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Milestones Grill & Bar 5275

9100 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of high-risk foods such as raw chicken, beef, and seafood stored in the under-grill drawer unit were measured between 8-9.1C. - All high-risk foods under refrigeration must be stored at 4C or less at all times. Ensure the cooler is working properly and maintains a temperature of 4C or less before storing any high-risk foods in it. - All perishable foods were relocated to the walk-in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The iodine test kit for the glasswasher at the bar was missing the sample tube. The concentration of iodine at the glasswasher is either not being verified regularly or not according to the manufacturer. - Provide new test strips/tube. Ensure the concentration of the sanitizer is verified daily. - Iodine tested at the required range.
    • 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?
      • A gap observed alongside the bottom of the back exit door.- Seal the gap to prevent the entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Improper use of foam sealant used to fill holes in areas such as beneath the dishwashing sink and behind the ice machine. The application is not smooth resulting in surfaces that can trap and accumulate dirt and debris. All surfaces must be smooth, easy to clean and non-absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were being stored in the gap between preparation table and cooler. - These gaps are not cleaned and sanitized regularly. Please do not store knives in this manner.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used tongs were stored in a container by the grill.The tongs were promptly washed and stored in a quat sanitizer solution at 200 ppm. Ensure the sanitizing solution for the tongs are replaced every two hours.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Tow garlic butter containers were stored at the grill food holder and measured 36°C.2. Chimichurri butter measured 38°C.Food items were discarded.Ensured perishable food items are stored at 4°C or less or above 60°C at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards.Resurface or replace the cutting boards.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the fry cooler was still measured in the range of 6-7 degrees C. Basa fish in the fry cooler and the cheeses in the inserts were still measured at 8- and 7-degrees C.*The operator adjusted the temperature dial of the fry cooler from 40 degrees F to 38 degrees F. ** It was observed that the ambient temperature of the fry cooler had gone down to 2 degrees C and the cheeses in the inserts were measured at 3 degrees C, while the Basa fish was measured at 5 degrees C.-Ensure that the perishable food is maintained at 4 degrees C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)The bony chicken in the fry cooler was measured at 8 degrees C.*** The bony chicken was placed inside a different working cooler.2) Cheeses, mayo, yogurt and veggies in the expo cooler was measured at 12 degrees C.The cheese was measured at 10.2 degrees C.*The cheese was discarded by the operator.**Mayo and yogurt were placed inside the stand in fridge.*** The operator mentioned that they will keep the cheeses, mayo, yogurt and other perishable food items inside the stand in fridge to maintain the temperature at 4 degrees C or less."Repeated violation" - From last inspection Cheeses, mayo and the yogurt and veggies in the expo cooler was measured at 8 degrees C.-Repair/replace the cooler.-Ensure that the perishable food is stored at maintained at 4 degrees or less under refrigeration.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Beef in prep cooler was measured at 7.7 degrees C.2)Beef meat balls in another prep cooler were measured at 9 degrees C.3) Basa fish in the fry cooler were measured at 8 degrees C.4)Cheeses were measured at 7 degrees C.5) The ambient temperature of the fry cooler was measured at 6 degrees C.6) Cheeses, mayo and the yogurt in the expo cooler was measured at 8 degrees C.*Beef, beef meat balls were placed inside a working cooler.*The operator placed the cheeses and the Basa fish inside the walk-in cooler.The veggies inside the prep cooler were also placed inside the walk-in cooler.*The cheeses, mayo and yogurt were placed inside the ice water and placed inside the stand in fridge.-Repair/replace the cooler.-Ensure that the perishable food is stored at maintained at 4 degrees or less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1)Two hand sinks in the kitchen were blocked.*One hand sink was blocked by a garbage bin while the other was blocked by a cart.*Both the garbage bin and the cart were removed by the operator.-Ensure that the hand sinks are easily accessible for hand washing.2) There was no soap and paper towels in the back kitchen sink.The operator filled in the soap and a new roll of paper towels was fixed.-Ensure that the hand sink is properly supplied with soap, warm water and single use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak was noticed at the spray nozzle and under the ice machine and water was pooling on the floor.-Fix the leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Food debris was noticed on the meat slicer.-Clean the meat slicer.2)Scoop was stored inside the food container.-Ensure that the scoop is stored in such a manner that the scoop handle does not touch the food and the hand.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large salad prep cooler was measured at 21 degrees C. Fix cooler and make sure tempeature comes down to 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Still waiting for a new booster for the dishwasher, unable to check it. Fix the dishwasher.