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Heritage Park - Club Cafe

1900 Heritage Drive SW Calgary AB T2V 2X3 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The upright refrigerator had an ambient temperature of 13.6C despite the gauge displaying approximately 38F. There was no temperature log available that recorded the morning temperature, but the Chef reportedly stated that the fridge was properly operating. There is no separate temperature gauge inside the fridge.Eggs (which measured at 12.6C) as well as tofu were discarded.REQUIREMENT: Repair the fridge and provide a separate temperature gauge inside to facilitate accurate temperature checks.2) Cooked rice inside a hot holding insert has a surface temperature of 40C.REQUIREMENT: Utilize the rice cooker's warm setting to ensure that rice remains at a proper hot holding temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (This violation is from previous inspection not addressed this time) Updated August 17, 2023:Surfaces of the white cutting boards were not smooth.Replace or resurface, as needed.September 9, 2022:The cutting board has lots of groves on it. Chef indicated it will be change or sand. Action required: Ensure all food contact surfaces are smooth and easy to clean and sanitize.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Updated August 17, 2023:Surfaces of the white cutting boards were not smooth.Replace or resurface, as needed.September 9, 2022:The cutting board has lots of groves on it. Chef indicated it will be change or sand. Action required: Ensure all food contact surfaces are smooth and easy to clean and sanitize.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.The cleaning cloths were kept in a sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were kept on the counter at room temperature.The eggs were promptly kept in the fridge.Ensure eggs are brought out in small portions during lunch time/busy periods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser in the men's washroom was not properly dispensing soap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board has lots of groves on it. Chef indicated it will be change or sand. Action required: Ensure all food contact surfaces are smooth and easy to clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy filters are accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times.