Greta
213 10 Avenue SW Calgary AB T2R 0A4 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 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 floor tiles by the floor drain in the dishwashing area is cracked. All floors must be maintained in good repair to ensure the surface can be easily cleaned. Repair the floor tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers placed in the sandwich cooler by the grill and the chest freezer in the back storage area. Thermometers must be placed inside coolers and freezers to monitor the temperature. Please place thermometers inside the cooler and freezer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom- hot water tap was not lukewarm when tested. Adjust the hot water valve to ensure hot water temperature is suitable 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?
- The floor tiles by the floor drain in the dishwashing area is cracked. All floors must be maintained in good repair to ensure the surface can be easily cleaned. Repair the floor tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Detailed cleaning is needed in the kitchen including below the cooking line, floor in the dishwashing area, below shelves, inside the small chest freezer (basement) and floor under/beside the bib syrup storage.
- 23. Is the facility maintained in a clean and sanitary condition?
- The vent above the west side of the food preparation area was dusty.Clean the vent and ensure this area is cleaned on a regular basis.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers placed in the sandwich cooler by the grill and the chest freezer in the back storage area. Thermometers must be placed inside coolers and freezers to monitor the temperature. Please place thermometers inside the cooler and freezer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom- hot water tap was not lukewarm when tested. Adjust the hot water valve to ensure hot water temperature is suitable 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?
- The floor tiles by the floor drain in the dishwashing area is cracked. All floors must be maintained in good repair to ensure the surface can be easily cleaned. Repair the floor tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Detailed cleaning is needed in the kitchen including below the cooking line, floor in the dishwashing area, below shelves, inside the small chest freezer (basement) and floor under/beside the bib syrup storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers placed in the sandwich cooler by the grill and the chest freezer in the back storage area. Thermometers must be placed inside coolers and freezers to monitor the temperature. Please place thermometers inside the cooler and freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the pepsi cooler measured 7C. Milk products were stored inside at the time of the inspection. Coolers must maintain a temperature of 4C and below to prevent the growth of bacteria. Repair the cooler and refrain from storing high-risk foods inside.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher at the east bar was not dispensing any amounts of sanitizer. The lines were connected to two containers of detergents, no sanitizer connected. The dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment and utensils. Please ensure a sanitizer solution is always connected and test the concentration on a regular basis. The operator connected a sanitizer solution at the time of the inspection and measured 100ppm of chlorine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels available at the hand sink at the east bar (private event area). Hand sinks must be adequately supplied with hot/cold water, paper towels, and hand soap to perform hand hygiene. The operator placed paper towels at the hand sink at the east bar during the time of the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink on the east side of the grill was blocked by various containers of cooked foods. The hand sink must be accessible at all times to perform hand hygiene.Refrain from placing any food or articles near the hand sink.
- 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?
- Several flies observed throughout dishwashing area. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
- 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 floor tiles by the floor drain in the dishwashing area is cracked. All floors must be maintained in good repair to ensure the surface can be easily cleaned. Repair the floor tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Update March 15, 2024:Kitchen cleaning has improved. Continue with scheduled cleaning as needed.Basement small chest freezer still needs cleaning. Fruit splatter was observed around the open edge around the freezer.Detailed cleaning is needed in the kitchen including below the cooking line, floor in the dishwashing area, below shelves, inside the small chest freezer (basement) and floor under/beside the bib syrup storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Update March 15, 2024:Kitchen cleaning has improved. Continue with scheduled cleaning as needed.Basement small chest freezer still needs cleaning. Fruit splatter was observed around the open edge around the freezer.Detailed cleaning is needed in the kitchen including below the cooking line, floor in the dishwashing area, below shelves, inside the small chest freezer (basement) and floor under/beside the bib syrup storage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0PPM sanitizing solution was detected in kitchen dishwasher. Repair. Use the 3 compartment sink method to dishwash until the dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. A cooking utensil was stored in the basin of the hand wash sink near the deep fryer. Do not store equipment in front or inside the basin of the hand wash sink. Ensure that the hand wash station is always accessible. Corrected during inspection.2. There was no paper towel at the hand sink in the street level bar. The paper towel dispenser in the basement bar was installed in a cupboard and was unusable. Ensure that all hand wash stations are equipped with soap and single-use paper towel.3. The paper towel dispenser in the main bar was empty. Corrected during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The lid of the bulk sugar storage container was cracked. Please replace. Ensure that all equipment is maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Detailed cleaning is needed in the kitchen including below the cooking line, floor in the dishwashing area, below shelves, inside the small chest freezer (basement) and floor under/beside the bib syrup storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?