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Porch

730 17 Avenue SW Calgary AB T2S 0B7 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 dispenser at the back hand wash sink (west side of the kitchen). Install a paper towel dispenser at this sink.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the sautee cooler on the cookline measured 15 degrees Celsius.The cooler had been pushed too close to the wall, limiting ventilation. Cooler was moved back from the wall. Monitor temperature and if the cooler can't maintain food temperatures at 4 degrees Celsius or less, do not use until it can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the walk in cooler measured between 9 to 10 degrees Celsius. Internal food temperatures ranged from 8 to 11 degrees Celsius. Operator had checked the temperature and had temperature log from earlier in the day. Service technician was called immediately. If an immediate fix is not possible, discussed the option of moving food into the other walk-in cooler.
    • 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 chlorine at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable.Have the dishwasher serviced/repaired. Service technician was called during inspection.
    • 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 dispenser at the back hand wash sink (west side of the kitchen). Install a paper towel dispenser at this sink.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer cooler on the north side of the kitchen (cookline) had an ambient air temperature of 10 degrees Celsius. Internal food temperatures measured:(lower drawers) raw steak= 9 degrees Celsius; raw burgers= 9 degrees Celsius(upper drawers) chicken skewers= 8 degrees CelsiusStaff will monitor the temperature of this cooler. If temperature doesn't drop within the next hour food will be moved out and refrigeration technician called in.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, soil and/or food debris accumulation was present on the floor under equipment on the cookline as well as the wall behind equipment on the cookline.Enhance cleaning on floors and walls in the cookline.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor of the walk-in freezer close to the door was damaged. There was an area where the flooring material was missing, exposing the raw wood floor underneath.Repair or replace the damaged area of floor of the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were some dusty ceiling tiles adjacent to air vents in the kitchen.Clean the dusty ceiling tiles and ensure ceiling tiles are cleaned on a regular basis.
  8. Monitoring Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options for utensils include: storing in ice water, storing in hot water (temperature greater than 60 Celsius, so in an insert on the grill, for example), or changing utensils frequently (every 2 hours or less).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the four drawer located on the west side of the kitchen measured 15 degrees Celsius. The internal temperature of food in the cooler measured:Hummus= 14 degrees Celsius"O-dip"= 15 degrees CelsiusRaw beef= 15.2 degrees CelsiusRaw shell eggs= 15 degrees CelsiusStaff stated that the cooler had been unplugged to clean behind the cooler, and that it was accidentally left unplugged too long. Instructed all perishable food in this cooler to be discarded. Do not use this food for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink located at the entrance to the kitchen/ by the expo station was obstructed by a table.Relocate the table so that it is not obstructing access to the hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink on the cookline was empty. A roll of paper towels was on top of the dispenser.Ensure that paper towel dispensers are refilled when emptied. Ensure that the paper towel roll is installed in the dispenser to help protect the roll of paper towels from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water to the hand wash sink for the west food preparation space had been turned off due to stripped taps. The soap dispenser was empty and the paper towel dispenser was empty. Repair the hand wash sink. Ensure that all hand wash sinks are fully functional and fully stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The west bar hand wash sink was missing a paper towel dispenser.A counter top paper towel dispenser, stocked with paper towels was placed at the hand wash sink during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the coffee station hand wash sink was empty of paper towels.The paper towel dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor of the walk-in freezer close to the door was damaged. There was an area where the flooring material was missing, exposing the raw wood floor underneath.Repair or replace the damaged area of floor of the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board for the food preparation cooler opposite the pizza oven was damaged. Burn marks were present on the cutting board, which made for areas that could not be properly cleaned.Either discard, resurface, or remove this cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were some dusty ceiling tiles adjacent to air vents in the kitchen.Clean the dusty ceiling tiles and ensure ceiling tiles are cleaned on a regular basis.