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Leopold's Tavern

7746 Elbow Drive SW Calgary AB T2V 1K2 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning clothes were observed on the counters as well as inside the apron pockets of the food handler. Staff was instructed to submerge the cleaning clothes in the sanitizer solution buckets to avoid cross-contamination of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based dishwasher initially measured 0 ppm. An air gap was observed in the sanitizer pipe, which was subsequently removed. After correction, the dishwasher measured 100 ppm at the dish level. Staff were instructed to check for air gaps, verifying the pail volume (stock solution), and regularly monitoring the sanitizer strength using chlorine test papers.Glass washer was measured at 25ppm iodine at dish-level (In compliance).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Please create a cleaning schedule for the kitchen to ensure all areas are cleaned regularly. The schedule should include both daily and monthly cleaning tasks. Cleaning schedule template will be provided along with report (you can use this as a reference and edit according to your kitchen).Please clean all hard to reach area, under dishwashing area, dry storage area etc.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged cheese curds were left out at room temperatureCold foods are to maintain a temperature of 4C or below
    • 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. Gap was observed below the back door. Action required: Ensure to seal the gap to prevent entry of pest into the facility. 2) No pest contol record available onsite during Inspection. Action required:Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring frequently. Also ensure to always have the pest control record onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the prep counter and the prep coolerKnives are to be stored in a clean and sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation of food debris at the back of the fryers.-The shelving units under the counter, the dry storgae room, hard to reach areas had accumulation of dirt such food debris, dust etcAction required: -Please ensure the floors are routinly cleaned to reduce the build-up of debris. - Please remove items on the shelving units and clean and sanitize the shelving units, hard to reach areas, all kitchen equipment such as coolers, stove etc.