Kildares Ale House / Poached
1202 - 19369 Sheriff King Street SW Calgary AB T2X 0T9 · Food - General
8 inspections
- Monitoring Inspection
7 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 and also in the breakfast area.Corrective action:Soak cleaning clothes in sanitizer solution in between use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in one spray bottle located in back prep area.Corrective action:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.Staff prepared a fresh solution of quat during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bin containing veal meat was kept uncovered in walk in cooler.Corrective cation:Keep food covered during storage to prevent from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on sanitizer spray bottle located in back prep area.Corrective action:Provide label on spray bottle to identify its contents. DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperatures of perishable foods stored on small amount of ice in the kitchen were: cheese 9C, red beans 9C, portioned cooked chicken at 9.3Cb) Internal temperatures of perishable foods stacked in inserts of prep cooler located opposite to cooking equipment were: sliced cheese 9C and shredded cheese 9.5C.c) Internal temperatures of perishable foods stored in inserts of prep cooler located near beer walk in cooler were: portioned beef at 7.5C, sliced meat at 7.7C and 8.7C. Inserts were overstocked.d) Internal temperature of partially cooked bacon a day before and stored in the cooler in the kitchen was 10.6CCorrective action:a) Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Staff was instructed to add more ice under the inserts to the level of food in the inserts. DONEb) Ensure that perishable foods under refrigeration are stored at 4C or less.Staff was instructed to move sliced cheese and shredded cheese to the drawers of this cooler. DONEDo not stack food in inserts of prep cooler to prevent temperature abusec) Ensure that perishable foods under refrigeration are stored at 4C or less.Staff was instructed to remove some bags of portioned meat from the top and move to bottom part of the cooler and, add ice bags on the remaining meats.Do not over stock the inserts to prevent temperature abuse.c) Ensure that partially cooked bacons are stored at 4C or less. Staff was instructed to discard partially cooked bacons.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking located at wall in dish washing area in the kitchen was dirty and moldyCorrective action:Replace this caulking
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris on the floor in glass washer area and also on the shelves located under the counter in bar area.Corrective action:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop handle for ice machine was kept in contact with ice located in bar area.Requirement:Store scoop handle out of ice to prevent contamination of ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer installed outside walk in cooler was providing inaccurate reading (showing 9C while temperature was 5C)Requirement:Provide accurate thermometer inside the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of meat stored in front drawer of the cooler under the oven in the kitchen was 9C at the front and 7C at the back. Drawer was overfilled.b) Internal temperature of one portioned bag of pasta stored in a cooler drawer located under prep counter was 13.6CRequirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.Meat from front row at 9C was moved to walk in cooler during inspection.b) Pasta at 13.6C was discarded
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen ribs were kept on the tray rack for thawing at room temperature in the kitchen.Requirement:Ensure that frozen meat is thawed by one of the following approved methods:a) in the coolerb) under running cold waterc) by heating in the microwaveRibs were still frozen, so moved to walk in cooler 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?
- Hand washing sink located in bar area was blocked with four beverage cartons kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 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.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop for ice machine was stored in a pail having filth inside.Requirement:Store scoop in a clean container to prevent contamination of ice. DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were missing in three prep coolers.Requirement:Provide thermometers in the coolers. DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of portioned shredded cheese stored in prep cooler drawer at the top was 8C, located under the oven and insert was overfilled.b) Internal temperature of steaks stored in prep cooler drawer was 8.5C, located under the grill.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese bags from the top at 8C and steaks were moved to walk in cooler during inspection.Do not overfill the inserts to prevent temperature abuse.
- 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 seen on sticky pads located in the bar.Requirement:a) Clean the drainsb) Clean the spills right way in the bar.c) Contact pest control company to eradicate fruit fly issue.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under counter near glass washer in bar area.Requirement:Clean the above noted area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperatures of perishable foods stored in drawers of prep cooler located under grill were: sausage meat at 11.3C C, cheese curds at 11.2C, other perishable foods were between 8C-9C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese curds and sausage meat were discarded, other perishable foods were moved to walk in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of meat stored in drawer of prep cooler under oven was 9C and shredded cheese was at 9.5C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Meat and shredded cheese were moved to walk in cooler during inspection.
