Melrose Cafe & Bar
421 12 Avenue SE Calgary AB T2G 1A5 · Food - General
11 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the pizza area, clean plates were being stored below the paper towel dispenser. Relocate the storage of clean plates so to protect them from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Knives were being stored in the gap between the food preparation cooler and the counter.Store knives in a way that protects them from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The maximum water temperature at the dish level during the sanitize cycle for the high temperature dishwasher measured 63 degrees Celsius.Have the dishwasher repaired, serviced or adjusted. The water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure at least 71 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Several sinks in the "second son" area were being used for handwashing, but the sinks were also being used for other purposes (soaking dishes, food preparation).Either designate a sink for handwashing in this area, or install a designated handwash sink for this area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fluorescent lights in the ventilation canopy were uncovered.Either cover the lights, install light tubes over the light tubes, replace fluorescent tubes with LED lights, or otherwise ensure the lights are protected from breakage.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a leak in the cabinet under the coffee machine. Water had pooled in the shelves.Repair the leak and clean up the water on the shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Surfaces of the ventilation canopy had grease accumulation.Clean the ventilation canopy surfaces and ensure the ventilation canopy is cleaned on a regular basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was food debris and/or soil accumulation in the bottom of the drawer coolers.Clean the bottom of the drawer coolers. Ensure these are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease, food debris, and/or soil accumulation on the floors underneath equipment in the cookline of the Melrose area. Clean floors underneath equipment in the cookline of the Melrose area. Ensure these areas are cleaned on a regular basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- Back area dishwasher final rinse maximum 65C. Please contact your service/repair company to correct.
- 23. Is the facility maintained in a clean and sanitary condition?
- Pizza prep cooler handles have a buildup of food debris. Ensure that surfaces touched often by foodhandlers are kept clean and sanitary.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- The residual chlorine concentration at the dish level during the sanitize cycle for the bar dishwasher was undetectable.Have the dishwasher repaired, serviced, or adjusted. The residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm. All dishes will be washed in the kitchen dishwasher until the bar dishwasher is fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- The residual chlorine concentration at the dish level during the sanitize cycle for the bar dishwasher was undetectable.Have the dishwasher repaired, serviced, or adjusted. The residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm. All dishes will be washed in the kitchen dishwasher until the bar dishwasher is fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Staff member was using an open garbage can as a table. Cooked ginger beef was being put onto a sheet tray which was sitting on the garbage can.Do not use garbage cans as tables. Use either a table, a cart, or some other acceptable method to help protect food from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- There was one spray bottle of food contact surface sanitizer that was unlabelled.Ensure that all chemical bottles are labeled to identify their contents to help prevent accidental misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked corn in a bowl on the counter at room temperature had an internal temperature of 16.5 degrees Celsius.Corn was put into containers and moved into the walk-in cooler. Ensure that food not being worked on is moved back into temperature control to help prevent pathogen growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The residual chlorine concentration at the dish level during the sanitize cycle for the bar dishwasher was undetectable.Have the dishwasher repaired, serviced, or adjusted. The residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm. All dishes will be washed in the kitchen dishwasher until the bar dishwasher is fixed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the steam table had grease, soil, and food debris accumulation.Clean the floor under the steam table and ensure this area is cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the south food preparation cooler on the west side of the cookline had grease, soil, and food debris accumulation.Clean the floor under the south food preparation cooler on the west side of the cookline and ensure this area is cleaned on a regular basis.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A cleaning cloth that had food debris on it was stored on the counter in the pizza prep area. Ensure that all used cleaning cloths are stored in an approved sanitizing solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of dry food were stored on the floor in the dry food storage room. Ensure that all food is stored off the ground.
- 09. Are chemicals stored and handled in a safe manner?
- Several spray bottles of sanitizer were unlabelled. Ensure that all containers of chemicals are clearly labelled to identify contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no paper towel dispenser at the hand wash station in the bar. Install a paper towel dispenser at the hand wash sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop was stored on top of the bulk ice machine. Ensure that the ice scoop is stored in such a way to protect against contamination (i.e. in a clean container).
- 23. Is the facility maintained in a clean and sanitary condition?
- Detailed cleaning needed on both cooking lines including, floors, inserts of the ventilation canopy, edges of equipment, and the outside of food containers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?