New Camp Bar and Table
323 - 1851 Sirocco Drive SW Calgary AB T3H 4R5 · Food - General
7 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning clothes were left on the counter outside the sanitizing bucket. Operator removed dirty clothes and brought clean ones.Requirement:-Ensure clean clothes or single use paper towel are used for sanitizing surfaces.-Ensure dirty cleaning clothes are laundered and stored in the sanitizing solution
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Requirement:-Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical dishwasher measured 0ppm chlorine. Operator was educated to use 2-compartment sink for manual dishwashing.Requirement:-Repair dishwasher.-Follow the wash, rinse and sanitize method for manual washing-Procedure emailed to operator
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The Quats and Chlorine test strips available were expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration at 100ppm Chlorine and 200ppm Quats.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **Outstanding Violation**- Iodine test strip in iodine kit was a QUAT test strips roll. Please acquire the correct test strips.Iodine test strips expired April 2024.- Acquire new test strips.
- 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?
- **Outstanding violation**- No staff onsite at time of inspection was able to locate or know how to pull up the pest control reports. Please ensure pest reports are available for review.No pest control records available at time of inspection. - Please ensure pest records are available onsite in either physical or digital format.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bowl and scoops with handle were stored directly in contact with food in the bulk food at the dry storage. Requirement:-Use scoops with handle-Store scoops with handles sticking out of the food for easy handling without contamination
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had debris, spills, grease or dirt build-up:1. Vent filters and canopy2. Floor under the cook-line at the kitchen3. outer surfaces of the dishwasher4. can opener at the dry storage areaRequirement:Clean the indicated areas
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **Outstanding Violation**- Iodine test strip in iodine kit was a QUAT test strips roll. Please acquire the correct test strips.Iodine test strips expired April 2024.- Acquire new test strips.
- 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?
- **Outstanding violation**- No staff onsite at time of inspection was able to locate or know how to pull up the pest control reports. Please ensure pest reports are available for review.No pest control records available at time of inspection. - Please ensure pest records are available onsite in either physical or digital format.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers and other food products stored on the floor in both walk-in cooler and freezer.- Ensure all food products are off the floor at least 6 inches.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips expired April 2024.- Acquire new test strips.
- 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?
- No pest control records available at time of inspection. - Please ensure pest records are available onsite in either physical or digital format.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dust accumulation on ceiling panels above main kitchen cook line.2) Grease accumulation and food debris under deep fryer and between the equipment nearby.- Clean these areas and ensure regular cleaning is done.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
8 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labelled to identify their contents.Chemical spray bottles were promptly labelled to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food stored in the cooler broiler were measured between 6°C to 8°C. The internal temperature of the chicken measured between 4.4°C to 5°C. The temperature of the broiler displayed 41°F.The foods were stored in a different cooler.Adjust or service the broiler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was measured at 0 ppm.The dishwasher sanitizer bucket was empty. Additional sanitizer bucket was available and the dishwasher was measured at 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat test strip was available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser at the back kitchen was empty.
- 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 was a gap at the back exit door.Install weatherstripping to close the gap and prevent the entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ongoing violation:Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Previous violation:Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.The manager noted that the cutting boards had been ordered.Previous violation:Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Replace/resurface cutting boards as needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Top and edges of the dishwasher was dirty.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.The manager noted that the cutting boards had been ordered.Previous violation:Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Replace/resurface cutting boards as needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food handling permit was displayed.The manager noted that management will obtain a new permit.Display the valid permit when it is available.Previous violation:Expired food handling permit was displayed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.The manager noted that the cutting boards had been ordered.Previous violation:Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Replace/resurface cutting boards as needed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was measured at 10 ppm.Dishwasher technician was contacted right away.Ensure the dishwasher is measured between 100 to 200 ppm.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food handling permit was displayed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Replace/resurface cutting boards as needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Under the dishwasher and the dishwashing area were dirty.2. Behind and under the ventilation canopy oven and grill stove were dirty.3. Mouse trap under the dishwasher area had grease buildup on it. Clean the grease deposits to allow the pest to enter inside the mouse trap and not become attracted to the grease on the trap.Ensure the indicated areas are maintained in a sanitary condition at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?