East Calgary Twin Arenas

299 Erin Woods Drive SE Calgary AB T2B 2V9 · Food - General

5 inspections

1. Monitoring InspectionMay 29, 2026

   6 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizer solution (bleach) was tested and found to be below the effective concentration of 100 ppm. The solution measured approximately 10 ppm and was discarded during the inspection. Sanitizer solutions must be maintained at adequate concentrations to ensure proper disinfection of food contact surfaces. Inadequate concentrations may allow harmful microorganisms to persist, increasing the risk of foodborne illness.Ensure sanitizer solutions are prepared and maintained at a minimum concentration of 100 ppm for effective sanitization. Test solutions regularly using appropriate test strips and remake as required to maintain proper concentration.
   • 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?
     • Cooking temperature guidelines for high-risk foods such as chicken fries are not available. Food safety procedures and monitoring are necessary to ensure foods are cooked to safe temperatures and to prevent the risk of undercooking and foodborne illness.- Confirm internal temperature for each batch by using a probe thermometer or a timer to ensure food is cooked to the required temperature.
   • 09. Are chemicals stored and handled in a safe manner?
     • A bleach solution bottle was observed without proper labelling. Bottle was labelled at the time of inspection. Chemicals must be clearly labelled to prevent misuse and accidental contamination of food or food contact surfaces.Ensure all chemical containers are clearly labelled with their contents at all times. Staff to be reminded periodically of proper labelling requirements.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Mechanical (high temperature) dishwasher was not reaching the required sanitizing temperature of 71°C. The unit was run for three consecutive cycles and measured 65°C, 65°C, and 68°C, respectively. Proper sanitizing temperatures are necessary to effectively eliminate microorganisms on utensils and equipment. Failure to achieve the required temperature may allow microorganisms to survive, resulting in a biological hazard and increasing the risk of contamination of food contact surfaces.- As an interim measure, use the 2-compartment sink with manual wash-rinse-sanitize method for cleaning food contact utensils. Also, use single-service (to-go) utensils until the mechanical dishwasher is repaired and verified to be operating at required temperature of 71°C. - Ensure the dishwasher is serviced or repaired to consistently achieve a minimum sanitizing temperature of 71°C prior to further use.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • 1. Dishwasher temperature monitoring logs are not being maintained. Routine monitoring ensures the dishwashing process consistently achieves proper sanitizing conditions. Without logs, verification of safe operation is not possible.- Implement and maintain a temperature log for dishwashing operations. Record temperatures at regular intervals and retain records for verification.2. The thermometer available is not suitable for effectively monitoring maximum temperatures achieved during dishwashing cycles. Appropriate thermometers are essential to verify that required sanitizing temperatures are consistently achieved. Without the ability to capture maximum temperatures, inadequate sanitization may go undetected.- Obtain a probe thermometer capable of recording maximum temperatures to accurately monitor dishwashing performance. Ensure the device is used routinely to verify that required sanitizing temperatures are achieved.
   • 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. Uncovered drain hole connected to the ice machine in the ice room. Uncovered drain openings may allow the entry of pests and contribute to unsanitary conditions. Floors and drainage systems must be maintained in a manner that prevents pest harborage and allows for proper cleaning.- Ensure the drain opening is properly covered and maintained in good condition to prevent pest entry and support sanitary conditions.
2. Monitoring InspectionJan 6, 2025

   2 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Baseboard was peeling off from wall by the dishwasher and behind the cooking stove. - Repair the baseboard.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • **Violation still exists**The hard to reach areas behind the equipment and base boards appeared dirty.Clean the hard-to-reach areas thoroughly.
3. Monitoring InspectionMar 13, 2024

   1 infraction

   • 23. Is the facility maintained in a clean and sanitary condition?
     • The hard to reach areas behind the equipment and base boards appeared dirty.Clean the hard-to-reach areas thoroughly.
4. Risk Management InspectionNov 16, 2023

   0 infractions

5. Demand InspectionNov 10, 2023

   2 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • A hole was observed in the wall in front of walkin cooler.Ensure to patch the hole so that it is smooth, impervious to moisture and easily cleanable.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following area requires deep cleaning:1. Floors2. Area behind the dishwasher and under the two com sinks.