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Ceili's Modern Irish Pub

8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

6 inspections

  1. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored directly on top of the ice machine. - Store ice scoop in a sanitary manner. Store in a container that is washed, rinsed and sanitized regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were present.-Purchase new valid iodine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwashing soap available at the bar handwashing sink. There was dishwashing detergent available. No paper towels dispenser available. The towel roll was stored directly on the bar counter. - Ensure all handwashing sinks, including the bar handwashing sink, is supplied with liquid soap and paper towels in suitable dispensers 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?
      • A large gap observed along the bottom of the back exit door in the kitchen. Seal the gap to prevent the entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **** Overdue Violation ****Lighting levels in the walk-in coolers were dim.Increase brightness in the units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed from the plumbing line at the tankless water heater. - Fix the leak. All plumbing fixtures must in a good state of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold and mildew noted on the glasswasher in the bar.Clean and maintain in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards on the cook line had deep grooves.-Resurface/replace the chopping boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime, grease and food debris build-up underneath equipment on the main cook line and the entire bar area. Deep clean and maintain in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the ceiling surrounding the vents. - Clean and maintain in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered inside the prep cooler.-Ensure that the food is covered to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottles were not labelled.The operator labelled the bottles.-Ensure that the chemical bottles are always labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad Prep cooler was not being used the at the time of inspection.Previous InspectionSalad Prep Cooler: Shredded cheese @ 13 degrees C and Sour cream @ 14.5 degrees C. 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The first prep cooler was measured at 7.6 degrees C.The fish was measured at 9.7 degrees CChicken was measured at 8 degrees C.* The operator moved the chicken to the walk in cooler and the fish was discarded.2) Cheese in the last prep cooler was measured at 8 degrees C.* The cheese was moved in different working cooler.3) Pasta was measured at 10 degrees C in the cooler under the cook line.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable food in the cooler until the cooler gets fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were present.-Purchase new valid iodine test strips.
    • 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) Lighting levels in the walk-in coolers were dim.Increase brightness in the units.2) There was corrosion on shelves in the walk-in coolers.Clean, repair or replace shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold and dust noted on the beer walk-in cooler condenser unit, walls and shelves and beer lines. Clean the beer walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board on the cook line had deep grooves.-Resurface/replace the chopping boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the wall and floor behind the dishwasher. Clean the kitchen and the area mentioned.2) Coolers and freezers temperatures, dishwasher and food surface sanitizer on the day of inspection was not available and the last available record on the file was October 2024.Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer 2x daily.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad Prep cooler was not being used the at the time of inspection.Previous InspectionSalad Prep Cooler: Shredded cheese @ 13 degrees C and Sour cream @ 14.5 degrees C. 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 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) Lighting levels in the walk-in coolers were dim.Increase brightness in the units.2) There was corrosion on shelves in the walk-in coolers.Clean, repair or replace shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and dust noted on the beer walk-in cooler condenser unit, walls and shelves and beer lines. Clean the beer walk-in cooler. 2) Dirty stickers on the clean clear plastic containersRe-wash the clear plastic containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath the deep fryers. 2) Grease and stains build-up on the main line equipment and on the floor behind the equipment.3) Grime build-up on the wall and floor behind the dishwasher. 4) Grime build-up on the back door and baseboards. 1 to 4) clean the kitchen.5) Cleaning schedule was not being followed and coolers and freezers temperatures, dishwasher and food surface sanitizer were not checked or recorded.Update cleaning schedule and ensure it is followed. Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer 2x daily.
  4. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large Apps Prep cooler: Chicken @ 8.2 degrees C., chicken wing@ 7.4 degrees C., and breaded chicken @ 9.9 degrees C. and Tzatziki sauce in the insert @ 8.0 degrees C. Discarded the breaded chickenFix the prep cooler and store perishable food at 4.0 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad Prep cooler was not being used the at the time of inspection.Previous InspectionSalad Prep Cooler: Shredded cheese @ 13 degrees C and Sour cream @ 14.5 degrees C. 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 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) Lighting levels in the walk-in coolers were dim.Increase brightness in the units.2) There was corrosion on shelves in the walk-in coolers.Clean, repair or replace shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and dust noted on the beer walk-in cooler condenser unit, walls and shelves and beer lines. Clean the beer walk-in cooler. 2) Dirty stickers on the clean clear plastic containersRe-wash the clear plastic containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath the deep fryers. 2) Grease and stains build-up on the main line equipment and on the floor behind the equipment.3) Grime build-up on the wall and floor behind the dishwasher. 4) Slight dust build-up on the kitchen air vents and green wire shelves. 