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King's Head - Food

15 - 9116 Macleod Trail SE Calgary AB T2J 0P5 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat sanitizer solution in the spray bottle was tested >500 ppm. Operator was advised to dilute the quat sanitizer to appropriate concentration of 200 ppm - As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).2. Wet and dirty washcloths were stored on food prep tables in the kitchen. - Make sure to store washcloths in sanitizer solution at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available onsite to verify sanitizer concentration of glasswasher.- Acquire iodine test strips.
    • 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 handwashing stations in the bar area.- Operator is to ensure that paper towels are available at the hand sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris buildup noted underneath and behind the cookline in the back kitchen. - Thoroughly clean the above-mentioned areas of the kitchen.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The mens' washroom had debris/grime accumulation near the air dryer, as well as corners/walls of the stalls. -staff were already out purchasing some cleaners to help with the stainless steel.-clean the accumulation of grime/debris in corners and hard to reach areas with hot water and detergent/degreaser.
  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the bar area
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled as to its contents
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Box was placed in front of the bar hand sink and a bowl was placed directly in the sink. All hand wash stations are to be kept free and easily accessible at all times
    • 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?
      • An ant observed on the wall by the ice machineEnlist in the services of a pest control company
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice scoop and small container of Clamato Juice was placed directly in the ice well. Store ice scoop and containers of juice in a clean container that can be washed and sanitized on a regular basis, or out of the ice well.2) The underside of cooler door handles in the bar area were sticky. Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and dirt observed in between the wall and the ice machine
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Pizza slicer was stored between the prep table and the wall.- Please find a new location to store the slicer as the surfaces between the wall and the table are not routinely cleaned.2) Bicycle was stored in the food prep space.- Find a different location to store the bicycle and not in any space where food prep is performed, or food/utensils are stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not dispensing chlorine sanitizer solution at time of inspection and was tested at 0ppm after multiple runs.- GM was informed to fill a sink in the 3-compartment sink with chlorine sanitizer solution. Once dished have finished in the mechanical dishwasher, they can be transferred to the 3-compartment for sanitizing as soap is clearly visible in the mechanical dishwasher.- Please have the dishwasher serviced and testing correctly at 100ppm.
    • 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?
      • Back entrance door in kitchen has a screen/metal gated door used during warmer seasons. Door has noticeable gaps below and above and is an opening for potential points of entry for outdoor pests.- Please address the gaps and find a solution to close off the gaps so no openings or daylight is seen from inside.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Leaking pipe observed behind the dishwasher.- Fix the leaking pipe.2) Ceiling panels were uncovered in the kitchen.- Replace the ceiling panels once work or maintenance in the ceiling is completed.