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Last Best Brewing & Distilling

607 11 Avenue SW Calgary AB T2R 0E1 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in out of the way areas of the kitchen, on some walls, ceilings (dish washing area) and on the white rolling food storage bins.
  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Blue mold was noted on pieces of cheese in the walk-in cooler. Discarded. Ensure that all food is fit for human consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The 2 door cooler (beside the glasswasher) was maintaining at 7C. Staff directed to move all perishable items from the cooler.2. The under grill cooler was maintaining 12C (internal temperature of raw chicken). All perishable food was moved to another cooler that was maintaining 4C or less.3. The prep cooler (second from the last on the line) was maintaining 6.4C. Ensure that all coolers are maintaining 4C or less.Action required: Ensure that all coolers are in good working condition and are maintaining 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel at the hand sink beside the grill, or at the hand wash sink in the pizza prep area. There was no paper towel or hand soap at the hand wash station at the far end of the back prep area. Ensure that all hand wash stations are always equipped with soap and single-use paper towel.2. A paper towel dispenser is needed at the hand wash station next to the mixer. Ensure that all hand wash stations are equipped with paper towel dispensers that protect the paper towel from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap at the hand wash sink near the mixer was leaking. Tap at the two compartments sink in the dishwashing area is leaking. Ensure that all plumbing is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in out of the way areas of the kitchen, on some walls, ceilings (dish washing area) and on the white rolling food storage bins.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer buckets at the cook line were measured at 50-100ppm.The quat sanitizer dispenser at the dishwashing area were not able to dispense 200ppm concentration. - Ensure the dispenser is able to dispense 200ppmUntil the dispenser is fixed, the crew will refill sanitizers from the janitor room (200ppm quat)
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • May 18, 2023:Facility has moved forward with purchasing guanciale from an approved supplier only. The product currently on site must be discarded as product safety cannot be proven and there is no approved meat processing program in place.March 21, 2023:No written food safety procedures or record keeping for in house cured meat product (guanciale). Provide written food safety plan for review by AHS. No in house cured meat permitted until the procedure has been approved. Current product must be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • June 7, 2024Several boxes of food containers by the front serving area were stored directly on the floor - Ensure all foods and food related items are stored minimum 6 inches off the floor. May 18, 2023:Some dishes and utensils were being stored directly on the floor of the dry goods storage area.All food and related items (such as dishes and utensils) must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.March 21, 2023:Some boxes and containers of food were being stored directly on the floor of the dry storage area.Food and related items must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler at the bar was measured at 9.8C, and a cold prep cooler to the left of the cool line was measured at 6.4C.- Ensure the cooler is able to maintain 4C and lower.
    • 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?
      • No active pest monitoring plan in place.- Ensure a minimum monthly pest control service is in place, and retain the records for inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There are not at least one person in charge per shift has completed an AHS approved food safety course when a shift is more than 6 kitchen staffs. - Ensure at least one person in charge per shift complete an AHS approved food safety course, a list of Recognized food safety courses in Alberta sent via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are no light in the bake prep area. - Ensure sufficient lights are provided Ensure shatterproof cover or lights are installed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor and wall behind the cookline is covered in food debris and grease, the vacuum sealer's interior is covered in dry food products. - Ensure the areas are cleaned and sanitized routinely.No cleaning schedule is implemented - Ensure a cleaning schedule for daily, weeky, bi-weekly, or more is created and implmented.