5) Grime build-up on the back door, walls and baseboards. 1 to 5) clean the kitchen.6) Cleaning schedule was not being followed and coolers and freezers temperatures, dishwasher and food surface sanitizer were not checked or recorded.Update cleaning schedule and ensure it is followed. Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer 2x daily.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Salad Prep Cooler: Shredded cheese @ 13 degrees C and Sour cream @ 14.5 degrees C. Discarded the perishable food in the salad prep cooler. No temperature checks were done, chart was not available for review.2) Perishable food on top of the stove were measured between 47 to 53 degrees C (Tomato sauce @ 47 degrees C and Mushroom @ 53 degrees C.). 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 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) Lighting levels in the walk-in coolers were dim.Increase brightness in the units.2) There was corrosion on shelves in the walk-in coolers.Clean, repair or replace shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and dust noted on the beer walk-in cooler condenser unit, walls and shelves and beer lines. Clean the beer walk-in cooler. 2) Dirty stickers on the clean clear plastic containersRe-wash the clear plastic containers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A wire food strainer was damaged.Replace the food strainer.2)) Aluminum foil insulation was taped to the cover of the bulk bin located in the cook line.Remove tape and insulation wrap. Properly repair or replace the equipment part.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath the deep fryers. 2) Grease and stains build-up on the main line equipment and on the floor behind the equipment.3) Grime build-up on the wall and floor behind the dishwasher. 4) Slight dust build-up on the kitchen air vents and green wire shelves. 5) Grime build-up on the back door, walls and baseboards. 1 to 5) clean the kitchen.6) Cleaning schedule was not being followed and coolers and freezers temperatures, dishwasher and food surface sanitizer were not checked or recorded.Update cleaning schedule and ensure it is followed. Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer 2x daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.
  6. Initial Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A mouldy, red pepper was found in the walk-in cooler.Red pepper was discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on kitchen surfaces.Cleaning cloths were placed in the sanitizer during the inspection. Keep cleaning cloths immersed in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as cell phones and a beverage were stored on the food preparation table.Personal items were taken to a separate area for storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained cleaners and sanitizers were not labeled to indicate their contents.These spray bottles were labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A carton of cream in the ice bath measured 10.6C. The amount of ice used was insufficient.Ice was added to the ice bath. Store perishable foods at 4C or less in ice baths. Ice and food levels must be equivalent.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken and pasta in the refrigeration drawers measured 6.7C and 9.0C.Ice packs were placed in the refrigeration drawers to lower the temperature.Repair the unit or adjust the temperature setting so that the cooler can maintain perishable foods at 4C or less without the use of ice packs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine and quat sanitizer test strips were not available.2) Iodine sanitizer test strips were moist. It was discarded.Provide chlorine, quat and iodine sanitizer test strips. Monitor and record sanitizer concentrations daily. Use chlorine at 100 ppm in the dishwasher, quat at 200 ppm on surfaces and iodine between 12.5 to 25 ppm in the glasswasher.
    • 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 near the dishwasher area was obstructed by janitorial equipment. Handwashing supplies were not available.Remove items that obstructed the hand sink. It must be accessible at all times. Provide handwashing supplies in suitable dispensers.The dishwasher must wash hands between handling dirty and clean dishes.
    • 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 hand sink was obstructed by a container with a brush cleaner.The container was removed. The hand sink is for handwashing only. Unless there is a second sink in the bar, cleaning of glassware is to be done in the dishwashing area.
    • 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 gap along the bottom perimeter of the back exterior door.Replace the weatherstripping. Ensure doors are fully sealed to prevent the entry of pest.
    • 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) Lighting levels in the walk-in coolers were dim.Increase brightness in the units.2) According to the service records, one of the grease interceptors required repair.Repair the grease interceptor.3) There was a hole in the wall with exposed insultation in the storage area for food service supplies.Seal hole in the wall. An access panel can be installed.4) There was corrosion on shelves in the walk-in coolers.Clean, repair or replace shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Rubber spatulas and a wire food strainer were damaged.2) The edges of circular baking pans were curled, making cleaning and sanitizing difficult.Replace any damaged food equipment/ utensils. The food strainer and baking pans were discarded.3) There was debris in the ice machine.Clean and sanitize the ice machine.4) The line cooler on the far end of cook line had an ambient temperature of 7C. There was build-up of food debris inside the cooler.Do not use the cooler for perishable foods until it is at 4C or less.Clean the cooler.5) Glass decanters were stored in close proximity to the hand sink in the server area and under the wall mounted paper towel dispenser.Place glass decanters out of the splash zone and away from wall mounted paper towel and soap dispensers.6) Aluminum foil insulation was taped to the cover of the bulk bin located in the cook line.Remove tape and insulation wrap. Properly repair or replace the equipment part.7) Cutting boards on line coolers were scratched and stained.Repair or replace cutting boards.8) There was debris in the drawer with utensils.Clean and sanitize utensils and the drawer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dirt and debris on the floor under the bar counters.Clean the floor thoroughly.2) The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.