Clover Living - Food
100 - 120 2 Avenue SW Calgary AB T2P 3J9 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were observed on food surfaces.Please store used rags in sanitizer solution to avoid re-use. Additionally, ensure the sanitizer solution is changed every two hours.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the chlorine surface disinfectant used to sanitize dining surfaces weas inadequate, tested with suitable test strips during the inspection.-Please ensure adequate concentrate of sanitizer solution (100-200ppm of bleach solution) and monitor with appropriate test strip.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Cooked food temperature not being monitored or its record kept/ maintained.-Please ensure cooked food temperatures are monitired and record kept to ensure proper food safety procedures.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Crates of raw eggs were placed on the top rack over containers with cut vegetables in the facility's cooler.-Please place raw eggs or other raw food items such as meat at the bottom rack to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Cooler 1 temperature was measured at 9'C during the inspection.-Please repair or adjust and maintain the refrigerator temperature at or below 4'C to ensure food safety.2. There is no food thermometer available in the facility kitchen.-Please provide a functional and well-calibration food thermometer in the kitchen and ensure food temperature are monitored to ensure food safety procedures.3. Thermometer in the cooler 1 was not working properly.-Please provide/place functional thermometer in the indicator refrigerator, and refrigerated equipment's temperatures are properly monitored and documented.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher temperature not being monitored and documented.-Please provide water-proof thermometer and ensure dishwasher temperature is monitored and documented as required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions