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Newcastle Pub

2701 17 Avenue SW Calgary AB T2E 0A7 · Food - General

5 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of QUAT sanitizer for cooking utensils was visibly dirty and had a concentration of 50ppm. Corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of black sesame and dried star anise were not properly sealed/ covered
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 8 boxes of raw chicken wings were left on the counter.Ensure foods are properly stored once received. Frozen foods are to be properly thawed in the cooler
    • 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 strips availableObtain QUAT test strips
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust and mildew observed inside the ice machine. Ensure ice machine is cleaned on a regular basis
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas such as:- In between counters- Wall behind pizza oven
  2. 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)?
      • The glass washer in the bar section was noted to be connected to a chlorine sanitizer (sodium hypochlorite). The dishwasher was measured at 50 ppm chlorine. The issue was discussed with the manager. It was advised to fix the problem and use the back kitchen dishwasher for washing glasses until the glass washer is properly repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor leaks observed at the handwashing station in the kitchen and in the bar area.Please fix the issue.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Not all spray bottles were labelled.Ensure all spray bottles are labelled to identify their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser empty at one kitchen sink.Ensure paper towel dispensers are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard hanging off wall in lower-level prep area.Manager stated this is scheduled for repair.
  5. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature, dishwasher and sanitizer records available for review. Ensure to monitor and maintain records daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Porcelain bowls were left inside of bulk flour/food bins and were being used as scoops. Ensure scoops being used have handles are stored outside of bulk bins or with their handles outside of product. 2.Blue Rubbermaid contains were being used to store bulk foods.Ensure food grade containers are used.3. Stainless containers used for wings are being changed every four hours.Ensure the stainless containers are changed every two hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prep cooler inserts were measured between 7°C to 10°C.The internal cooler was measured at 4°C.Ensure food inserts are covered with lids when not in use and maintain daily temperature logs.2. French onion was left to cool on the basement counter at 63°C.Ice bath was promptly prepared to cool rapidly.3. The walk-in cooler at the basement was measured at 6.3°C.Adjust or fix the walk-in cooler.
    • 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. Sanitizer container was empty.Additional sanitizer containers were available and the dishwasher recorded 100 ppm after completing several cycles.Ensure dishwasher is tested and recorded on a daily basis.
    • 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?
      • Food handling permit was not displayed.Valid permit was printed and displayed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No recognized food safety certificate in Alberta available.Link to recognized food safety certificate in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1. The floor in one of the basement walk-in coolers had rusted.Ensure the floor is smooth, non-absorbent to moisture and easily cleanable at all times.2. Deep grooves were noted on the cutting boards.Resurface or replace the cutting boards.Previous violation:The floor in one of the basement walk-in coolers had rusted.Repair the floor so that it is smooth, non-absorbent to moisture, easy to clean and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Previous violation:No temperature, dishwasher and sanitizer records for review. Ensure to monitor and maintain records daily.