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Earls Kitchen + Bar 10222

200 - 5155 130 Avenue SE Calgary AB T2Z 0N3 · Food - General

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Several wiping cloths were observed to be left dry on food preparation tables or partially submerged within disinfectant solution. **Wiping cloths must always be completely submerged within disinfectant solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee was observed to perform food handling procedures and change gloves without washing hands. **Hands should be washed after changing gloves to reduce the risk of contaminating glove bulk supply.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • An employee was observed to adjust/wear hair net and attempt to resume work without washing hands. *Employee was asked to wash hands. Food handlers must wash hands after every activity where hands may become soiled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top inserts of cookline prep coolers had temperatures between 6-9 degrees Celsius.**Reduce the amount of food content within inserts to ensure that food items can be maintained at below 4 degrees Celsius.
    • 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?
      • A fly strip with flies on it was observed on the ceiling in the food preparation area. **Remove the fly strip and install it closer to the exit door and away from the food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The first 3 sets of prep coolers located along the cook line were observed to have temperatures between 6-11 degrees Celsius. **Have the prep coolers serviced by a technician to ensure temperatures are maintained at below 4 degrees Celsius.2. The area around the door of both ice machines were observed to have mold and calcium deposits.**Have these machines cleaned and increase the cleaning frequency within the facility's sanitation plan.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two cleaning clothes were kept on prep counter after use in the kitchen.Requirement:Soak cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was stored on ice located in ice maker in front server's area.Requirement:Keep scoop handle outside of ice to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Three prep coolers in cooking area were on defrost cycle and internal temperatures of perishable foods stored in inserts of these coolers were: blue cheese 10.6C, sliced mangoes at 9C,9.6C other cheese at 10C.b) Internal temperatures of raw steaks stored in front drawer of prep cooler located under the grill was 8.6C and noodles were at 8CRequirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-If defrosting cycle goes for extended time, use ice packs on perishable foods to maintain the required temperature.-Temperatures of these prep coolers taken at 10:30 am and recorded in log sheet were satisfactory.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap was dripping at one of the hand washing sink located in the kitchen.Requirement:Repair the tap to stop dripping
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris on the floor under rack in walk in freezer.Requirement: Clean the above noted area.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chowder in hot holding unit measured 55 degrees Celsius.Ensure food is heated to 74 degrees Celsius prior to placement in hot holding. Foods in hot holding must be maintained at 60 degrees Celsius or greater.Product re-heated at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spills present below pop syrup boxes.Clean noted area.