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Grey Eagle Hotel - Events

3779 Grey Eagle Drive Calgary AB T3E 3X8 · Food - Special Event

1 inspection

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer available onsite was measured at a concentration of 100ppm. Sanitizer concentration was adjusted to 200ppm during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ready-to-eat baked products were displayed in front of a customer accessible area without a sneeze guard or other form of protection. Food was moved away from customer accessible area during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit used to store cooked ground meat was measured at a temperature of 50C.Burner used to heat unit was re-lit during inspection, allowing unit to reach a temperature of 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food ingredients were observed being stored above the inserts of a prep cooler, causing these foods to be stored at inadequate temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sufficient test strips to confirm the concentration of quats sanitizer were not available onsite at the time of inspection. Acquire suitable test strips to confirm the concentration of sanitizer available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The plumbed sink available for handwashing was located an outdoor area away from the food handling area inside the enclosed food preparation structure. The plumbed sink was moved closer to the enclosed food preparation structure during inspection.