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Carewest George Boyack - Food

1203 Centre Avenue NE Calgary AB T2E 0A5 · Food - General

15 inspections

  1. Risk Management 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?
      • Scratched and worn cabinets were observed in the serving kitchens.- Please repair or replace to ensure smooth, non-absorbent and easy-to-clean surface.*Outstanding infraction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains and dirt were observed on clean plates in serving kitchens as well as the main kitchen.- Please ensure all kitchen utensils are properly cleaned and protected from contamination in serving and main kitchen areas.- Additionally, all clean plates and food utensils must be thoroughly dried before storage to ensure compliance with food safety procedures.*Infractions still observed during this inspection
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed left around the sink areas in most of the dining areas.-Please provide designated dirty bins/buckets for the used rags to prevent them from being reused and cross contamination of surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The temperature of the refrigerator in the coffee area was not being monitored and documented as required.-Please provide an appropriate thermometer in the indicated refrigerator and ensure its temperature log record is maintained.
    • 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 sink in the Level 2 serving kitchen was found to be inaccessible, with used cutlery being soaked in it.-Please remove and do not soak food utensils in the hand sink. The sink must remain clear and accessible at all times to support proper handwashing practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Scratched and worn cabinets were observed in the serving kitchens.- Please repair or replace to ensure smooth, non-absorbent and easy-to-clean surface.*Outstanding 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?
      • Damaged countertop was observed in level 3 serving kitchen.-Please repair to ensure proper cleaning and sanitizing of the surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains and dirt were observed on clean plates in serving kitchens as well as the main kitchen.- Please ensure all kitchen utensils are properly cleaned and protected from contamination in serving and main kitchen areas.- Additionally, all clean plates and food utensils must be thoroughly dried before storage to ensure compliance with food safety procedures.*Infractions still observed during this inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dead insects observing in the light fixtures in serving kitchen on level 3 and 4.-Please clean and eradication the source/pest entry points.
  3. Demand Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A food staff member in the Level 2 dining area was observed assisting multiple residents with serving, plating, and handling food without performing hand hygiene between residents.- All staff assisting residents in the dining rooms must perform hand hygiene between each resident to prevent food contamination, particularly for those with food allergies.*Not observed at the time of this inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Scratched and worn cabinets were observed in the serving kitchens.- Please repair or replace to ensure smooth, non-absorbent and easy-to-clean surface.The operator reported that kitchen cabinets are scheduled for replacement in the future. In the short term, a protective varnish should be applied to maintain a smooth, non-absorbent, and easy-to-clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains and dirt were observed on clean plates in the 2nd and 3rd serving kitchens as well as the main kitchen.- Please ensure all kitchen utensils are properly cleaned and protected from contamination in serving and main kitchen areas.- Additionally, all clean plates and food utensils must be thoroughly dried before storage to ensure compliance with food safety procedures.
  4. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A food staff member in the Level 2 dining area was observed assisting multiple residents with serving, plating, and handling food without performing hand hygiene between residents.- All staff assisting residents in the dining rooms must perform hand hygiene between each resident to prevent food contamination, particularly for those with food allergies.*Not observed at the time of this inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Scratched and worn cabinets were observed in the serving kitchens.- Please repair or replace to ensure smooth, non-absorbent and easy-to-clean surface.The operator reported that kitchen cabinets are scheduled for replacement in the future. In the short term, a protective varnish should be applied to maintain a smooth, non-absorbent, and easy-to-clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains and dirt were observed on clean plates in the 2nd and 3rd serving kitchens as well as the main kitchen.- Please ensure all kitchen utensils are properly cleaned and protected from contamination in serving and main kitchen areas.- Additionally, all clean plates and food utensils must be thoroughly dried before storage to ensure compliance with food safety procedures.
