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Millrise Seniors Village - Food

14911 5 Street SW Calgary AB T2Y 5B9 · Food - General

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Leftover protective adhesive stickers were observed under the handwash sink located by the entrance of the kitchen. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.2) Hard-to-reach areas behind kitchen equipment were soiled in grime, dirt, and food debris.Please pull out all kitchen equipment and thoroughly clean the hard-to-reach areas.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2nd floor memory care serving kitchen: There was some food debris build up on window sills, around the garbage container, 2 areas on the ceiling, and on and in some of the cupboards and drawers.-Please complete a thorough cleaning of the serving kitchen and dining room and complete more frequent cleaning to prevent build up.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the corners under the racks in the dry storage room.-Please conduct a deep cleaning in the dry storage room.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some red fabric chairs in a servery were stained. - Clean regularly or replace.
  11. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some cooks were wiping hands into reusable towels that were hanging at their waists. - Do not reuse cloth towels for wiping hands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A baseboard in the chemical room was detaching from a wall. - Ensure that walls and floors are in good repair and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walls around the dishwasher area were dirty. - Clean walls regularly.2. Some red cloth chair in a servery were stained. - Clean regularly or replace.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A garbage bin for a hand sink by the exit door, was stored inside of a closed cupboard. - Ensure that the garbage bin is easily accessible.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were seen along the refrigerator and along the wall under the cupboards in the 1st floor safe living unit serving kitchen.-Please thoroughly clean up the mouse droppings and follow all advice of the pest control company until mice are eradicated. Please finish the flooring and baseboard in this area to allow for easier cleaning.
  15. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths were sitting on counters in the memory care serving kitchen and main kitchen.-Please store wiping cloths in a sanitizer solution when not in use.2. There was no sanitizer in all 3 serving kitchens during meal service. -Ensure that a sanitizer is available for use at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was being stored directly in the dry food product bin in the main kitchen.-Please do not store scoops directly in the food product.2. Boxes of supplements were stored directly on the floor in the 2nd floor servery cupboard.-Please store all food items up off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot foods were between 40-45 degrees Celsius in the 2nd and 3rd floor serving kitchens.-Please ensure foods are hot held at 60 degrees Celsius or higher.2. Cold food (sandwiches, salad) were between 19-20 degrees Celsius in all serving kitchens.-Please keep cold foods at 4 degrees Celsius or less.3. Creamers were in a basket at room temperature in the memory care serving kitchen.-Please store creamers on ice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main kitchen:1. There was a hole in the wall by the dishwashing area.-Please repair the wall.2. The silicone on the wall in the dishwashing area had mildew. -Remove and replace the silicone.Memory Care serving kitchen:1. The wall was damaged behind the sink.-Refinish the wall so it is smooth, impervious to moisture, and easy to clean.2. The cover was missing on the electrical outlet.-Install a cover.2nd & 3rd floor serving kitchens:1. Baseboard was off the wall in the storage cupboards.2. Shelves were falling off in the 2nd floor cupboard.-Re-install baseboard and shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Main Kitchen: -The can opener, handles of the plastic hot holding carts, and plastic transport carts (in main kitchen & serving kitchens) had some food debris build up.Serving kitchens:-Drawers, condiment holders, and cupboards had some food debris in all 3 serving kitchens. -Please clean the noted areas and equipment.