Hyatt Place Calgary Airport - Restaurant
10 Aero Crescent NE Calgary AB T2E 7Y5 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The temperature of the high-temperature dishwasher in the kitchen was recorded at 68C. 2. The temperature of the high-temperature dishwasher in the bar was recorded at 67C. Service both dishwashers. Ensure they are capable of maintaining a minimum temperature of 71C at final rinse cycle. Use the 3-compartment sink for cleaning and sanitizing dishware and utensils following proper manual dishwashing procedures until the dishwashers are fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Obtain a dishwasher-safe thermometer with a maximum temperature memory feature to verify the dishwasher’s operating temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink located at the back of the kitchen was not operational, there was no soap and paper towel at the sink.Repair the sink. All handwashing sinks must be supplied with running hot and cold water, as well as stocked with soap and paper towel.
- 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 was a noticeable gap between the double doors at the back. Seal the gap to prevent pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Buildup of dust was observed on the ice maker machine that is no longer in use located near the back door of the kitchen. Clean the ice maker machine and ensure it is stored in sanitary condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Under and around the cookline was greasy, food debris were noted between the equipment. Clean the aforementioned area.2. The coffee maker section of the kitchen was observed to be dirty, dried coffee splashes were noted on the coffee machine.Clean the indicated area and equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Do not store the chef knives in the cracks between tables. Utensils must be stored in sanitary conditions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?