  5. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A food staff member in the Level 2 dining area was observed assisting multiple residents with serving, plating, and handling food without performing hand hygiene between residents.- All staff assisting residents in the dining rooms must perform hand hygiene between each resident to prevent food contamination, particularly for those with food allergies.*Not observed at the time of this inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Scratched and worn cabinets were observed in the serving kitchens.- Please repair or replace to ensure smooth, non-absorbent and easy-to-clean surface.The operator reported that kitchen cabinets are scheduled for replacement in the future. In the short term, a protective varnish should be applied to maintain a smooth, non-absorbent, and easy-to-clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains and dirt were observed on clean plates in the 2nd and 3rd serving kitchens as well as the main kitchen.- Please ensure all kitchen utensils are properly cleaned and protected from contamination in serving and main kitchen areas.- Additionally, all clean plates and food utensils must be thoroughly dried before storage to ensure compliance with food safety procedures.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were left on a food surface in the dining area.- Cleaning cloths must be removed from food surfaces immediately to prevent reuse and potential contamination. They should be stored in a sanitizer bucket or placed in a designated dirty container for laundering.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. A food staff member in the Level 2 dining area was observed assisting multiple residents with serving, plating, and handling food without performing hand hygiene between residents.- All staff assisting residents in the dining rooms must perform hand hygiene between each resident to prevent food contamination, particularly for those with food allergies.2. Temperature log records for refrigerated equipment in the facility’s dining areas were not monitored or documented daily as required.- Please monitor and document the temperature of all fridges and freezers to ensure food safety procedures.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food was observed in the dining area refrigerators on Levels 3 and 4.- Please ensure all food are properly stored, covered and labeled, to prevent contamination and assure food safety procedures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were no internal thermometers in the refrigerators located in the Level 2 serving kitchen and some dining areas.- Please provide functional and well-calibrated thermometers in all facility refrigerated equipment and maintain their temperature log records daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Scratched and worn cabinets were observed in the serving kitchens.- Please repair or replace to ensure smooth, non-absorbent and easy-to-clean surface.The operator reported that kitchen cabinets are scheduled for replacement in the future. In the short term, a protective varnish should be applied to maintain a smooth, non-absorbent, and easy-to-clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains and dirt were observed on clean plates in the 2nd and 3rd serving kitchens as well as the main kitchen.- Please ensure all kitchen utensils are properly cleaned and protected from contamination in serving and main kitchen areas.- Additionally, all clean plates and food utensils must be thoroughly dried before storage to ensure compliance with food safety procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dirty fan was noted in the main kitchen dishwashing area.-Please clean the indicated fan and maintain in sanitary condition at all times.2. Dirty food carts also noted in the facility's main kitchen.-Please clean and sanitize the indicated food equipment to ensure sanitary condition.3. Food debris and stains were noted in one of the main kitchen's refrigerators.-Please clean and sanitize to maintain sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN: There was some debris build up on the floor under the storage racks in the dry storage room as well as on the floor under and behind sinks and equipment.-Please conduct a thorough cleaning in the noted areas.
  7. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. SERVING KITCHEN: Food staff's water bottle and used facial mask were observed kept food surface and kitchen drawer respectively on 3rd floor serving kitchen.-Please ensure all staff personal items are kept in designated cabinet. Food staff should not be touching personal items without observing appropriate hand hygiene.*Facial mask must be properly disposed off after it was used.-Please ensure the indicated drawer is cleaned and properly sanitized to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • SERVING KITCHENS: Sandwiches and salads were sitting on the counters prior to meal service without any temperature control. The temperature measured up to 21 degrees Celsius.-Please store inserts of salads on ice and keep sandwiches in the refrigerator until just prior to meal service or store on ice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • SERVING KITCHEN: Paper towels not available at the hand washing sink in 3rd floor serving kitchen during the inspection.-Please provide paper towels in suitable dispenser at all hand washing stations to ensure proper handwashing process is followed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. FLOOR SERVING KITCHEN: Food stains and dirt noted on clean plates in 2nd, 3rd serving and main kitchens.-Please ensure all kitchen utensils are properly cleaned and protected from contamination in serving and main kitchen areas.2. MAIN KITCHEN: Cleaned plates and other utensils were observed left on carts in high-traffic areas in the facility's main kitchen.-Please ensure cleaned utensils are properly stored to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN: There was some debris build up on the floor under the storage racks in the dry storage room as well as on the floor under and behind sinks and equipment.-Please conduct a thorough cleaning in the noted areas.
