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Holiday Inn & Suites Calgary Airport North

20 Freeport Place NE Calgary AB T3J 0T6 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A fly trap was placed on food contact surface.Relocate the fly trap away from food handling areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher was connected to a chlorine-based sanitizer but measured 0 ppm when tested with chlorine test strips.The bucket of chlorine connected to the dishwasher was changed and primed. The dishwasher measured 100 ppm after the change.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the ice machine was dusty. Clean the aforementioned area.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were kept on the counter in the kitchen and bar area.No sanitizing bucket at each prep table.Quat sanitizing buckets were promptly prepared at 200 ppm and new clean cleaning cloths were placed 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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal handbag and phone were kept on the food preparation counter in the kitchen area.Non-food related items must be stored separately from food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Opened oyster sauce was stored in the dry storage area shelf with the manufacturer's label indicating "Refrigerate After Opening".2. Sysco buttermilk ranch was stored in the dry storage shelf with the manufacturer's label indicating "Keep Refrigerated".Food items were promptly discarded.Perishable foods must be kept cold at below 4°C or hot above 60°C 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 test strip was not available to measure the sanitizing concentration,Obtain quat test strip.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Recurring violation:1. Paper towel in the kitchen area was empty.Additional paper towel was available and paper towel dispenser was promptly restocked.2. No soap and paper towel at the bar area.Additional soap and paper towel were available and promptly restocked.Ensure paper towel is placed on suitable dispenser to prevent contamination of the bulk supply.3. Handwashing sink faucet close to the dishwasher was dripping water, handle appears to be loosened.Previous violation:1) Paper towel dispenser at hand sink in the dishwashing area is empty. Staff corrected and restocked paper towels.2) Paper towel dispenser at bar hand sink is empty.
    • 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?
      • Flies were observed flying around the kitchen particularly the dishwasher area.Install flight light at the dishwasher area and strategic locations withing the facility.Contact your pest control technician to eliminate the pests in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters 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.