Buchanan's
110 - 738 3 Avenue SW Calgary AB T2P 0G7 · Food - General
4 inspections
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff were unable to find a thermometer in the salad prep cooler.-Ensure a thermometer is available in each cooler
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Continuing violation, ordered but not arrived**Paper towel roll was in a bucket beneath the handwashing sink in the coffee/dessert area.----------The paper towel roll at the dessert/coffee bar was not in a dispenser at the time of the inspection. Please ensure all paper towel rolls for the hand sinks are in a proper paper towel dispenser to protect it from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Ordered but not arrived**2) Handwashing sink in servery bar (in front of the coffee bar) did not have a paper towel dispenser.-Install a paper towel dispenser that protects the bulk roll from contamination
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile is missing from the prep area (area by the walk-in fridge entrance).-Install a ceiling tile that is smooth and impervious to moisture
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizing solution for espresso machine wiping cloth was strong enough to bleach out test strips.-Use chlorine sanitizer at 100-200 ppm-Operator diluted solution during inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff were unable to find a thermometer in the salad prep cooler.-Ensure a thermometer is available in each cooler
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Continuing violation, ordered but not arrived**Paper towel roll was in a bucket beneath the handwashing sink in the coffee/dessert area.----------The paper towel roll at the dessert/coffee bar was not in a dispenser at the time of the inspection. Please ensure all paper towel rolls for the hand sinks are in a proper paper towel dispenser to protect it from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Ordered but not arrived**2) Handwashing sink in servery bar (in front of the coffee bar) did not have a paper towel dispenser.-Install a paper towel dispenser that protects the bulk roll from contamination
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile is missing from the prep area (area by the walk-in fridge entrance).-Install a ceiling tile that is smooth and impervious to moisture
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloth for espresso machine steaming wand was sitting on the counter.-Store wiping cloths in sanitizer to prevent the growth of microorganisms
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk-in fridge - raw meat stored above pails of mayo and pickles on one side of the fridge; raw meat above vegetables on other side of fridge.-Ensure ready-to-eat products are not stored beneath raw meat to prevent cross contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff were unable to find a thermometer in the salad prep cooler.-Ensure a thermometer is available in each cooler
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Continuing violation**Paper towel roll was in a bucket beneath the handwashing sink in the coffee/dessert area.----------The paper towel roll at the dessert/coffee bar was not in a dispenser at the time of the inspection. Please ensure all paper towel rolls for the hand sinks are in a proper paper towel dispenser to protect it from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Handwashing sink in coffee/dessert bar was obstructed by a tray of condiments.-Ensure handwashing sink is always accessible. Find another area to store the tray-Staff moved the tray2) Handwashing sink in servery bar (in front of the coffee bar) did not have a paper towel dispenser.-Install a paper towel dispenser that protects the bulk roll from contamination
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Coffee/dessert bar - clean teapots and bowls were stored directly beside the handwashing sink where they could be splashed by dirty water.-Store dishware in a sanitary location
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer in the kitchen was tested to be 10ppm. The solution was re-mixed and tested to be 100ppm. Please ensure the chlorine sanitizer is mixed and tested to be 100ppm. Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food was observed to be stored on the floor of the walk-in cooler. Please ensure all foods are stored off of the floor to protect from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel roll at the dessert/coffee bar was not in a dispenser at the time of the inspection. Please ensure all paper towel rolls for the hand sinks are in a proper paper towel dispenser to protect it from contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The tabletop can opener had a build-up of food debris and grime. Please clean and sanitize the can opener and add it to a regular cleaning schedule. 2) Duct tape was observed on the handles to the walk-in cooler that are located along the cook line. Please remove the duct tape as it is not a cleanable surface and can harbor pathogens.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The preparation area located next to the walk-in cooler had a build-up of food debris and grime. Please clean and sanitize this area. 2) A build-up of dust was observed on the walls/ceiling in the walk-in cooler. Please clean the dust.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?