Brightpath Woodlands - Food
5 Woodstock Road SW Calgary AB T2W 5V8 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 15. Is the facility free of a pest infestation?
- Evidence of mouse droppings were found in the warmer drawer underneath the oven and on top of baking sheets.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes and sanitize all dishes stored in the warmer. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, please retain a licensed pest control contractor to assess and treat the premises as required. Please send a copy of the most recent pest control report to the undersigned Public Health Inspector upon completion.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor underneath the stove was soiled with dirt and food debris.Please clean and sanitize the indicated areas.
- 15. Is the facility free of a pest infestation?
- Monitoring 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 high-temperature dishwasher was tested three times using a probe thermometer and was found to be ineffective in sanitizing dishes, reaching only 69C. To ensure proper sanitization, the temperature of the mechanical dishwasher must reach 71C or higher.Please repair the mechanical dishwasher to ensure it is sanitizing dishes by reaching temperatures of 71C or higher. The operator was instructed to switch to single use dishes and utensils until the dishwasher is repaired.
- 15. Is the facility free of a pest infestation?
- Evidence of mouse droppings were found in the warmer drawer underneath the oven and on top of baking sheets.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes and sanitize all dishes stored in the warmer. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, please retain a licensed pest control contractor to assess and treat the premises as required. Please send a copy of the most recent pest control report to the undersigned Public Health Inspector upon completion.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor underneath the stove was soiled with dirt and food debris.Please clean and sanitize the indicated areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Interum- Single use/disposable serving plates/bowls/utensils for serving. Staff cancontinue to manually sanitize pots and pans used in the kitchen in the sink with 100 ppm chlorine sanitizer prepared.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- Internal rinse temperature reached 68.6 deg C on 3 cycle run. Director has already contacted service call today. Interum- manually sanitize in the sink with chlorine sanitizer prepared at 100 ppm for 2 min contact. Have dishwasher serviced to ensure dishwasher attains 180 deg F (on LED panel) and minimum 71 deg C (161 deg F) at dishrack level
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- Internal rinse temperature reached 67.5 deg C on 3 cycle run. (note gauge reading of 181 deg F did not meet 161 deg F minimum at dishrack level). Director has already contacted service call today. Interum- manually sanitize in the sink with chlorine sanitizer prepared at 100 ppm for 2 min contact. Have dishwasher serviced to ensure dishwasher attains 180 deg F (on LED panel) and minimum 71 deg C (161 deg F) at dishrack level
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- High temperature dishwasher did not meet hot water sanitize temperature. Temperature measured 64.5 Deg C and 61.5 deg c on consecutive runs.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizing temperature for dishwasher is not checked daily. Ensure dishwasher is checked daily with a min/max registering thermometer for sanitizing temperature of minimum 71 deg C at dishrack.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water temperature for hot water tap at sink measured 17. 6 deg C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher did not meet hot water sanitize temperature. Temperature measured 64.5 Deg C and 61.5 deg c on consecutive runs. Reinspection at 310 pm, dishwasher rinse cycle retested and measure 67 deg C at dishrack level. (LED panel max temperature was 176 deg F)Interum- manually sanitize in the sink with chlorine sanitizer prepared at 100 ppm for 2 min contact. Have dishwasher serviced to ensure dishwasher attains 180 deg F (on LED panel) and minimum 71 deg C (161 deg F) at dishrack level
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizing temperature for dishwasher is not checked daily. Ensure dishwasher is checked daily with a min/max registering thermometer for sanitizing temperature of minimum 71 deg C at dishrack.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?