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Cirque du Soleil

1900 Big Four Trail SE Calgary AB T2G 2W1 · Food - General

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The quats sanitizer solution in the staff kitchen measured 0ppm. Checked the quat dispenser during the inspection and the line was connected to a floor cleaner. The operator connected the line to a quats solution, however, there was traces of the floor cleaner in the line. Flush the lines to remove the remaining cleaner solution as this is not likely to be food-safe and can interfere with the effectiveness of the quats sanitizer. Once the line has been flushed, use the quats test strips to confirm the concentration is maintained at 200ppm. 2. The quats sanitizer solution in the VIP kitchen measured >400ppm. The operator is manually mixing the solution. Ensure the manufacturer's instructions are followed when manually mixing the quats solution and ensure the concentration is maintained at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are hot dogs that are publicly displayed and are not protected from contamination. Publicly displayed foods must be protected from customer contamination. Install a sneeze guard and ensure the top of it is at least 6 feet when measured from the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the staff kitchen had an internal temperature reading of 14.4C. All coolers must maintain a temperature below 4C to prevent the growth of bacteria. Please repair and refrain from placing any food in the cooler until the issue has resolved. The operator removed all food from the cooler 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)?
      • Test strips were not available to measure the quat sanitizer. Test strips must be maintained to test the concentration of the sanitizer to ensure surfacesare adequately cleaned and sanitized. Obtain quat test strips and ensure concentrations are tested 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?
      • The drainpipe for the three-compartment sinks in the staff kitchen was leaking significantly. The operator attempted to repair the pipe; however, there is still a leak trickling down. All plumbing components must be maintained in good repair to ensure safe disposal of grey water. Please repair.