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Evanston Grand Village - Food

40 Evanston Way NW Calgary AB T3P 0C3 · Food - General

9 inspections

  1. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair/ Replace the cupboards in serveries as they are wearing and missing handles.Repair the are around the hand sinks as discussed.Clean the vents and ducts as needed in some areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repair the dishwasher housing in the servery.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the kitchen and serveries are not being cleaned as build up is evident adjacent and behind appliances.Ensure that equipment is cleaned more frequently including ice machines, hot boxes and fridges.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some condiments were expired and there was build up on the bottles. Discard the bottles and improve storage practices as discussed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure that dishwasher temperatures are checked using a waterproof thermometer with a max. hold function as discussed. Please ensure that all thermometers are calibrated for efficacy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair/ Replace the cupboards in serveries as they are wearing and missing handles.Repair the are around the hand sinks as discussed.Clean the vents and ducts as needed in some areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repair the dishwasher housing in the servery.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the kitchen and serveries are not being cleaned as build up is evident adjacent and behind appliances.Ensure that equipment is cleaned more frequently including ice machines, hot boxes and fridges.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Staff's personal water bottle was stored on top of the meat slicer. ** Please ensure staff personal items are stored in a designated area away and not directly on top of food equipment used for food preparation- CORRECTED AT THE TIME OF THE INSPECTION-
    • 09. Are chemicals stored and handled in a safe manner?
      • Oven cleaner was being placed in an EcoLab Spray Bottle, which would create confusion regarding the contents of the bottle since it was not properly labelled.REQUIREMENT: Ensure all buckets and spray bottles are properly labelled. ** July 18 2024: violation is still outstanding. Please ensure all spray bottles are properly labelled**
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle in the first floor servery memory care area was not labelled. ** Please label the bottle with it's contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -1. The ambient temperature of the walk-in fridge measured up to 5 degrees Celsius. ** Please adjust the temperature of the fridge and ensure it measures 4 degrees celsius or less.2. There was no thermometer stored in the resident fridge in the 1st floor memory care area. **Please place a thermometer in this fridge** 3. There was no thermometer stored inside the walk-in fridge in the main kitchen. ** Though there is a digital reading for the fridge, these may not always be accurate. Please place a thermometer inside the walk-in fridge and ensure temperatures are being monitored -
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - 1) QUAT Test Strips used by the staff and manager have been expired since 2021. Other numerous QUAT testing strips in storage have been expired since 2022.2) A log indicated that the QUAT Sanitizer was 200 ppm yesterday, however this appears to likely be inaccurate given the age of the sanitizer test strips, the 800-ppm concentration, and that there was no sanitizer prepared during this inspection.REQUIREMENT: Routinely use the QUAT test strips and ensure they're not expired. Ensure an accurate log is being maintained.**July 18 2024 re-inspection : this violation is still outstanding** -
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -There was no maximum registering thermometer available on site to measure the temperature of the dishwasher. **Obtain a maximum-registering thermometer to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than 71 degrees Celsius at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation.-
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The hand washing station across from the juice machine in the main kitchen was missing paper towels. ** Please ensure the handwashing stations are properly stocked with soap/paper towels at all times - CORRECTED DURING THE INSPECTION -
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The backsplash guard of the mixer has an accumulation of old food debris. ** Please ensure the guard is cleaned / sanitized regularly ** -
  6. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two cans of baby clams had significant dents at the top and bottom seals, or otherwise had dents with sharp edges.REQUIREMENT: Ensure there are no cans with sharp dents or dents on the seam. Discard the affected cans immediately.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several sanitizer concerns were observed during the inspection:1) There was no sanitizer prepared by staff during the inspection despite being well into food preparation.2) When staff dispensed the QUAT Sanitizer, the sanitizer out of the dispenser was 800 ppm.Both items were corrected during the inspection; Manager instructed staff to dilute the QUAT to 200 ppm, verifying the concentration with a test strip.REQUIREMENT: QUAT Sanitizer must be maintained at 200 ppm and must be prepared at the start of the day (being replenished when needed).