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Kensington Pub - Restaurant

207 10A Street NW Calgary AB T2N 1W7 · Food - General

5 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer was available at the prep line.Ensure that an approved sanitizer is always readily accessible during food preparation and when reusing cleaning cloths.2. The bleach sanitizer in a spray bottle had a concentration of greater than 1000ppm.Bleach sanitizing solution must be maintained at 100ppm. Verify the concentration using the chlorine sanitizing paper.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a large container of gravy cooling directly on the floor in the main kitchen.Ensure that food items are not stored directly on the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was stored between a prep cooler and cabinets, both of which had visible food debris.Clean, sanitize, relocate the knife. Ensure that all clean utensils are stored in a manner that prevents contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel was available at the sinks in the main kitchenEnsure that all hand sinks are consistently supplied with soap and paper towels to support proper hand hygiene.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no dedicated hand sink in the main kitchen. The two-compartment sink adjacent to the dishwasher was being used for handwashing. The paper towel dispenser was located on a far wall, making proper hand hygiene less accessible.Install a dedicated sink in the main kitchen that is solely for handwashing. The sink must be equipped with soap and a conveniently located paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light fixture in the back hallway in the basement is not in working order.Repair or replace this light fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors underneath the prep coolers, coffee station, and dishwasher had a significant amount of spillage and debris. Food debris was also observed along the storage shelving and cupboards.Move equipment as needed and thoroughly clean the affected areas. Ensure floors are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement prep kitchen had excessive equipment clutter in the storage areas.Remove unnecessary equipment to facilitate proper cleaning and organization.
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially by the dishwasher were dirty with debris.Clean.Nov 07, 2024Hard to reach areas under the cooking line, along the stairs and basement corners were still dirty.Clean.Dec 23, 2024The same hard to reach areas were still observed with lots of food debris and grease.Clean.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine in the basement were dirty.Clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially by the dishwasher were dirty with debris.Clean.Nov 07, 2024Hard to reach areas under the cooking line, along the stairs and basement corners were still dirty.Clean.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were stored directly on the cutting boards.Store wiping clothes in use inside the sanitizer solution between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glass dishwasher iodine sanitizer was measured below 12.5ppm.Adjust so the iodine sanitizer concentration is 12.5ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine and quat test strips cannot be found.Ensure the iodine and quat sanitizer test strips are on site.
    • 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?
      • Insect zapper was used in the basement food preparation area.Use passive pest control like insect glue board in the food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine in the basement were dirty.Clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially by the dishwasher were dirty with debris.Clean.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were stored directly on the cutting boards.Store wiping clothes in use inside the sanitizer solution between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine in the basement were dirty.Clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially by the dishwasher were dirty with debris.Clean.