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Graduated Supports - Food

220 - 200 Scenic Bow Place NW Calgary AB T3L 1S5 · Food - General

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • MAIN KITCHEN:There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
    • 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) House D: the window trim/backsplash behind the 2 compartment sink was damaged making cleaning/sanitizing difficult. Please repair so surface is smooth, nonporous and easily cleanable.2) House C: a food prep surface (area with toaster) was damaged. Please repair/replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • MAIN KITCHEN:There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • MAIN KITCHEN:There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Chlorine sanitizer in spray bottle in House D kitchen was too strong measuring above 200 ppm. Please dilute to 100 ppm and use test strip to monitor concentration.2) Chlorine sanitizer in spray bottle in House C kitchen was too strong and was unsafe to be used around food. Please dilute to 100 ppm and use test strip to monitor concentration.3) Chlorine sanitizer in spray bottle in House A kitchen was too strong and was unsafe to be used around food. Please dilute to 100 ppm and use test strip to monitor concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MAIN KITCHEN:There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were using express or quick wash cycles and not selecting cycle to sanitize for domestic dishwashers in House C, B, and A (dishwasher in House D was not in use during time of inspection). Please educate staff and remind them to select dishwasher cycle to include sanitize.
    • 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) House D: the window trim/backsplash behind the 2 compartment sink was damaged making cleaning/sanitizing difficult. Please repair so surface is smooth, nonporous and easily cleanable.2) House C: a food prep surface (area with toaster) was damaged. Please repair/replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.2) There was an accumulation of dried food debris behind the blade of the electric slicer. Please thoroughly clean and sanitize the slicer. Recommend obtaining brush for easy cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some perishable foods that were prepared as early as 9AM were cooled at room temp for extended period of time. Please ensure to practice quick-cooling methods for perishable foods. Temp of rice and potatoes ranged 20-25C (destroyed).
    • 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 long hose was connected to the mop sink without a vacuum breaker, and the mop sink fixture did not have a built-in vacuum breaker. Please install a vacuum breaker at the hose connection.
  5. Monitoring Inspection

    0 infractions