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EHN Sandstone - Food

802 7 Avenue NE Calgary AB T2E 0N7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher final rinse was not operational. Facility was conducting manual dishwashing of reusable dishes/utensils in 2 comp sink. Space in kitchen was limited, and 2 comp sink was also used for raw and ready-to-eat food prep. Recommend using dishwasher for washing and rinsing. Conduct manual sanitizing step in clean sink compartment. Set up separate times for dishwashing and food prep to reduce risk of cross contamination. May also use single-use/disposables for food service until dishwasher is repaired.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher final rinse was not operational. Facility was conducting manual dishwashing of reusable dishes/utensils in 2 comp sink. Space in kitchen was limited, and 2 comp sink was also used for raw and ready-to-eat food prep. Recommend using dishwasher for washing and rinsing. Conduct manual sanitizing step in clean sink compartment. Set up separate times for dishwashing and food prep to reduce risk of cross contamination. May also use single-use/disposables for food service until dishwasher is repaired.
    • 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) The bottom of the window frame against the prep counter was water damaged and was chipping paint. Please repair so surface is smooth, impervious to moisture, and easily cleanable.2) Paint had chipped away on edges of some kitchen drawers. Please repair.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility is using purell multi surface sanitizer in the kitchen. Ensure a food grade sanitizer that is measurable is used in the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher did not meet hue requirements to adequate sanitize dishes. Until dishwasher is repaired or replaced disinfect dishes in 100ppm chlorine solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The facility has re-usable dishes and is doing extensive food handling. This requires a hand sink, a two compartment sink and a dishwasher. Install a hand sink. Discuss with the district inspector a suitable location for the hand sink prior to installation. 2. The handwashing area in the kitchen does not have a pump soap dispenser. Ensure a pump dispenser is installed to prevent cross contamination of the whole soap bottle.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Original plan approval was for no food prep onsite. Complete food permit application and submit it to district inspector.
  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility is using purell multi surface sanitizer in the kitchen. Ensure a food grade sanitizer that is measurable is used in the kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The facility has re-usable dishes and is doing extensive food handling. This requires a hand sink, a two compartment sink and a dishwasher. Install a hand sink. Discuss with the district inspector a suitable location for the hand sink prior to installation. 2. The handwashing area in the kitchen does not have a pump soap dispenser. Ensure a pump dispenser is installed to prevent cross contamination of the whole soap bottle.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Original plan approval was for no food prep onsite. Complete food permit application and submit it to district inspector.