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Moxie's Grill & Bar

41 Shawville Boulevard SE Calgary AB T2Y 3P3 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 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) Wall covering is missing under two compartments sink in the kitchen leading to a gap around plumbing pipes.b) Hole on the wall in storage room.Requirement:Repair the walls to seal the gap and hole.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee prep machine was kept next to hand washing sink in front prep area of the kitchen, water can splash on coffee containers while washing hands.Requirement:Either provide splash guard at the hand washing sink or move coffee prep machine away from hand washing sink.Coffee machine was moved away from hand washing sink during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Internal temperature of cooked chicken patties stored on the top in insert of prep cooler was between 11C- 12 Cand below were at 9C.- Insert was overfilled.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.-Chicken patties between 11C-12 C were discarded.-Ice packs were put on the remaining during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler located between cooking equipment was 7.8C and internal temperature of perishable foods stored in this cooler were: pasta at 7.5C and other portioned food was at 8C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Adjust the temperature of the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop kept in dipper well had heavy corrosion leading to rough surface.Requirement:Do not use corroded or damaged utensils to handle food.Scoop was discarded during inspection.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee prep machine was kept next to hand washing sink in front prep area of the kitchen, water can splash on coffee containers while washing hands.Requirement:Either provide splash guard at the hand washing sink or move coffee prep machine away from hand washing sink.Coffee machine was moved away from hand washing sink during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Internal temperature of grated garlic in oil stored in insert of prep cooler was 11.5C- Internal temperature of minced garlic sauce stored in insert of prep cooler was 9.8CRequirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Grated garlic in oil at 11.5C was discarded.-Minced garlic sauce at 9.8c was moved to bottom part of the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable foods stored in drawers of prep coolers located under the grill were: pasta at 13.3C, chicken at 9 C, sliced cheese at 12.4 Veggie patties at13.2C and 9.9C, steak at 13.1C and 8.6C, beef at 7.5C and 8.6C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Perishable foods having internal temperatures 10 C and higher were discarded.-Ice was added on the remaining perishable foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water supplied to dipper well was just dripping while scoops were stored in the well.Requirement:Ensure that water runs at sufficient rate while scoops are stored in the well.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of cooked chicken stored in insert of one prep cooler on the top were 13.8C, 12.7C ,11.9C and at the bottom of the insert was 9.5C.b) Internal temperature of savor cream stored in insert of another prep cooler was 9.8C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.a) Chicken at 13.8C, 12.7C ,11.9C was discarded.Remaining chicken was moved to bottom part of the prep cooler.b) Savor cream was moved to bottom part of the prep cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.-Manually sanitize dishes until dish washer is repaired. - Repair dish washer asap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on walk in freezer floor.(Repeat violation from previous inspection)Requirement:Clean the walk-in freezer floor.