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Mesob Restaurant & Bar

107 - 3608 17 Avenue SE Calgary AB T2A 0R9 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • **This portion of the facility was not inspected**1. No ventilation system has been installed in this establishment that would adequately vent shisha smoke from the establishment. Immediately stop offering shisha services until an approved ventilation system has been installed. Contact the City of Calgary to determine next steps.2. Five plastic containers with shisha products were observed under the sink. Store all shisha products in their original containers.3. Do not heat shisha coals in the kitchen area. Use the approved shisha prep area for this activity once a proper ventilation system has been installed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid permit was not displayed/visible to the public.Ensure a valid permit is posted & visible to the public.
  2. Demand Inspection

    3 infractions

    • 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 following violations still exist**1) There was an accumulation of dust and grease on the kitchen exhaust ventilation system. Garbage bags were lined on top of the kitchen cooler to prevent grease deposits.Clean the kitchen exhaust ventilation system.Remove garbage bags from the cooler and clean any grease deposits on surfaces.2) The crates under the freezer and cases of beverages were constructed with unfinished wood.Conceal unfinished wood.
    • 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 violation still exists**The fluorescent lights in the back kitchen ceiling were not working and the light levels in the kitchen area was dim.Replace the faulty fluorescent lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris were accumulated on floor, walls and equipment in kitchen.- Clean the above-mentioned areas thoroughly.
  3. Risk Management Inspection

    3 infractions

    • 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 following violations still exist**1) There was an accumulation of dust and grease on the kitchen exhaust ventilation system. Garbage bags were lined on top of the kitchen cooler to prevent grease deposits.Clean the kitchen exhaust ventilation system.Remove garbage bags from the cooler and clean any grease deposits on surfaces.2) The crates under the freezer and cases of beverages were constructed with unfinished wood.Conceal unfinished wood.
    • 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 violation still exists**The fluorescent lights in the back kitchen ceiling were not working and the light levels in the kitchen area was dim.Replace the faulty fluorescent lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris were accumulated on floor, walls and equipment in kitchen.- Clean the above-mentioned areas thoroughly.
  4. Monitoring Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both vials of chlorine test strips had expired.Purchase new chlorine test strips and monitor the concentration of sanitizing solution daily.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed had expired.Display a valid food handling permit in an area that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the kitchen tiles still had acoustic ceiling tiles.Replace the acoustic ceiling tiles with smooth, non-absorbent to moisture and easy to clean ceiling tiles.Previous violations:Acoustic ceiling tiles were used in the kitchen and dishwashing area. Replace with ceiling tiles that are smooth, non-absorbent to moisture and easy to clean.
    • 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) Cardboard was used to line the pallets used to store cases of pop drinks.Remove the cardboards and properly finish the pallets.2) There was an accumulation of dust and grease on the kitchen exhaust ventilation system. Garbage bags were lined on top of the kitchen cooler to prevent grease deposits.Clean the kitchen exhaust ventilation system.Remove garbage bags from the cooler and clean any grease deposits on surfaces.3) The crates under the freezer and cases of beverages were constructed with unfinished wood.Conceal unfinished wood.
    • 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 fluorescent lights in the back kitchen ceiling were not working and the light levels in the kitchen area was dim.Replace the faulty fluorescent lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the bar. Ensure this area is cleaned.
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloth was stored on the handwashing sink at the back kitchen.The cleaning cloth was discarded.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both vials of chlorine test strips had expired.Purchase new chlorine test strips and monitor the concentration of sanitizing solution daily.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed had expired.Display a valid food handling permit in an area that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paper towels were used to line the food preparation counter and the spice containers.The paper towels were removed at the time of the inspection.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 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 fluorescent lights in the back kitchen ceiling were not working and the light levels in the kitchen area was dim.Replace the faulty fluorescent lights.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the kitchen tiles still had acoustic ceiling tiles.Replace the acoustic ceiling tiles with smooth, non-absorbent to moisture and easy to clean ceiling tiles.Previous violations:Acoustic ceiling tiles were used in the kitchen and dishwashing area. Replace with ceiling tiles that are smooth, non-absorbent to moisture and easy to clean.
    • 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) Cardboard was used to line the pallets used to store cases of pop drinks.Remove the cardboards and properly finish the pallets.2) There was an accumulation of dust and grease on the kitchen exhaust ventilation system. Garbage bags were lined on top of the kitchen cooler to prevent grease deposits.Clean the kitchen exhaust ventilation system.Remove garbage bags from the cooler and clean any grease deposits on surfaces.3) The crates under the freezer and cases of beverages were constructed with unfinished wood.Conceal unfinished wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment on shelves were stored in garbage bags.Garbage bags contain chemicals for odor control. Food grade bags can be used.
  6. Monitoring Inspection

    16 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Injera was from an unapproved source.Obtain foods from facilities that are permitted or licensed by a regulatory agency.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer in spray bottles measured beyond 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.2) A used cleaning cloth was stored at the kitchen hand sink, not in sanitizing solution.The cleaning cloth was placed in a sanitizing solution during the inspection. Keep cleaning cloths immersed in a sanitizing solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaged bread was stored directly on uncovered raw meat in the freezer. Cover foods during storage and store raw meats separately to avoid cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shell eggs were stored next to and above vegetables and ready to eat foods in the cooler.Shell eggs were placed on the bottom shelf of the cooler during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of melted butter and seasoning was stored on the kitchen floor.Melted butter was placed in the cooler during the inspection.Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mops were stored in the cooking area and leaning on cases of pop. The janitorial bucket was stored in the dishwashing area.Store janitorial equipment separate from food service areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained chlorine sanitizers were inaccurately labeled as cleaners.The spray bottles were properly labeled to indicate their contents during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sanitizing solution was not available for manual dishwashing. There was no bleach or other approved sanitizer on-site.Bleach was purchased during the inspection. 100 ppm chlorine sanitizer was prepared at the sink. Proper manual dishwashing procedures include 1) washing dishes with soap, 2) rinsing with water, 3) fully immersing in a sanitizing solution for minimum 2 minutes, and 4) air drying.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both vials of chlorine test strips had expired.Purchase new chlorine test strips and monitor the concentration of sanitizing solution daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand soap at the kitchen hand sink was heavily diluted with water.The dispenser was replaced with undiluted hand soap during the inspection.2) The paper towel dispenser at the kitchen hand sink was jammed.The paper towel dispenser was repaired during the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed had expired.Display a valid food handling permit in an area that is visible to the public.
    • 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) There were layers of parchment paper and aluminum foil on the food preparation surface.Remove parchment paper and aluminum foil. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) There was an accumulation of dust and grease on the kitchen exhaust ventilation system. Garbage bags were lined on top of the kitchen cooler to prevent grease deposits.Clean the kitchen exhaust ventilation system.Remove garbage bags from the cooler and clean any grease deposits on surfaces.3) The crates under the freezer and cases of beverages were constructed with unfinished wood.Conceal unfinished wood.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic ceiling tiles were used in the kitchen and dishwashing area. Replace with ceiling tiles that are 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?
      • Ice scoop was stored on ice in the ice machine.Store ice scoop in a clean and sanitary manner that prevents the handle from being in contact with food. For example: store ice scoop in a clean container by the ice machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment on shelves were stored in garbage bags.Garbage bags contain chemicals for odor control. Food grade bags can be used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent cover above the freezer was heavily covered with dust.Clean the vent cover.