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Night Owl Restaurant

416 16 Avenue NE Calgary AB T2E 1K2 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers did not wash their hands when they arrive for their shift and proceeded to wear gloves and intended to start food handling. - Food handlers must wash their hands before beginning food handling, prior to donning gloves, every time their hands become contaminated and in between tasks.
    • 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 in the main kitchen was in disrepair. Replace. All handwashing sinks must be supplied with paper towel in a suitable dispenser.
    • 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?
      • 1) There were several drain flies on various surfaces in the main cooking area. Treat the drain and eradicate the presence flies in the facility. 2) Pest control reports were not available.Provide the latest 3 pest control reports.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a heavy accumulation grease, food debris behind and underneath the cooking equipment on the main line as well as the hard to reach-areas in the facility. 2) There was an accumulation of dust on the walls in the main cooking area. - Deep clean and maintain in a clean and sanitary manner at all times.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink was immediately adjacent to the food preparation sink without a barrier in between. Also, the clearance between the janitorial sink and other food handling areas was inadequate.Install a washable barrier on each side and a door with a minimum height of 5 feet at the janitorial sink. Alternatively, provide a minimum 10 feet clearance from food handling or storage areas.Dec 21, 2023Only one side was retrofitted with a piece of metal sheet.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0 to 100C.Vermicelli in hot holding units measured 23.2C and 30.7C.Vermicelli was reheated to above 74C during the inspection. Do not use hot holding equipment for reheating food. Store foods at 60C or higher during hot holding.
    • 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?
      • Mouse droppings were found in the dry storage area.Safely remove mouse droppings and disinfect contaminated areas. Seal all possible pest entry points such as the opened ceiling above the walk-in unit.2) There were flies on the fly strip near the back door.Replace the fly strip.3) Pest control reports were not available.Provide the latest pest control report.Dec 21, 2023There were still a small amount of mice droppings observed by hot water tank. Oct and Nov pest control reports were provided to show the decrease in activity.
    • 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) There was an accumulation of grease on the kitchen ventilation system.Clean the kitchen ventilation system.2) The shelf in the cook line was constructed with unfinished wood. It was dirty with debris and grease.Replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Shelves for bulk bins and in the dry storage area were constructed with unfinished wood.Finish the wooden shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the ice machine was dirty with debris.Discard contaminated ice. Clean and sanitize the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area by the hot water tank and dry storage was cluttered.Remove items that are not required to operate the food establishment. Organize the area and store items off the floor to facilitate cleaning and monitoring of pests.2) Dust was observed on the ceiling and walls in the food handling area.Clean the ceiling and walls.3) Large pots were stored on a dirty cardboard liner.Remove cardboard liners. Shelf liners must be smooth, non-absorbent to moisture and easy to clean.
  4. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink was immediately adjacent to the food preparation sink without a barrier in between. Also, the clearance between the janitorial sink and other food handling areas was inadequate.Install a washable barrier on each side and a door with a minimum height of 5 feet at the janitorial sink. Alternatively, provide a minimum 10 feet clearance from food handling or storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Janitorial equipment was stored next to whole onions.Store janitorial equipment separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0 to 100C.Vermicelli in hot holding units measured 23.2C and 30.7C.Vermicelli was reheated to above 74C during the inspection. Do not use hot holding equipment for reheating food. Store foods at 60C or higher during hot holding.
    • 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?
      • Mouse droppings were found in the dry storage area.Safely remove mouse droppings and disinfect contaminated areas. Seal all possible pest entry points such as the opened ceiling above the walk-in unit.2) There were flies on the fly strip near the back door.Replace the fly strip.3) Pest control reports were not available.Provide the latest pest control report.
