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Gulbar

636 10 Avenue SW Calgary AB T2R 1M3 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice scoop in ice. Ensure ice scoop is store out of to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked shrimp and hamburgers thawing at room temperature. Ensure these are thawed in the cooler or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at bar contained drink mixing equipment. Ensure hand sink is free an accessible at all times.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not operational and could not be tested.Please repair the dishwasher such that it is operating properly and can be tested.Until the dishwasher can be repaired the facility is limited to single-use customer utensils and dishes.
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was planning to use Lysol spray as the food contact surface sanitizer. Lysol spray is not an approved sanitizer. The only approved options are as follows:- 100ppm chlorine (bleach) solution - 200ppm Quat solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The basement walk-in cooler needed the freon refilled and was not operational at the proper temperature (4C or below). Please have the cooler serviced such that it is operating at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not operational and could not be tested.Please repair the dishwasher such that it is operating properly and can be tested.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unsealed wood was present in the basement bar. Please paint or seal the wood such that it is cleanable and impervious to moisture.