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Drip N Dip

550 11 Avenue SW Calgary AB T2R 1M7 · Food - General

4 inspections

  1. Demand Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature sanitizing dishwasher in the kitchen was not sanitizing dishes. The residual concentration of sanitizer at the dish level during the sanitize cycle was undetectable.Ensure that the concentration of sanitizer at the plate level for the low temperature mechanical dishwasher is a sufficient level (ie: 100 ppm chlorine).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was non-functional.Repair the bar dishwasher.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services.Obtain a valid food handling permit from Alberta Health Services.
  4. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine based food contact surface sanitizer available in a wiping cloth bucket in the front of the facility was undetectable. The solution was turbid. Ensure that food contact surface sanitizer of an acceptable concentration is prepared and readily available for use at all times (ie:100-200 ppm for chlorine).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the front food preparation cooler measured 15 degrees Celsius. Internal food temperatures of high risk food in the cooler measured 12 degrees Celsius.Ensure that all coolers are capable of maintaining food temperatures at 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature sanitizing dishwasher in the kitchen was not sanitizing dishes. The residual concentration of sanitizer at the dish level during the sanitize cycle was undetectable.Ensure that the concentration of sanitizer at the plate level for the low temperature mechanical dishwasher is a sufficient level (ie: 100 ppm chlorine).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was non-functional.Repair the bar dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one drain plug was available for the two compartment dishwashing sinks. The available drain plug did not hold water in the sink.Ensure that two well-fitting drain plugs are available for manually washing and sanitizing dishes
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine based food contact surface sanitizer was in use in the facility, but no chlorine test strips could be located.Ensure sanitizer test strips are available for 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 paper towel dispenser for the bar hand sink was empty of paper towels.Ensure that all hand wash sinks are fully functional and stocked with handwashing supplies
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services.Obtain a valid food handling permit from Alberta Health Services.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were not knowledgeable in proper manual dishwashing procedures and did not know safe food temperatures.Ensure that all staff are trained and have the skills and knowledge to enable them to handle food hygienically
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence that those in care and control of the food facility have completed food safety training.Ensure that the required number of food handlers complete a food safety training certificate issued by or recognized by the Minister.