Skip to content
Loading map…

Earl's Restaurant

140 Stewart Green SW Calgary AB T3H 3C8 · Food - General

7 inspections

  1. Monitoring 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 chemical dishwasher was dispensing at/around 10 ppm. An adjustment made to the hose allowed for the concentration to increase to 100 ppm, which is satisfactory.REQUIREMENT: Monitor the dishwasher to ensure it's dispensing at a satisfactory concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sink which contains customer ice had a minor build-up of residue/grime at the area where hoses connect.REQUIREMENT: Clean and sanitize this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walls in the back kitchen prep area had an accumulation of dust and grease/splatter throughout the area.2) High-touch areas such as light switches require more thorough cleaning and sanitizing.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer and spray bottle of sanitizer had a concentration of 50ppmQUAT sanitizer concentration is to be mixed to 200 ppm
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher had a sanitizer concentration of 10 ppmMaintenance has been called to increase sanitizer concentration in dishwasher. In the meantime, all dishes and utensils are to be manually sanitized
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were old and discoloredObtain new chlorine test strips
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 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?
      • One tin trap was moved and placed on its side. Replace traps to its proper position to ensure effectiveness of traps
    • 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?
      • Numerous fruit flies observed in the corner of the kitchen. Contact pest control to resolve issue
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used/wet cloths were kept on the counter. Cleaning cloths were being reused after wiping the counters. 2) There was no sanitizer bucket available.Quat spray bottles were being used.3) Sanitizer bucket at the bar area measured 100 ppm.4) Sanitizer bucket for storing the utensils measured 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Fresh sanitizer buckets were prepared and measured at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored directly on the countertop at the servery area.The ice scoop was promptly washed in the dishwasher and stored in a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Vegetable soup was stored at room temperature at the cook line with a surface temperature of 25°C.Food was discarded.2) Clam chowder and chicken noodle soup was stored in the hot holding unit with a surface temperature of 51°C and 50°C respectively. It was noted that the hot holding unit was switched off.The foods were reheated to 80°C.
    • 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) Mouse droppings were noted in the mechanical room.2) Mouse droppings were noted in the hot water tank room.3) No pet control report available.Remove mouse droppings and disinfect contaminated surfaces. Seal possible pest entry points and eliminate conditions that allow pests to thrive.Contact your pest control professional right away to eliminate pest in the facility and send the pest control report to the Executive Officer.
    • 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) There were broken wall tiles noted underneath counter at the dish pit area.2) There were gaps noted underneath counter at the dish pit area.3) Broken floor tiles were noted on the floor in the bar area,Seal the gap and replace the broken wall tiles and floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the mini cutting board used at the bar area and black spots were noted on the cutting board.The cutting board was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris was accumulated at the left corner of the prep cooler at the front cook line.2) The mechanical room was disorganized.3) Dust buildup was noted on the ceiling and wall at the prep hall area.4) Food debris was noted underneath the ventilation canopy at the back cookline area.5) Underneath the dishwasher was dirty and had food debris buildup.Organize this area and remove items that are not required to operate a food establishment.
  7. Monitoring Inspection

    14 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler wore rings on their fingers when handling foods.Food handler quickly removed the rings.Food handlers should remove their watches, rings and jewelry before working with food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Probe thermometer was not cleaned and sanitized after measuring the food.Ensure probe thermometers are cleaned and sanitized prior to poking foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean knife was stored among the dirty knives.Clean knife was promptly washed and stored in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:Food stored in the prep cooler inserts opposite the ventilation canopy were uncovered. filled above the fill line and measured between 6°C to 13°C.Previous violation:Truffle cream sauce and cooked corn measured 7C and 13C in top refrigerated inserts. Cover the unit when not in use. Store perishable foods at 4C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Perishable foods (chicken and potatoes) were kept on the counter measured between 9°C and 13°C.Potatoes was discarded and the chicken was kept in the prep cooler.2. Chicken sauces were kept on the counter and measured at 18°C.3. Opened barbecue sauce, chocolate fudge and Earl's toffee sauce were kept on the shelf in the dry storage area.Opened sauces were discarded.Chicken sauces were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher at the bar area is measured at less than 12.5 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Recurring violations:1. Paper towel was not available at the second handwashing sink close to the glasswasher at the bar area.Previous violations:From the previous inspection - Hand soap and paper towels were not available in the dishwashing area. The nearest hand sink was not conveniently located for the dishwasher.Provide hand soap and paper towels in dispensers in the dishwashing area. Hands must be washed between handling clean and dirty dishes.Will follow-up at the next inspection.
    • 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?
      • Recurring violation:There was a gap at the bottom of the kitchen back door.Ensure the weatherstripping is replaced to prevent the entry of pests.Previous violation:There was a gap along the bottom perimeter of the rear kitchen door.Repair or replace the weather-stripping.
    • 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?
      • Recurring violation:Mouse droppings were noted in the mechanical room.Remove the droppings, clean and sanitize the mechanical room.Previous violation:Mouse droppings were found in the mechanical room.Remove mouse droppings and disinfect contaminated surfaces. Seal possible pest entry points and eliminate conditions that allow pests to thrive.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. pH test strips were available to measure the sushi rice at 4.2. No iodine test strips to measure the glasswasher at the bar area.3. Fly strips were hung at the back food prep area close to the staff office.Fly strips were promptly removed.Install fly lights at the back kitchen area.Previous violation:pH test strips were not available.Provide pH test strips and ensure sushi rice has a pH less than 4.6.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap noted above the ice-machine.Ensure gaps are covered to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:1. The mechanical room was cluttered.2. Previous violation:The mechanical room was cluttered and not accessible.Organize this area and remove items that are not required to operate a food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Kitchen ceiling was accumulated with dust, grime and grease buildup.2. The handwashing sink in the kitchen area was dirty and had food debris buildup.3. Prep wall and ceiling was dirty and had rust buildup.4. Under the dishwasher and compartment sink was dirty and unorganized.5. Back of the bakery oven and walls were dirty.6. Under the ice-machine was dirty.Previous violations:1) There was an accumulation of dust on the ceiling and walls of the back food preparation area.Clean the ceiling and walls.2) The handle of a sanitizer spray bottle was unclean.The handle was cleaned during the inspection.