  8. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • SERVING KITCHENS: There was no sanitizer available for sanitizing food contact surfaces during meal service in the 2nd and 3rd floor serving kitchens.-Please ensure that sanitizer is available in the serving kitchens for sanitizing surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • SERVING KITCHENS: Staff personal items including sweaters, jackets, purses, and medications were stored on the countertop as well as in the unlocked cupboards with food.-Please store staff personal items in a designated area separate from any food storage cupboards and where they will not contaminate food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • SERVING KITCHENS: Sandwiches and salads were sitting on the counters prior to meal service without any temperature control. The temperature measured up to 21 degrees Celsius.-Please store inserts of salads on ice and keep sandwiches in the refrigerator until just prior to meal service or store on ice.
    • 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?
      • 3RD FLOOR SERVING KITCHEN: Mouse droppings were seen in the cupboard under the plate warmer.-Please thoroughly clean the cupboards and consult with the pest control company to eradicate the mice.Note: droppings were cleaned up and no longer seen in the 2nd and 4th floors serving kitchens.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • SERVING KITCHENS: Cupboards in the serving kitchens on all floors were in poor condition and no longer easy to clean in some areas. This includes areas along the floor where baseboard is missing or in disrepair. -The countertop was cracked in the 3rd floor serving kitchen.-The side of the counters facing the dining rooms were in disrepair and uncleanable.Note; this item was noted on the previous inspection reports and plans are in place to renovate the serving kitchens.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. 4TH FLOOR SERVING KITCHEN: A staff member was bringing utensils from home and they were stored in a dirty bag. -The staff member was asked to take the utensils home and only use utensils provided by the site that have been properly cleaned and sanitized.2. The hot holding unit on the 4th floor was leaking onto the floor and towels were sitting on the floor to soak up the water.-Please repair the hot holding unit.3. 3RD FLOOR SERVING KITCHEN: Some food containers that were stacked in the cupboard ready to use were still dirty with food debris and water in them. -These containers were removed and sent to the main kitchen for cleaning at the time of the visit. Ensure that all dishes are fully cleaned and sanitized and do not stack dishes when they are still wet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. SERVING KITCHENS: There was food debris build up in the cupboards and drawers of the main serving kitchens on the 2nd, 3rd, and 4th floor. -Please thoroughly clean all three serving kitchens.2. SERVING KITCHENS: Uncleanable cardboard boxes were used to store condiments in the drawers in all three serving kitchens.-Please discard cardboard boxes and store condiments in cleanable containers.3. DINING ROOM: Some of the tables and chairs that were set and ready for meal service in the 4th floor dining room still had food spills from the previous meal sitting.-Thoroughly clean and disinfect dining room tables and chairs after each meal sitting.4. MAIN KITCHEN: There was some debris build up on the floor under the storage racks in the dry storage room as well as on the floor under and behind sinks and equipment.-Please conduct a thorough cleaning in the noted areas.
  9. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were stored on the countertop as well as in the cupboards with food in the 4th floor serving kitchen.-Please store staff personal items in a designated area separate from any food storage cupboards and where they will not contaminate food contact surfaces.
    • 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 for drying hands at the hand wash sink in the 4th floor serving kitchen at the time of the inspection. -The dispenser was re-filled at the time.
    • 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?
      • Mouse droppings were seen in the cupboards where the garbage was kept in the 2nd and 4th floor serving kitchens.-Please thoroughly clean these cupboards and consult with the pest control company to eradicate the mice.Note from January 13, 2025 inspection: The droppings were still seen and the cupboards had not been cleaned since the previous inspection. Staff were asked to clean the cupboards at the time of the visit.
    • 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. Cupboards in the serving kitchens on all floors were in poor condition and no longer easy to clean. Note; this item was noted on the previous inspection reports and plans are in place to renovate the serving kitchens.2. The base of the countertop in the 4th floor serving kitchen is rotting.-Remove and replace any damaged or rotting building materials.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was food debris build up in the cupboards and drawers of the main serving kitchens on the 2nd, 3rd, and 4th floor. The cupboards where the garbage cans were stored were particularly dirty. -Please thoroughly clean all three serving kitchens.2. Uncleanable cardboard boxes were used to store condiments in the drawers in the 2nd and 3rd floor serving kitchens.-Please discard cardboard boxes and store condiments in cleanable containers.Note from January 23, 2025 inspection: These items were still outstanding. Staff were shown the areas to clean at the time of the visit.
