Holy Grill
217 - 205 5 Avenue SW Calgary AB T2P 2V7 · Food - General
5 inspections
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizer solution was not available along the cook line at the time of the inspection. A spray bottle was found in storage that had a Quat label on it. Staff explained it should be a chlorine solution. When tested with both chlorine and quat test strips 0ppm was detected. The solution smelled of vinegar. Please ensure that vinegar is not being used as a surface sanitizer. Only a 100ppm chlorine or 200ppm quat sanitizer can be used. A 100ppm chlorine solution was prepared at the time of the inspection.
- 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?
- A food handler was observed flipping raw burgers with a spatula and assisted by their hand. After touching the raw burger patties, the food handler proceeded to touch equipment and a burger bun. The food handler and management were educated on proper hand washing procedures and cross-contamination. Please ensure that if food handlers touch a raw meat item, they wash their hands prior to touching equipment or other food items.
- 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 did not have chlorine test strips on-site. Please obtain chlorine test strips to be able to test and verify the concentration of chlorine-based surface sanitizers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The fry cutter and wall under the fry cutter had a build-up of debris. Please clean and sanitize and add to a regular cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of grease and debris was observed along the cook line and hard-to-reach areas. Please pull-out equipment and complete a deep clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff were using vinegar water on tables. Switched to sanitizer solution and staff educated.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *LARGE GARBAGE CAN OBSTRUCTING HANDSINK BY DISHWASHER - CORRECTED. ENSURE THAT ACCESS TO DESIGNATED HANDWASHING SINKS IS NEVER BLOCKED**NO PAPER TOWELS AT EITHER FRONT HANDSINK - CORRECTED. ENSURE THAT DESIGNATED HANDWASHING SINKS ARE KEPT SUPPLIED AT ALL TIMES*
- 23. Is the facility maintained in a clean and sanitary condition?
- *COOLER/FREZER HANDLES HAVE A BUILDUP OF FOOD PARTICLES. KEEP ALL HIGH-TOUCH SURFACES CLEAN AND SANITARY THROUGHOUT THE DAY*
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?