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Pinbar - Food

501 17 Avenue SW Calgary AB T2S 0A9 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of debris in the hard to reach areas of the bar behind equipment Ensure these areas are cleaned.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of debris in the hard to reach areas of the bar behind equipment and in glass cooler. Ensure these areas are cleaned.2. The kick plate on one of the stalls is dislodged. Repair.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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 for the food contact surface sanitizer had expired.Obtain quat test strips within their expiry date so that the concentration of sanitizer for the food contact surface sanitizer can be accurately verified.
  5. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No written food safety procedures or record keeping for in house cured meat product. Final nitrate concentration for the brined pork shoulder is too strong.Put all cured pork on hold. Provide written food safety plan for review by AHS, or work with the AHS Meat Processing Specialist to come up with a safe recipe and system for meat curing. No in house cured meat permitted until the procedure has been approved.
    • 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 for the food contact surface sanitizer had expired.Obtain quat test strips within their expiry date so that the concentration of sanitizer for the food contact surface sanitizer can be accurately verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap bottle was removed from the soap dispenser for the north side hand wash sink on the cookline to prevent dripping water from hand washing from contaminating food contact surfaces.Either relocate the hand soap dispenser to an area where it won't result in the contamination of food contact surfaces, or move the table away from the hand soap dispenser. Offered the option of placing a counter top soap dispenser at this sink.
  6. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No written food safety procedures or record keeping for in house cured meat product. Final nitrate concentration for the brined pork shoulder is too strong.Put all cured pork on hold. Provide written food safety plan for review by AHS, or work with the AHS Meat Processing Specialist to come up with a safe recipe and system for meat curing. No in house cured meat permitted until the procedure has been approved.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand soap dispenser for the hand sink located on the north side of the kitchen cook line was over a food preparation table. Water from hand washing drips onto the table when this hand soap dispenser is used.The soap bottle was removed from the soap dispenser during inspection. Staff will use the hand wash sink at the south side of the cookline for now.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of sanitizer at the plate level for the low temperature dishwasher was undetectable.Have the dishwasher repaired so that the residual concentration of sanitizer at the plate level measures 100 ppm. Until the dishwasher is repaired and sanitizing adequately, dishes may be washed in the dishwasher, manually sanitized by fully submerging all dishes for two minutes in a 200 ppm quat sanitizer solution, and then air drying the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired.Obtain chlorine test strips within their expiry date so that the concentration of sanitizer for the dishwasher can be accurately verified.
    • 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 for the food contact surface sanitizer had expired.Obtain quat test strips within their expiry date so that the concentration of sanitizer for the food contact surface sanitizer can be accurately verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap bottle was removed from the soap dispenser for the north side hand wash sink on the cookline to prevent dripping water from hand washing from contaminating food contact surfaces.Either relocate the hand soap dispenser to an area where it won't result in the contamination of food contact surfaces, or move the table away from the hand soap dispenser. Offered the option of placing a counter top soap dispenser at this sink.