Cambridge Manor 64416
253 Smith Street NW Calgary AB T3B 6K1 · Food - General
7 inspections
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 3rd floor Servery:1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below. 2) No thermometer was observed in the juice fridge. - Ensure to have a manual thermometer in the fridge for recording temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- SERVERIES:1) Cutting boards and knives were either washed with hand soap or rinsed off at the 2 compartment sink. Please remind staff to take cutting boards and knives back to the kitchen where they can be washed and sanitized in the dishwasher. If manual wash is conducted, please provide dish detergent and sanitizer at the serveries and ensure staff perform approved wash, rinse, sanitize in 2 comp sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No dishwasher thermometer was observed in the bistro for monitoring dishwasher temperature.- Provide a waterproof dishwasher thermometer with max temperature recording feature to monitor dishwasher temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walls throughout the serveries were in disrepair. - The operator reported they were aware, and the repairs will be done soon.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Manufactures plastic protective cover was not removed from all the ice machines in the bistro and all the serveries.- Remove the protective covering. BISTRO:2) Mould was observed in the small fridge. - Clean the fridge. 3) Excessive ice buildup was observed in the small pop and water fridge. - Defrost the fridge and ensure to defrost it at regular intervals to avoid ice buildup.MAIN KITCHEN: 4) Ice machine had mould and buildup. - Clean the ice machine. 5) Cutting boards on prep cooler and hot holding unit had deep groves making it rough and difficult to clean.- Resurface/ replace the cutting boards.6) Microwave has food debris build up. -Clean the microwave.3rd floor Servery:7) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below.SERVERIES:Cutting boards and knives were stored behind the 2 comp sink and against the backsplash. This is not a sanitary area. Please store food equipment in clean/sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- MAIN KITCHEN:1) There was an accumulation of food debris and garbage under the shelving units in the walk-in freezer. Please clean.SERVERIES:2) Hard to reach areas in Willingham servery were observed to have food debris accumulated. - Clean hard to reach areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- MAIN KITCHEN:1) Food was stored on the floor in the walk-in freezer. - Operator moved the food on to a shelf. Ensure food is stored at least 6 inches above the floor at all times.2) Raw meat was stored above ready to eat/ cooked food in the walk-in cooler.- The operator moved the raw meat to bottom shelf. Ensure to store raw meat below ready to eat/ cooked foods to avoid cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 3rd floor Servery:1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below. 2) No thermometer was observed in the juice fridge. - Ensure to have a manual thermometer in the fridge for recording temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 3rd FLOOR SERVERY1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C and internal temperature of milk was measured at 10.2 degrees C in the servery fridge. - All food was discarded from the fridge. 2) High risk perishable food was stored at room temperature in the 3rd floor servery.Poached eggs were measured at 20.1 degrees C and sausage temperature was measured at 21.3 and Pasta was measured at 36.0 degrees C
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- SERVERIES:1) Cutting boards and knives were either washed with hand soap or rinsed off at the 2 compartment sink. Please remind staff to take cutting boards and knives back to the kitchen where they can be washed and sanitized in the dishwasher. If manual wash is conducted, please provide dish detergent and sanitizer at the serveries and ensure staff perform approved wash, rinse, sanitize in 2 comp sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No dishwasher thermometer was observed in the bistro for monitoring dishwasher temperature.- Provide a waterproof dishwasher thermometer with max temperature recording feature to monitor dishwasher temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walls throughout the serveries were in disrepair. - The operator reported they were aware, and the repairs will be done soon.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Manufactures plastic protective cover was not removed from all the ice machines in the bistro and all the serveries.- Remove the protective covering. BISTRO:2) Mould was observed in the small fridge. - Clean the fridge. 3) Excessive ice buildup was observed in the small pop and water fridge. - Defrost the fridge and ensure to defrost it at regular intervals to avoid ice buildup.MAIN KITCHEN: 4) Ice machine had mould and buildup. - Clean the ice machine. 5) Cutting boards on prep cooler and hot holding unit had deep groves making it rough and difficult to clean.- Resurface/ replace the cutting boards.6) Microwave has food debris build up. -Clean the microwave.3rd floor Servery:7) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below.SERVERIES:Cutting boards and knives were stored behind the 2 comp sink and against the backsplash. This is not a sanitary area. Please store food equipment in clean/sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- MAIN KITCHEN:1) There was an accumulation of food debris and garbage under the shelving units in the walk-in freezer. Please clean.SERVERIES:2) Hard to reach areas in Willingham servery were observed to have food debris accumulated. - Clean hard to reach areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer concentration was less than 100ppm when tested from one of the sanitizer pails in the main kitchen.-Please change the sanitizer solution more frequently and monitor the concentration to ensure 200ppm quats is maintained.Note: the concentration from the dispenser was tested to be at 200ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A staff member in the main kitchen was rinsing and loading dirty dishes into the dishwasher and then immediately handled clean dishes without changing gloves and washing hands between tasks. -Please review hand hygiene and safe glove use practices with all food services staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Some of the ready to use dishes still had food debris on them and some of the containers storing clean dishes had debris in them. This was seen on the storage rack in the main kitchen dishwashing area.-Some of these dishes were removed and staff were asked to wash the dishes again. Please ensure that dishes are thoroughly cleaned and sanitized. Please also clean the containers storing dishes on a routine basis.2. Coffee pots were not being properly washed and sanitized in the 3rd floor serving kitchen. -Please send coffee pots to the main kitchen to clean and sanitize using the dishwasher.
- 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 some small black flies found in the back storage room in the main kitchen.-Please consult with the pest control company to eradicate the 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?
- One hand wash sink in the main kitchen and the hand wash sink in the 3rd floor dining room were not draining properly.-Please service the sinks so they are draining efficiently.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sensors were not working properly to allow for sufficient water flow on the hand wash sinks in the 2nd and 3rd floor serving kitchens.-Please repair the sensors and ensure that water flow is sufficient.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One shelf was damaged on one of the plastic transport carts and no longer easy to clean.-Please replace the plastic cart.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Main kitchen: There was some food debris build up under the grill, in the janitor room, in the dish washing room, on plastic transport carts, on the knife holders, on the handles of the refrigerators/freezers, on the can opener, and around the hand wash sinks.-Please thoroughly clean the noted areas.2. 2nd floor serving kitchen: There was some debris build up in the cupboards under the sinks.-Please clean the cupboards under the sinks.3. The condiment holders on the dining room tables on the 2nd and 3rd floors had some debris build up.-Please clean the condiment holders on a more frequent basis.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?