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Earls Kitchen + Bar

355 - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer dispenser in the dishwashing area was not dispensing 200 ppm. Concentration measured at 0 ppm during inspection.- Operator is to follow up with technician to ensure proper calibration of dispenser to 200 ppm.
  2. Demand Inspection

    1 infraction

    • 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?
      • 1) There was a gap at the door that connects to the common area of the mall (back of kitchen area).-install a door sweep to prevent mice from entering kitchen/storage areas.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • 1) Small gap between the two doors at the front entrance at the bottom.- Please address the gap and ensure the facility is vermin proofed.2) Small gap between the wall and concrete column on the outside portion of the wall. Mice activity was recorded on video by patron in this area.- Please address the gap and ensure the facility is vermin proofed.
  4. Demand Inspection

    1 infraction

    • 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?
      • 1) Small gap between the two doors at the front entrance at the bottom.- Please address the gap and ensure the facility is vermin proofed.2) Small gap between the wall and concrete column on the outside portion of the wall. Mice activity was recorded on video by patron in this area.- Please address the gap and ensure the facility is vermin proofed.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the food items held in the prep cooler inserts were measured to be above 4C when tested with a probe thermometer.Please adjust prep cooler temperature or have cooler recalibrated/repaired so inserts can maintain a temperature at or below 4C.
    • 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?
      • Noticeable gaps between front entrance doors which was also noted in the pest report.- Repair the gaps on the doors and ensure the facility is vermin proofed.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer buckets were below 200 ppm when tested. - this was corrected during the inspection and staff members refilled sanitizer buckets. 2. Used cleaning cloths were found on food preparation surfaces. - This was corrected during the inspection and cleaning cloths were placed in sanitizer buckets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the food items held in the prep cooler inserts were measured to be above 4C when tested with a probe thermometer.Please adjust prep cooler temperature or have cooler recalibrated/repaired so inserts can maintain a temperature at or below 4C.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    1 infraction

    • 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 was not available at the bar area.Operator indicated to restock the paper towel dispenser with paper towel.