Holiday Inn Calgary Airport
1250 Mckinnon Drive NE Calgary AB T2E 7T7 · Food - General
4 inspections
- Risk Management 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)?
- The high-temperature dishwasher was not in working order.Repair the dishwasher.May 26, 2025: A new dishwasher was being installed upon arrival.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Maintain adequate temperature logs.Previous violation:No temperature logs were available.Maintain adequate logs to monitor the safety of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Butter was stored in an improperly working refrigerator.Ensure that all food items that require refrigeration are stored at 4C and below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were opened canned cherries and picked onions stored in an improperly working refrigerator. The cherries and pickled onions were molded and had a temperature of 17C.Ensure that all food items that require refrigeration are stored at 4C and below.These food items were discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher was not in working order.Repair the dishwasher.
- 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. The wall baseboard in the mop sink area have come off of the wall exposing a significant gap.Repair the baseboards and seal all gaps.2. There is a missing tile beneath the chemical storage shelf in the dishwashing area.Replace the tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The Coca Cola refrigerator in the back storage area is not in proper working order. The ambient temperature was 15C.Repair or replace the refrigerator. Do not store high risk foods in this refrigerator.2. The ice machine had a significant leak. There was water pooling into a tray beneath.Repair or replace the ice machine.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The floors in throughout the kitchen and back storage area had an accumulation of food debris.2. The was a significant spill on the floorThoroughly clean the floors.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were kept on the counter.2. No sanitizing bucket available.Quat sanitizing solution was prepared at 200 ppm and new cleaning cloths were kept therein.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Maintain adequate temperature logs.Previous violation:No temperature logs were available.Maintain adequate logs to monitor the safety of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1.Cell phone was kept on the food preparation counter.2. Winter jacket was placed on a chair in the kitchen area.Items not associated with food must be separately stored from food preparation area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Opened Hershey's syrup, Smucker's caramel, Smucker's raspberry, Chocolate syrup, and Mustard were kept on the counter at room temperature. When not in use, perishable foods must be refrigerated after opening. Ensure to follow manufacture's label.2. Boxes of scrambled eggs were kept on the floor to thaw at -4°C.Foods were stored in the walk-in cooler right away.Thawing of foods must be done in cooler, microwave or under running cold water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops without handles were being used and stored in the bulk food container.Scoops were quickly removed.Scoop with a handle should be used.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required at the ventilation canopy filters to prevent the collection of grease deposits and other residues.Previous violation:Ventilation canopy filters and behind the grill were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths were kept on the counter.No sanitizing bucket available.Fresh sanitizing bucket was prepared at 100ppm and clean cleaning cloths were kept in therein.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.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature logs were available.Maintain adequate logs to monitor the safety of food.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Scoops without handles were being used and stored inside the bulk container.Scoops were promptly removed.Use scoops with handles.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Foods kept in the drawer fridge were not covered with lids.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice and beef sauce were kept on the hot holding unit to thaw.Foods were promptly kept in the cooler.Foods must be thawed in a manner that prevents the growth of harmful microorganisms.Food may be thawed:1. Under refrigeration at 4°C (40°F) or less;2. Completely submerged in cold running water;3. As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and4. By microwaving
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not placed in the walk-in cooler, black mini fridge in the kitchen area and fridge 2 in the bar area.Ensure refrigerating units are equipped with a functional thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler in the kitchen area was measured at 6.9°C and later 5.9°C.Keep monitoring the temperature.Ensure the prep cooler is measured at 4°C or less at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat and bleach test strips were not available.Ensure chemical test strips are available to measure the sanitizing agent concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hot water faucet handle in the staff washroom was out of order.2. Soap dispenser in staff washroom was filled with soap but not dispensing. Soap appeared to be clogged.Ensure hot water faucet handle is replaced and handwashing supplies are well maintained to facilitate effective handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Gap was observed at the ceiling ventilation cover in the kitchen area.Replace ventilation covers to prevent the entry of pests, dust and grime from contaminating food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the back kitchen were out of order.Sufficient, effective and adequate lighting shall be provided in all work areas and covered with shatterproof covering.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy filters and behind the grill were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?