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Lure Lounge

1127 17 Avenue SW Calgary AB T2T 0B6 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure hookah pipes are not being cleaned in the food sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One prep cooler observed to be off and staff mentioned it was broken and not in use. The other prep cooler food was observed to be measuring food at 22C, all food was discarded. Another cooler under the grill was observed not to be in use. Staff indicated they are grabbing food from the walk-in-cooler to the prep cooler, this is not sufficed. Ensure one prep cooler is in working order including the doors sealing properly. Delay in this may result in closure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the kitchen had no paper towels dispensing as the battery was low. Please replace the battery. Ensure all hand washing stations are fully stocked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing racks have stuck on black debris, please clean or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please write a written sanitation procedures on how the hookah pipes are cleaned, the chemicals and concentrations to clean.Please clean filter vents as heavy dust and grease accumulation was observed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residual chlorine at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable.Repair/service the dishwasher. Residual chlorine at the dish level during the sanitize cycle for the low temperature dishwasher must measure 100 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher racks had black accumulation on them.Clean or replace soiled dishwasher racks.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) The designated shisha processing and storage area is inadequate for the size of the business’s current operation.2) Hookah coals were heated on the cookline between the gas stove and the deep fryer. Ash build-up was observed on food equipment, wall, ceiling, and the kitchen ventilation system. The stainless steel barriers on either side of the coal heating area are not adequate to prevent ash particle contamination of food and food contact surfaces.Provide a designated shisha area of sufficient size with a plumbed wash sink that is separate from the food handling and food storage areas. Contain all shisha processing, washing and storage within this area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paper towels in the liquor storage room were stored on the floor.Store foods and related items at least 6 inches off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations of the dishwasher and glasswasher were not monitored daily.Monitor daily with sanitizer test strips.
    • 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?
      • There was a gap at the base of the back door.Install weather stripping that seals the gap, or otherwise ensue that the gap is sealed to help prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Lighting in the kitchen was dim. Some ceiling lights and commercial vent hood lights were not operational.Repair or replace light fixtures and provide adequate lighting.2) There was a hole in the wall under the dishwasher.Install an access panel on the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in freezer was not accessible.Organize this area and store items off the floor.
  7. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) The designated shisha processing and storage area is inadequate for the size of the business’s current operation.2) Hookah coals were heated on the cookline between the gas stove and the deep fryer. Ash build-up was observed on food equipment, wall, ceiling, and the kitchen ventilation system. The stainless steel barriers on either side of the coal heating area are not adequate to prevent ash particle contamination of food and food contact surfaces.Provide a designated shisha area of sufficient size with a plumbed wash sink that is separate from the food handling and food storage areas. Contain all shisha processing, washing and storage within this area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There was mould growth inside the ice machine.Discard ice. Clean and sanitize the ice machine.2) Mould was observed on a wooden cutting board in the bar. Moisture had infiltrated the wood.The cutting board was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Items related to shisha such as packaged disposable mouth tips, tweezers for handling coals and hookah parts were stored on the ice machine.2) Hookah pipes were stored on the floor and table of the dishwashing area.All shisha related activities and items must occur or be stored in the designated area away from food handling and storage.3) Medication was stored on a shelf with food service items in the kitchen.4) A cell phone was stored on a wooden plate for serving food.The wooden plate was cleaned and sanitized in the dishwasher during the inspection.Personal items were taken to a separate area for storage.5) Packaged foods in the liquor storage room were stored on the floor.Store foods at least 6 inches off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations of the dishwasher and glasswasher were not monitored daily.Monitor daily with sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Shisha in a mesh strainer was stored in the handwashing sink by the dishwashing area.Remove items from the handwashing sink. Use the designated sink for shisha processing and washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The east wall of the kitchen is unfinished drywall.Finish the east wall of the kitchen. All walls in food handling areas must be smooth, non-absorbent to moisture, and easy to clean.This was noted from the previous inspection. It was not observed today. Will follow-up next time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Lighting in the kitchen was dim. Some ceiling lights and commercial vent hood lights were not operational.Repair or replace light fixtures and provide adequate lighting.2) There was a hole in the wall under the dishwasher.Install an access panel on the wall.3) Wooden shelves in the liquor storage room and under the espresso machine in the bar were unfinished and stained.Seal unfinished wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment and utensils were stored under the two-compartment sink beneath waste plumbing.Do not store food, food equipment, utensils or supplies beneath waste plumbing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Used disposable water pipe mouth tips were found on the floor of the dishwashing area.Dispose used mouth tips in a waste receptacle and clean the floor.2) A dirty food slicer was stored on the floor of the dishwashing area.Clean and sanitize the food equipment and store it off the floor to facilitate cleaning. Alternatively, remove it from the facility if it is no longer in use.3) There was an accumulation of debris under the two-compartment sink in the kitchen.Clean the floor including the hard-to-reach areas.4) The walk-in freezer and the liquor storage room were not accessible.Organize these areas and store items off the floor.5) There was build-up of dust and debris on shelves and the fan cover in the walk-in cooler.Clean shelves and the fan cover.