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Last Defence Lounge

350 MSC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cookline sanitizer bucket was measured at 0 ppm. - Staff member made a new solution of quats sanitizer and measured at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of Fine straight fries were observed on the floor of the walk-in freezer.- All food product must be 6 inches off the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in the following hard-to-reach areas:- Behind and under the cooking line equipment- under the sinks- Please clean and maintain in a clean and sanitary manner at all times.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer concentration in bucket on the main line was measured at 100 ppm. - Quat sanitizer solutions must be used at 200 ppm. Change solution at adequate intervals.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pizza cutting board stored within the splash zone of the handwashing sink on the main line. Observed surfaces of the cutting become contaminated when a staff member was performing handwashing. There was also a knife stored right next to the sink. - Removed. - Do not do any food handing or store any utensils in this area or install a splashguard sufficient splashguard.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not know how to properly verify the iodine concentration at the glasswasher. - Provided information. - Please train staff on how to properly verify chemical concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in the following hard-to-reach areas:- Behind and under the cooking line equipment- under the dishwashing machine and sinks- under shelving units. - Please clean and maintain in a clean and sanitary manner at all times.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An inspection was conducted after a planned 13-hour power outage. No signs of thawing observed in the freezer. However, the perishable foods in the walk-in cooler must be discarded as temperature could not be verified during the outage. Facility manager to follow-up with the facility to ensure foods are discarded as access to the building was restricted at the time of inspection due to the ongoing work.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser at the bar. - All hand sinks must be supplied with liquid soap and paper towel dispensers in suitable dispensers at all times.