Hotel Blackfoot
5940 Blackfoot Trail SE Calgary AB T2H 2B5 · Food - General
5 inspections
- Demand 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)?
- No sink and surface sanitizer test strips available during inspection.- Ensure the appropriate test strips are available
- 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
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)?
- No sink and surface sanitizer test strips available during inspection.- Ensure the appropriate test strips are available
- 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
0 infractions
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A partition/divider is required in between the handwashing sink and the ice sink at the banquet kitchen.- Install a divider that is cleanable.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No bleach/chlorine test strips were available at the hall bar dishwasher.- Obtain test strips and confirm the concentration daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel and soap available at the banquet bar handwashing sink.- Ensure supplies are provided for 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?
- Gaps found at the bottom of the back door.- Ensure the gaps are sealedFruit flies found in the facility, namely the kitchen bar and the bakery area.- Continue to monitor and control the activity.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- A fly trap light was installed on top of the cooling bath for foods.- Ensure the trap light is installed away from food and food equipment storage to avoid contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Tapes were used in the concession kitchen, banquet bar.- Ensure tapes are removed for thorough cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole was found at on the wall of the kitchen bar.- Ensure the hole is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris found in between the cold prep coolers, spilled sauces on the floor in the concession kitchen - Ensure the areas are cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?