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Calgary Court Restaurant

119 2 Avenue SE Calgary AB T2G 0B2 · Food - General

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) In the basement, large slabs of pork were thawing at room temperature in a bucket. Probed the top section of the slabs at 15.4C and 14.9C respectively.-Maintain perishable foods <4C or >60C-Probed slab in different areas, instructed staff to cut off and discard portions that were >10C2) In the basement, large containers of shrimp were thawing at room temperature.-Maintain perishable foods <4C or >60C-Products were still frozen, so operator put them in the fridge
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom door in the kitchen was open even though a self-closing mechanism was on it.-Ensure the bathroom door is self-closing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Still water damaged ceiling tiles in the basement----------1) Water damaged ceiling tiles were observed in the basement near the delivery chute.-Replace
  2. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Found tomato paste in an opened can in the fridge near the back.-Decant canned food products once opened-Discarded
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were stored on the counter.-Ensure cloths are stored in a sanitizer solution
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods were being thawed in the handwashing sink.-Ensure a clean sink is used for thawing food products-Food was moved2) Food shelf located in front of the dishwasher was exposed to splash from dishwashing.-Add a barrier to the back of the shelf or move it3) In the basement, meat slicer and grinder were on a plastic table directly beside the delivery chute.-Do not prepare food in an area that is exposed to contamination4) Road salt was stored beside the bulk ingredient bins.-Store chemicals away from food
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed to be stored directly on the floor and without a cover in the basement dry storage area. Please ensure that all food is stored elevated off of the floor and with a well-fitting cover to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pails of soup were cooling at room temperature, measuring 20-30C.-Ensure soup is rapidly cooled. Separate pails into smaller containers so that soup cools faster-Pails were separated and put in fridge2) Food including meat was thawing at room temperature in the prep sink and on the bottom level of the food shelf located in front of the dishwasher.3) Large amounts of frozen shrimp were being thawed at room temperature in bins in the basement. Measured at 0C.-Thaw food either in the fridge, under cold running water, in the microwave, or cook directly4) Sauce for chicken was sitting at room temperature on a portable table burner on the shelf by the dishwasher.-Discarded5) Found cooked fish in a pail, covered, in the back storage room.-Maintain hazardous foods <4C or >60C-Discarded6) No thermometer was present in the back fridge near the wok.-Ensure a thermometer is available and visible in each fridge
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Dishwasher rinse cycle had no chlorine. Priming the lines did not work. Bucket of bleach appeared to have lost some of its yellow colour. Staff did not know how to prime the chemical lines.-Ensure dishes are sanitized-Technician came onsite during the inspection and repaired the rinse cycle2) Inside of dishwasher was caked in grime.-Ensure the dishwasher is cleaned regularly
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Food products were thawing in both sinks, leaving no sink in the kitchen available for handwashing.-Ensure that handwashing sink is not obstructed. Operator should be using the basin to the right of the dishwasher for handwashing, as it has a splash guard and is equipped with soap and paper towel2) In the basement, meat slicer and grinder were on a plastic table directly beside the delivery chute. There is no handwashing station in this area, and the food preparation was making a mess.-Only prepare food in areas where a handwashing sink is available-Operator must move meat slicer and grinder to the basement prep area
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator does not have a food safety certificate and was not able to identify anyone else with a certificate. Based on the entirety of this inspection, there is a lack of food safety knowledge in the facility based on the number of infractions observed.-Ensure someone in care and control of the facility has a food safety certificate. At least one staff member onsite must have a certificate at all times as there are 6+ staff members preparing food
    • 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) Water damaged ceiling tiles were observed in the basement near the delivery chute.-Replace2) In the back dry storage room, the lights did not have a protective cover.-Install a shatterproof cover
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Top rack of shelf to the left of the cooking line was lined with cardboard. Bins on top had food products.-Remove cardboard and ensure that any liners used in the kitchen area are washable2) Basement bulk bins had very dirty lids.-Clean3) One meat cleaver in the storage area was very rusty.-Check equipment for wear and discard if unsafe to use-Discarded
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an extreme amount of clutter in the basement, with piles of items collected.-Remove or fully separate items not directly associated with the business
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed to be stored directly on the floor and without a cover in the basement dry storage area. Please ensure that all food is stored elevated off of the floor and with a well-fitting cover to prevent cross-contamination.
  4. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed to be stored directly on the floor and without a cover in the basement dry storage area. Please ensure that all food is stored elevated off of the floor and with a well-fitting cover to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The facility was using bowls as bulk scoops. Please ensure that all scoops are equipped with a handle to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility is not taking temperatures of cooked foods to ensure they are fully cooked to safe temperatures.Raw foods must be cooked to an internal temperature of at least 71C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run multiple times, and the sanitizer cycle did not exceed 10ppm chlorine. Please have the dishwasher serviced such that it is sanitizing at 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed in the basement by the pipe leading to the grease trap. Repair the leak and ensure that all plumbing is in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The protective film was left on the new oven and was starting to peel. Remove the plastic as it can harbour dirt and bacteria and is not able to be properly cleaned/sanitized.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *COOLER/FREEZER DOORS & HANDLES HAVE A BUILDUP OF FOOD DEBRIS. ENSURE THAT ALL HIGH-TOUCH SURFACES ARE KEPT CLEAN & SANITARY THROUGHOUT THE DAY*
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *COOLER/FREEZER DOORS & HANDLES HAVE A BUILDUP OF FOOD DEBRIS. ENSURE THAT ALL HIGH-TOUCH SURFACES ARE KEPT CLEAN & SANITARY THROUGHOUT THE DAY*