DoubleTree by Hilton Calgary North
2120 16 Avenue NE Calgary AB T2E 1L4 · Food - General
9 inspections
- Risk Management 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?
- **OUTSTANDING on July 3, 20261. Some of the walls and ceilings in the kitchen were in disrepair. The surfaces were not smooth and cleanable. -Wall near the pass-through window.-Coving near the pass-through window across from cooking line.-Ceiling near the pass through window.-Piller near the 2 compartment sink (FRP was pulling away).-Ceiling in the dishwashing area.-Wall near the dishwasher in the banquet dishwashing area.Action required:Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.2. Some of the light bulbs in the kitchen were not shatterproof (appeared to be normal bulbs) and the fixtures were not equipped with shatterproof covers. Ensure that all light fixtures in the food prepatation area are equipped with shatterproof covers or have shatterproof light bulbs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler in the banquet prep area was maintaining an air temperature of 6.7C to 8.0C. Please move all perishable foods into another cooler that is maintaining 4C or less and repair the cooler. Ensure that all coolers are maintaining 4C or less.
- 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. Some of the walls and ceilings in the kitchen were in disrepair. The surfaces were not smooth and cleanable. -Wall near the pass-through window.-Coving near the pass-through window across from cooking line.-Ceiling near the pass through window.-Piller near the 2 compartment sink (FRP was pulling away).-Ceiling in the dishwashing area.-Wall near the dishwasher in the banquet dishwashing area.Action required:Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.2. Some of the light bulbs in the kitchen were not shatterproof (appeared to be normal bulbs) and the fixtures were not equipped with shatterproof covers. Ensure that all light fixtures in the food prepatation area are equipped with shatterproof covers or have shatterproof light bulbs.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicer in the main kitchen was visually dirty. **Please clean.**Ensure meat slicer is cleaned and sanitized after every use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following area: - Ventilation canopy had a significant amount of dust accumulated. - Underneath and behind the cooking equipment along the cookline.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Utensils were observed in the hand sink basin at the entrance of the main kitchen. - Operator removed the utensils during inspection. **Ensure hand sink remains unobstructed and accessible at all times for proper handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease trap underneath the 2-compartment sink in the main kitchen was overflowing when the faucet was turned on. **Ensure grease trap is repaired or replaced. Note: Facility will use the backup dishwasher in the banquet kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicer in the main kitchen was visually dirty. **Please clean.**Ensure meat slicer is cleaned and sanitized after every use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following area: - Ventilation canopy had a significant amount of dust accumulated. - Underneath and behind the cooking equipment along the cookline.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions