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Fergus & Bix Restaurant Westsprings

2000 - 873 85 Street SW Calgary AB T3H 0J5 · Food - General

7 inspections

  1. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket in the bar area and sanitizer containers in the cookline had a concentration of 0ppm. QUAT sanitizer jug was empty at the dispenser. Corrected during inspection
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Numerous chubs of raw ground beef stored above raw halibut in the walk-in coolerRe-organize walk-in cooler so that raw ground meat and poultry is stored at the bottom
    • 09. Are chemicals stored and handled in a safe manner?
      • Iodine concentration for the bar glasswasher is very high. Ensure iodine concentration is at 12.5ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Warm water was used to thaw raw chicken in the 2-compartment prep sink2. Large bowl of raw chicken was left in the 2-compartment sink to thaw (was not being thawed under cold water)Corrected during inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations were not being checked on a daily basis
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Large roll of paper towel was not in a proper dispenser.
    • 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?
      • Small drain flies observed in the dishwashing area and in the bar area
    • 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. Wooden block used to hold pop gun dispenser in the service area was cracked and not properly finished.Ensure all surfaces are constructed with material that is smooth, non-porous, and easy to clean2. Tin foil used to line shelving for pans and wall behind stove
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Calcium build-up in ice machine2. Doors to undercounter coolers in the bar area was sticky
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of debris in hard-to-each area (under dishwashing sinks, dry storage shelving, under and in between large cooking equipment)2. Dust accumulation on ceiling tiles by diffuser
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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?
      • The weatherstripping at the back door entrance is in disrepair where visible sunlight is peaking through. Repair or replace the weatherstripping. Weatherstripping must be maintained in good repair to prevent pests from entering the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt and debris are accumulating near the cooler and freezer ventilation. Ensure frequent cleaning of the cooler and freezer are performed to avoid contamination of food items. 2. Dirt and debris are accumulating around the dishwashing machine. Ensure frequent cleaning to maintain the food establishment in a clean and sanitary condition for safe food handling.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths placed on the counter and out of sanitizing solution when not in use.Ensure all cleaning cloths are stored in a bucket of approved sanitizing solution when not in use to prevent microbial growth and cross contamination when cleaning. 2. Concentration of the sanitizing solution (QUATS) in the bucket and the sanitizing bottle at the bar was tested at 100ppm. Instructed the operator to remake the sanitizing solution to the appropriate concentration.Solution was remade during the inspection and was measured at 200ppm. 3. Concentration of the sanitizing solution (QUATS) in the sanitizing bottle at the bar was tested at 100ppm. Instructed the operator to remake the sanitizing solution to the appropriate concentration. Solution was remade during the inspection and was measured at 200ppm. Frequent testing of sanitizing solutions is necessary to ensure the appropriate concentration is used for proper cleaning and sanitizing of surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered food stored in the cooler. Ensure all food products are covered and stored in a manner that protects it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items are placed at the cook preparation line. Remove personal items from areas that are used for food handling and place in a separated and designated area to avoid cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored inside the container of bulk supplies in the dry storage area. Remove scoops from the container. Scoops must be stored in a separate area that is safe to avoid cross contamination of the bulk supply.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the kitchen and at the bar are not labeled with the appropriate sanitizing solution. Ensure all sanitizer bottles are labeled appropriately to identify their contents and prevent contamination of food handling areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer machine at the bar is not dispensing a sufficient concentration of iodine to effectively sanitize the glassware. The concentration of iodine was measured at 0ppm. Repair and service the glass washer machine. Instructed the operator to use the dishwasher in the kitchen to properly clean and sanitize the glassware.
    • 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?
      • The weatherstripping at the back door entrance is in disrepair where visible sunlight is peaking through. Repair or replace the weatherstripping. Weatherstripping must be maintained in good repair to prevent pests from entering the food establishment.
    • 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 displayed was expired. The operator printed the new food permit and displayed it during the inspection. Ensure food permits are valid and up to date with the conditions of the permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt and debris are accumulating near the cooler and freezer ventilation. Ensure frequent cleaning of the cooler and freezer are performed to avoid contamination of food items. 2. Dirt and debris are accumulating around the dishwashing machine. Ensure frequent cleaning to maintain the food establishment in a clean and sanitary condition for safe food handling.
  5. Risk Management 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 handwash sink in the back prep kitchen is in disrepair, the faucet was missing**Please repair handwash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Broken tiles were noted underneath the handwashing sink at the back kitchen.Replace the tiles.Previous violation:There were missing tiles noted around and beneath the handwashing sink wall at the back kitchen opposite the beer cooler.Replace the missing tiles.
