Class Clown Hamburgers
106 - 1711 4 Street SW Calgary AB T2S 1V8 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand sink blocked in front ice cream service area.2. No soap or paper towel at front ice cream service area hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor in bar area has a buildup of debris in the hard-to-reach areas. Ensure this area is cleaned.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Observed wet cleaning clothes were kept on the counters and not being stored in sanitizer. Staff corrected the violation.*Ensure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
- 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 light cover above the food prep area was broken.*Please replace the light cover or ensure that the lights are shatterproof.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The ceiling tiles near the vent were visibly dirty.*Please ensure they are cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff are not verifying residual chlorine concentration at the dish level for the low temperature mechanical dishwasher.Use chlorine test strips at least once a day to verify the residual chlorine concentration at the dish level for the low temperature mechanical dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- Residual chlorine concentration at the plate level during the sanitize cycle for the low temperature mechanical dishwasher was undetectable.Have the dishwasher serviced/repaired. Ensure that 100 ppm of residual chlorine is present at the plate level during the sanitize cycle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff are not verifying residual chlorine concentration at the dish level for the low temperature mechanical dishwasher.Use chlorine test strips at least once a day to verify the residual chlorine concentration at the dish level for the low temperature mechanical dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?