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Mount Royal University Faculty Club

W315A - 4825 Mount Royal Gate SW Calgary AB T3E 6K6 · Food - General

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer solution was too strong (bleaching out test strips)
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were expired food items found during the inspection. The expired food items were discarded during the inspection. The inspector informed the staff/manager that a system must be in placed that monitors the expiry dates/best before dates of all food items, and that they must be discarded immediately and not be served or used as an ingredient.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bottle of chlorine sanitizer had a concentration of less than 100 ppm.**OUTSTANDING (2023-10-04). There was no sanitizer solution available during the inspection. There was food preparation during the inspection. A non-food-safe (Lysol) wipes were being used to sanitize food-contact surfaces. The inspector informed the operator that a food-safe sanitizer solution must be prepared and readily available at all times during food operations. Please ensure to obtain a bleach concentrate, as discussed. Then, prepare a 100-ppm chlorine sanitizer solution by mixing 1/2 teaspoon of bleach per liter of water. Then, use chlorine test strips to confirm the concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 68.9°C. Further re-testing of the dishwasher resulted to a maximum temperature of 72.5°C. The staff were not recording the temperatures daily. The inspector informed the staff/manager that the dishwasher must be tested daily, and its maximum temperature be recorded daily when in use. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD DISHWASHER TEMPERATURES.
    • 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 water leak noted in the facility, located below the stand-up cooler in the dry storage room. The inspector informed the staff/manager that all plumbing aspects of the facility must be maintained in good condition and free of leaks. Please determine the source of the water leak and fix it to prevent water accumulation in the identified area.