  6. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were numerous wet cleaning cloths that were kept on the counter.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the proper concentration to prevent the growth of harmful microorganisms.Ongoing violation:1. Wet cleaning cloths were kept on the counter.Cleaning cloths were kept in the sanitizer bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.Previous violations:1. Leftover food particles were noted in the crevices of the food slicer.2. Used cleaning cloths were left on food preparation surfaces.3. QUAT sanitizer in buckets and spray bottles measured between 0 to 100 ppm.**Disassemble all removable parts of the equipment, clean and sanitize thoroughly after use.**Store cleaning cloths in an approved sanitizing solution such as 100 ppm chlorine or 200 ppm QUAT between uses.**Replace sanitizer regularly as the concentration weakens with time and usage. Use QUAT sanitizer at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:The temperature of the stove grill/broiler bottom cooler holding food were unsatisfactory. The internal temperature of the burger patties measured 8°C, meat measured 6.9°C, bacon jam measured 10.9°C, smoked meat measured 9.5°C and cooked chicken measured 12.6°C.The food at the top layers were stored in a separate cooler.Repair or replace the stove broiler.Recurring violations:1) The prep cooler holding the produce was measured at 6.8°C. The top insert area measured 6.8°C and the bottom cooler measured 7°C.2. The grill/broiler cooler was measured at 7.4°C.The interna; temperature of the burger and egg roll/sausage were measured at 7.2°C and 7.3°C respectively.Adjust or replace the prep cooler and grill/broiler cooler.Previous violations:1. The garlic butter in the top prep cooler was overfilled in the container and the temperature was measured at 7.2 degrees Celsius.2. Temperature adjacent to the door of the walk-in cooler was measured at an average of 9 degrees Celsius, Milk and rice stored by the door of the walk-in cooler measured 8.5 degrees Celsius and 9.5 degrees Celsius. **Ensure that food held in the top prep coolers are filled only to the maximum line of the containers to ensure that high risk foods are held at or below 4 degrees Celsius**Close walk-in cooler door and monitor temperature, if no drop in temperature, either move high risk foods to cooler parts of walk-in cooler or adjust cooler temperature
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the back prep kitchen is in disrepair, the faucet was missing**Please repair handwash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted above the cook line ceiling.Close the ceiling gap.Previous violations:1. Grease and char build-up was noted on the ventilation hood above the grill.2. Peeling paint was noted on the ceiling next to the vent in the back kitchen**Please clean ventilation hood.**Ensure that the ceiling is scraped, smoothed and repainted
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing tiles noted around and beneath the handwashing sink wall at the back kitchen opposite the beer cooler.Replace the missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ongoing violation:1) to 3) were corrected.4) The broiler cooler rubber gasket was in disrepair.Replace the rubber gasket.Recurring violations:1) Deep groves were noted on the cutting boards.Resurface or replace cutting boards.2) Debris was observed on the opening of the ice machine.Clean and sanitize the debris.3) Food debris had built-up in the grooves of the cooler with sliding doors.Clean and sanitize the debris.4) The broiler cooler rubber gasket was in disrepair.Replace the rubber gasket.Previous violations:1. Debris was observed on the opening of the ice machine.2. Plastic containers with salt & pepper and sesame were damaged.3. The spray bottles containing QUAT sanitizing solution had grease and dirt build-up and one spray bottle nozzle was broken4. A metal bowl used as scoop for fries was left in the fries container in the refrigerator5. Debris had built-up in the grooves of the rubber handles of the cooler with sliding doors.6. Some of the chopping boards in the food prep areas had knife marks with a buildup of food/dirt in the markings.**Please clean and sanitize ice machine.**Replace the containers.**Please replace spray bottles**Ensure proper scoop with handle are used for dishing food, and store scoops in a clean and sanitary manner**Please remove/replace rubber handles.**Please resurface or replace chopping boards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build up in the ceiling vents in the dry storage area at the back of the kitchen.2. Dirt and food debris build-up in the kitchen floor's hard to reach areas. 3. Grease build-up was noted on the dry food storage shelves in the back prep kitchen.**Please clean ceiling vents**Clean all hard-to-reach areas and create a routine in cleaning schedule.**Clean storage shelves
