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El Padrino Restaurant

D - 5020 17 Avenue SE Calgary AB T2A 0V6 · Food - General

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please stock all hand washing sinks with paper towel and soap inside a dispenser, including the washroom. Please remove all hand rags.
    • 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. Pest droppings observed in the bar area. Clean and sanitize all affected areas. 2. Seal the gap at the front door to prevent pest entry.
    • 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?
      • Expired permit posted, please post new permit
    • 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 hand washing station in the kitchen was clogged and draining slowly. - Please unclog the sink2. The 3 compartments sink in the kitchen faucet is leaking, please fix this leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Glass refrigerator door observed to have duct tape to prevent glass from breaking and falling apart. Glass has been severely damaged and has webbed. Duct tape also observed in bar cooler doors, to hold up the interior lining. Please fix all broke equipment.2. The mixer observed to be unsanitary. Please remove the broken equipment and clean and sanitize the mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat Violation1. Hard to reach areas appeared dirty (floors and walls behind the equipment)- Clean all the hard-to-reach areas in the kitchen. - Clean and organize the area under dishwashing sink.2. Cleaning schedule was not available.- Develop a cleaning schedule, A copy of bank copy of cleaning schedule sent via email.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach areas appeared dirty (floors and walls behind the equipment)- Clean all the hard-to-reach areas in the kitchen. - Clean and organize the area under dishwashing sink.2. Cleaning schedule was not available.- Develop a cleaning schedule, A copy of bank copy of cleaning schedule sent via email.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer was not available during inspection.Ensure to have working sanitizing solution available in the facility for food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with a container.Keep the hand washing sink clear for hand washing.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with utensils.Ensure to keep the hand washing clear.The operator removed the utensils from HW sink during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls, floors and hard to reach surfaces were not clean.Ensure to perform a deep cleaning for floors, walls and hard to reach surfaces in the kitchen area.Develop a cleaning schedule.A template is attached with the email.