Heritage Park - Railway Cafe
1900 Heritage Drive SW Calgary AB T2V 2X3 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several cleaning cloths were left on the counter or in empty bowls. Some of these cloths had a detectable sanitizer concentration, others did not.REQUIREMENT: Ensure that sanitizer cloths remain immersed in sanitizer to inhibit microbial growth. Replace cleaning cloths (containing soap and water) as they become visibly contaminated so that they're not proliferating microorganisms.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A cell phone was placed in an area where clean dishes could potentially be placed.This concern was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Butter was stored at room temperature. Operator stated it has been out for less than 2 hours. Butter was placed in the fridge during the inspection. Store perishable foods away from the temperature danger zone (4 to 60C).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser at the front handwashing sink.-Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- "Quat-shot" solution was measured with a concentration of more than 400 ppm. Ensure a proper sanitizer solution (Quat with a concentration of 200 ppm) is made available on site
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat or chlorine test strips available
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?