  10. Risk Management 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?
      • Mouse droppings were seen in the cupboards where the garbage was kept in the 2nd and 4th floor serving kitchens.-Please thoroughly clean these cupboards and consult with the pest control company to eradicate the mice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cupboards in the serving kitchens on all floor were in poor condition and no longer easy to clean.-Ensure these are repaired/replaced.Note; this item was noted on the previous inspection reports and plans are in place to renovate the serving kitchens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was food debris build up in the cupboards and drawers of the main serving kitchens on the 2nd, 3rd, and 4th floor. The cupboards where the garbage cans were stored were particularly dirty. -Please thoroughly clean all three serving kitchens.2. Uncleanable cardboard boxes were used to store condiments in the drawers of the kitchenettes.-Please discard cardboard boxes and store condiments in cleanable containers.
  11. Demand 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?
      • Cupboards throughout the facility in both the serving kitchens and kitchenettes were in poor condition. -Ensure these are repaired/replaced.Note; this item was noted on the previous inspection reports and plans are in place to renovate the serving kitchens & kitchenettes. To date, one kitchenette on the 2nd floor has been fully renovated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some food debris build up on some of the equipment in the main kitchen including dry storage bins and transport carts.-Please clean the noted areas on a frequent basis.2. There was some food debris build up in some of the cupboards, drawers, refrigerators, and freezers in serving kitchens and kitchenettes on all floors.-Please thoroughly clean the serving kitchens and kitchenettes.
  12. Risk Management 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?
      • Cupboards throughout the facility in both the serving kitchens and kitchenettes were in poor condition. -Ensure these are repaired/replaced.Note; this item was noted on the previous inspection reports and plans are in place to renovate the serving kitchens & kitchenettes. To date, one kitchenette on the 2nd floor has been fully renovated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some food debris build up on some of the equipment in the main kitchen including dry storage bins and transport carts.-Please clean the noted areas on a frequent basis.2. There was some food debris build up in some of the cupboards, drawers, refrigerators, and freezers in serving kitchens and kitchenettes on all floors.-Please thoroughly clean the serving kitchens and kitchenettes.
  13. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wiping cloths were sitting on counters in the kitchenettes on all floors.-Please store wiping cloths in a sanitizer solution when not in use. Change the solution at least every 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cupboards throughout the facility in both the serving kitchens and kitchenettes were in poor condition. -Ensure these are repaired/replaced.Note; this item was noted on the previous inspection reports and plans are in place to renovate the serving kitchens & kitchenettes. To date, one kitchenette on the 2nd floor has been fully renovated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A few of the lids were broken on the dry storage bins in the main kitchen.-Please replace the broken lids.2. There were some damaged plastic food trays sitting on the counter in the main kitchen.-Please discard the damaged trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some food debris build up on some of the equipment in the main kitchen including dry storage bins and transport carts.-Please clean the noted areas on a frequent basis.2. There was some food debris build up in some of the cupboards, drawers, refrigerators, and freezers in serving kitchens and kitchenettes on all floors.-Please thoroughly clean the serving kitchens and kitchenettes.
  14. Risk Management 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?
      • Cupboards throughout the facility in both the serving kitchens and kitchenettes were in poor condition. -Ensure these are repaired/replaced.Note; this item was noted on the previous inspection report and plans are in place to renovate the serving kitchens & kitchenettes.
  15. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths were sitting on counters in the 2nd floor west wing and 4th floor serving kitchens.-Please store wiping cloths in a sanitizer solution when not in use. Change the solution at least every 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cupboards throughout the facility in both the serving kitchens and kitchenettes were in poor condition. -Ensure these are repaired/replaced.Note; this item was noted on the previous inspection report and plans are in place to renovate the serving kitchens & kitchenettes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some food debris build up on the can opener and on refrigerator door handles in the main kitchen.-Please clean the noted areas on a frequent basis.2. There was some food debris build up in some of the cupboards, drawers, refrigerators, and freezers in all kitchenettes. -Please thoroughly clean the kitchenettes.