Glitch! Gaming Lounge
203 - 127 Kingsview Road SE Airdrie AB T4A 0A8 · Food - General
4 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer contained in the spray bottle used for food prep surfaces was measured at over 400ppm. Staff diluted the solution to 200ppm.**Ensure that QUAT sanitizer used for for prep surfaces is maintained at 200ppm at all times
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored above ready-to-eat buns in the freezer labelled -Freezy (Rader). Staff moved raw meat to the bottom of the freezer.**Ensure that raw food items are stored separate or below cooked/ready-to-eat foods to prevent cross contamination of foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Staff's cellphone and water jug was stored on the food prep surface in the cookline.**Store staff/personal items away from food prep surfaces to prevent contamination of food2. The bins used to store bulk food items (corn starch, panko, tapioca) was dirty.**Please clean
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no QUAT test strip available in the facility for verifying the concentration of the QUAT sanitizer used in the facility. **Equip facility with a QUAT test strip.
- 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 surfacing of the wall beside the backdoor in the kitchen was broken exposing insulation fiber.**Repair surface**Ensure all surfaces in the facility are smooth, cleanable and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Grease build-up was noted on the handles of prep coolers and refrigerators throughout the kitchen.2. The bottom layer of the prep coolers, fridges and freezers throughout the kitchen were dirty.**Please clean all food equipment**Ensure a routine cleaning of all food equipment is carried out on a regular basis
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dirt and debris build-up was noted in the hard-to-reach areas, and under equipment throughout the kitchen.**Please clean2. The bottom shelf where the bulk bins were stored was dirty.**Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer in the spray bottle in the kitchen containing Sink and surface cleaner was measured at 0ppm. The sanitizer from the dispensing unit in the back storage was also measured at 0ppm. The staff mixed a bucket of 100ppm chlorine solution for sanitizing food prep surfaces.**Please equip the kitchen with a food grade sanitizer at adequate concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine level in the low temperature dishwasher was measured at 0ppm.**Repair dishwasher.**Manually wash and sanitize utensils in the 2-compartment sink using 100ppm of chlorine solution until dishwasher is repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions