Earl's Restaurant
605 - 5005 Dalhousie Drive NW Calgary AB T3A 5R8 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A juice extraction machine was observed in the upstairs staff area. The operator indicated it is used for food processing at that location.**Ensure food preparation, food storage and equipment/utensil storage occurs in designated food preparation/storage areas that are separate from designated staff areas and other areas of incompatible activities.**Please discontinue any food preparation activities in this area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An area of the wall above the line coolers in the front kitchen area was observed to be in the disrepair.**Please have the wall finishing repaired to ensure it is impervious to moisture and cleanable
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:1. The floors around grease trap in the dish washing area.2. The floors in the area where the soda bags, and ice machine is located.3.The ceiling vents in the kitchen.4. The cooling fans in the walk-in cooler.5. The floors below the shelves in the walk-in cooler.In addition to these areas, please ensure additional care is taken to clean hard-to-reach areas within the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher did not have sanitizer.Ensure that the dishwasher is always supplied with sanitizer. Routinely monitor the concentration of the sanitizer using testing paper.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel in the dispenser at the pizza station hand washing sink. Ensure that the hand sink always has soap and paper towel supplied in a dispenser.
- 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 tile broken off the wall above the hand sink across from the sushi station, exposing the drywall.Replace the tile in this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris and dirt accumulated on the floors around the prep cooler and ice machine at the sushi station.Thoroughly clean these areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One Quat sanitizer spray bottle measured at approximately 50 ppm. - Please ensure the solutions are changed at adequate intervals. Quat solutions must be used at 200 ppm.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No pH test strips available on-site to measure the acidity of sushi rice. Purchase pH test strips and verify sushi rice pH is below 4.6.- Sushi rice acidity was satisfactory today.2) The plastic sushi rolling mats are only thoroughly cleaned and sanitized at the end of the day. - Ensure the sushi rolling mats are washed and sanitize every 2 hours at a minimum to prevent cross contamination.- Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of perishable foods such as heavy cream and stock at the sauté station were measured between 18-24 degrees Celsius. The food containers were stored above the same size containers with some ice at the bottom. Therefore, majority of the foods were stored in room temperature and exposed to heat from the cooking equipment. - Discarded. - Perishable foods must be stored at a temperature 4 degrees Celsius or less or above 60 degrees Celsius at all times. If ice is used during times, ensure the food container is surrounded by ice and temperature maintained at 4 degrees Celsius or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Wall mounted hand soap dispenser across from the sushi station is not easily accessible without moving the food warmer. - Please relocate to facilitate handwashing. 2) No paper towel dispenser at the pizza station's hand washing sink. The roll of single use towels standing above the hand washing sink is exposed to contamination when it must be held to tear off a portion of paper towel, or when it becomes wet by splashes etc.You may provide a suitably enclosed tabletop dispenser for this area or install a wall mounted paper towel dispenser in the vicinity of the hand sink.
- 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 few flies seen in the back kitchen area.- Please implement additional measures such as installing a screen door at the back door and or installation fly light, strips where appropriate (not above food storage or preparation surfaces) to control and eliminate the presence of files.
- 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 wall in the upstairs men's staff washroom appears to have some moisture damage resulting in the paint peeling. Please have this investigated and repaired as required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One portioning scoop's handle was in direct contact with food. Plastic handle was in poor shape and no longer easy to clean and sanitize. - Discarded during inspection. - Please ensure scoop and utensils are stored in a sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?