High Line Brewing
113 - 1318 9 Avenue SE Calgary AB T2G 0T3 · Food - General
5 inspections
- Monitoring 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)?
- No sanitizer detected in glasswasher final rinse. (High temperature dishwasher is available however in busy times the glasswasher is required to cool off beer glasses.)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Spatula stored in water at a temperature of 17C near the beer taps. Utensils should not be stored in water at room temperature as this can create an ideal environment for bacteria to grow, therefore, contaminate the utensil. Utensils should either be stored in iced water <4C, hot water >60C or in a food safe solution such as 200ppm of quat or 100ppm of bleach.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The glass dishwasher is not dispensing adequate concentrations of chlorine to effectively sanitize the glassware. A trapped bubble is seen in the lines. Chlorine must dispense a minimum of 50ppm to effectively sanitize glassware. 2. The high temperature dishwasher on the right side of the bar was measured around 60 to 64C.The temperature of the high temperature dishwasher should reach 71C on the final rinse cycle to effectively clean dishes. Fix/repair both dishwashers. In the meantime, use the sink or the ice compartment at the bar to sanitize your dishes. Fill the compartment with water and ensure the largest equipment can be fully submerged for two minutes. Make a bleach solution of 100-200ppm by mixing 1 tablespoon per gallon or 1 teaspoon per litre. A document will be provided to the operator for guidance on how to manually sanitize dishes and mix a sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bottles of sanitizer were not labeled. Ensure that all chemicals used in food handling areas are correctly labeled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine glasswasher was measured at a concentration of 0ppm chlorine. Inspection of the glasswasher indicated that chemical feed lines may not be operating correctly.Have the glasswasher serviced and verify that a solution of 100ppm chlorine is being dispensed. Use the available high-temperature dishwasher to wash and sanitize glassware until the glasswasher is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available for either of the sanitizers currently being used (chlorine glasswasher and quats dispenser).Acquire suitable test strips for each type of sanitizer being used. Ensure that sanitizers are being routinely tested to verify correct concentrations.
- 09. Are chemicals stored and handled in a safe manner?