Fairmont Palliser
133 9 Avenue SW Calgary AB T2P 2M3 · Food - General
5 inspections
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel was empty at the hand sink located near the East side of the main kitchen. The paper towel was restocked at the time of the inspection. Please ensure all hand sinks are always stocked with paper towels, liquid hand soap, and running hot/cold water to facilitate proper hand washing.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of grime and debris was observed under and behind the cook line in the main kitchen. Please clean under and behind the equipment and add it to a regular cleaning schedule.
- 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
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were stored in a basket for the northeast corner hand washing sink. Please install a proper paper towel dispenser for this hand washing sink to protect the paper towel from contamination. Loose paper towels can become easily contaminated and can result in the spread of pathogens.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The cold tap at the hand washing sink located in the cold kitchen was not operational at the time of the inspection. Please repair the tap such that both hot and cold water are available at the hand washing sink and the plumbing is in good working order.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of food debris, grease, and grime were observed behind the two cook lines. Please clean the indicated areas and add them to a regular cleaning schedule.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions