Citizen Brewing Company
227 35 Avenue NE Calgary AB T2E 2K5 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the quats sanitizer measured greater than 500ppm. The manufacturer's directions indicate to maintain the concentration between 200ppm to 400ppm. Ensure the manufacturer's directions are followed on how to properly dilute the quat sanitizer. The operator diluted the quat sanitizer solution during the inspection and measured 200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were utensils stored in water that measured 23C. Utensils must not be stored in water at room temperature as this promotes the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C - Hot water >60C - An approved sanitizer solution (100ppm of chlorine or 200ppm of quats). The operator discarded the water and replaced it with quats sanitizer during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit measured 55C. Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. Ensure the temperature is frequently tested. Refrain from placing food inside until it has reached a temperature above 60C. The operator increased the temperature during the inspection and measured 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility uses small containers that could fit into the 3-compartment sink.No mechanical dishwasher in the sea-can.Mechanical dishwasher was available in the bar area.Previous violation:Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. Containers have been reduced to ensure they will fit in both sinks and dishwasher. Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility uses small containers that could fit into the 3-compartment sink.No mechanical dishwasher in the sea-can.Mechanical dishwasher was available in the bar area.Previous violation:Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. Containers have been reduced to ensure they will fit in both sinks and dishwasher. Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Under the handwashing sink near entrance door, where the pest traps are located and hard-to-reach areas in the sea-can are dirty.2. The sea-can flooring has buildup of grease and appeared to be slippering.Ensure the indicated areas are maintained in a sanitary condition at all times,
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Recurring violation:Dirty mop bucket and mop were stored directly in front of the handwashing sink close to the prep cooler and 3-compartment sink.The mop bucket was quickly taken outside.Ensure non-food equipment is stored away from food preparation and handling area.Previous violation:Large dirty mop and bucket are being stored directly next to food preparation area. cooler and clean dishes at 3 compartment sink. Please ensure mop bucket is properly stored away from food handling and clean food utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Burger sauces were stored in a container.Burger sauces must be stored in cooler or in ice-bath at 4°C or less during peak time.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility uses small containers that could fit into the 3-compartment sink.No mechanical dishwasher in the sea-can.Mechanical dishwasher was available in the bar area.Previous violation:Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. Containers have been reduced to ensure they will fit in both sinks and dishwasher. Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There are no splash guards on either side of the newly constructed handwashing sink across from the grill near entrance door, and there is a prep cooler with open inserts and food handling area that are within the splash zone area.Install splash guards on either side of the handwashing sink.Cover food in inserts at the prep cooler.2. Paper towel dispensers were stocked with paper towels.Previous violation:New hand sink has been installed in kitchen across from grill near entrance door. There is no paper towel dispenser installed at sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops without handles were stored inside the bulk food container.Obtain scoops that have handles.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Under the handwashing sink near entrance door, where the pest traps are located and hard-to-reach areas in the sea-can are dirty.2. The sea-can flooring has buildup of grease and appeared to be slippering.Ensure the indicated areas are maintained in a sanitary condition at all times,
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?