Executive Residency by Best Western City View North
9665 Aurora Park Link NE Calgary AB T3K 0S2 · Food - General
7 inspections
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk food such as cooked sausages and chopped vegetables were being stored at room temperature.**Ensure al high risks food are stored at temperatures of 4 degrees C and below or 60 degrees C and above,
- 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 wall around the electrical panels was observed to be in disrepair.**Please have the walls repaired to ensure they are smooth, impervious to moisture and cleanable.2. The grout around the dish pit was observed to have mold/mildew growth.**Please have the grout changed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An accumulation of food debris was observed in the line cooler and standing freezers. **Please have these items cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer spray bottle on the cookline was tested using test strips and measured at 0 ppm, rendering the solution ineffective at eliminating harmful bacteria.The operator prepared a new quat sanitizer solution, which was retested using quat sanitizer test strips and measured at 200 ppm. Please monitor and test the quat sanitizer regularly to ensure it maintains a concentration of 200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Inserts of spices and seasonings were observed to be uncovered, posing a risk for physical contamination.Please ensure all food items not in use are covered with a food grade covering or lid to prevent physical contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used utensils were observed stored in stagnant room temperature water, creating the ideal environment for bacteria to grow.The operator discarded the room temperature water, cleaned and sanitized the container and utensils. Please keep used utensils in an ice water bath at 4C and below or in hot water measuring at 60C and above.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water handle on the handwash sink located in the kitchen was observed to be inoperable. Handwash sinks must supply hot water for proper hand hygiene practices.Please repair the hot water handle and ensure the handwash station is fully stocked with liquid hand soap and paper towels, and is consistently supplying hot and cold water to support proper hand hygiene practices.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tong, spatula, and spoon handles were observed to be melted and in disrepair. The contact surfaces of the handles were no longer smooth, cleanable, or non-porous, which could trap and harbor harmful bacteria, facilitating cross-contamination.Please replace the melted utensils with ones that are smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Visibly contaminated sheets of tin foil covered with grease and food debris was observed to be used as a splash guard behind the cookline.Please remove the tin foil and clean and sanitize the indicated area. If tin foil is used, it must remain clean and free of food debris.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- In the bar,The iodine test strips for the glasswasher were not available.-Please ensure that the Iodine test strips are obtained, and the concentration is between 12.5 and 25ppm. Please check and keep a log for daily testing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Quat sanitizer solution was not available at the time of inspection.-The operator immediately prepared the QUAT sanitizer solution and after testing it, the concentration was 200ppm.-Please ensure that the sanitizer solution is always available as it prevents food contamination by inhibiting the growth of the pathogens.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- In the Kitchen,1) The test strips for the quat surface sanitizer and for the chlorine dishwasher were not available.-Please ensure that the QUAT test strips are available to check the concentration of Quat and chlorine test strips for chlorine dishwasher.In the bar,2) The iodine test strips for the glasswasher were not available.-Please ensure that the Iodine test strips are obtained, and the concentration is between 12.5 and 25ppm. Please check and keep a log for daily testing.
- 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 food permit was not displayed.-Ensure that the food permit is displayed so that it is visible to the people that are served.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the buffet area,The buffet steam table had a dirty cloth, food debris with water inside it.-The staff cleaned and sanitized the steam table.-Please ensure that the buffet steam tables are drained after every service and are kept clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area behind the cook line was greasy. -Please clean the grease in the area behind the cook line.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature, chemical glasswasher with iodine solution was measured to have 0-ppm iodine. The glasswasher was primed and adjusted on-site. The glasswasher was re-measured and had an iodine concentration of 12.5-ppm. The inspector informed the manager to test the dishwasher daily before use to ensure that it reaches at least 12.5-ppm chlorine. **TEST AND RECORD DISHWASHER CONCENTRATION DAILY.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available during the inspection for iodine to test the glasswasher. The inspector informed the staff/operator that test strips must be used to test the iodine concentration between 12.5-25 ppm. Less than 12.5 ppm means inadequate sanitization and more than 25 ppm means that iodine residues could stay in food-contact surfaces, which contaminates food. **OBTAIN IODINE TEST STRIPS.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bar Station: requires a paper towel dispenser appropriate for the designated handwashing sink. Loose paper napkin/paper towel roll is not suitable for staff use for handwashing. **OUTSTANDING (2023-11-28). The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no valid Food Safety Training Certificate provided during the inspection. The manager mentioned that their certificates were expired, and already enrolled their chefs to a course. Please have a valid certificate on site, and this will be verified on the next inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?