DOPO
10 - 1907 34 Avenue SW Calgary AB T2T 2C2 · Food - General
3 inspections
- Demand Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Staff stated that they clean the food prep surfaces with soap and water but do not sanitize. **Ensure that a food grade sanitizer (i.e., 200 ppm QUATS) is used for sanitizing the food surfaces after cleaning. Note: 200 ppm QUATS sanitizer solution was available onsite.2. Wet cleaning cloths were observed on the food counter throughout the kitchen. **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Hand washing procedures discussed onsite. Staff was not following the proper hand washing procedures. **Ensure proper hand washing procedures are followed to prevent cross contamination of food and food contact surfaces.Note: A template for proper hand washing has been sent to the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers observed on the floor in the walk-in-cooler. **Ensure food containers are stored a minimum of 6 inches off the floor to prevent cross contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles were not labelled throughout the facility. **Ensure spray bottles are labeled with their contents to prevent any potential cross-contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS and Chlorine test strips not available onsite. **Ensure test strips are available at all times to measure the sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel not present in the dispenser at both hand sinks in the main kitchen. **Ensure paper towel is placed in the dispenser or holder at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lack basic food safety knowledge. **Please ensure staff receives refresher food safety training.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Not Observed**Rust buildup was noted in the washroom handwashing sink.The rusted areas were promptly painted however, rust build up were still noted.Clean, sanitize and properly finish the handwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the main kitchen and walk-in-cooler is not adequate. **Ensure adequate lighting is present in kitchen and walk-in cooler to maintain sanitary conditions and perform safe food handling practices.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baffle filter on the left-hand side of the ventilation canopy was missing in the kitchen. Staff stated that it was removed due to kitchen being too hot. **Please re-install the baffle filter. **Ensure ventilation is operational to effectively remove smoke, heat, grease, and odors produced during cooking.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the following area: - Hard-to-reach areas (such as underneath the coolers) in the kitchen as they have a significant amount of dust accumulation. - Bottom of the plate warmer was visibly dirty.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
14 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Corrected**QUATS sanitizer spray bottle in kitchen measured significantly higher than 500 ppm. - Operator remade the solution and tested 200 ppm. **Ensure QUATS sanitizer solution is maintained at 200 pm at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Staff stated that they clean the food prep surfaces with soap and water but do not sanitize. **Ensure that a food grade sanitizer (i.e., 200 ppm QUATS) is used for sanitizing the food surfaces after cleaning. Note: 200 ppm QUATS sanitizer solution was available onsite.2. Wet cleaning cloths were observed on the food counter throughout the kitchen. **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Hand washing procedures discussed onsite. Staff was not following the proper hand washing procedures. **Ensure proper hand washing procedures are followed to prevent cross contamination of food and food contact surfaces.Note: A template for proper hand washing has been sent to the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers observed on the floor in the walk-in-cooler. **Ensure food containers are stored a minimum of 6 inches off the floor to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Single use container without handle was observed in the bulk sugar container. - Operator removed the container to prevent cross contamination. **Ensure scoops with handles are used and stored in a separate, clean, food-grade container at all times.**Do not use single use containers.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles were not labelled throughout the facility. **Ensure spray bottles are labeled with their contents to prevent any potential cross-contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS and Chlorine test strips not available onsite. **Ensure test strips are available at all times to measure the sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel not present in the dispenser at both hand sinks in the main kitchen. **Ensure paper towel is placed in the dispenser or holder 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?
- **Corrected**1. Dish soap and a scrub were observed in the basin of the hand sink. 2. Hand sink in the bar area was obstructed with green plastic tray. - Operator removed the above-mentioned items during inspection.**Ensure hand sinks are kept unobstructed and accessible at all times for proper handwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lack basic food safety knowledge. **Please ensure staff receives refresher food safety training.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Not Observed**Rust buildup was noted in the washroom handwashing sink.The rusted areas were promptly painted however, rust build up were still noted.Clean, sanitize and properly finish the handwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the main kitchen and walk-in-cooler is not adequate. **Ensure adequate lighting is present in kitchen and walk-in cooler to maintain sanitary conditions and perform safe food handling practices.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baffle filter on the left-hand side of the ventilation canopy was missing in the kitchen. Staff stated that it was removed due to kitchen being too hot. **Please re-install the baffle filter. **Ensure ventilation is operational to effectively remove smoke, heat, grease, and odors produced during cooking.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the following area: - Hard-to-reach areas (such as underneath the coolers) in the kitchen as they have a significant amount of dust accumulation. - Bottom of the plate warmer was visibly dirty.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rust buildup was noted in the washroom handwashing sink.The rusted areas were promptly painted however, rust build up were still noted.Clean, sanitize and properly finish the handwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?