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Calgary Marriott Hotel - North Kitchen

110 9 Avenue SE Calgary AB T2G 5A6 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared or ready for use in the GM kitchen. Ensure that a sanitizing solution is available when food handling is occurring. Correcting during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Small flies were noted in the kitchen. Please address the flies. Ensure that the food establishment is kept free of pests.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented canned food stored in the dry storage area. Canned foods should not be stored nor used if dented or damaged to avoid bacterial growth and their toxins from contaminating the food. The operator disposed the can at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the sanitizer bucket measured 100ppm of quats. The concentration of quats must be 200ppm to effectively sanitize surfaces where food contact occurs. Please remake the sanitizer solution and measure with test strips to ensure the appropriate concentration is used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food stored in open cans in the walk-in cooler. Food must be stored in adequate containers that are smooth, durable, and easy to clean. Once the can is open, please ensure all food is used or the remainder is stored in a suitable container.2. Uncovered food stored inside the walk-in freezer. Please ensure all food is covered during storage to protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops stored inside the bulk supply. Scoops must be placed in a separate area or in a manner that protects the food from contamination. The operator removed the scoop from the bulk supply at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a leak at the handwash sink in the cooking area. All plumbing must be in good working condition. Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy is greasy/dirty. The ventilation canopy should be removed and cleaned at least once a week or more to remove grease and dirty buildup and to prevent possible contamination of food being prepared below. Please clean and sanitize the ventilation canopy.
  4. Monitoring Inspection

    0 infractions