Evanston Summit - Food
150 Evanspark Manor NW Calgary AB T3P 0N4 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Rear handwashing sink was not stocked with paper towels. Stock paper towels as needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The sanitizer solution used to store wiping cloths in the main kitchen was at 0ppm quats.-Change the solution more frequently so it maintains 200ppm quats. Monitor the concentration using test strips.2. Dirty wiping cloths were sitting on the counter in the main kitchen as well as the bistro.-Store wiping cloths in a sanitizer solution while not in use or use a clean cloth each time and place dirty cloths in a designated container to launder.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Crates of raw eggs were stored above ready to eat foods in the bistro fridge and in the prep line cooler in the main kitchen.-Please store raw eggs below ready to eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Dry food containers were stored directly beside the hand wash sink in the main kitchen, creating a potential for splashing during hand washing. -Please relocate the food storage bin.2. Staff personal items including a watch, keys, and numerous water bottles were stored on the food prep counters. -Please provide a separate area where staff can safely store their personal items.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles used for disinfecting dining room tables did not have proper labels as Oxivir Plus was being placed in Oxivir TB bottles.-Ensure that bottles are properly labeled with contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hard boiled eggs were being stored with no temperature control on top of the counter for residents to access in the bistro. The temperature of the eggs was measured to be around 37-40 degrees Celsius.-Please either store the eggs in the refrigerator below 4 degrees Celsius or hot hold above 60 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A dishwasher safe min/max digital thermometer was not available for testing the maximum temperature of the dishwasher.-Please obtain a min/max digital thermometer and use to test the maximum temperature of the dishwasher on a daily basis. Indicate this temperature on the dishwasher log.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap and paper towels in dispensers were not provided at the hand wash sink in the bistro.-Please install soap and paper towels in dispensers at the bistro sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The handle on one plastic scraper on the grill was melted and no longer cleanable and numerous wood boards with cracks in them were being used.-Please discard all damaged and uncleanable utensils.2. Knives were stored in a slit between counter tops. One staff member used a knife and put it back in the area without cleaning.-Do not store knives between countertops as the area is not cleanable. Store knives in knife rack that can be cleaned and ensure that knives are cleaned and sanitized after each use.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was some food debris build up along walls and under and behind equipment in the main kitchen.-Please conduct more frequent deep cleaning in the kitchen.2. The resident refrigerator in the country kitchen had some food spills.-Please clean the refrigerator.3. There was some debris build up in the cupboards in the bistro.-Please thoroughly clean the cupboards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer measured 0 ppm at time of inspection. Jug changed and new reading was 200 ppm. Please ensure that there is daily testing of solution to confirm concentration of sanitizer. Request test strips from provider.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the prep counter cooler was 7-8 C, temperature reduce to 4 C after closing the top lid. Please ensure to keep lid closed as much as possible. Corrected during inspection.
- 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. Caulking around the dish area is becoming moldy and damaged. Please replace the deteriorating caulking. 2. Dust buildup was noticed on the fans in the walk-in cooler (first one, with prepped food). Please clean indicated areas. 3. The exhaust panels in the hood have a buildup of dust. Please remove and clean on a regular basis.4. Cardboard was being used to store product and dry goods. Cardboard cannot be cleaned and sanitized and may harbour pests. Please remove.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?