Leopold's Tavern
6512 Bowness Road NW Calgary AB T3B 0E9 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Some sanitizer test strips were past the expiry dates.Please check and discard any expired sanitizer test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Some sanitizer test strips stored by the dishwasher wall were not effective due to moisture.Replace the ineffective sanitizer test strips with new ones.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The business end of the can opener was soiled.Ensure it is cleaned and sanitized after use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 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?
- Walk-in cooler lighting was dim.Increase light level.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff were not following the cleaning schedule. Update the cleaning schedule and ensure it is followed by having management sign off daily.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime and water build-up on the floor by the dishwasher area and underneath bar.Clean these areas
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
4 infractions
- 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?
- 1) Two dead mice were found in the mechanical traps at the bar. 2) Water and debris were found underneath the bar. Ice machine was leaking, water pooled on the floor. Remove the mice and clean the areas and repair ice machine to remove food and water source. 3) Gaps along the patio door. Repair the patio door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in cooler lighting was dim.Increase light level.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime and water build-up on the floor by the dishwasher area.Clean this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff were not following the cleaning schedule. Update the cleaning schedule and ensure it is followed by having management sign off daily.
- 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?
- Risk Management Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- 1) More than 6 staff working during inspection, no certified food safety staff onsite. Ensure there is a certified food safety staff onsite when there is 6 or more staff working. 2) Kitchen staff lack food safety knowledge. Additional training required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in cooler lighting was dim.Increase light level.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff were not following the cleaning schedule. Update the cleaning schedule and ensure it is followed by having management sign off daily.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Dust build-up on top of the parchment box and microwave. Dust build-up on the walls, ceiling tiles and air vents and kitchen shelves on the main cooking line. Clean the entire main line.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Improper cooling was observed during inspection. Gravy and roasted turkey in liquid were left out at room temperature with covers sealing the heat in the food. No ice bath or ice wand to aid in rapid cooling of foods. Foods made in the morning has not cooled down to 4 degrees C at 4pm. Gravy @ 27 degrees C and turkey @ 42 to 50 degrees C. Cool down foods rapidly with ice bath or ice wands2) Cooked pasta was left at room temperature. Pasta was made in the morning, and it was measured at 22.0 degrees C. Discarded the pasta.3) Staff was not putting perishable foods back into the cooler after they finished. Staff wait until they completed the whole cart of food preparation before putting them in the cooler. Hamburger balls and cream sauce were measured at 10.0 and Feta cheese was measured at 9.0 degrees C. Once perishable foods are prepared, put them back into the cooler right way. Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
- 20. Do food handlers at the facility have adequate food safety training?
- 1) More than 6 staff working during inspection, no certified food safety staff onsite. Ensure there is a certified food safety staff onsite when there is 6 or more staff working. 2) Kitchen staff lack food safety knowledge. Additional training required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in cooler lighting was dim.Increase light level.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Rubber spatulas handles were melted by heat, rough texture on the handle.Replace spatulas.2) Dried vegetable debris on the vegetable cutter. Rewash vegetable cutter.3) Dirty stickers and stains on the food containers. Rewash food containers.4) Milk crates by the walk-in cooler door was covered with grease and debris and debris build-up on the walk-in cooler door frame and bottom of the door.Clean the milk crates and walk-in cooler.5) Grime build-up on the walk-in freezer floor. Clean the walk-in cooler floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dust build-up on the walls, ceiling tiles and air vents and kitchen shelves on the main cooking line. 2) Dust, grease, bowl, squeeze bottle and food debris build-up underneath deep fryers. 3) grease and debris build-up on the main line equipment. 4) Mold observed on the two compartment sink sealant. 5) Debris and grime build-up underneath dishwasher. 6) Grime build-up on the kitchen baseboards and floor's hard to reach areas. 7) Debris build-up on the pop storage room behind the bar. 1 to 7) Clean these areas. Staff were not following the cleaning schedule. Update the cleaning schedule and ensure it is followed by having management sign off daily.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?