Earls Kitchen + Bar 67
315 8 Avenue SW Calgary AB T2P 1C4 · Food - General
8 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0ppm sanitizer was measured in a spray bottle in the canteen kitchen. Corrected during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0PPM chlorine was measured in the final rinse cycle of the dishwasher. Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash stations in the canteen, main bar and canteen bar were not equipped with paper towel dispensers. Ensure that all hand wash stations are equipped with single-use paper towel in a dispenser and liquid hand soap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The tap at the hand wash sink at the produce station was dripping. Ensure that all plumbing is maintained in good repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *IODINE TEST KIT FOR BAR GLASSWASHER COULD NOT BE LOCATED*
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *NO PAPER TOWELS AT BAR HANDSINK. CORRECTED*
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?