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Old Spaghetti Factory

108 - 472 36 Street NE Calgary AB T2A 5W8 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine beside the handwashing sink in first prep area was left uncovered making it a risk for food (ice) contamination. Operator covered the ice machine with its cover.- Ensure the ice machine is covered at all times, OR, put a splash guard in place.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A speaker was stored on top of the customers knives container in the front area. The speaker was removed from the storage container during the inspection.- Do not store personal items within customer utensil storage areas or other food handling areas.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning clothes for wiping surfaces were found on the counters and tables in the prep area.The cleaning clothes were placed in santizing buckets. 2. The sanitizing solution in the sanitizing bucket measured 170ppm of DDBSA and 452ppm of lactic acid for the sink and surface sanitizer.The sanitizing solution was replaced and measured.-Ensure all cleaning clothes are submerged in sanitizing buckets when not in use.-Ensure the concentration of sink and surface sanitizer is maintained at 272-700ppm of DDBSA and 704-1875ppm of lactic acid.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine beside the handwashing sink in first prep area was left uncovered making it a risk for food (ice) contamination. Operator covered the ice machine with its cover.-Ensure the ice machine is covered at all times and a splash guard is put in place for both first prep area and bar area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Some food items were not covered in the prep cooler.2. Some of the food items packed and stored in walk-in coolers were not labeled.-Ensure all food items are labeled and covered to prevent cross-contamination in the refridgerator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken thawed under running water was at above 4 degrees Celsius and another at 15 degrees Celsius for breaded chicken.The chicken was discarded.-Ensure the thawed chicken is used at/below 4 degrees to prevent bacteria growth and toxin.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station in the bar area had no handwashing soap. Operator provided soap for the handwashing station.-Ensure all hand washing stations are equipped with soap, paper towel and cold and hot running water.
    • 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?
      • Light was seen underneath the door of the back prep area.-Ensure door is pest and weatherproof to prevent entering of vermin.
    • 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. The lighting levels of the walk-in cooler was very low, making it difficult to see corners and dirty shelves.2. There was low lighting level in dry storage area of the kitchen.3. The hot running water tap in the back prep area was not working.-Ensure the lighting level in the walk-in cooler and dry storage area are improved.-Replace the tap and ensure hot running water is available for staff use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelves on the right-hand side of the walk-in cooler were not maintained in clean, sanitary manner.-Ensure the shelves were maintained in clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the walk-in freezer was not maintained in clean, sanitary condition.-Ensure the floor of the walk-in freezer is kept clean and in sanitary manner daily.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty washcloths were observed on the handwashing sink and on food contact surfaces.- Staff promptly removed cleaning cloths from the above noted areas.CLEANING CLOTHS MUST BE SUBMERGED IN SANITIZER BUCKET SOLUTION AT ALL TIMES
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • On the food prep table, dirty knife was touching the raw chicken meat placed in a food tray.- Knife was immediately removed from the meat tray and placed in the dishwashing area.ENSURE FOOD IS PROTECTED FROM CONTAMINATION AT ALL TIMES.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Tongs were found inside the salad container and handle was touching the food.- Staff removed tongs from the food immediately.2. Food items in the stand-up cooler by the service station were found not covered. - Staff covered food containers to prevent cross-contamination of the food during storage.FOOD MUST BE PROTECTED FROM CONTAMINATION 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. The back exit door in the prep area was found open at the time of the inspection. Door was voluntarily closed by the operator.- Ensure that the back door is properly closed. IF YOU WISH TO KEEP THE BACK DOOR OPEN IN THE WARMER MONTHS THE BACK DOOR MUST HAVE A TIGHT-FITTING SCREEN IN PLACE. 2. The weather stripping on the back door is not in good condition - some light can be seen coming through cracks. REPLACE WEATHER STRIPPING ON BACK DOOR.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water faucet for the dipper well was observed to be turned off at the time of inspection.- Staff was asked to change the water in the dipper well and keep the faucet running at all times.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for the ice was left in the Ice machine completely submerged in ice. - Ensure the scoop handle remains out of the ice to prevent cross-contamination from hands into the ice. Scoop was removed and stored properly during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A few sanitizer bottles were unlabeled. - Ensure all chemicals are labelled to indicate their contents. Labels were added during the inspection.