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Forest Lawn Community Hall

4020 26 Avenue SE Calgary AB T2B 0C9 · Food - General

6 inspections

  1. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer to monitor cooler or food. Provide a probe thermometer that can measure 0 to 100 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available.- Ensure to have appropriate test strips to confirm sanitizing solution concentration.
    • 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?
      • Pest control record was not available.- The pest control record must be maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No certified food safety staff in care and control of the kitchen.Register and take certified food safety course.
    • 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 violation still exists**Cabinet fronts below 2 comp sink is loose. Please repair to secure cabinet fronts properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No cleaning scheduleProvide cleaning schedule2) No temperature of cooler and food service sanitizer checks. Check and record cooler and food service sanitizer daily.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available during inspection.- Ensure to have 100ppm chlorine or 200ppm quats solution available for food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer to monitor cooler or food. Provide a probe thermometer that can measure 0 to 100 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available.- Ensure to have appropriate test strips to confirm sanitizing solution concentration.
    • 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?
      • Few mouse droppings were found underneath two-compartment sink.Clean the mouse droppings and increase pest control until the mouse issue is resolved.
    • 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?
      • Pest control record was not available.- The pest control record must be maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No certified food safety staff in care and control of the kitchen.Register and take certified food safety course.
    • 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 violation still exists**Cabinet fronts below 2 comp sink is loose. Please repair to secure cabinet fronts properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No cleaning scheduleProvide cleaning schedule2) No temperature of cooler and food service sanitizer checks. Check and record cooler and food service sanitizer daily.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available during inspection.- Ensure to have 100ppm chlorine or 200ppm quats solution available for food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available.- Ensure to have appropriate test strips to confirm sanitizing solution concentration.
    • 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?
      • Pest control record was not available.- The pest control record must be maintained.
    • 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 violation still exists**Cabinet fronts below 2 comp sink is loose. Please repair to secure cabinet fronts properly.
  4. Demand 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?
      • Cabinet fronts below 2 comp sink is loose. Please repair to secure cabinet fronts properly.
  5. Demand Inspection

    1 infraction

    • 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?
      • A few mouse droppings were noticed on the floor at two to three different locations in the kitchen. Ensure to contact a pest control company for the treatment. Check and close any mice entry points/holes around the building.Maintain the pest control record.A blank pest control template was sent via email.
  6. Demand Inspection

    0 infractions