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Cardinale

401 12 Avenue SE Calgary AB T2G 2S9 · Food - General

5 inspections

  1. 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?
      • 1. There was no soap or paper towels at the bar hand wash sink.2. The hand wash sink next to the dishwasher was blocked with a plastic insert.Ensure that all hand wash stations are accessible and stocked with soap and single-use paper towels.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not posted. Please pay the invoice for your food handling permit and post a copy of the valid permit in full public view.
    • 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) Missing baseboards along the basement preparation room. Repair the baseboards.2) No air gap between the drink ice well and waste pipe.Provide an air gap or store drink ice in a container at the bar.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as bags and jackets and dirty aprons were stored next to food items at the dry storage shelves. Provide separate storage for personal items and dirty aprons.
    • 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?
      • No pest reports were available for review. Provide mechanical cat tin traps and glue boards to monitor for pest. Check and record the finding monthly.
    • 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) Missing baseboards along the basement preparation room. Repair the baseboards.2) No air gap between the drink ice well and waste pipe.Provide an air gap or store drink ice in a container at the bar.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Loose wires on the calamari frying basket.Replace the basket. 2) Storage container lids were cracked. Replace container lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris build-up underneath the bar and stains build-up on the small service corner wall. Clean these areas.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles containing sanitizer were unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of raw sausage meat were stored at room temperature (18C external temperature). Ensure that high risk food is stored at 4C. Only take food out of the cooler right before it will be used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the bar is not equipped with a paper towel dispenser. Install a paper towel dispenser. Ensure that paper towel is stored in a dispenser to protect it from contamination.
    • 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 or paper towel at the hand wash sink in the bar. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning is needed inside the ice machine.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in use at the kitchen were stored directly on counters. As discussed, store all cleaning cloths in a container of a food-safe sanitizer during use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar handwash sink was not supplied with soap. The basement handwash sink had misc. kitchen cutlery in it. As discussed, ensure that all handwash sinks are kept properly supplied (soap, paper towel, waste bin), kept free and unobstructed, and only used for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in the kitchen; under the grill line and along the edges of walls/floors in hard to reach areas. Clean these areas on a routine basis to prevent build-up of food debris and dust as discussed.