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Clifton House - Food

907 47 Street SE Calgary AB T2A 7L4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bistro: The temperature in one refrigerator was measured at 7 °C. At the time of inspection, only low‑risk foods were being stored in this unit.-Please service the refrigerator and ensure it maintains 4 degrees Celsius or less.
    • 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?
      • 1. A gap was observed under the loading dock exit door from the main kitchen.-Please install new weatherstripping to prevent the entry of pests into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some debris build up in the cupboards, drawers, and on the light above the hot holding table in the Albert Park serving kitchen.2. There was some debris build up in the cupboard under the prep sink in the main kitchen.-Please thoroughly clean the noted areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The digital thermometer used to test the maximum dishwasher temperature in the main kitchen was not accurate.-Please obtain a new min/max dishwasher safe digital thermometer and use to test the maximum temperature of the dishwasher on a daily basis. Maintain a daily log indicating the maximum temperature measured.2. The sanitizer concentration in the ADP program area and bistro dishwashers was not being monitored.-Please test the dishwasher sanitizer concentration on a daily basis and maintain a log sheet.Note; both dishwashers in these area are low temp machines and sanitize using 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen cupboards and floor in the Kindd serving kitchen and dining room had some food debris build up.-Please conduct more thorough cleaning in the serving kitchen/dining room.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food in the bistro hot holding unit was measured to be between 53-55 degrees Celsius. The temperature on the unit was increased at the time of inspection.-Please monitor the temperature of the hot holding unit and ensure it maintains a minimum of 60 degrees Celsius.2. The refrigerator in the 2nd floor Elliston serving kitchen was at 9 degrees Celsius and there was no thermometer in the refrigerator.-Please equip the refrigerator with a thermometer and adjust and monitor the refrigerator temperature to ensure it maintains 4 degrees Celsius or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the cupboards and drawers in the 3rd and 4th floor serving kitchens. -Please clean the cupboards and drawers.