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Hideout Lounge & Bar

1504 16 Avenue SW Calgary AB T3C 0Z8 · Food - General

5 inspections

  1. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning is required underneath and in between the deep fryers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not present in the cabinet and walk-in-cooler. **Place functional thermometers in the above-mentioned areas.
    • 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?
      • **Outstanding**Small drain flies were observed under the dishwashing and hand sink in the kitchen and bar area.**Please clean and disinfect the above-mentioned areas. **Eliminate any standing water and organic build up to prevent further fly activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the bar area was in disrepair. **Please repair. **Ensure all surfaces in the facility are smooth and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the back kitchen were not smooth and easily cleanable. **Replace the ceiling tiles with smooth and easy to clean surfaces.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer solution was not available for food contact surfaces.**Ensure approved sanitizer solutions is always available for use in the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop was stored directly inside the ice in the ice machine. **Ensure scoops are stored in a separate food grade container to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature mechanical dishwasher in back kitchen was not connected to an approved sanitizer. **Ensure low temperature mechanical dishwasher is connected to an approved sanitizer at all times for adequate sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils were observed in the hand sink basin in the bar area. **Ensure hand sink remain unobstructed and accessible at all times.
    • 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?
      • Small drain flies were observed under the dishwashing and hand sink in the kitchen and bar area. **Please clean and disinfect the above-mentioned areas. **Eliminate any standing water and organic build up to prevent further fly activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Multiple ceiling tiles in the back kitchen were missing. **Install ceiling tiles to prevent cross contamination of food and food contact surfaces below.2. Ceiling tiles in the back kitchen were not smooth and easily cleanable. **Replace the ceiling tiles with smooth and easy to clean surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the bar area was in disrepair. **Please repair. **Ensure all surfaces in the facility are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in-cooler in the back kitchen measured 12.2*C. **Please repair. **Ensure walk-in-cooler is maintaining ambient temperature of 4*C or below at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was not clean and well maintained. Dirt and debris were observed on the following area in the back kitchen: - Ceiling tiles and vents in the back kitchen. - Under the dishwashing sink in kitchen and hand sink in the bar area. - Inside the prep cooler and walk-in-cooler. - Baffle filter inside the ventilation canopy. **Please clean to prevent the cross contamination of food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas around the furnace/water heater and on the left side at main kitchen entrance were cluttered with non-related food items. **Please declutter and organize the above-mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding Violation**1) Both the front and back areas of the kitchen were highly disorganized, creating areas of clutter where pests could hide and impeding proper cleaning and sanitizing.REQUIREMENT: Begin de-cluttering and reorganizing both spaces to ensure all areas of the kitchen are clean and sanitary and can be easily checked for pest infestation.2) The underside of the cookline had a notable amount of grease and food debris.REQUIREMENT: Clean, degrease and sanitize this area routinely and thoroughly. Ensure all hard-to-reach underside areas of the front and back areas are routinely cleaned and sanitized.
  3. Risk Management Inspection

    2 infractions

    • 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 weather stripping at the back door was torn off, causing a notable gap which can easily allow pests to enter the establishment.REQUIREMENT: Replace the weatherstripping and ensure a proper seal that prevents pest entry is achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Both the front and back areas of the kitchen were highly disorganized, creating areas of clutter where pests could hide and impeding proper cleaning and sanitizing.REQUIREMENT: Begin de-cluttering and reorganizing both spaces to ensure all areas of the kitchen are clean and sanitary and can be easily checked for pest infestation.2) The underside of the cookline had a notable amount of grease and food debris.REQUIREMENT: Clean, degrease and sanitize this area routinely and thoroughly. Ensure all hard-to-reach underside areas of the front and back areas are routinely cleaned and sanitized.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher in the bar area was not reaching the minimum temperature of 71C at the dish level - highest temperature reached was 67C at multiple attempts.REQUIREMENT: Repair this dishwasher and do not use this dishwasher until a satisfactory temperature is achieved. Relocate dishes to the kitchen dishwasher in the meantime.
    • 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 weather stripping at the back door was torn off, causing a notable gap which can easily allow pests to enter the establishment.REQUIREMENT: Replace the weatherstripping and ensure a proper seal that prevents pest entry is achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Both the front and back areas of the kitchen were highly disorganized, creating areas of clutter where pests could hide and impeding proper cleaning and sanitizing.REQUIREMENT: Begin de-cluttering and reorganizing both spaces to ensure all areas of the kitchen are clean and sanitary and can be easily checked for pest infestation.2) The underside of the cookline had a notable amount of grease and food debris.REQUIREMENT: Clean, degrease and sanitize this area routinely and thoroughly. Ensure all hard-to-reach underside areas of the front and back areas are routinely cleaned and sanitized.
  5. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT Sanitizer dispenser was not operating properly as it was dispensing QUAT at an undetectable concentration.The concern was corrected when the operator obtained bleach and prepared 100 ppm sanitizer solutions.REQUIREMENT: Repair or replace the QUAT dispenser if it's going to continue to be used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher is dispensing an undetectable concentration of bleach sanitizer.The operator replaced the dishwasher sanitizer and a concentration of 100 ppm chlorine was achieved.REQUIREMENT: Ensure the chemical dishwasher maintains the chlorine sanitizer at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks at the front and back areas were not properly stocked with handwashing supplies (i.e. soap and sanitary towels in suitable dispensers)This concern was corrected during the inspection.
    • 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 weather stripping at the back door was torn off, causing a notable gap which can easily allow pests to enter the establishment.REQUIREMENT: Replace the weatherstripping and ensure a proper seal that prevents pest entry is achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Both the front and back areas of the kitchen were highly disorganized, creating areas of clutter where pests could hide and impeding proper cleaning and sanitizing.REQUIREMENT: Begin de-cluttering and reorganizing both spaces to ensure all areas of the kitchen are clean and sanitary and can be easily checked for pest infestation.2) The underside of the cookline had a notable amount of grease and food debris.REQUIREMENT: Clean, degrease and sanitize this area routinely and thoroughly. Ensure all hard-to-reach underside areas of the front and back areas are routinely cleaned and sanitized.