Calgary Marriott Hotel - One 18 bar and prep area - Events
110 9 Avenue SE Calgary AB T2G 5A6 · Food - Special Event
7 inspections
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap at the hand wash sink in the bar. Ensure that all hand wash stations are equipped with soap and single-use paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution was initially measured at 0 ppm. Staff was instructed to prepare a fresh solution, which was measured at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Temporary hand wash sink was not set up at the front of the vendor booth at time of inspection or present before cut off inspection time.- Operator was enroute bringing necessary equipment to set up a temporary hand was sink and was informed they would be inspected the following day by weekend inspectors to verify.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no concentrated food contact surface sanitizer available.Obtain concentrated food contact surface sanitizer for sanitizing dishes and utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was only one drain plug available for the two compartment dishwashing sinks.Obtain a second drain plug. Two well-fitting drain plugs are available for proper manual dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels available at the hand wash sink.Ensure that all hand wash sinks are stocked with soap and paper towels at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- There was only one drain plug available for the two compartment dishwashing sinks.Obtain a second drain plug. Two well-fitting drain plugs are available for proper manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions