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Our Lady of Lourdes - Food

1916 2 Street SW Calgary AB T2S 1S3 · Food - General

5 inspections

  1. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough roller stored in the drawer had dough crumbs. Please ensure that all utensils and food equipment are thoroughly cleaned and visually inspected to confirm they are clean before being stored away.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the kitchen, such as the dry storage baskets and near the service counter, were dirty. Please clean and sanitize these areas thoroughly.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough roller stored in the drawer had dough crumbs. Please ensure that all utensils and food equipment are thoroughly cleaned and visually inspected to confirm they are clean before being stored away.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the kitchen, such as the dry storage baskets and near the service counter, were dirty. Please clean and sanitize these areas thoroughly.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the fridge to monitor the fridge temperature.Please ensure the fridge is at 4C or below and the temperature of the fridge is recorded daily.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food grade sanitizer was not available to sanitize food contact surfaces. Please ensure a food grade sanitizer is available to sanitize dishes and food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Eclairs in the freezer were not covered. Please ensure foods are protected from contamination during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the fridge was around 5-6C and a thermometer was not available to monitor the temperature of the fridge. Please ensure the temperature of the fridge is less than 4C and a thermometer is available to monitor the fridge temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes are not sanitized after the wash and rinse step during the manual dishwashing. If dishes are hand washed, please ensure dishes are washed, rinsed and then sanitized with a food safe sanitizer.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Formula 333 is used to sanitize food contact surfaces. Manufacturer's instruction was not available to verify whether this product is safe to use on food contact surfaces. Please verify that this product is food safe and can be used on food contact surfaces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to confirm whether one person at the facility has completed a comprehensive Food Safe Training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are unfinished wooden platforms underneath the prep tables. Please finish these areas so that they are smooth and easily cleanable.