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Flora Euro Kitchen & Lounge

119 - 14919 Deer Ridge Drive SE Calgary AB T2J 7C4 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of raw chicken was stored on the top shelf of a reach-in cooler.-store raw meats on bottom shelves to prevent other foods from cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were not testing the sanitizer concentration in the dishwashers.-measure the concentration every shift to verify equipment is working properly.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of raw chicken was stored on the top shelf of a reach-in cooler.-store raw meats on bottom shelves to prevent other foods from cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher measured 0ppm of chlorine in the rinse cycle. It appears there might be something wrong with the suction line/tubing.-call a dishwasher technician to fix the dishwasher. It must be 100ppm of chlorine.2) The bar glasswasher measured 0ppm of chlorine.-repair this dishwasher too. It must measure 100ppm of chlorine.**ALL dishes/utensils, etc must be manually washed and sanitized using a 3-compartment sink. View the instructions here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were not testing the sanitizer concentration in the dishwashers.-measure the concentration every shift to verify equipment is working properly.
  3. Initial Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in freezer was not at the proper temperature. Measuring 11C**ensure walk in freezer is at -18C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in kitchen was measuring 10 ppl chlorine.**Ensure dishwasher final rinse is 100ppm chlorine.Dishwasher in bar was not operating properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink is missing paper towel dispenser in kitchen and in bar.**ensure all handsinks are equipped with soap and paper towel in suitable dispensers.