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Flavours Restaurant

4129 4 Street NW Calgary AB T2K 1A3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There were several spray bottles which had their label worn off but was not immediately replaced (e.g. bleach sanitizer bottles).REQUIREMENT: Ensure that all containers/items are properly labelled so that the contents are known to all staff members.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the staff washroom did not have any paper towel inside the dispenser.REQUIREMENT: Provide and maintain a sanitary means to dry hands after staff use the washroom.
    • 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?
      • 1) According the the head chef, pest control records were not being maintained. The pest control company on contract was not providing a report for the facility.REQUIREMENT: A written record must be maintained demonstrating proper pest control checks are being conducted and actions are taken when concerns are identified.2) The facility has an insect screen for the back door which has not been properly installed. A gap was noted at the top of the door frame due to the insect screen being placed on the tiered step below the frame.REQUIREMENT: Properly install the insect screen so that there are no gaps for insects to enter.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The toilet paper in the staff washroom was not placed in a suitable contained dispenser and was instead placed on the hand sink countertop. Unwashed hands which have just used the toilet could potentially contaminate the bulk supply.This concern was corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch areas, in particular the light switches to the kitchen, were not being routinely cleaned and sanitized. A visible layer of grime was noted on the light switch.This was corrected during the inspection.REQUIREMENT: Ensure all high-touch surfaces are being routinely cleaned and sanitized.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was measured too strong and was prepared with lemon scented bleach. - Prepare an approved sanitizing solution (i.e. chlorine at 100 ppm) at adequate intervals for sanitizing food contact surfaces. Mix ½ teaspoon of unscented household bleach per liter of water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of cooked foods were uncovered in the upright cooler next to the walk-in freezer.- Ensure all food products are adequately covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw shell eggs were left out in room temperature. The internal temperature was measured 17.8 degrees Celsius. - Discarded. Raw shell eggs must always be stored at 7 degrees Celsius or less. 2) Improper thawing of high-risk foods observed. Raw fish and beef were left out in room temperature to thaw.-Do not thaw foods at room temperature. Food must be thawed by one of the following approved methods: thaw in the refrigerator, thaw under running cold water, thaw during the cooking process, or thaw in the microwave if the food being cooked immediately.3) Evidence of food being re-heated several times. Small portions of foods in containers in the upright double door cooler. - Operator advised most foods are pre-cooked and re-heated to order and the small portions were the excess from a previous order. - Only re-heat the correct amount of food for each order. Several temperature changes such as re-heating, cooling, cold storage and re-heating again may result in foods being in the temperature danger zone for too long.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dried food debris was observed on the shelves in the main cooking area. - Thoroughly clean and sanitize all surfaces.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Recurrent violation**Raw frozen chicken and several containers of fish were left out in room temperature to thaw. - Please ensure thawing is conducted by one the following methods: in the cooler, under cold running water, during the cooking process or in a microwave if cooked or consumed immediately after.
    • 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?
      • No active pest control/monitoring program in place. - Please implement an adequate pest monitoring program or obtain the services of a pest control operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Recurrent Violation**August 11, 2023: some cleaning and organization had been completed but much more is required. Clutter with miscellaneous items throughout the facility. - Please organize, declutter and remove any items that unnecessary for operation of a food establishment.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw frozen chicken legs in a bowl were left out in room temperature to thaw. - Please ensure thawing is conducted by one the following methods: in the cooler, under cold running water, during the cooking process or in a microwave if cooked or consumed immediately after.
    • 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?
      • No active pest control/monitoring program in place. - Please implement an adequate pest monitoring program or obtain the services of a pest control operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter with miscellaneous items throughout the facility. - Please organize, declutter and remove any items that unnecessary for operation of a food establishment. 2) Food debris observed in the coolers. There were several food containers, single-use and reusable containers with barely any food in them stored in the cooler. - Please clean, organize and maintain in a clean and sanitary condition.