Neighbourhood Pub
834 68 Street NE Calgary AB T2A 6X7 · Food - General
6 inspections
- Demand Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bar dishwasher chemicals are not stored or labeled properly. Chemicals observed to be in other containers not originally meant for chemicals. Such as open buckets or containers previously used for sauces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar dishwasher observed to have no sanitizer. Please ensure an approved sanitizer is obtained. Ensure the glasses are being sanitized either in the kitchen dishwasher or manually with an appropriate sanitizer.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bike helmet observed on the food prep area. Ensure no personal items such as cellphones, purses, etc are left or stored on food preparation areas. Corrected during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Bar dishwasher chemicals are not stored or labeled properly. Chemicals observed to be in other containers not originally meant for chemicals. Such as open buckets or containers previously used for sauces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigerator observed to be measured at 8-10 degrees C, ensure all potentially hazardous foods requiring refrigeration are kept at 4 degrees C or lower. Please have the refrigerator fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar dishwasher observed to have no sanitizer. Please ensure an approved sanitizer is obtained. Ensure the glasses are being sanitized either in the kitchen dishwasher or manually with an appropriate sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink, in the kitchen area observed to be inaccessible as it was blocked by items. No paper towel was also observed at the handwashing sink. Please ensure handwashing sink is not being blocked to allow frequent hand washing. Please also obtained a paper towel dispenser for handwashing station in the kitchen and bar area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There are some gaps in the weather stripping on the back door. Replace weather stripping.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer solution was not mixed and operators on site were not able to demonstrate how to mix one correctly. They had quat test strips, but couldn't locate chlorine test strips. Ensure all operators are able to correctly mix and test sanitizer solutions and that the correct test strips are available. 2. Dirty cleaning cloths were hanging from a shelf next to the sinks. Operator removed these during inspection. Have a laundry bin available if you wish to use re-usable cloths. Clean cloths must be available to be used for cleaning and sanitizing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Food items in the bottom section of the 4 door cooler were very poorly organized and not stored safely. There were containers of raw meat beside raw and ready to eat foods, and other sitting directly on top of the containers of raw meat. 2. Items in the cooler below the cook line also were also not stores safely and some items were not covered. Ensure all food stored in the coolers are covered, and organized with vegetables, and ready to eat foods stored above or separately from raw meats.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not working. There was no chlorine concentration detected. This is an issue which has been found during multiple inspections. Repair or replace mechanical dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no dedicated hand sink available in the kitchen. Install a dedicated hand sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There are some gaps in the weather stripping on the back door. Replace weather stripping.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. PHI assisted the operators in mixing a sanitizing solution and left some test strips on site. Ensure all operators are able to correctly mix and test sanitizer solutions and that the correct test strips are available. 2. Dirty cleaning cloths were hanging from a shelf next to the sinks. Operator removed these during inspection. Have a laundry bin available if you wish to use re-usable cloths. Clean cloths must be available to be used for cleaning and sanitizing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Food items in the bottom section of the 4 door cooler were very poorly organized and not stored safely. There were containers of raw meat beside raw and ready to eat foods, and other sitting directly on top of the containers of raw meat. 2. Items in the cooler below the cook line also were also not stores safely and some items were not covered. Ensure all food stored in the coolers are covered, and organized with vegetables, and ready to eat foods stored above or separately from raw meats.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not working. There was no chlorine concentration detected. This is an issue which has been found during multiple inspections. - Operator had called repair companies and ultimately decided to order a new dishwasher. Until dishwasher is repaired operator must use the dishwasher to wash and rinse, then do a sanitizing step using the 2 compartment sink. PHI assisted operator with mixing a sanitizing solution in the sink. Repair or replace mechanical dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no dedicated hand sink available in the kitchen. Install a dedicated hand sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There are some gaps in the weather stripping on the back door. Replace weather stripping.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- Operator stated the dishwasher had been repaired, but the concentration of chlorine was still not reaching 100 ppm consistently
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There is no screen door on the back door. A complaint had been received stating that this door was being kept open all the time. The door must remain closed unless a tight fitting screen door is installed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?