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Chateau Renoir - Food

9229 16 Street SW Calgary AB T2V 5H3 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was reaching 0ppm chlorine during the first run of the machine and it was discovered that the chlorine hose was not connected to the machine. This was corrected during the visit and the machine reached 100ppm for sanitizing.-Ensure that the chlorine hose is properly connected to the machine prior to use. A request for service to ensure the hose does not fall off again was called in at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher log was not being maintained daily and was not filled in for March 12th. The log sheet was not accurate as it was indicating pH for chlorine concentration.-Please ensure that the dishwasher is tested on a daily basis and complete the log. Adjust the log sheet so that it indicates ppm for chlorine concentration, not pH.
    • 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 baseboard was coming off at the base of the stainless-steel counter mounted hand wash sink and debris was accumulating in the area. -Please thoroughly clean the area and install a new baseboard/kickplate to cover the opening under the sink. (Photo sent with report to better describe the area).
    • 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 drawer where dirty cups are stored in the bistro was damaged and no longer impervious to moisture and easy to clean.-Please refinish/replace the drawer.
    • 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 rinse hose in the dishwashing area was dripping.-Please repair the hose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris buildup was observed in the following areas:a) On food containers and under storage racks in the dry storage room.b) On handles of the walk-in cooler and freezer.c) On the outside of the dry storage bins.d) On the shelves in the dishwashing area.e) On the outside of the garbage container.Food debris buildup was still observed in the following areas (from previous inspection report):a) On the wooden ledge above the main handwash sink.b) Along the walls and on the floor in the dishwashing area.c) On the plastic transport carts.d) On the floor surrounding the deep fryer and steam table, particularly where different flooring materials meet and create crevices that allow grease to accumulate.-Please complete a more thorough deep cleaning of all areas listed above. Continue to perform deep cleaning on a more frequent and consistent basis to prevent further buildup of food debris and grease.2. The fans covers in the walk-in cooler had dust build up.-Please clean the fan covers.
  3. Risk Management Inspection

    3 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 baseboard was coming off at the base of the stainless-steel counter mounted hand wash sink and debris was accumulating in the area. -Please thoroughly clean the area and install a new baseboard/kickplate to cover the opening under the sink. (Photo sent with report to better describe the area).
    • 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 drawer where dirty cups are stored in the bistro was damaged and no longer impervious to moisture and easy to clean.-Please refinish/replace the drawer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris buildup was still observed in the following areas:a) On the wooden ledge above the main handwash sink.b) Along the walls and on the floor in the dishwashing area.c) On the plastic transport carts.d) On the floor surrounding the deep fryer and steam table, particularly where different flooring materials meet and create crevices that allow grease to accumulate.-Please complete a more thorough deep cleaning of all areas listed above. Continue to perform deep cleaning on a more frequent and consistent basis to prevent further buildup of food debris and grease.2. The fans covers in the walk-in cooler had dust build up.-Please clean the fan covers.
  4. Risk Management Inspection

    3 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?
      • NOTE; THE FOLLOWING ITEMS WERE NOTED ON THE PREVIOUS INPSECTION REPORT:1. The bottom of a shelving unit in the front servery area was damaged and no longer easy to clean. - Ensure that surfaces are moisture resistant and easy to clean. 2. Walls were in disrepair by the front hand sink. - Ensure that walls are moisture resistant and easy to clean.3. Flooring under/around the grease trap was uneven and debris was accumulating around the grease trap.- Ensure that flooring around the grease trap is moisture resistant and easy to clean.
    • 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. Some of the ceiling panels were ajar and a few of the panels were damaged.-Please replace damaged ceiling tiles and properly secure panels in place.2. The finish was off the wall and there was a gap in the wall behind the sink in the mop sink room.-Please refinish the wall in the mop sink room.3. The drawer where dirty cups are stored in the bistro was damaged and no longer impervious to moisture and easy to clean.-Please refinish/replace the drawer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of food debris throughout the kitchen.-Please conduct a thorough deep cleaning in the kitchen including walls and under and around equipment.2. The fans covers in the walk-in cooler and the vent in the main kitchen had dust build up.-Please clean the fan covers and vent.2. There was dust and debris build up in the cupboards in the bistro.-Please conduct a deep cleaning of the cupboards in the bistro.
  5. Monitoring Inspection

    3 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?
      • NOTE; THE FOLLOWING ITEMS WERE NOTED ON THE PREVIOUS INPSECTION REPORT:1. The bottom of a shelving unit in the front servery area was damaged and no longer easy to clean. - Ensure that surfaces are moisture resistant and easy to clean. 2. Walls were in disrepair by the front hand sink. - Ensure that walls are moisture resistant and easy to clean.3. Flooring under/around the grease trap was uneven and debris was accumulating around the grease trap.- Ensure that flooring around the grease trap is moisture resistant and easy to clean.
    • 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. Some of the ceiling panels were ajar and a few of the panels were damaged.-Please replace damaged ceiling tiles and properly secure panels in place.2. The finish was off the wall and there was a gap in the wall behind the sink in the mop sink room.-Please refinish the wall in the mop sink room.3. The drawer where dirty cups are stored in the bistro was damaged and no longer impervious to moisture and easy to clean.-Please refinish/replace the drawer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of food debris throughout the kitchen.-Please conduct a thorough deep cleaning in the kitchen including walls and under and around equipment.2. The fans covers in the walk-in cooler and the vent in the main kitchen had dust build up.-Please clean the fan covers and vent.2. There was dust and debris build up in the cupboards in the bistro.-Please conduct a deep cleaning of the cupboards in the bistro.
  6. 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?
      • Bottom of a shelving unit in the front servery area was damaged and not easy to clean anymore. - Ensure that surfaces are moisture resistant and easy to clean. Walls were in disrepair by the front hand sink. - Ensure that walls are moisture resistant and easy to clean.Flooring under/around the new grease trap was uneven and debris were accumulated around. - Ensure that flooring around the grease trap is moisture resistant and easy to clean.
  7. 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?
      • Some mouse droppings noted in hard-to-reach areas in the dry storage. - Clean and disinfect the affected areas.- Monitor the areas for additional signs of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bottom of a shelving unit in the front servery area was damaged and not easy to clean anymore. - Ensure that surfaces are moisture resistant and easy to clean. Walls were in disrepair by the front hand sink. - Ensure that walls are moisture resistant and easy to clean.Flooring under/around the new grease trap was uneven and debris were accumulated around. - Ensure that flooring around the grease trap is moisture resistant and easy to clean.
  8. Monitoring 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?
      • Some mouse droppings noted on the kitchen floor under equipment/shelves and in the dry storage. - Clean and disinfect the affected areas.- Monitor the areas for additional signs of pests.Pest Control reports were available on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surface on a shelving unit in the front servery area was damaged and not easy to clean anymore. - Ensure that surfaces are moisture resistant and easy to clean. Light cover in the walk-in freezer was cracked and full of ice. Water was dripping from the ceiling. - Repair.A light cover was missing in the back dry storage. - Replace.A cutting board at a prep table was deeply grooved and discolored. - ReplaceWalls were in disrepair by the front hand sink. - Ensure that walls are moisture resistant and easy to clean.Some baseboards were damaged in the kitchen. - Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation on the floor in hard-to-reach areas and around the grill. Debris accumulation on walls around handsinks.- Clean regularly. Grease accumulation on and around the grease trap. - Repair or replace the grease trap so grease does not accumulate around.- Clean the area.
  9. Initial Inspection

    0 infractions