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Multi Generational Housing and Community Centre - Food

120 Skyview Ranch Drive NE Calgary AB T3N 1S3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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. Main kitchen: The tap was leaking on the 3 compartment sink.-Please repair the leak.2. 3rd floor serving kitchen: The tap was leaking on the counter sink.-Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Main kitchen: There was some food debris build up in the corners, along walls behind equipment, in some of the drawers, on the transport crate, on lights in the walk-in cooler, and in the cart cleaning area.-Please thoroughly clean the noted areas in the main kitchen.2. Serving kitchens and dining rooms: There was some food debris build up on the dining room chairs, in the cupboards in the dining rooms, and in corners.-Please conduct more frequent thorough cleaning in the dining rooms.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two cans of Dole tropical fruit salad had major dents on the can. These cans were removed from stock and will not be served.REQUIREMENT: When taking stock, ensure that severely dented cans are removed from stock which will ensure they are not used by staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator on the 2nd floor servery was malfunctioning and was maintaining food items inside at 11C.Dairy items were relocated to another fridge. The remaining items were low-risk due to having low pH. No foods were discarded.REQUIREMENT: Repair and monitor the temperature of this fridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwasher logs in both the serveries and main kitchen had the following issues:- The high-temperature log was not checking for the sanitizing rinse temperature.- the servery dishwasher (chemical) dishwasher log was for a high-temperature log.REQUIREMENT:- Write down the final rinse temperature and ensure it is greater than 180F at the manifold.- Create and maintain a dishwashing log for a chemical dishwasher.
  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A used/ dirty apron was hanging near the dry storage shelving units in the kitchen. ** Please store used/dirty aprons in it's designated spot after use for laundering. This was corrected during the inspection. 2. Knives, a fork, and a rolling pin were being stored in a sanitizing solution that was also holding dirty cloths used to sanitize kitchen surfaces.** Please do not store kitchen utensils in the same sanitizing solution used for dirty cleaning cloths. This was corrected during the inspection.