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Last Best Brewing & Distilling - Events

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

6 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer test strips could not be located.Obtain test strips for the food contact surface sanitizer that will be used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two-compartment dishwashing sink was to be set up directly behind the booth. This sink was not available at the time of the inspection. The event organizer was informed and ordered a new two-compartment sink for the booth.
  2. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer test strips could not be located.(This violation is from previous inspection not assessed this time)Obtain test strips for the food contact surface sanitizer that will be used.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer test strips could not be located.Obtain test strips for the food contact surface sanitizer that will be used.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Food contact surface sanitizer was not prepared. - Bulk sanitizer could not be located.- Obtain food contact surface sanitizer. Ensure that food contact surface sanitizer is prepared and readily available in each food handling area.- Ensure that bulk concentrated sanitizer is available for sanitizing dishes and utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The temporary hand wash sink was missing paper towels.Ensure that all hand wash sinks are stocked with hand washing supplies at all times.
  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer test strips could not be located.Obtain test strips for the food contact surface sanitizer that will be used.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler with the precooked pork belly did not have any ice. The internal temperature of the pork belly was 10C. Must obtain ice and keep pork belly below 4C until reheated.
  6. Risk Management Inspection

    0 infractions