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Fish Creek Seniors Community - Food

51 Providence Boulevard SE Calgary AB T2X 0X2 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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 floor coving was coming off the wall on one corner in the main kitchen.-Please repair flooring so the surface is smooth, durable, and easy to clean.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • 1. The hand wash sinks in the main kitchen were slow draining.-Please service the sinks and ensure they are draining efficiently.2. The tap on one of the hand wash sinks was leaking.-Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid on one of the dry food storage bins was broken.-Please replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up on the walls, under equipment, in the utensil holder tray, and on the floor under the dishwasher.-Please conduct a thorough deep cleaning of the kitchen.
  5. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored beside ready to eat foods in one of the prep line coolers.-Store raw foods of animal origin (i.e. eggs) on bottom shelves to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only reaching a maximum dish temperature of 63 degrees Celsius for sanitizing.-Staff were aware that the dishwasher was not sanitizing and had placed a call in to the repair company earlier in the day. Dishes were being sanitized manually.-Repair the dishwasher and ensure dish temperatures reach a minimum of 71 degrees Celsius for sanitizing.-The site chose to use single use disposable dishes and utensils for all residents until the dishwasher is repaired as the site is on outbreak.
    • 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 hand wash sinks in the main kitchen were slow draining.-Please service the sinks and ensure they are draining efficiently.2. The tap on one of the hand wash sinks was leaking.-Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid on one of the dry food storage bins was broken.-Please replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up on the walls, under equipment, in the utensil holder tray, and on the floor under the dishwasher.-Please conduct a thorough deep cleaning of the kitchen.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only reaching a maximum dish temperature of 60-61 degrees Celsius for sanitizing.-Please repair the dishwasher and ensure dish temperature reaches a minimum of 71 degrees Celsius for sanitizing. Until the dishwasher is repaired, sanitize dishes manually.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 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. Surface in a servery cupboard under the handsink was moisture damaged. - Ensure that the surface is smooth, moisture resistant and easy to clean.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of a kitchen prep cooler measured between 8-10C. - Maintain temperature at 4C or below. - Do not store any perishable food in the fridge until the temperature is adjusted.
    • 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?
      • Some mouse droppings were noted on the floor in a dry storage. - Clean the droppings and disinfect the area. - Monitor the area for additional droppings.
    • 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. Surface in a servery cupboard under the handsink was moisture damaged. - Ensure that the surface is smooth, moisture resistant and easy to clean. 2. Mildew accumulation on caulking at the dishwashing area. - Replace any damaged caulking