Major Tom Bar
3900 - 700 2 Street SW Calgary AB T2P 2W2 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A deep fryer was being used on one of the side prep counters. It was not under the ventilation canopy. Ensure that all deep frying occurs under the ventilation canopy.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *High temperature dishwasher measured to be 64.1 C at dish level which is too low and will not effectively sanitize dishes. Please repair dishwasher and ensure that the dish level temperature reaches a minimum of 71 C.*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Quats sanitizer in bar area was too weak and did not measure 200 ppm. This was corrected during the inspection and the operator prepared a 200 ppm quats solution for the bar. All other sanitizing solutions in the facility were satisfactory.*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *High temperature dishwasher measured to be 64.1 C at dish level which is too low and will not effectively sanitize dishes. Please repair dishwasher and ensure that the dish level temperature reaches a minimum of 71 C.*
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Light fixture in the walk-in cooler closest to the cook line was not properly secured to the ceiling. Please secure the light fixture to the ceiling*
- 23. Is the facility maintained in a clean and sanitary condition?
- *There was a buildup of dirt and debris on top of detergent and rinse aid dial at dish area. Please clean this area*
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?