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Holy Grill

827 10 Avenue SW Calgary AB T2R 0B4 · Food - General

11 inspections

  1. Demand 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)?
      • Operator described utensils being washed in the handwash sink. - Ensure procedures for dishwashing are done at the 2-compartment sink or in the mechanical dishwasher. Refrain from using the hand sink for dishwashing to reduce potential risk of cross contamination.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in the cooler located behind the dining room.Ensure all coolers have functional thermometers in them to monitor cooler temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area upstairs was disorganized and cluttered.Declutter and reorganize the upstairs storage. Ensure that this area is organized so that regular cleaning and pest inspections can take place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and/or food debris accumulation on the floor under equipment on the cookline. Walls in this area also had grease, soil, and/or food debris accumulation.Clean floors and walls in the cookline area. Ensure these areas are cleaned on a regular basis.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were not being stored in sanitizer solution between uses.Store reusable wiping cloths in sanitizer solution between uses to help prevent the spread of pathogens with wiping cloths.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the south food preparation cooler measured 10 degrees Celsius. Internal temperatures of food in this cooler measured:Deli beef slices= 7 degrees CelsiusSliced Cheese=7.2 degrees CelsiusOperator was told to remove any perishable food from this cooler. Have this cooler serviced/repaired, adjusted, or replaced. Do not store any perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable (final rinse temperature measured between 58-59 degrees Celsius).Have the dishwasher repaired/serviced. Ensure that residual chlorine concentration at the dish level during the sanitize cycle measures 100 ppm.
  5. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were spoiled/moldy strawberries in the east food preparation cooler.Ensure that food is rotated often enough to prevent food from spoiling. Ensure that food that is spoiled is promptly discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were not being stored in sanitizer solution between uses.Store reusable wiping cloths in sanitizer solution between uses to help prevent the spread of pathogens with wiping cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag containing raw beef patties was being stored directly beside an insert of lettuce that would be consumed raw. A portion of the bag containing the patties was touching the lettuce.Raw meat and eggs must be stored away from ready to eat food to help prevent contamination of ready to eat food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of blanched potatoes were being stored at room temperature. Internal temperature of one container measured 9 degrees Celsius. Internal temperature of the second container measured 10.5 degrees Celsius.Both containers were discarded. Operator stated that the containers of blanched potatoes were taken out at busy times and then put back in when it's not busy. It was well before lunch rush when the inspection was conducted. Discussed requirement to store cold perishable food in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the front portion of the east food preparation cooler measured 7.4 degrees Celsius. Internal food temperatures in this potion of the cooler measured:Grilled zucchini and yam mixture= 7 degrees CelsiusCooked chicken= 7 degrees CelsiusHave this cooler serviced/repaired, adjusted, or replaced. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the south food preparation cooler measured 10 degrees Celsius. Internal temperatures of food in this cooler measured:Deli beef slices= 7 degrees CelsiusSliced Cheese=7.2 degrees CelsiusOperator was told to remove any perishable food from this cooler. Have this cooler serviced/repaired, adjusted, or replaced. Do not store any perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable (final rinse temperature measured between 58-59 degrees Celsius).Have the dishwasher repaired/serviced. Ensure that residual chlorine concentration at the dish level during the sanitize cycle measures 100 ppm.
    • 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?
      • Insect monitoring was not taking place in the facility. Tin cat traps were set up in various locations throughout the facility, but no glueboards were present in the traps and no other means of insect monitoring was in place.Ensure that insect monitoring is taking place in the facility.
    • 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?
      • Pest monitoring records are not being maintained.Pest monitoring inspections must take place at least once a month. Records from these inspections are required to be maintained and provided upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation. The grease was beginning to drip from the baffle filters onto surfaces below.Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath equipment in the kitchen had grease, soil and/or food debris accumulation.Clean the floor under equipment in the kitchen and ensure these areas are cleaned on a regular basis.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • (Ongoing violation): The meat slicer is used on the counter space to the left of the kitchen hand wash sink. There was no splash guard to the left of the hand sink to protect the meat slicer from splashing water from handwashing.Either relocate the meat slicer, or install a splash guard to the left of the hand wash sink to protect the meat slicer from splashing water from handwashing.July 23rd, 2024: A temporary splash guard was placed around the hand sink. The guard is moveable and does not extend the full length of the hand sink. Please install a permanent splash guard that extends the full length of the hand sink such that the meat slice is protected from contamination when food handlers are washing their hands.
