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El Furniture Warehouse

107 8 Avenue SW Calgary AB T2P 1B4 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution in downstairs prep kitchen.Ensure sanitizing solutions are readily available and used on food contact surfaces frequently.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles not labelled.Ensure spray bottles are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips on site for checking sanitizer concentration.No iodine test kit on site for checking glasswasher sanitizer concentration.Obtain both testing kits and use them to check sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink in downstairs prep area was blocked and inaccessible.Do not store items in/on the handwash sink.Sink must be easily accessible at all times.Addressed during 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?
      • Many fruit flies present in the bar area and in the far end of downstairs prep area.Areas needs servicing by a pest control company.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Syrup or other colored liquid substance leaking through ceiling onto floor in far end of downstairs prep area.2. Floor dirty in hard-to-reach areas of both main kitchen and downstairs prep kitchen.3. Ceiling of main kitchen had an accumulation of dirt and dust.4. Hard-to-reach areas of floor were dirty in bar area.5. Food debris and dirt present in mop sink. All surfaces must be maintained in a clean and sanitary condition.Clean noted areas.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *ONE SANITIZER BOTTLE IN KITCHEN MEASURED 0 PPM QUATS. THIS WAS REMADE AND STAFF MADE AWARE OF DROP IN SANI LINE WHEN NOT USED FOR A WHILE. STAFF AGREED TO RUN SANITIZER UNTIL THE LINE FILLS UP BEFORE FILLING BOTTLES*
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *LESS THAN 100 PPM QUATS MEASURED AT KITCHEN DISPENSER. (DISPENSER IN DOWNSTAIRS KITCHEN MEASURED GREATER THAN 500 PPM QUATS - THIS SOLUTION WAS DILUTED)*
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE. TECHNICIAN CALLED AND WAS ON-SITE BY THE END OF THE INSPECTION*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *HIGH SHELVING, FIXTURES, TOPS OF EQUIPMENT, ETC. REQUIRE CLEANING. ENSURE THAT THIS IS DONE AT LEAST MONTHLY, AND MORE FREQUENTLY IF NEEDED*
  6. Demand Inspection

    0 infractions