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Four Points by Sheraton Hotel & Suites Calgary West - Avenue 16 Kitchen & Bar

8220 Bowridge Crescent NW Calgary AB T3B 2V1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer #7 handle plastic broke off by the hand touch area, resulting a crack along the area. This was repaired by duct tape.Remove the tape as the tape is not easily cleanable nor water resistant. Fix the cooler handle so it is smooth, easily cleanable and water resistant.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler #3 was measured around 9C. All foods in the cooler were removed to other functional cooler.Repair so the cooler is maintaining foods 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer was measured at 0ppm.Corrected after priming. Check the dishwasher sanitizer level regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer #7 handle plastic broke off by the hand touch area, resulting a crack along the area. This was repaired by duct tape.Remove the tape as the tape is not easily cleanable nor water resistant. Fix the cooler handle so it is smooth, easily cleanable and water resistant.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cream was sitting on ice bath on the cooking line.Food level must be below the ice level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen line and the back kitchen hand sinks have small drip that can't be shut off from the taps.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer #7 handle plastic broke off by the hand touch area, resulting a crack along the area. This was repaired by duct tape.Remove the tape as the tape is not easily cleanable nor water resistant. Fix the cooler handle so it is smooth, easily cleanable and water resistant.
  5. Demand Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water at the front service handwash sink.Repair handwash sink and ensure both hot and cold water is available for handwashing.
    • 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?
      • Drain flies found on the dishwasher area wall and around the recycling and garbage cans.Do a detail cleaning of this area and remove drain flies.
    • 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) Baseboards were lifted off the walls by the grill and dishwashing areas. Fix the baseboards. 2) Water pooled underneath the dishwasher area. Repair the leak and mop the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the large walk-in cooler was dim.Provide more light in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light by the dishwasher area was missing a cover. Light covers along the main cook line were broken and not secured.Fix the light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the prep cooler cutting boards. Resurface or replace the cutting boards 2) Stand up cooler handle plastic broke off by the hand touch area, resulting a crack along the area. Fix the cooler handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains build-up on the wall underneath the dishwasher area. Clean the wall. 2) Large amount of dust covering the pipes in the service areas. Clean the ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the kitchen baseboards and food debris build-up underneath the kitchen main line equipmentClean these areas.Bar:Drink syrup build-up on the bar floor.Clean the floor.
  6. Monitoring Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bar: Hydrogen peroxide was stored in a quat sanitizer bottle. Relabel the bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water at the front service handwash sink.Repair handwash sink and ensure both hot and cold water is available for handwashing.
    • 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?
      • Drain flies found on the dishwasher area wall and around the recycling and garbage cans.Do a detail cleaning of this area and remove drain flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the large walk-in cooler was dim.Provide more light in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light by the dishwasher area was missing a cover. Light covers along the main cook line were broken and not secured.Fix the light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the prep cooler cutting boards. Resurface or replace the cutting boards 2) Stand up cooler handle plastic broke off by the hand touch area, resulting a crack along the area. Fix the cooler handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains build-up on the wall underneath the dishwasher area. Clean the wall. 2) Large amount of dust covering the pipes in the service areas. Clean the ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the kitchen baseboards and food debris build-up underneath the kitchen main line equipmentClean these areas.Bar:Drink syrup build-up on the bar floor.Clean the floor.
  7. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Right Prep cooler:Perishable foods in the prep cooler inserts were measured between 8.3 to 9.2 degrees C. (Feta cheese @ 8.3 degrees C. and shredded cheese @ 9.2 degrees C.)Middle Prep cooler:Perishable foods in the prep cooler inserts were measured between 10.3 to 12.6 degrees C. Butter chicken sauce @ 10.8 degrees C. Garlic @ 10.3 degrees C. Shredded cheese@ 10. 3 degrees C Sliced cheese @ 12.6 degrees C. Discarded the food in the middle cooler.
    • 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?
      • Drain flies found on the dishwasher area wall and around the recycling and garbage cans.Do a detail cleaning of this area and remove drain flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the large walk-in cooler was dim.Provide more light in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers along the main cook line were broken and not secured.Fix the light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains build-up on the wall underneath the dishwasher area. Clean the wall. 2) Large amount of dust covering the pipes in the service areas. Clean the ceiling. 3) Grime build-up on the garbage cans exteriors. clean the garbage cans.