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Olive Garden

333 36 Street NE Calgary AB T2A 7R4 · Food - General

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer concentration for quat was below 200ppm in the sanitizing bucket for Kitchen and front serving area. The bucket was refilled and retested to appropriate concentration of 200ppm. Please ensure that all sanitizer concentrations are maintained at 200 ppm QUAT.2. Cleaning clothes were kept out of sanitizing buckets for cleaning or preventing food stains on counters. The cleaning cloths were placed in the sanitizer buckets afterwards. Ensure all cleaning clothes are submerged in sanitizing buckets when not in use or use a single use clothes or paper towel for preventing stains.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese was kept at room temperature on the counter in the prep kitchen.-Ensure high risk foods like cheese are kept at temperature at or below 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops in dry storage were kept in the dry storage containers. -Ensure scoops are kept clean and out of food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back surfaces of the kitchen cooking equipment were dirty, dusty, and greasy. The inspector informed the manager to ensure that all kitchen surfaces, including the back of kitchen equipment, are maintained in a clean and sanitary condition. Ensure proper cleaning is done for the back of the vent and equipment, and to include back surfaces of kitchen equipment in a cleaning schedule.
  2. Initial Inspection

    0 infractions