Holiday Inn Express
1020 8 Avenue SW Calgary AB T2P 1J2 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips for the dishwasher were not available at the time of the inspection. Chlorine test strips should be readily available and used daily to test the concentration dispensed from the dishwasher to ensure food equipment are effectively sanitized. Obtain chlorine test strips and ensure all staff are aware of where they are stored.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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 dishwasher is not dispensing adequate concentrations of chlorine to effectively sanitize food equipment. The dishwasher must dispense a minimum of 50ppm to effectively sanitize food equipment.Fix/repair the dishwasher. In the meantime, use the two-compartment sink to sanitize food equipment. 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. ***Note: If sewage back up persists, do not operate the dishwasher and do not sanitize food equipment in the two-compartment sink as this can result in contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips for the dishwasher were not available at the time of the inspection. Chlorine test strips should be readily available and used daily to test the concentration dispensed from the dishwasher to ensure food equipment are effectively sanitized. Obtain chlorine test strips and ensure all staff are aware of where they are stored.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sewage back up in the left compartment of the two-compartment sink when the dishwasher is turned on. The drainage system must be operating properly to ensure liquid waste is disposed of in way that prevents contamination. Repair the drainage system and ensure liquid waste is sufficiently drained.The operator stated a plumber is scheduled to repair the drainage system today.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- "Rapid Multi Surface Disinfectant Cleaner" from Ecolab is used to sanitize food contact surfaces. The active ingredient is dodecylbensenesulfonic acid and is not considered food safe based on the Safety Data Sheet from Ecolab.Replace the rapid multi surface disinfectant cleaner with an approved food grade sanitizer (QUATS or chlorine) to safely sanitize food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is not dispensing adequate concentrations of chlorine to effectively sanitize food equipment. The dishwasher must dispense a minimum of 50ppm to effectively sanitize food equipment.Fix/repair the dishwasher. In the meantime, use the two-compartment sink to sanitize food equipment. 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. ***Note: If sewage back up persists, do not operate the dishwasher and do not sanitize food equipment in the two-compartment sink as this can result in contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips for the dishwasher were not available at the time of the inspection. Chlorine test strips should be readily available and used daily to test the concentration dispensed from the dishwasher to ensure food equipment are effectively sanitized. Obtain chlorine test strips and ensure all staff are aware of where they are stored.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sewage back up in the left compartment of the two-compartment sink when the dishwasher is turned on. The drainage system must be operating properly to ensure liquid waste is disposed of in way that prevents contamination. Repair the drainage system and ensure liquid waste is sufficiently drained.The operator stated a plumber is scheduled to repair the drainage system today.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility has a chlorine-based dishwasher on-site and is using a chlorine surface sanitizer but did not have chlorine test strips on-site. Please obtain chlorine test strips to be able to test and verify both the sanitizing cycle of the dishwasher and the surface sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bottle of opened ketchup was sitting on the counter with no temperature control. The bottle indicated the ketchup was to be refrigerated after opening. The ketchup was placed in a cooler at the time of the inspection. Please store condiments that require refrigeration after opening in a cooler to reduce the risk of pathogen growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine-based mechanical dishwasher was run twice and 0ppm chlorine was detected for both runs. Please replace the sanitizer concentrate, prime the line, and test the dishwasher to confirm if it is sanitizing at 100ppm. If the dishwasher is still not sanitizing at 100ppm please have it serviced to ensure it is working properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility has a chlorine-based dishwasher on-site and is using a chlorine surface sanitizer but did not have chlorine test strips on-site. Please obtain chlorine test strips to be able to test and verify both the sanitizing cycle of the dishwasher and the surface sanitizer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clear tape was observed on the door to the glass door cooler in the kitchen. The tape was holding the cooler door seal onto the door. Please remove the tape as it is not a cleanable surface and can Harbour pathogens and replace the cooler door seal.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?