Hudsons Canadian Tap House
700 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General
5 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) A wine bottle was stored in ice meant for pouring into drinks.b) Knife was stored in the gap between counters in the kitchenRequirement:a) Do not store any food/drinks in the ice meant for pouring into drinks.b) Do not store knives in the gap between counters as this area cannot be adequately cleaned.
- 09. Are chemicals stored and handled in a safe manner?
- Labels were faded on three quat sanitizer bottles located in kitchen and bar area.Requirement:Provide new labels on spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of portioned cheese stored in cooler insert under the grill was 9.7C Requirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Ice pack was added on cheese during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not provided at hand washing sink located in bar area.Requirement:Provide paper towels in the dispenser at this hand-washing sink
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Labels were faded on all sanitizer spray bottles located in the kitchen and bar area.Requirement:Provide new labels on sanitizer spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of gouda cheese stored in insert of prep cooler was between 12 C-13 C at the top and 9.5 C at the bottom.b) Internal temperature of parmesan cheese stored in insert of second prep cooler was 9CRequirement:Ensure that perishable foods under refrigeration are stored at 4 C and less.Gouda cheese between 12-13 c was discarded.Remaining Gouda cheese and parmesan cheese were moved to bottom part of the coolers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of iodine measured 0 ppm during sanitizer cycle.Requirement: -Ensure that 12.5 ppm concentration of iodine is achieved during sanitizer cycle.- Wash & sanitize bar glasses in the main dish washer until bar glass washer is repaired.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in sani- pail located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on one sanitizer spray bottle located in bar area.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of sliced cheese stored in insert of one prep cooler was 8.5C.b) Internal temperature of portioned shredded cheese stored in prep cooler drawer located under the grill was 9.7C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Ice packs were put on these two foods during inspection.
- 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 towels were provided at hand washing sink located in bar area towards east side.(Repeat violation from previous inspection.Requirement:Provide paper towels at this hand washing sink.
- 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?
- Fruit flies were noted in the kitchen and bar area.Requirement:Implement control measures to eliminate fruit fly's issue.Manager stated that pest control company has already been contacted and treatment will be done today evening.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of Slimy material at the at interior plastic plate of ice machine.Requirement:Clean the interior plastic plate of ice machine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in the kitchen.(This is repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Internal temperatures of portioned coleslaw stored in insert of prep cooler at the top were 12.5C,13C and 15C and at the bottom was at 9C.-Internal temperature of portioned rice stored in insert of prep cooler at the top was 12 C and at the bottom 9.5C- Internal temperature of gouda cheese was 9.5CRequirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.Perishable foods at 10 C and higher were discarded: coleslaw and rice.- Remaining perishable foods like coleslaw, rice and gouda cheese were moved to the bottom part of this prep cooler.- Keep the lid of prep cooler inserts down when not in use, as the cooler inserts were getting hot air from the oven located next to it.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -Paper dispenser located at hand washing sink in bar area towards east side was empty.-No soap and paper towels were provided at hand washing sink in the bar area located towards west side.Requirement:Provide soap and paper towels at hand washing sinks.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup at front area of ice machine.Requirement:Clean the front of ice machine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?