Deane House
806 9 Avenue SE Calgary AB T2P 2M5 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- "Outstanding Jan 08, 2025"The chlorine based dishwasher in the basement was not able to dispense 100ppm of bleach at the final cycle. - Repair, sanitize the utensils manual or with upstair's dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- "Outstanding Jan 08, 2025"No chlorine test strips was available, and the quat test strips were discolorized and unable to test the concentration. - Obtain the test strips, and test the concentration daily.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Mutiple cleaning rags were used and stored on the counters.- Ensure dirty rags are stored in sanitizer in between use. The milk steaming wand was not sanitized in between use.- Sanitize the wand in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A tray of eggs were stored at room temperature, internal temperature was 26.7C.Discarded.- Store egg under 7C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine based dishwasher in the basement was not able to dispense 100ppm of bleach at the final cycle. - Repair, sanitize the utensils manual or with upstair's dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips was available, and the quat test strips were discolorized and unable to test the concentration. - Obtain the test strips, and test the concentration daily.
- 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?
- Mice droppings were noted under the dishwashing sinks.- Continue to monitor for pest activity and clean the areas.A fly sticky roll was installed on top of the dishwasher in the basement where cleaned dishes were stored.- Remove the fly roll.
- 23. Is the facility maintained in a clean and sanitary condition?
- dry food debris and grease were noted behind the big equipment in the kitchen.- A deep clean is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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)?
- Iodine test strips for the glasswasher were unavailable. Please purchase iodine test strips.
- 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 wash sink at the entrance to the main kitchen was missing paper towel (dispenser was empty). Corrected during inspection.2. There is no paper towel dispenser at the hand wash station in the bar. Install a paper towel dispenser to protect the paper towel from contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?