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Captain's Boil

D - 1324 Centre Street NE Calgary AB T2E 2R7 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in 2 spray bottles was 0 ppm.-Ensure staff are refreshing the sanitizer regularly-Newly dispensed product was 200 ppm
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat and eggs stored on top of vegetables in the fridge.-Store meat and eggs below other foods so that any unexpected dripping will not contaminate it
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Operator reported that inserts of oil and garlic on counter are usually stored at room temperature.-Oil and garlic is considered to be a hazardous food product that must be temperature controlled. Operator put insert in fridge. If using during cooking, an insert can be left in the prep cooler2) Front bar fridge measured about 10C. One whole cooked crayfish (meant as a drink garnish) observed in fridge.-Instructed operator to discard crayfish as it had been there overnight. Staff not to put perishable products in this fridge until it can be maintained at 4C
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Again observed that ventilation canopy filters are very greasy.----------The vent oil filters are dusty and greasy.Clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One ladle in container of clean utensils had leftover food debris on it after cleaning.-Ensure utensils are thoroughly cleaned (scrubbed) before sanitizing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Staff was not sure how often ventilation filters and curtain between dining room and kitchen were being cleaned.-Provide a cleaning schedule and clean above items2) Bulk bin lids near the cooking line were covered in debris.-Ensure bulk bin lids are cleaned regularly
  3. Monitoring Inspection

    2 infractions

    • 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 vent oil filters are dusty and greasy.Clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing area and the areas under coolers outside the walk-in cooler are dirty.Clean.