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Gather Catering

3 - 4220 23 Street NE Calgary AB T2E 6X7 · Food - General

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat sanitizer was too potent, testing > 400 ppm. The correct concentration of quat sanitizer should be measured at 200 ppm. Excessively high concentrations of quat sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test quat sanitizer solution. Operator was informed to test the sanitizer mixture every time it is made. Operator remade their solution to the correct concentration of 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sticky fly trap was observed to be installed above the work bench, potentially becoming a physical contaminant.Please relocated the sticky fly trap to ensure food and food contact surfaces are protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were unavailable.Please obtain test strips within their expiry date the verify the concentration of the surface sanitizer.
    • 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) Mouse droppings were observed behind the wire shelving units located on the north side of the dry storage area.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Locate any holes and gaps and fill them with steel wool, then seal them to prevent the entry of unwanted pests.2) Pest control records were unavailable when requested.Please provide updated pest control records to the undersigned PHI for evaluation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler compressor was observed to be leaking.Please repair the indicated area to ensure it is no longer leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.The operator promptly cleaned and sanitized the surfaces of the commercial canopy and ran the filters through the dishwasher.
    • 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 second-floor storage area was observed to be disorganized, containing kitchen equipment, food items, and unrelated personal belongings.Please organize the area so personal items have a distinguishable location away from items intended for the business. Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats in the spray bottle used at full concentration.Follow the manufacturers instructions to dilute the concentrate to 200-400 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure that the container used to store clean utensils, is also clean and sanitary