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One Night Stan's Bar Room & Divery

520 17 Avenue SW Calgary AB T2S 0B1 · Food - General

3 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available in the kitchen at the time of the inspection. A 200ppm Quat sanitizer was prepared at the time of the inspection. Please ensure that a sanitizer is available and being used when food handling is occuring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a quat based sanitizer but does not have quat sanitizer test strips. Please obtain quat test strips to be able to test and verify the concentration of the quat sanitizer solutions.
    • 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?
      • Fruit flies were observed in the kitchen. Please work to abate the fruit flies in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas such as the floors under and behind equipment in the bar and kitchen had a build-up of grime and dirt. Please clean the hard-to-reach areas.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of sauces were stored directly on the ice used in drinks at the bar area. The operator corrected the issue by discarding the contaminated ice and placed the containers on a tray filled with ice water. As discussed, avoid having food containers directly contact the ice used in foods and store them in a clean tray.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the kitchen were stored on food counters. As discussed, store all cleaning clothes in a container of a food-appropriate sanitizer during use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Pest chemicals (raid for wasps & hornets, 'ant-out') were stored in the kitchen under the dishwasher and were disposed of. As discussed, avoid using pesticide sprays in the kitchen and refer to a pest control service for pest management.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Missing handsoap was replaced in the kitchen handwash sink. Ensure that all handwash sinks are properly supplied.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A mop bucket was stored in the kitchen. Store the mop bucket outside of the kitchen and other food handling areas.