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Comery Block BBQ

638 17 Avenue SW Calgary AB T2S 0B4 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the basement food preparation space was not dispensing paper towels.Repair or replace the paper towel dispenser.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the lower bar was located on the floor, underneath the ice well.Install a paper towel dispenser at the hand wash sink of the lower bar.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall behind the steam table for plumbing access.Install access panels for the plumbing. Ensure the access panels are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor under equipment on the cookline.Clean the floor under equipment on the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the upper bar had soil accumulation. Clean the floor and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the lower bar had soil accumulation. Clean the floor and ensure it is cleaned on a regular basis.
  5. Monitoring Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of garnishes and beverage bottles were being stored in the customer ice of the upper bar.Ice is a ready to eat food and must be protected from contamination. The containers of garnishes and beverage bottles were removed and the ice discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A mop and mop bucket were being stored in the kitchen.Mops and mop buckets are contaminated and therefore must be stored separate from food and food preparation spaces. The mop and bucket were moved into the staff washroom during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensil by the cookline were being stored in sanitizer solution.Don't store utensils in sanitizer solution. Manufacturer's instruction for use require dishes be washed and rinsed before sanitized. Additionally, unless the sanitizer solution dries before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Utensils were changed out and placed into a container of ice water during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bottle of sanitizer on the preparation line was not labelled.Bottle was labelled during inspection. Ensure all chemical bottles are labelled to indicate their contents to help prevent accidental misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stack of dirty dishes was blocking access to the hand wash sink at the entrance to the kitchen (by the dishwasher).The dishes were moved. Ensure that all hand wash sinks are accessible for use at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the hand wash sink in the basement food preparation space was not working. It was spinning and would not turn on.Have the hot water tap repaired to restore hot water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the lower bar was located on the floor, underneath the ice well.Install a paper towel dispenser at the hand wash sink of the lower bar.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a hole in the wall behind the steam table for plumbing access.- There was a hold in the wall behind the north upper kitchen hand wash sink for plumbing access.Install access panels for the plumbing. Ensure the access panels are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing ceiling tiles above the food preparation space in the basement.Tiles were replaced during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor under equipment on the cookline.Clean the floor under equipment on the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the upper bar had soil accumulation. Clean the floor and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the lower bar had soil accumulation. Clean the floor and ensure it is cleaned on a regular basis.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour present when either the dishwasher was ran, or water was ran at the sinks to the left of the dishwasher.Have the source sewer gas odour investigated and abated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a hole in the wall behind the steam table for plumbing access.- There was a hold in the wall behind the north upper kitchen hand wash sink for plumbing access.Install access panels for the plumbing. Ensure the access panels are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour present when either the dishwasher was ran, or water was ran at the sinks to the left of the dishwasher.Have the source sewer gas odour investigated and abated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a hole in the wall behind the steam table for plumbing access.- There was a hold in the wall behind the north upper kitchen hand wash sink for plumbing access.Install access panels for the plumbing. Ensure the access panels are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  8. Monitoring Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A fly was observed in the bulk flour bin, in contact with the flour.Discard the contaminated flour.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly tape was hanging directly above a rack containing food and food equipment.Fly tape was moved during inspection. If using fly tape. it must be placed in areas where it won't contaminate food or food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water for the basement food preparation kitchen was turned off due to a leak.Have the hand wash sink repaired so that both the hot and cold water can be turned on and off at the taps.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the lower bar.Ensure that paper towels in/on a dispenser or holder are available at all hand wash sinks.
    • 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?
      • - Mouse droppings were observed on the shelf underneath the Rational oven.- Mouse droppings were observed on the shelf underneath the steam table.- One dead mouse was observed in a tin cat trap located on the east side of the back door.- One dead mouse was observed in a tin cat trap located on the south side of the kitchen (close to the dining room)Safely clean up mouse droppings and have dead mice safely removed from facility. Monitor for further activity and ensure that adequate pest control is taking place in the facility.
    • 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?
      • The back facility door was propped open initially. Ensure that facility doors are either fitted with screens or are kept closed to help prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour present when either the dishwasher was ran, or water was ran at the sinks to the left of the dishwasher.Have the source sewer gas odour investigated and abated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged food storage containers were repaired with Tuck Tape.Discard damaged food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease was pooling underneath the deep fryers.Clean the floor under the deep fryers and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, soil, and food debris was present on floors under equipment in the kitchen.Clean the floors under equipment in the kitchen and ensure the floors under equipment are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, soil, and food debris was present on floors underneath the dishwasher and dishwashing sinks.Clean the floors under the dishwasher and dishwashing sinks and ensure these areas area cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors underneath shelving in the walk-in cooler have food debris spillage.Clean floors under shelving in the walk-in cooler.
  9. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen food cleaning clothes were stored on food prep. counters. As discussed, ensure that all cleaning clothes are stored in a container of a sanitizer solution during use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink adjacent to the dishwasher was obstructed with garbage bins and other items. As discussed, ensure that all handwash sinks are easily accessible at all times.