    • 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) There was an accumulation of grease on the kitchen ventilation system.Clean the kitchen ventilation system.2) The shelf in the cook line was constructed with unfinished wood. It was dirty with debris and grease.Replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Shelves for bulk bins and in the dry storage area were constructed with unfinished wood.Finish the wooden shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the ice machine was dirty with debris.Discard contaminated ice. Clean and sanitize the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area by the hot water tank and dry storage was cluttered.Remove items that are not required to operate the food establishment. Organize the area and store items off the floor to facilitate cleaning and monitoring of pests.2) Dust was observed on the ceiling and walls in the food handling area.Clean the ceiling and walls.3) Large pots were stored on a dirty cardboard liner.Remove cardboard liners. Shelf liners must be smooth, non-absorbent to moisture and easy to clean.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer measured 0 ppm.100 ppm chlorine sanitizer was prepared during the inspection.2) Used cleaning cloths were stored on food contact surfaces and at the three compartment sink.Cleaning cloths were placed in a sanitizer during the inspection. Keep cleaning cloths immersed in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The janitorial sink was immediately adjacent to the food preparation sink without a barrier in between. Also, the clearance between the janitorial sink and other food handling areas was inadequate.Install a washable barrier on each side and a door with a minimum height of 5 feet at the janitorial sink. Alternatively, provide a minimum 10 feet clearance from food handling or storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Noodles in a cooler were covered with a cleaning cloth.Cover foods using non-absorbent materials such as food grade lids or saran wrap.2) Janitorial equipment was stored next to whole onions.Store janitorial equipment separately.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained a blue colored chemical was not labeled to indicate its content.Label all chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Although beansprouts were embedded with ice, the internal temperature measured 19.3C. Staff indicated that warm water might have been used for cleaning the beansprouts.Clean beansprouts with cold running water and store at 4C or less.2) Scallions in oil were stored without any means of temperature control. The internal temperature measured 29.3C.The jug of scallions in oil was immersed in an ice bath during the inspection.3) Meat tendons in the line cooler measured 8.6C. Food was overflowing from the top insert container.Do not store past the fill line of the insert container. Store perishable foods at 4C or less under refrigeration.4) Meat was stored on another top insert container in the line cooler. Meat measured 8C. Do not stack food on top inserts. 5) A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0 to 100C.6) Vermicelli in hot holding units measured 23.2C and 30.7C.Vermicelli was reheated to above 74C during the inspection. Do not use hot holding equipment for reheating food. Store foods at 60C or higher during hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The kitchen hand sink did not have paper towels.Paper towels were provided in a holder during the inspection.2) There was a bucket of sanitizer in the hand sink at the front service area.The bucket was removed from the sink basin during the inspection. Hand sinks must be accessible at all times.
    • 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?
      • 1) Mouse droppings were found in the dry storage area.Safely remove mouse droppings and disinfect contaminated areas. Seal all possible pest entry points such as the opened ceiling above the walk-in unit.2) There were flies on the fly strip near the back door.Replace the fly strip.3) Pest control reports were not available.Provide the latest pest control report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers did not have basic knowledge on food safety.An owner must successfully complete or re-take an approved food safety course and provide certification.
    • 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) There was an accumulation of grease on the kitchen ventilation system.Clean the kitchen ventilation system.2) The shelf in the cook line was constructed with unfinished wood. It was dirty with debris and grease.Replace the shelf. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Shelves for bulk bins and in the dry storage area were constructed with unfinished wood.Finish the wooden shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An empty food container was stored in the janitorial sink.Do not use the janitorial sink for food service-related items or activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ladles with damaged handles were observed on a dishwashing rack.Ladles were discarded during the inspection.2) The interior of the ice machine was dirty with debris.Discard contaminated ice. Clean and sanitize the ice machine.3) The ice scoop was stored in a dirty container.The ice scoop and storage container were cleaned and sanitized in the dishwasher during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area by the hot water tank and dry storage was cluttered.Remove items that are not required to operate the food establishment. Organize the area and store items off the floor to facilitate cleaning and monitoring of pests.2) Dust was observed on the ceiling and walls in the food handling area.Clean the ceiling and walls.3) Large pots were stored on a dirty cardboard liner.Remove cardboard liners. Shelf liners must be smooth, non-absorbent to moisture and easy to clean.