Phil's Restaurant
2312 16 Avenue NW Calgary AB T2M 0M5 · Food - General
4 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle in the kitchen area were measured at 0 ppm. Staff member prepare new sanitizer solution of quats and measured at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- On the kitchen line, it was observed that several wet reusable cleaning cloths were left on the counter. - Have reusable cleaning cloths submerged in sanitizer solution between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. It was observed in the walk-in fridge that 2. Raw hamburger patties were stored above from lettuce in the walk in fridge. 3. In the walk-in freezer, ice has developed under the evaporation fan and food was stored directly underneath.Corrective action1. All food products must be 6" off the ground.2. Raw meat must be store under ready-to-eat food product and stored separately to prevent contamination.3. Do not have food directly under the evaporation fan to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- It was observed that scoop handle and a bowl is submerge in bulk supply. - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
- 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?
- The front entrance of the facility door was observed to have a gap in the center of the door. - Have new weather strip install to eliminate access point for pest.
- 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. Ceiling tiles was observed in the kitchen area missing or damage. 2. Shelving unit by the dishwashing area by the entrance of the kitchen is starting to rust.3. Light covers are missing in the kitchen area.4. The back walk-in fridge on the right entrance corner a gap was observed. Corrective actions1. Have new ceiling tiles installed.2. Have the shelving rack unit refinished and resealed or replace the rack.3. Have the light cover replace, change the light bulb to non-shattered light bulb or place a safety sleeve.4. Have it repaired as all surface must be smooth, durable and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The meat slice was observed to have food debris. 2. The kitchen handwashing sink was observed with clean dishes in close proximity.Corrective action1. Take the meat slicer apart and have it proper clean and sanitize.2. Remove the clean dishes from the area or have a splash guard install to prevent splashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dust on ceiling in the main kitchen area. 2. The front ice machine maker has dirt build up in the interior. - Clean and maintain in a clean and sanitation manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared at the time of inspection. A food handler prepared a chlorine sanitizer solution which was way too strong. - Facility is equipped with a Quat sanitizer dispenser. Ensure staff are aware of which chemicals to use for food contact surfaces. Ensure a sanitizing solution such as Quats at 200 ppm or chlorine at 100 ppm is always available for frequent sanitation of food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several high-risk food items such as shell egg flats, cooked sausage and hash browns were left out in room temperature at the time of visit.- Do not store foods at room temperature. All high-risk foods must be stored at a temperature of less than 4C or higher than 60C at all times. 3) The internal temperature of foods such as shredded cheeses and cold cuts stored in the cooler unit below the microwave on the main line were measured between 9-9.4C. - Please fix. Do not store foods here in the meantime if temperature cannot be maintained at 4C or less. All perishable foods under refrigeration must maintained at 4C or less. - All items were either removed or stored in an ice bath.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard observed on shelves in the walk-in cooler. - Do not use cardboards on shelves as they accumulate dirt and contaminants and cannot be cleaned and sanitized. All surfaces must be smooth easy to clean and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust on ceiling in the main kitchen area. - Clean and maintain in a clean and sanitation manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No liquid hand soap provided in the main cooking line handwashing sink. Hand sanitizer was provided instead. - Hand sanitizer does not replace the requirement for liquid hand soap at handwashing sinks. Ensure all handwashing sinks are supplied with liquid hand soap, paper towels and hot and cold water running water 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?
- Mice droppings were found in the utility room. Pest control records show a high level of bait feeding on the exterior of the facility. - Clean and sanitize the area where droppings where found. - Ensure all points of entry are sealed. - Increase pest control services if required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?