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Grand Hotel Calgary Airport & Convention Center

2828 23 Street NE Calgary AB T2E 8T4 · Food - General

2 inspections

  1. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No waterproof high temperature thermometer is available to check the kitchen dishwasher. Provide waterproof high temperature thermometer.Ensure the dishwasher temperature is at 71 degrees C or higher at the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser at the bar handwash sink. Provide paper towels in a dispenser for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray tap was covered with black tape. Fix the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stains build-up on the walk-in cooler and walk-in freezer doors. Clean the doors.
  2. Initial Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler air temperature was measured at 6.7 degrees C. Monitor the cooler and ensure temperature comes down to 4.0 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No waterproof high temperature thermometer is available to check the kitchen dishwasher. Provide waterproof high temperature thermometer.Ensure the dishwasher temperature is at 71 degrees C or higher at the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels and dispenser the bar handwash sink. Staff was using napkins to dry hands. Provide paper towels in a dispenser for handwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fly strip was covered with dead flies and hung above the clean dish area. Remove the fly strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray tap was covered with black tape. Fix the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stains build-up on the walk-in cooler and walk-in freezer doors. Clean the doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Aluminum foil was used to cover the table at the deep fryer.Remove aluminum foil and clean the table when is get dirty.