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Civic Tavern

213 12 Avenue SW Calgary AB T2R 0G9 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quats sanitizer solution measured 150ppm. Maintain the quats sanitizer solution at 200ppm to ensure food contact surfaces are adequately cleaned and sanitized to remove contamination. The operator remade the sanitizer solution and measured 200ppm at the time of the inspection.
    • 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?
      • Large gap underneath the back door. The facility must be constructed to prevent the entry of pests. Install weatherstripping and monitor for pest activity.
  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel dispenser at the bar hand wash sink. Install a paper towel dispenser.
    • 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 basement area floor is unfinished and damaged in several areas. The basement is used for food storage in freezer/coolers with no processing / prep occurring here.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A small leak was noted in the basement ceiling above the kitchen dishwashing sink. Repair the leak. Ensure that all plumbing is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is needed on the floors and fixtures in the washrooms. Clean the washrooms.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No appropriate sanitizer was prepared for use at the time of the inspection. A chlorine solution was produced with the operator using available bleach. Food safe sanitizer usage was reviewed with the operator. As discussed,*provide a food safe sanitizer for use at all times in the kitchen*ensure that food contact surfaces are regularly sanitizedExample of a food safe sanitizer if using household bleach - 2mL bleach in 1L water. See https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Operator's kitchen contains a domestic stove but does not have a ventilation hood. Cease all frying or grease producing food prep as discussed in this kitchen.
    • 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 basement area floor is unfinished and damaged in several areas. The basement is used for food storage in freezer/coolers with no processing / prep occurring here.