwave had build-up of food debris.It was wiped and sanitized during the inspection.3. Kitchen handles for some of the cabinets had food debris.It was wiped down during the inspection.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    2 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?
      • 1. The second high temp sanitizer was leaking but rinse temperature reached 180F.1. REPAIR SOURCE OF LEAK.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. At time of inspection, utensils and equipment were sanitized in the high temp dishwasher that reached 127F for rinse temp.1. UTENSILS AND EQUIPMENT MUST BE CLEANED AND SANITIZED PROPERLY (WITH A WORKING SANITIZER) TO ENSURE SAFE HANDLING OF FOOD.
  9. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used rags were placed on the shelving unit meant for storing clean food equipment. 2. There is no designated receptacle for dirty rags. 1. KEEP RAGS IN SANITIZER FOR REUSE OR DISCARD FOR LAUNDERING AFTER EACH USE. PROVIDE AND LABEL A RECEPTACLE FOR STORING USED RAGS. IF SANITIZER BUCKET IS USED, PLEASE LABEL TO IDENTIFY ITS CONTENT. TEST AND CHANGE THE BLEACH SOLUTION AS NEEDED.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. One of the high temp sanitizer rinse temperature reached below 180F (Between 128F to 162F) since August 8, 2023. 1. REPAIR THE HIGH TEMP SANITIZER IMMEDIATELY. IN THE MEAN TIME, POST A SIGN ON THE SANITIZER INDICATING THAT IT IS OUT OF ORDER. DO NOT USE THE SANITIZER UNTIL THE RINSE TEMP CAN REACH 180F.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Thermometer used for testing dishwasher was broken.2. Temperature log did not reflect both sanitizers being monitored.1. PROVIDE A WORKING THERMOMETER THAT CAN TEST HIGH TEMP SANITIZER.2. MONITOR AND RECORD FINAL RINSE TEMPERATURE OF BOTH SANITIZERS DAILY.
    • 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 second high temp sanitizer was leaking but rinse temperature reached 180F.1. REPAIR SOURCE OF LEAK.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. At time of inspection, utensils and equipment were sanitized in the high temp dishwasher that reached 127F for rinse temp.1. UTENSILS AND EQUIPMENT MUST BE CLEANED AND SANITIZED PROPERLY (WITH A WORKING SANITIZER) TO ENSURE SAFE HANDLING OF FOOD.