  9. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • (Ongoing violation): The meat slicer is used on the counter space to the left of the kitchen hand wash sink. There was no splash guard to the left of the hand sink to protect the meat slicer from splashing water from handwashing.Either relocate the meat slicer, or install a splash guard to the left of the hand wash sink to protect the meat slicer from splashing water from handwashing.July 23rd, 2024: A temporary splash guard was placed around the hand sink. The guard is moveable and does not extend the full length of the hand sink. Please install a permanent splash guard that extends the full length of the hand sink such that the meat slice is protected from contamination when food handlers are washing their hands.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based sanitizer bottle was unlabeled. Please ensure all chemical bottles are labeled such that the contents can be identified and safely used. The bottle was labeled at the time of the inspection, thank you.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine-based mechanical dishwasher is only being tested by staff when the sanitizer bottle is changed. The dishwasher should be tested at least daily to ensure it is sanitizing properly (100ppm). Please increase the frequency of testing.
    • 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?
      • (Recurrent violation)Pest control records were not available at time of inspection. Please provide the undersigned PHI with copies of the last three months of pest control reports and keep copies on-site for future review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The area behind the preparation cooler was lined with carboard and tape. Please remove the carboard and tape and replace with material that is food safe, smooth, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The meat slicer is not being cleaned and sanitized regularly. Please dismantle the slicer and clean/sanitize all parts at least every 4 hours and between changing items being sliced to reduce the risk of pathogen growth and cross contamination. 2) The fry cutter was dirty and had a build-up of debris. Please clean and sanitize the fry cutter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust and debris was observed under and behind equipment. Please clean these areas and add them to a regular cleaning schedule.
  10. Initial Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The meat slicer is used on the counter space to the left of the kitchen hand wash sink. There was no splash guard to the left of the hand sink to protect the meat slicer from splashing water from handwashing.Either relocate the meat slicer, or install a splash guard to the left of the hand wash sink to protect the meat slicer from splashing water from handwashing.
    • 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?
      • Pest control records were not available at time of inspection. Please provide
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves were lined with tinfoil. Please remove tinfoil and refinish shelves or replace tinfoil with material that is food safe, smooth, easily cleanable, and impervious to moisture
  11. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The meat slicer is used on the counter space to the left of the kitchen hand wash sink. There was no splash guard to the left of the hand sink to protect the meat slicer from splashing water from handwashing.Either relocate the meat slicer, or install a splash guard to the left of the hand wash sink to protect the meat slicer from splashing water from handwashing.
    • 09. Are chemicals stored and handled in a safe manner?
      • Poison baited rodent devices intended for domestic use were present in the facility.Remove the poison baited domestic rodent devices from the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shell eggs were being stored at room temperature. Internal temperatures ranged from 12 to 15 degrees Celsius.Eggs were discarded. Raw shell eggs must be maintained at 7 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable.Have the dishwasher serviced/repaired. Ensure that chlorine concentration at the dish level during the sanitize cycle measures 100 ppm.
    • 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 were not available for use.Obtain chlorine test strips for verifying sanitizer concentration for the dishwasher and for food contact surface sanitizer.
    • 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?
      • There were no acceptable rodent or insect monitoring traps/ pest monitoring plan in place for the facility.Implement a rodent and insect monitoring plan for the facility. Ensure that monitoring takes place at least once a month and that records for monitoring are easily available for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath the deep fryers.Clean the floor under the deep fryers and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor underneath the two compartment and handwashing sinks.Clean the floor underneath the two compartment and handwashing sinks and ensure this area is cleaned on a regular basis.