Skip to content
Loading map…

Lulu Bar

510 17 Avenue SW Calgary AB T2S 0B1 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility is allowing cooked white rice to dry for a day at room temperature before frying the rice.The rice must be dried in either the cooler, in an oven, or a dehydrator to reduce the risk of pathogen growth. Bacillus cereus is a concern with the improper temperature control of rice. Normal cooking of rice will kill the vegetative form of B. cereus but the spores can survive the heat and can germinate if left at room temperature. Additionally, B. cereus is a toxin producer which is heat stable. Since foods containing the emetic toxin need to be heated to 249ºF (121ºC) for more than 80 minutes, reheating foods until they are steaming is not enough to inactivate the emetic toxin and efforts should be devoted to prevention (Rajkovic 2014).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiles were observed in the kitchen. Please repair/replace the tiles such that the flooring in the kitchen is smooth, impervious to moisture, and cleanable.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility is allowing cooked white rice to dry for a day at room temperature before frying the rice.The rice must be dried in either the cooler, in an oven, or a dehydrator to reduce the risk of pathogen growth. Bacillus cereus is a concern with the improper temperature control of rice. Normal cooking of rice will kill the vegetative form of B. cereus but the spores can survive the heat and can germinate if left at room temperature. Additionally, B. cereus is a toxin producer which is heat stable. Since foods containing the emetic toxin need to be heated to 249ºF (121ºC) for more than 80 minutes, reheating foods until they are steaming is not enough to inactivate the emetic toxin and efforts should be devoted to prevention (Rajkovic 2014).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for then bar hand washing sink was not in a proper dispenser. Please ensure the paper towel is stored in a proper dispenser that protects it 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?
      • Cracked tiles were observed in the kitchen. Please repair/replace the tiles such that the flooring in the kitchen is smooth, impervious to moisture, and cleanable.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both sinks in the bar area were being used as dump sinks. Designate one sink for dumping drinks, ice, etc. Ensure one of the sinks is designated for hand washing only (no dumping).