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ongoing violation:1. Wet cleaning cloths were kept on the counter.Cleaning cloths were kept in the sanitizer bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.Previous violations:1. Leftover food particles were noted in the crevices of the food slicer.2. Used cleaning cloths were left on food preparation surfaces.3. QUAT sanitizer in buckets and spray bottles measured between 0 to 100 ppm.**Disassemble all removable parts of the equipment, clean and sanitize thoroughly after use.**Store cleaning cloths in an approved sanitizing solution such as 100 ppm chlorine or 200 ppm QUAT between uses.**Replace sanitizer regularly as the concentration weakens with time and usage. Use QUAT sanitizer at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not wear hair restraints when entering the kitchen.Personnel involved in food preparation and any person entering a food preparation or storage area should wear hair restraints such as clean hats or a hair net.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Water bottle was kept on the food preparation counter.2) Plastic containers with no handles were stored in the bulk food containers.3) Utensils were stored in water at 11°C.4) Food inserts were filled above the insert line.5) Chicken wings bowls were being changed every 5 to 6 hours.*Articles not associated with food must be stored in a separate area.*Obtain scoops that have handles*Store utensils in ice water at 4°C or less, 60°C or above, in a sanitizer solution at the correct concentration, or change utensils after each use.Previous violations:1. Staff's cellphone was left on a box of maple syrup in the back kitchen food prep area. 2. The bulk food container was dirty.3. Utensils were stored in the bulk bin and ice machine with their handles in contact with food.4. Boxes and buckets containing food items were stored on the floor in the walk-in freezer.**Ensure to store personal items away from food prep area.**Please clean bulk food container**Ensure that scoops are stored outside or on the scoop holder to protect the food from contamination**Ensure food is stored at least 6 inches above the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:1) The prep cooler holding the produce was measured at 6.8°C. The top insert area measured 6.8°C and the bottom cooler measured 7°C.2. The grill/broiler cooler was measured at 7.4°C.The interna; temperature of the burger and egg roll/sausage were measured at 7.2°C and 7.3°C respectively.Adjust or replace the prep cooler and grill/broiler cooler.Previous violations:1. The garlic butter in the top prep cooler was overfilled in the container and the temperature was measured at 7.2 degrees Celsius.2. Temperature adjacent to the door of the walk-in cooler was measured at an average of 9 degrees Celsius, Milk and rice stored by the door of the walk-in cooler measured 8.5 degrees Celsius and 9.5 degrees Celsius. **Ensure that food held in the top prep coolers are filled only to the maximum line of the containers to ensure that high risk foods are held at or below 4 degrees Celsius**Close walk-in cooler door and monitor temperature, if no drop in temperature, either move high risk foods to cooler parts of walk-in cooler or adjust cooler temperature
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the back prep kitchen is in disrepair, the faucet was missing**Please repair handwash sink.
    • 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?
      • Gap was noted at the bottom of the exterior door leading to the garbage room door.Replace the weatherstripping to prevent the entry of pests.Previous violations:1. Gap on the back door2. A few fruits flies were noted in the bar area**Seal gap to prevent the entry of pests. **Remove food debris from surfaces and clean drip mats regularly
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted above the cook line ceiling.Close the ceiling gap.Previous violations:1. Grease and char build-up was noted on the ventilation hood above the grill.2. Peeling paint was noted on the ceiling next to the vent in the back kitchen**Please clean ventilation hood.**Ensure that the ceiling is scraped, smoothed and repainted
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing tiles noted around and beneath the handwashing sink wall at the back kitchen opposite the beer cooler.Replace the missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1) Deep groves were noted on the cutting boards.Resurface or replace cutting boards.2) Debris was observed on the opening of the ice machine.Clean and sanitize the debris.3) Food debris had built-up in the grooves of the cooler with sliding doors.Clean and sanitize the debris.4) The broiler cooler rubber gasket was in disrepair.Replace the rubber gasket.Previous violations:1. Debris was observed on the opening of the ice machine.2. Plastic containers with salt & pepper and sesame were damaged.3. The spray bottles containing QUAT sanitizing solution had grease and dirt build-up and one spray bottle nozzle was broken4. A metal bowl used as scoop for fries was left in the fries container in the refrigerator5. Debris had built-up in the grooves of the rubber handles of the cooler with sliding doors.6. Some of the chopping boards in the food prep areas had knife marks with a buildup of food/dirt in the markings.**Please clean and sanitize ice machine.**Replace the containers.**Please replace spray bottles**Ensure proper scoop with handle are used for dishing food, and store scoops in a clean and sanitary manner**Please remove/replace rubber handles.**Please resurface or replace chopping boards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build up in the ceiling vents in the dry storage area at the back of the kitchen.2. Dirt and food debris build-up in the kitchen floor's hard to reach areas. 3. Grease build-up was noted on the dry food storage shelves in the back prep kitchen.**Please clean ceiling vents**Clean all hard-to-reach areas and create a routine in cleaning schedule.**Clean storage shelves