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Escape 60

101 - 1638 10 Avenue SW Calgary AB T3C 0J5 · Food - General

Official record from Alberta →

Inspection summary

Escape 60 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on April 17, 2024, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times on March 21, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on March 21, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 21, 2024. For example: 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?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility is using a multi-purpose cleaner to sanitize food contact surfaces. This is not an approved food contact sanitizer. Please obtain an approved food contact surface sanitizer (either 100ppm chlorine (bleach) or 200ppm Quats solution). Please ensure a surface sanitizer is prepared, labelled, and tested when food handling or beverage mixing is occurring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facilities commercial dishwasher was not functioning at the time of the inspection. Please have the dishwasher repaired and ensure it is sanitizing at either 100ppm chlorine, 12.5-25ppm Iodine, or with hot water at a minimum temperature of 71C. Single-use cups must be used until the dishwasher can be repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain the appropriate test strips to be able to test the food safe sanitizer you choose. Either 100ppm chlorine (bleach) or 200ppm Quats solution. Test strips must be obtained and used to test and verify the concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the hand sink located at the bar. Please ensure the hand sink is always stocked with liquid hand soap, paper towel, and running hot/cold water to allow for proper hand washing by food handlers.
    • 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?
      • The facility is operating outside of their permit conditions. The food handling permit valid for the location is restricted to the sale of pre-packaged foods only and no open food or drink preparation. Mixed drinks with garnishes are being made which falls outside of pre-packaged foods and beverages. Approval must be granted for these changes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care and control of the facility must obtain a food safety certificate from an approved food safety course.

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