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Empire Banquet Hall

1 - 4826 11 Street NE Calgary AB T2E 2W7 · Food - General

11 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the food contact surfaces throughout the kitchen. **Ensure cleaning cloths are submerged in the sanitizer solution at all times if reusing or discarded after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator mentioned that they cool cooked high risk food from 60*C to 40*C and then move it to the cooler for further cooling. **Ensure cooked high risk food is cooled from 60*C to 20*C with in 2 hours and then 20*C to 4*C within next 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • NO QUATS sanitizer test strips were present onsite. **Please acquire QUATS test strips with valid expiry date.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Staff lack basic food safety knowledge. 2. Food safety certifications expired in 2024. **Please re-train the staff.**Ensure at least one person present onsite has a valid food handling certificate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Ceiling vents in the kitchen were visibly dirty. - Underneath the dry food storage rack as it had significant dust and food debris accumulated.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the food contact surfaces throughout the kitchen. **Ensure cleaning cloths are submerged in the sanitizer solution at all times if reusing or discarded after each use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer measured at 0 ppm at the time of inspection. - Operator remade the QUATS sanitizer and tested at 200 ppm. **Ensure QUATS sanitizer is maintained at 200 ppm at all times for
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator mentioned that they cool cooked high risk food from 60*C to 40*C and then move it to the cooler for further cooling. **Ensure cooked high risk food is cooled from 60*C to 20*C with in 2 hours and then 20*C to 4*C within next 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • NO QUATS sanitizer test strips were present onsite. **Please acquire QUATS test strips with valid expiry date.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Staff lack basic food safety knowledge. 2. Food safety certifications expired in 2024. **Please re-train the staff.**Ensure at least one person present onsite has a valid food handling certificate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Ceiling vents in the kitchen were visibly dirty. - Underneath the dry food storage rack as it had significant dust and food debris accumulated.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All equipment in the premises is dirty. From the ice machine to the meat slicer and anything between. This is a built-up dirt, not from the daily usage.Clean and sanitize all the equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure that all foods stored in the walk-in cooler are covered.
    • 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?
      • The screen door is damaged, won't close and have large gaps between the door and the frame.Provide proper vermin proofing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole kitchen needs a thorough cleaning. Floors, walls, shelves. Hard to reach areas
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Do not used dirty/contaminated cleaning cloths.Operator discarded them
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Quats
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Replace the wash temperature gauge on the mechanical washer
  11. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Quats
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Replace the wash temperature gauge on the mechanical washer