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Denny's 7367

4515 25 Street SE Calgary AB T2B 3R9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold hold food items were observed to have temperatures between 9-12 degrees Celsius. Namely, a. High risk food items such as mayonnaise and sliced vegetables within the top inserts of the cold table.b. A crate of eggs within the egg fridge.**High-risk food items must be maintained at temperatures below 4 degrees Celsius or at 60 degrees Celsius or above.Eggs and other high-risk food items were immediately discarded by the operator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was observed to not be effectively sanitizing dishware, when tested chlorine levels were at 50ppm.**A chlorine solution must have a minimum concentration of 100ppm. Have the machine checked/adjusted to ensure proper chlorine dilution.The operator demonstrated that they had the equipment and facilities to switch to manual dishwashing using a quat sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ice cream freezer and salad prep cooler were observed to have duct tape around the edges to maintain their integrity. These areas were cleaned/fixed by the operator2. The finishing of the ceiling right before entry into the salad prep and ice cream area was observed to be in disrepair. **Have this area fixed to ensure proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the cold table was observed to have a significant amount of hanging dust debris. This area was cleaned by the operator.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few wet wiping cloths were observed on cutting board at prep table.- Ensure to keep the used cleaning cloth in sanitizing solution.
  5. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing area baseboards and floors requires deep cleaning.