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Hotel Clique - Tonic Kitchen & Bar

24 Aero Crescent NE Calgary AB T2E 7Y5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the high-temperature dishwasher in the kitchen was recorded at 55C. Service the dishwasher immediately and ensure it can maintain a minimum final rinse temperature of 71C. Until repairs are complete only single-use client dishware may be used, and all cooking utensils must be cleaned and sanitized in the 2-compartment sink following proper manual dishwashing procedures
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood was used as shelving units for the dry food storage located at the basement. Seal the wood to provide a smooth, non-absorbent and easy to clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Heavy accumulation was observed on the cookline including floors and surrounding walls.- All food cards were soiled with food spills and grease. Clean the aforementioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry food storage located in the basement was cluttered.Clean and organize this area.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty reusable wiping cloths were observed on food contact surface.When not in use, store reusable cleaning cloths submerged in a sanitizer. Change the sanitizer regularly to maintain effective concerntration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Towels were used to line the drying rack, and clean utensils were observed placed on the towel.Remove the towels from the drying rack. Wash and sanitize the dishes stored on the towel
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A big bowl containing garlic butter (10C) and cut vegetables including carrot, onion and peppers (8-9C) were stored at room temperature. The food were moved to the cooler during inspection. Store food away from temperature danger zone. Cold at 4'C or below or hot at 60C and above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the high-temperature dishwasher in the kitchen was recorded at 55C. Service the dishwasher immediately and ensure it can maintain a minimum final rinse temperature of 71C. Until repairs are complete only single-use client dishware may be used, and all cooking utensils must be cleaned and sanitized in the 2-compartment sink following proper manual dishwashing procedures
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no thermometer for verifying the sanitizing temperature of the high temperature dishwasher.Obtain a dishwasher-safe thermometer with a maximum temperature memory feature to verify the dishwasher’s operating temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling fan coverings were not properly attached and were temporarily fixed with tape and cardboard.Remove all tape and carboard. Fix the fans to ensure they are properly secured.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood was used as shelving units for the dry food storage located at the basement. Seal the wood to provide a smooth, non-absorbent and easy to clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was ice buildup in the chest freezer located next to the cookline. Clean the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Heavy accumulation was observed on the cookline including floors and surrounding walls.- All food cards were soiled with food spills and grease. Clean the aforementioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry food storage located in the basement was cluttered.Clean and organize this area.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The long cutting boards - on all cold prep tables - must be scrubbed to remove built-up dirt from the grooves created by the edge of the knifes. After scrubbing wash, rinse and sanitize. Make scrubbing part of your daily cleaning routine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Do not store the scoop on top of the ice. Use a readily cleanable container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Provide accurate thermometer for the cold prep table next to the door