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were not washing their hands before handling tools, utensils, and food equipment after leaving and returning to the kitchen.REQUIREMENT: Staff members must wash their hands before beginning any task inside the kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • Oven cleaner was being placed in an EcoLab Spray Bottle, which would create confusion regarding the contents of the bottle since it was not properly labelled.REQUIREMENT: Ensure all buckets and spray bottles are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Alto Sham where cooked quiche was being stored held the food items at 52C. It appears that the setting on the equipment was too low, as increasing the temperature gauge caused the temperature of the alto sham to increase.REQUIREMENT: Hot food must be held at 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) QUAT Test Strips used by the staff and manager have been expired since 2021. Other numerous QUAT testing strips in storage have been expired since 2022.2) A log indicated that the QUAT Sanitizer was 200 ppm yesterday, however this appears to likely be inaccurate given the age of the sanitizer test strips, the 800-ppm concentration, and that there was no sanitizer prepared during this inspection.REQUIREMENT: Routinely use the QUAT test strips and ensure they're not expired. Ensure an accurate log is being maintained.
    • 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?
      • Debris which appeared to be mouse droppings were identified at hard-to-reach cracks/corners of the refrigerators located at the SL3 and SL4 serveries.REQUIREMENT: Ensure that all hard-to-reach places, including refrigerators, ovens, and other hard to clean places are routinely and thoroughly cleaned and sanitized. Ensure that any mouse droppings are cleaned and closely monitored for new droppings to prevent worsening mouse infestation.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Main kitchen: There was a buildup of debris on the vent fan in the staff washroom, along the side of the washer/dryer, and on the cutting board where a rack of clean utensils were stored.-Please thoroughly clean the noted areas in the main kitchen.2. The Creekside north and south recreational bistro area cupboards, drawers, refrigerators, and freezers still require cleaning as they have some debris build up.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The Haddon Ostro San sanitizer was registering 0ppm quats when tested from bottles in the serving kitchen, main kitchen, and from the dispensing unit. -The kitchen manager will call the chemical supply company immediately to service the chemical dispenser as levels should be at 200ppm.-Ensure that staff are testing the concentration daily and indicating the actual concentration tested on the log sheet.-Advised the kitchen manager to switch to using 100 ppm chlorine (1/2 teaspoon of bleach per litre of water) for sanitizing food contact surfaces until the chemical dispenser is repaired. The facility had a large supply of chlorine onsite.2. Used wiping cloths were sitting on the counters in the main kitchen.-Please store wiping cloths in a sanitizer solution while not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of sandwiches and desserts in the serving kitchens were at 19 degrees Celsius with no temperature control.-Please ensure that cold foods are kept at 4 degrees Celsius or less.
    • 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?
      • There were a few mouse droppings found in the cupboard beside the dishwasher in the main floor bar.-Please clean and disinfect the cupboard and consult with the pest control company on contract.
    • 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 staff washroom is located inside the kitchen and does not have a self-closing door.-Please install a self-closing device on the door.2. The panel on the wall behind the hand wash sink in the Panorama serving kitchen is coming off.-Please secure the panel in place.3. There are gaps behind the hand wash sinks in the serving kitchens where silicone is missing, and water is running down behind the sink. Water damage may occur. -Please re-install silicone where the sinks attach to the wall. 4. There was water under the 2 compartment sink in the Panorama bistro.-Please repair the leak.5. The hand wash sink in the 1st floor independent living serving kitchen was slow draining.-Please ensure the sink is draining properly.6. Silicone was off the counter behind the 2 compartment sink in the Creekside north serving kitchen.-Please replace the silicone to prevent water damage.7. The finish has worn off some of the shelves in the serving kitchen cupboards and the surface is no longer impervious to moisture and easy to clean. This was noted on one shelf in the Creekside north serving kitchen as well as the shelves under the 2 compartment sinks throughout.-Please re-finish shelving where required so that surfaces are impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was one wood cutting board in the kitchen that was cracked and no longer cleanable.-Advised the kitchen manager to discard at the time of inspection.2. There were 2 rusted metal roasting pans in the main kitchen.-Please discard the rusted pans.3. The hand wash sink in the Panorama serving kitchen was cracked.-Please replace the hand wash sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The serving kitchens, bistros, and private dining room had some debris build up on the outside and inside of cupboards and drawers, in refrigerators and freezers, in microwaves, and in corners along the floor and along the refrigerators & dishwashers.-Please thoroughly clean the serving kitchens and bistros.2. Main kitchen: There was a buildup of debris on the vent fan in the staff washroom, along the side of the washer/dryer, and on the cutting board where a rack of clean utensils were stored.-Please thoroughly clean the noted areas in the main kitchen.3. Some of the chairs and tables in the dining rooms had some food debris build up.-Please clean tables and chairs on a more frequent basis.