Pat and Betty's Restaurant
1217 1 Street SW Calgary AB T2R 0V3 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Glasswasher in the bar is not sanitizing as 0ppm sanitizer was measured in the final rinse.2. 0ppm chlorine was measured in the final rinse cycle of the dishwasher. Sanitizer bucket was empty. 0ppm chlorine still measured when a new bucket of sanitizer was connected to the machine and primed. Please repair the dishwasher. Ensure that the glasswasher and dishwasher are sanitizing according to the manufacturer's specifications. Use the 3-compartment method to dishwash until the machines are repaired. Ensure that the dishwashers are checked daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were unavailable upon request. Ensure that test strips for each type of sanitizer used onsite are available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel or paper towel dispenser at the hand wash station in the bar. Install a paper towel dispenser. Ensure that all hand wash stations have soap and paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was thick accumulation of dust on the wall and ceiling above the dishwasher. Please clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0PPM sanitizer measured in the spray bottle in the bar. Remix the sanitizer solution. Ensure that all surface sanitizing solutions are maintained at 200PPM quats.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were unavailable upon request. Purchase quat test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
- 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 was unavailable at the hand wash station in the bar. Ensure that all hand wash stations are equipped with soap and paper towel. Install/purchase a paper towel holder or dispenser for the bar hand wash station.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop was stored in contact with an alcohol bottle. Clean and sanitize the ice scoops. Store the ice scoop in such a way to protect the ice from cross contamination (i.e. in a clean container).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions