Mr. Schnapps Restaurant And Bar
500 - 1440 52 Street NE Calgary AB T2A 4T8 · Food - General
5 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Prepared QUAT sanitizer measured less than 100ppm QUAT. Staff stated they were pre-mixing the sanitizer using 1 gallon water to 2 tablespoons QUAT. Reviewed instructions on the bottle and mixing procedures. COMPLETE THE FOLLOWING:1. Ensure the QUAT sanitizer measures 200ppm for adequate sanitizer of food contact surfaces. 2. Follow the instructions on the label for the QUAT sanitizer and test with the available test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Wet cleaning cloths left on counters in the cooking area. Staff made a bucket of sanitizer during the inspection and stored cloths in the sanitizer. COMPLETE THE FOLLOWING:1. Please ensure cloths are kept in bucket of sanitizer when they are not actively being used to prevent bacteria from growing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Knives stored between the right prep cooler and middle counter in the cooking area. Knives removed as the area where they were being stored was not easy to clean.2. Flats of eggs were stored on wire shelf with foods below in the walk-in cooler. Staff were placing the eggs on a tray to protect foods below from contamination during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A floor tile under the left wheel of the stove was cracked and pieces missing. Debris was collecting in the area.COMPLETE THE FOLLOWING:1. Please repair the floor tile so the area is easy to clean and maintain.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar dishwasher was not working properly. Iodine sanitizer concentration tested at 0 ppm at the time of inspection.- Operator called contractor at the time of inspection.- Please use dishwasher in the kitchen to wash glass utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles above the food prep line were visibly dirty and covered in soot.- Operator informed inspector that ceiling tiles were to be cleaned in a week.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions