Holiday Inn Calgary Airport
1250 Mckinnon Drive NE Calgary AB T2E 7T7 · Food - General
4 inspections
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Individual yoghurt cups were overstacked in the buffet area. 2. Creamers for coffee were stored on counter without ice.COMPLETE THE FOLLOWING:1. Do not stack the yoghurt cups for better cold temperature control of food.2. Keep creamers in cooler or store on ice. Ice must be replaced immediately after it melts.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Whole raw eggs stored on counter in the cooking area measured 24*C. Eggs discarded during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. No waterproof probe thermometer with maximum temperature function available for checking the dishwasher temperature.2. The QUAT sanitizer test strips expired on June 15, 2014. 3. Staff were unable to locate the iodine test strips for the glasswasher. COMPLETE THE FOLLOWING:1. Please purchase a waterproof probe thermometer with maximum temperature function to ensure the dishwasher is reaching a minimum of 71*C at the dish level for adequate sanitizing of dishes. a. Check the dishwasher temperature daily and record the temperatures in a log sheet. 2. Purchase new sanitizer test strips.3. Locate iodine test strips, or purchase new test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Bar: Paper towel was not stored in a holder or dispenser at the handwash sink.COMPLETE THE FOLLOWING:1. Ensure paper towel is stored in a holder or dispenser to protect the bulk supply from contamination when reaching for paper towel.
- 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. Wall tiles were missing under the handwash sink in the dishwashing area.COMPLETE THE FOLLOWING:1. Please replace the missing tiles, so area is easy to clean and maintain.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Grease and food observed under the cooking equipment in the cooking area.2. Stains on floor under the back shelf in the walk-in cooler. COMPLETE THE FOLLOWING:1. Please thoroughly clean under the cooking equipment, especially in the hard-to-reach areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?