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Hayden Block Smoke & Whiskey

1136 Kensington Road NW Calgary AB T2N 3P3 · Food - General

4 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on the food counters and the prep line cutting boards.-Ensure that the cleaning cloths are placed in the sanitizer in between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had become wet, and the chlorine tests strips had expired.-Obtain valid Quat and chlorine tests strips.
    • 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?
      • The installed screen for the back door was in disrepair.Install a new one or repair.
    • 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 exhaust hood above the stove and fryers was greasy and dusty.-clean the exhaust hood.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on the food counters and the prep line cutting boards.-Ensure that the cleaning cloths are placed in the sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Main kitchen Fryer cooler,*The ambient temperature of the fryer cooler was measured at 17.3 degrees C.* Bacon wrap corn was measured at 13 degrees C.* Pulled Pork belly was measured at 15.3 degrees C.* Brisket was measured at 15 degrees.* Pasta was measured at 13 degrees C.* Lettuce and beans were measured at 15 degrees C.*Fries pickles were measured at 11 degrees C.*Bacon onion jam was measured at 16.8 degrees C.*Butter was measured at 13.8 degrees C.*Sauce was measured at 17 degrees C.* Cheese was measured at 13 degrees C.* Cream was measured at 15 degrees C.*Chicken wings were measured at16 degrees c.* Desserts were measured at 15 degrees C.** All meats, cheeses, cream and deserts were asked to be discarded.*** Beans and fried pickles were asked to be placed inside a different working cooler.2) Main kitchen salad cooler,* The fruits and veggies inside the cooler were measured in the range of 7- 10 degrees C.*The ambient temperature was measured at 10 degrees C.* The thermometer on the cooler was reading at 7 degrees C.** All the veggies and fruits were asked to be moved in a different cooler.*** The walk-in cooler was ranging from 5-6 degrees C. -Monitor the walk-in cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had become wet, and the chlorine tests strips had expired.-Obtain valid Quat and chlorine tests strips.
    • 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?
      • The installed screen for the back door was in disrepair.Install a new one or repair.
    • 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 exhaust hood above the stove and fryers was greasy and dusty.-clean the exhaust hood.
  3. Monitoring Inspection

    1 infraction

    • 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?
      • The installed screen for the back door was in disrepair.Install a new one or repair.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored on top of the cook meat in the walkin cooler on the main floor.Corrected on site.
    • 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?
      • The kitchen back door was open without an effective screen in place.Keep the back door closed or install an effective screen.
    • 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 door of the staff washroom in the kitchen on the main floor was open.Install a self closing device on the washroom.