Garrison Green Seniors Community - Food
3028 Don Ethell Boulevard SW Calgary AB T3E 0C9 · Food - General
11 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning was done in the kitchen, however there was still some food debris build up on some of the shelving units and in hard-to-reach areas. This includes plastic carts and trolleys, walls, and on and around equipment attached to walls.-Please conduct a more thorough deep cleaning including all surfaces and equipment. Remove any unnecessary items from the kitchen to allow for easier cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 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) A gap was observed alongside the bottom of the back exterior doors.Please install weatherstripping to prevent the entry of pests into the facility.2) Gaps in the walls were observed underneath the handwash sink.Please fill the gaps with steel wool and patch the area to prevent entry or hiding spots for unwanted pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- Underneath the dish pit and handwash stations- Underneath work benches- Underneath all kitchen equipment- Underneath wire shelving units- The walls behind the dish pit- Inside cabinets and shelvesPlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
- 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?
- Demand Inspection
4 infractions
- 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) A gap was observed alongside the bottom of the back exterior doors.Please install weatherstripping to prevent the entry of pests into the facility.2) Gaps in the walls were observed underneath the handwash sink.Please fill the gaps with steel wool and patch the area to prevent entry or hiding spots for unwanted pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing from the fluorescent lighting housing located at the entrance of the dry storage area.Please install a light cover to prevent physical contamination in the event that a bulb shatters.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Table mounted can opener was observed to be covered with syrup and food debris posing a risk of cross-contamination of food in contact with the surface of the blade.The operator was instructed to clean and sanitize the table mounted can opener.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- Underneath the dish pit and handwash stations- Underneath work benches- Underneath all kitchen equipment- Underneath wire shelving units- The walls behind the dish pit- Inside cabinets and shelvesPlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were left sitting on the counters in the food prep areas.-Please store cleaning cloths in a sanitizer solution while not in use and place dirty cloths immediately in a container to be laundered, do not leave dirty cloths sitting on countertops.
- 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 light shield was missing on the light in the walk in cooler.-Please install a light shield on the light.2. The tap was leaking on the 2 compartment sink.-Please repair the leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The cereal containers had an accumulation of plastic wrap around the handles, making the containers hard to clean.-Remove the plastic wrap from the containers. If the containers are broken, obtain new containers.2. The blender, plastic trolleys, and can opener had food debris build up.-Please deep clean the equipment and ensure this equipment is cleaned on a frequent basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a buildup of dust and food debris in various areas throughout the kitchen and storage areas. This was noted in the following areas:-on storage racks by the dishwasher, by the mixer, and on racks in the walk-in cooler.-on the floor under the racks in the walk-in cooler, walk-in freezer, and dry storage areas.-on walls in various areas, including around the mixer and dishwasher.-on counters around the juice machine.-on the floor under and behind equipment, including around the ice machine and dishwashing area.-in the cupboard under the sink adjacent to the juice machine and in some drawers throughout the kitchen.-in the janitor room and back storage area.-Please conduct a thorough deep cleaning in the kitchen and continue to conduct more frequent cleaning in the kitchen.-Please ensure that cleaning logs are maintained.2. There was a buildup of dust on the ceiling vents around the dishwasher.-Please clean the vents.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- A lot of cleaning was done in the kitchen, however there was still some food debris build up on equipment in the kitchen and under and behind equipment in hard-to-reach areas. This includes plastic carts and trolleys, dish racks, walls, and on and around the ice machine.-Please conduct a more thorough deep cleaning including all surfaces and equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of food debris on equipment in the kitchen and under and behind equipment in hard-to-reach areas.-Please conduct a thorough deep cleaning of the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
2 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of food debris on equipment in the kitchen and under and behind equipment in hard-to-reach areas.-Please conduct a thorough deep cleaning of the kitchen.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer measured less than 100ppm. - Quats sanitizer must measure 200ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher temp measured 68-69 degrees Celsius. - Kitchen manager requested repairs while onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?