Skip to content
Loading map…

Klein and Harris Restaurant

Main Floor - 110 8 Avenue SW Calgary AB T2P 1B3 · Food - General

4 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Buns were stored next to a package of raw beef in the meat cooler. Eggs were stored above fresh produce and fruit in the vegetable cooler. Ensure that raw meat and eggs are stored below, not beside or above ready to eat and/or cooked foods. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray with food containers was stored on top of a garbage can in the kitchen. Don’t store food on top of a garbage. Ensure that all food is properly stored. Corrected during inspection.
    • 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 expired. Quat test strips were unavailable. Ensure that test strips for each type of sanitizer used onsite, are available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spilled food was noted inside the drawers beside the hand wash sink in the kitchen. Please clean. Ensure that all areas are maintained in a clean and sanitary manner.
  3. Monitoring Inspection

    2 infractions

    • 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 wooden shelves in the back storage area is visibly soiled. All surfaces in a food establishment must be smooth durable and easily cleanable. Please clean the wooden shelves or resurface and seal if needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils stored in water at room temperature (33C). Store utensils in the following manner to prevent the growth of bacteria. a) iced water (<4C)b) hot water (>60C)c) bleach solution of 100ppm d) quat solution of 200ppm Use whichever method works best for operations. The operator filled the bucket with iced water at the time of the inspection.
  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *SHELVING ON BOTH SIDES OF COOKING EQUIPMENT HAS WORN SURFACES/PEELING PAINT. PLEASE RESURFACE WHEN TIME PERMITS*