Gator's Sport Pub
306 - 2525 Woodview Drive SW Calgary AB T2W 4N4 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line."The mechanical ventilation canopy requires external cleaning, as oil droplets and stickiness were observed on its surface. **Please clean the above mentioned area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked meat gravy was observed in a food pail filled to the top, measured at 45°C. The operator confirmed that it was in the process of cooling before being placed in the walk-in cooler. Education was provided on methods to accelerate the cooling process, such as using shallow containers with a large surface area, constant stirring, and ice submersion. Staff were also educated that cooked meat or any other potentially hazardous food should not be kept at room temperature (maximum limit-not more than 2 hours).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Iodine based glasswasher was measured at 25ppm iodine at dish-level. However, chlorine-based dishwasher was measured at 0ppm at dish-level (machine was run several times). Operator onsite contacted the technician to get the repair. Meanwhile, operator was instructed not to use the dishwasher until repair work is done. **Operator mentioned that the servicing will be done within 2-3 hours and dishwasher will not be used until it measures 100 ppm chlorine at dish-level.Temporary option- use 2 comp sink for washing the cookware and single use disposables for customers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- "Repeat violation"Iodine test strips in the bar area were expired since 2016. **Please acquire iodine test strips with valid expiry date.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line."The mechanical ventilation canopy requires external cleaning, as oil droplets and stickiness were observed on its surface. **Please clean the above mentioned area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed on the counter in the back kicthen.**Ensure cleaning cloth are submerged in sanitizer solution at all time if reusing or discarded after every use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Corrected**1. No sanitizer solution was present in back kitchen. - Operator made the chlorine sanitizer solution and tested 100 ppm. 2.Chlorine sanitizer spray bottle measured 1000 ppm in the bar area. - Operator remade the sanitizer solution and measured 100 ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips in the bar area were expired since 2016. **Please acquire iodine test strips with valid expiry date.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Corrected**Hand sink in the back kitchen area was obstructed with utensils. - Operator removed the utensils during inspection. **Ensure hand sink remain accessible at all times for hand washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel in the bar area was not in the dispenser. **Ensure paper towels are always present in the dispenser or holder for proper hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White circular cutting board in the back kitchen area had a multiple knife score, which is not easy to clean. **Please resurface or replace the cutting board.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line.**Please clean the above mentioned area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on spray bottle containing Windex located in bar area.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Temperature of pizza prep cooler was 11 C and internal temperature of perishable foods stored in inserts of this cooler were: pepperoni at 9.8C and sliced meat was at 10 C., cheese at 9.9C- Lid of this prep cooler was left wide open.(Repeat violation from previous inspection)Requirement:-Do not store any perishable food in this cooler until temperature is maintained at 4C or less.- Perishable foods were moved to other cooler during inspection.- Close the lid of prep cooler when not in use to prevent temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in bar cooler.(Repeat violation from previous inspection)Requirement:Provide thermometer in the bar cooler.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on sanitizer spray bottle located in bar area.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Temperature of pizza prep cooler was 10 C and internal temperature of perishable foods stored in inserts of this cooler were: pepperoni at 9.8C and sliced meat was at 10 C., cheese at 9.8C- Lid of this prep cooler was left wide open.Requirement:-Do not store any perishable food in this cooler until temperature is maintained at 4C or less.- Perishable foods were moved to other cooler during inspection.- Close the lid of prep cooler when not in use to prevent temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in bar cooler.Requirement:Provide thermometer in the bar cooler.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Concentration of sanitizer not verified as required and no written records were maintained.(This is repeat violation from previous inspection)Requirement:Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained in the log sheet provided.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt on one shelf located in walk in cooler.(Repeat violation from previous inspection)Requirement:Clean the shelf.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -Pails were stored directly on floor in walk in cooler.- Food in one pail was kept uncovered in walk -in cooler.Requirement:-Store food at least 15 cm off the floor.-Keep food covered during storage to prevent from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- "SABER" label was provided on spray bottle containing bleach sanitizer located in bar area.Requirement:Provide correct label on spray bottle to identify its contents.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 0 ppm during sanitizer cycle of main dish washer located in the kitchen.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Manually sanitize dishes until dish washer is repaired.-Repair dish washer asap.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Concentration of sanitizer not verified as required and no written records were maintained.(This is repeat violation from previous inspection)Requirement:Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained in the log sheet provided.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt on one shelf located in walk in cooler.Requirement:Clean the shelf.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?