Horeb Restaurant
184 - 495 36 Street NE Calgary AB T2A 6K3 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler having a finger dressed, while not wearing gloves. If you have a wound on your hand, the wound must be dressed and covered with a glove.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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)?
- Operator did not have a thermometer capable of testing the final rinse temperature. Purchase a thermometer which is waterproof and is capable of recording the maximum temperature reached during the cycle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was not reaching the correct temperature. Max temp reached was 62 C after 5 or 6 cycles. Repair dishwasher/booster and ensure that the final rinse is reaching a minimum of 71 C at the dish level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator did not have a thermometer capable of testing the final rinse temperature. Purchase a thermometer which is waterproof and is capable of recording the maximum temperature reached during the cycle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 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 dry goods storage shelves in the back room have raw wood shelves. - Paint, or properly finish these shelves so that they are smooth, non-absorbent, and easy to clean. 2. The cupboards under the bar in the front area are un-finished, raw wood. - Paint, or properly finish thecupboards so that they are smooth, non-absorbent, and easy to clean.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- The sink configuration was not built to plans. Two hand sinks were installed side by side next to the mechanical dishwasher, and three compartment sinks. It was recommended that the right hand sink is removed and replaced with a spray sink for dishes, then the 3 compartment sink can be used for food prep and as a back up for dishwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?