Skip to content
Loading map…

Modern Steak

10606 Southport Road Calgary AB T2W 3M5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one of the coolers in the cooking line was measured at 10C. Manager onsite confirmed that they will get the repair done asap. Meanwhile, chef was instructed to use the alternate coolers or use ice immersion method for some of the perishables (depending upon space capacity). Do not use the cooler until it is maintained at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine and quat test papers were expired, please purchase new supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves at the back dry storage area's surface was worn out at some places.Repair/paint/resurface- Ensure the shelves surface is smooth, easily cleanable.Floor baseboard tile was loose coming out below the handwashing sink present in front of the walk-in cooler.Please repair.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop handle was touching the ice at bar area. Staff onsite stored it inside cleaned container.Scoop was stored inside the bulk supply containers at the back portion, handles was touching the food item, ensure the handle should be facing upwards, not touching the stored bulk supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one of the coolers in the cooking line was measured at 10C. Manager onsite confirmed that they will get the repair done asap. Meanwhile, chef was instructed to use the alternate coolers or use ice immersion method for some of the perishables (depending upon space capacity). Do not use the cooler until it is maintained at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine and quat test papers were expired, please purchase new supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves at the back dry storage area's surface was worn out at some places.Repair/paint/resurface- Ensure the shelves surface is smooth, easily cleanable.Floor baseboard tile was loose coming out below the handwashing sink present in front of the walk-in cooler.Please repair.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not provided in coolers located in garmo prep area and in the bar.Requirement:Provide thermometers in the coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of portioned gnocchi stored in insert of prep cooler on the top was between 11 C-13 C and insert was overfilled.b) Internal temperature of parmesan cheese stored in insert of prep cooler located in garmo area was 12 C at the top and 8.5C at the bottom.Requirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less. b) gnocchi between 11 C-13 C and parmesan cheese at 12 c were discarded.c) parmesan cheese at 8.5C was moved to another cooler.Do not overfill the inserts to prevent temperature abuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink located in the kitchen was blocked by sous vide equipment kept in front of the sink.Requirement:Ensure that access to hand washing sink is not blocked at any time.
  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Labels were missing on spray bottles containing quat sanitizer and Windex located in bar area.Requirement: Provide labels on spray bottles to identify their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent pail for the dish washer was empty.Requirement:Provide detergent for the dish washer asap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were provided to verify concentration of iodine during sanitizer cycle of glass washer located in bar area.Requirement:Provide iodine test strips.