- 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 still noted in bar area.Requirement:Implement control measures and contact pest control company for the treatment to eradicate fruit flies' issue.-Provide pest control inspection report to health inspector after treatment is done.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 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 throughout the kitchen.(Repeat violations from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoop for ice machine was stored in a pail having filth on the inner surface.b) Boxes and a food container were stored directly on floor in walk in freezer.Requirement:a) Store scoop in a clean container to prevent contamination of ice.b) Store food at least 15 cm off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on spray bottle containing purple color cleaning chemical located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of prep cooler located near beer cooler was 15 C and internal temperatures of perishable foods stored in this cooler were: portioned meats at 14.4C, cheese at12.6C, meat loaves at 12.6 C, brie cheese at 12.8C, shredded cheese at 14.4C, meat at 14CRequirement:- Do not store any perishable food in this cooler until temperature is maintained at 4 C or less.- Perishable foods at 10 C and higher were discarded during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of perishable foods stored in drawers of prep cooler located under grill were: shredded cheese at 9C and meats between 8.8-9.9 C ,cheese curds 7.9C Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese at 9C and meat at 9.9 C were moved to walk in cooler during inspection.-Ice packs were put on remaining perishable foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of shredded cheese stored in inserts of prep cooler located opposite cooking equipment was 12.2C, sliced cheese was between 13.5C-15.6C., portioned meat was at 9.9CInternal temperature of perishable foods stored in drawers of this prep cooler were between 8C-9CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.-Shredded cheese and sliced cheese were discarded.-Ice packs were put on remaining perishable foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 0 ppm during sanitizer cycle of dish washer located in the kitchen.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Manually sanitize dishes by immersing in sanitizer solution in the sink for minimum two minutes, followed by air drying until dish washer is repaired.-Repair dish washer asap.
- 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?
- Numerous fruit flies were noted in bar area.Requirement:Implement control measures and contact pest control company for the treatment to eradicate fruit flies' issue.-Provide pest control inspection report to health inspector after treatment is done.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided in cooking area for the surfaces.b) cleaning clothes were kept on prep counters after use throughout the kitchen.(Repeat violations from previous inspection)Requirement:a) Provide ready to use sanitizer solution for surfaces in cooking area.b) Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of partially cooked bacons stored on the counter without temperature control was 22C.Requirement: Ensure that partially cooked bacons are stored at 4C or less OR 60C and higher.-Partially cooked bacons at 22 C were discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided in cooking area for the surfaces.b) cleaning clothes were kept on prep counters after use throughout the kitchen.Requirement:a) Provide ready to use sanitizer solution for surfaces in cooking area.b) Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Boxes and bins were stored directly on floor in walk in freezer.b) Scoop for ice machine was stored in a dirty container having slime and filth inside.Requirement:a) Ensure that food is stored at least 15 cm off the floor.b) Store scoop in a clean container to prevent contamination of ice.
- 09. Are chemicals stored and handled in a safe manner?
- a) "Bleach" label was provided on spray bottle containing cleaning chemical located on ice machine in the kitchen.b) No label was provided on spray bottle containing cleaning chemical located in back prep area.Requirement:a) Provide correct label on spray bottle to identify its contents.b) Provide label on spray bottle containing cleaning chemical to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of meat stored in prep cooler drawer located under the oven was 8.5C(insert was overfilled), chicken and cheese were at 7C.b) No thermometer was provided in this cooler.Requirement:a) Ensure that perishable foods are stored at 4C Or less.Meat was moved to walk in cooler.Do not overfill the inserts/drawers.Temperature of the cooler was adjusted during inspection.b) Provide thermometer in the cooler. Done
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of meat stored in insert of prep cooler located near beer cooler was 20 CRequirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Meat at 20 C was discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chopped strawberries stacked on prep cooler insert was 9.7 C, cheese was at 9.2C located in back prep area.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Chopped strawberries and cheese were moved to walk in cooler.- Do not stack food on prep cooler inserts to prevent temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperatures of fish and sausages stored in drawer of prep cooler under the counter in cooking area were 8C.b) Internal temperature of garlic in margarine stored in insert of one prep cooler in cooking area was 8.2C at the top and insert was so overfilled that food touched the interior surface of the cooler lid.Requirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.-Ice was added under fish and sausages during inspection.b) Garlic in margarine from the top was moved to other cooler during inspection. Do not overfill the inserts to prevent temperature abuse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat test strips were provided to verify concentration of quat in sanitizer solution for the surfaces.Requirement:Provide quat test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?