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Carriage House - Main Kitchen

9030 Macleod Trail SE Calgary AB T2H 0M4 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A package of raw meat was found thawing at room temperature near 2-comp sink. Temperature measured at -2.1C. Food was moved to walk-in cooler during inspection.- Thaw all foods using safe methods: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 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 was a visible gap noted on the exterior doors near garbage disposal area.- Eliminate the gaps and ensure weatherstripping is installed as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was accumulation of food debris underneath the cookline in the main kitchen. - Please clean underneath the cookline and hard-to-reach areas of the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • **Main Kitchen**1. Plywood was covering a section of the floor as the tiles were broken and scheduled to be replaced. -thank you for identifying and resolving constructional deficiencies.
  5. 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?
      • **Main Kitchen**1. Grout around tiles and around floor drains were pitted. **Please repair.
  6. 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?
      • **Main Kitchen**1. Grout around tiles and around floor drains were pitted. **Please repair.
  7. 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?
      • **Main Kitchen**1. Grout around tiles and around floor drains were pitted. **Please repair.
  8. Risk Management Inspection

    2 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?
      • There was a visible gap under the door in the ballroom area, which can be a potential pest entry point.**Please repair/replace the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Main Kitchen**1. Grout around tiles and around floor drains were pitted. **Please repair.
  9. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Main Kitchen**1. Two bottom and one top left cabinets of prep cooler in front of the ventilation hood measured at 13.4*C. All food inside the cooler were moved to the different cooler. **Please repair**Ensure that all high-risk foods stored in the cooler are held at 4*C or below at all times.**Winzer Prep Kitchen**1. Stand up cooler in right corner was measured above 4*C. Food was moved to the other cooler in the same kitchen.**Please repair**Ensure high risk food is kept at 4*C or below at all times.
    • 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 was a visible gap under the door in the ballroom area, which can be a potential pest entry point.**Please repair/replace the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Main Kitchen**1. Tiles around all the floor drains were broken throughout the main kitchen. **Please replace/repair.**Main Back Hallway**1. Several floor tiles inside the produce walk-in-cooler were missing.**Please repair/replace**Ensure all surfaces in the facility are smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Winzer Prep Kitchen**1. Disparity was observed between inbuild digital thermometer and stand-up thermometer inside the cooler. **Please repair2. Ice scoop attached to the metal chain beside the ice machine at the entrance. **Please remove the chain as it is not easily cleanable, and store ice scoop in a clean food-grade container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required along the cook line in hard-to-reach areas in Main Kitchen. Some areas include, but are not limited to:- Wall behind the burner as it had a significant grease build-up.- Underneath the deep fryer. - Shelves for storing clean towels had a significant food debris build-up underneath.
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Observed wet cleaning cloths stored on counters in cooking area in the main kitchen. Discussed with staff that cloths must be kept in sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**Stand up cooler beside the oven measured 9*C. Operator was told to move the food to the different cooler. Temperature of the stand-up cooler was measured at -1*c by the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Main Kitchen**1. Two bottom and one top left cabinets of prep cooler in front of the ventilation hood measured at 13.4*C. All food inside the cooler were moved to the different cooler. **Please repair**Ensure that all high-risk foods stored in the cooler are held at 4*C or below at all times.**Winzer Prep Kitchen**1. Stand up cooler in right corner was measured above 4*C. Food was moved to the other cooler in the same kitchen.**Please repair**Ensure high risk food is kept at 4*C or below at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were expired in the bar area. **Please replace and ensure test strips are not used passed their expiration date.
    • 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 was a visible gap under the door in the ballroom area, which can be a potential pest entry point.**Please repair/replace the weatherstripping.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • **Corrected**Raw wood was observed in the main kitchen, which is not easy to clean. Operator removed the raw wood from the facility during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **Corrected**Wooden broom was observed near the burner in the main kitchen, which can be a potential fire hazard. Operator removed the broom during 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?
      • **Main Kitchen**1. Tiles around all the floor drains were broken throughout the main kitchen. **Please replace/repair.**Main Back Hallway**1. Several floor tiles inside the produce walk-in-cooler were missing.**Please repair/replace**Ensure all surfaces in the facility are smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Winzer Prep Kitchen**1. Disparity was observed between inbuild digital thermometer and stand-up thermometer inside the cooler. **Please repair2. Ice scoop attached to the metal chain beside the ice machine at the entrance. **Please remove the chain as it is not easily cleanable, and store ice scoop in a clean food-grade container. **Main Kitchen**1. Interior of an ice machine was visibly dirty.**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required along the cook line in hard-to-reach areas in Main Kitchen. Some areas include, but are not limited to:- Wall behind the burner as it had a significant grease build-up.- Underneath the deep fryer. - Shelves for storing clean towels had a significant food debris build-up underneath.- Meat fridge in the main back hallway.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 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?
      • 1. Small gap along shipping/ receiving door 2. Several mouse traps were moved out of position. Ensure all traps are placed back into their proper arrangement
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink by short service counter was leaking. Bucket used to catch the water was overflowing. Maintenance called and leak was fixed. Corrected during inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust and mildew build up inside ice machine by main kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas, such as, but not limited to:- Under and behind large cooking equipment and coolers on the cook line- Under and behind shelving in storage rooms- Under pallets by the Windsor Ballroom prep kitchen- In corners and along walls by shipping/ receiving doors, receiving doors by kosher kitchen