Calgary Remand Centre 62056
12200 85 Street NW Calgary AB T2M 4L9 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 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?
- There were gaps under the loading bay doors near the basement canteen. Please eliminate the gaps.
- 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?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in bucket measured approximately 100 ppm. Please refresh solution as needed to maintain 200 ppm quats concentration.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Inspector observed a food handler eating while assembling trays of food. When inspector asked food handler to wash hands, he rinsed his hands at a drinking water filling sink and rinsed his mouth out in the sink. Please remind staff to practice proper hygiene and food safety. Wash hands at designated handwashing stations where hand soap and paper towels are supplied.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Insert of cooked rice stored on prep counter measured 20C. Staff advised it was being cooled and had been cooling for approximately 40 mins. Staff immediately placed into cooler. Please maintain cooling logs and practice quick-cooling procedures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not operational. Booster part on order and being delivered from out of country. Please continue to use single-use dishes and utensils until dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The amount of water was too low and water pressure too high from the tap fixture at the hand sink next to the office. This made hand washing extremely difficult. Please make necessary adjustments so there is adequate flow and pressure of water for proper hand washing.
- 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?
- There were gaps under the loading bay doors near the basement canteen. Please eliminate the gaps.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The concrete ledge under the soup kettle was chipped/damaged and water was pooling in the damaged area. Please repair so areas are smooth, nonporous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grime along floor wall joints throughout the kitchen. Please clean. Recommend obtaining appropriate floor cleaning chemical for removal.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Particle boards shelving surfaces were noted in the dry storage room in the basement.Properly finish the surfaces to smooth, non-absorbent to moisture and washable surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 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) Mold was noted on the wall protectors in the holding walk-in cooler.Wood should not be stored in moist environments, such as coolers.Remove, clean, sanitize and properly finish the surfaces of the wall protectors.2) A big opening was noted on the dry storage ceiling.Fix the ceiling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food station was set up to cook for staff. - Ham and egg mixtures and whole eggs were left out at room temperature without temperature control. Ham @ 11.0 degrees C and egg mixture @ 7.5 degrees C. Store all perishable foods at 4 degrees C or below.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep scratches and plastic coating was peeling off the food trays. Please replace any food trays that can't be clean properly. New food trays are ordered and should arrive this week.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food trays were stacked directly on top of food during plating.Do not stack trays directly on top of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed a tray of beef patties was stacked directly on top of beef patties in the hot holding unit. Mixed vegetable was also stacked the same. Beef patties and mixed vegetables were measured between 53 to 57 degrees C. Instead of placing the tray of beef patties directly in the hot holding unit, it was stacked direclty on of beef patties during plating. This may have result in food being lukewarm at service. Store all hot foods at 60 degrees C or higher.
- 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?
- August 24, 2023, inspection:Few fruit/drain flies were found on the wall by the coffee station.Clean the wall and remove fruit/drain flies. Few fruit/drain flies were found by the sandwich station. Remove the fruit/drain flies.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep scatches and plastic coating was peeling off the food trays. Please replace any food trays that can't be clean properly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 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?
- August 24, 2023, inspection:Few fruit/drain flies were found on the wall by the coffee station.Clean the wall and remove fruit/drain flies. Few fruit/drain flies were found by the sandwich station. Remove the fruit/drain flies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Foul smell noted by the oven and dishwasher grease traps. Ensure the grease traps are maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Signs posted on the walk-in cooler door around hand touch area and tape holding the signs was getting dirty and can't clean tape properly. Relocate the signs and keep the area around the walk-in cooler handle free for easy cleaning.
- 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?