Brix + Barrel
115 - 351 4 Avenue SW Calgary AB T2P 0H9 · Food - General
5 inspections
- Monitoring 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)?
- No sanitizer detected in bar glasswasher final rinse. New iodine jug located and installed. 12.5 PPM achieved,
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Dented can stored on the shelves. Please ensure cans are not dented prior to use as this can pose a risk for botulism. Inspect the cans regularly to ensure they are in good condition. If cans have been damaged, the product must be used or discarded immediately. The operator discarded the can at the time of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths out of sanitizer solution when not in use. Cleaning cloths should be placed in a bucket with an approved sanitizer solution when not in use to prevent the growth of bacteria which can further contaminate the surfaces when cleaning. The operator placed the cloths in a bucket with a quat sanitizer solution at the time of the inspection and was measured at 200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils are stored in water at a temperature of 19C. Utensils should not be stored in stagnant water at room temperature as this can create an ideal environment for bacteria to grow, therefore, contaminate the utensil.Utensils should either be stored in iced water or in a food safe solution such as 200ppm of quat or 100ppm of bleach. The operator remade a quat sanitizer solution measured at 200ppm at the time of the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled sanitizer spray bottle. All chemicals must be labeled to ensure safe usage throughout the food establishment. The operator labeled the spray bottle at the time of the inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE, EVEN AFTER PRIMING PUMP AND SWITCHING OUT SANITIZER JUGS. REPAIR PERSONNEL CALLED AND SINK PREPARED FOR MANUAL SANITIZING UNTIL REPAIRS COMPL;ETED*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *ICE SCOOPS STORED IN CONTAINER THAT HAD NOT BEEN WASHED IN SOME TIME. CORRECTED. ENSURE THAT SCOOPS AND CONTAINER ARE WASHED DAILY*
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?