Prominence Way Retirement Community - Food
905 Prominence Way SW Calgary AB T3H 6A8 · Food - General
12 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer solution available in the bistro.-Please provide appropriate sanitizer solution/bottle in the bistro area to ensure properly cleaning and sanitizing of surfaces and equipment.2. No clean sanitizer solution available at the level 2 servery during the lunch time. The sanitizer solution in the bucket was very dirty.-Please replace the sanitizer solution at every serving time to ensure surface and equipment are cleaned and sanitized properly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth observed on food surface in the main kitchen.-Please store cleaning cloths in sanitizer solution to ensure dirty cleaning cloths are not being reused. Additionally, ensure the bucket sanitizer solution is replaced every two hours.
- 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 food temperature log records maintained in both main and serving kitchens.-Please monitor and document food temperatures as required.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The thermometer in the level 2 servery was not in good working condition.-Please repair or replace the thermometer and ensure good working condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Canopy hood was observed with dripping oil and grease. Dust also observed on the vents over the dishwashing area.-Please clean the identified areas to ensure sanitary conditions.Photos of corrected infractions were received.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Ensure that all food products are clearly labeled with contents and date.
- 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?
- There were fruit flies in the main kitchen, particularly on the walls in the dishwashing area.-Please consult with the pest control company to eradicate the flies.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
1 infraction
- 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?
- There were fruit flies in the main kitchen, particularly on the walls in the dishwashing area.-Please consult with the pest control company to eradicate the flies.
- 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?
- Risk Management Inspection
3 infractions
- 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?
- There were fruit flies in the main kitchen, particularly on the walls in the dishwashing area.-Please consult with the pest control company to eradicate the flies.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The bottoms of the grey bins were dirty. Please ensure the grey cutlery bins are also regular washed in the dishwasher.2. The clean side of the kitchen dishwasher has noticeable scale buildup. Please make sure these areas are descaled and thoroughly cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Kitchen: The hard-to-reach including but not limited to the areas behind the dishwasher, etc. are dirty. Please clean and sanitize thoroughly.
- 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?
- Risk Management Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Memory Care Servery: The hand sink was labeled "Out of Order." Please arrange for prompt repairs and ensure all hand sinks remain accessible at all times for proper hand hygiene.
- 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?
- There were fruit flies in the main kitchen, particularly on the walls in the dishwashing area.-Please consult with the pest control company to eradicate the flies.
- 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 caulking behind the dishwasher sprayer is in disrepair. Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Several food equipment items—including the plastic wrap holder, flour bins, and blender—had noticeable buildup. Please ensure all equipment is thoroughly cleaned and sanitized.2. The bottoms of the cutlery bins were dirty. Please ensure the grey cutlery bins are also regular washed in the dishwasher.3. Some of the chopping boards in the kitchen are uncleanable. Please replace them.4. The clean side of the kitchen dishwasher has noticeable scale buildup. Please make sure these areas are descaled and thoroughly cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Kitchen: The hard-to-reach including but not limited to the ceiling, behind the dishwasher, underneath the dry storage areas, etc. in the kitchen, dry storage areas are dirty. Please clean and sanitize thoroughly.2. Memory Care Servery: The ceiling, and other hard to reach areas are dirty. Please clean thoroughly. 3. Servery A/B: The caulking behind the dishwasher has accumulated grime, and other hard-to-reach areas are similarly dirty. Please ensure these areas are thoroughly cleaned and maintained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were sitting on the counters and not being stored in a sanitizer solution in the main kitchen.-Please store wiping cloths in a sanitizer solution while not in use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The dishwasher in Servery A/B was marked as "Out of Order." Please arrange for prompt repair to restore functionality.2. The dishwasher in the breakfast lounge was not sanitizing adequately (66 degrees C). Please ensure the dishwasher is sanitizing adequately (71C at the dish level).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Memory Care Servery: The hand sink was labeled "Out of Order." Please arrange for prompt repairs and ensure all hand sinks remain accessible at all times for proper hand hygiene.
- 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?
- There were fruit flies in the main kitchen, particularly on the walls in the dishwashing area.-Please consult with the pest control company to eradicate the flies.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The dishwashing temperature log for the main floor servery indicates a range from 122°F to 168°F. However, no corrective actions are documented when the temperature at gauge falls below the required 180°F. Please ensure the dishwashers are tested accurately and that appropriate corrective measures are taken and recorded whenever the sanitizing temperature is not achieved.
- 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 caulking behind the dishwasher sprayer is in disrepair. Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Several food equipment items—including the plastic wrap holder, flour bins, and blender—had noticeable buildup. Please ensure all equipment is thoroughly cleaned and sanitized.2. The bottoms of the cutlery bins were dirty. Please ensure the grey cutlery bins are also regular washed in the dishwasher.3. Some of the chopping boards in the kitchen are uncleanable. Please replace them.4. The clean side of the kitchen dishwasher has noticeable scale buildup. Please make sure these areas are descaled and thoroughly cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Kitchen: The hard-to-reach including but not limited to the ceiling, behind the dishwasher, underneath the dry storage areas, etc. in the kitchen, dry storage areas are dirty. Please clean and sanitize thoroughly.2. Memory Care Servery: The ceiling, and other hard to reach areas are dirty. Please clean thoroughly. 3. Servery A/B: The caulking behind the dishwasher has accumulated grime, and other hard-to-reach areas are similarly dirty. Please ensure these areas are thoroughly cleaned and maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were sitting on the counters and not being stored in a sanitizer solution in the main kitchen.-Please store wiping cloths in a sanitizer solution while not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature in the 2nd floor Coach/Signal Hill serving kitchen refrigerator was 10 degrees Celsius. The temperature log kept by staff also indicated 10 degrees Celsius.-Directed staff to discard perishable foods and not to store any perishable foods in the refrigerator until it is repaired and maintaining 4 degrees Celsius or less.
- 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?
- There were fruit flies in the main kitchen, particularly on the walls in the dishwashing area.-Please consult with the pest control company to eradicate the flies.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Kitchen QUAT surface sanitizer solution dispenser machine is dispensing at >400ppm.- Recalibrate the dispenser and ensure surface sanitizer solution concentration for QUAT is measured at 200ppm.- Discussed with head chef to ensure all buckets filled must be diluted with water and tested at 200ppm before being used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dal servery chlorine dishwasher was dispensing at >200ppm.- Ensure concentration is calibrated to dispense 100ppm for chlorine sanitizer. - Staff using Dal server will move dishes down the hall to the secondary servery (tested at 100ppm for chlorine sanitizer).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Some raw foods of animal origin (i.e. eggs) were stored above ready to eat foods (or produce).-store raw foods of animal origin on bottom shelves to prevent cross contamination issues.RECOMMEND dedicating entire shelving units to raw foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Sandwiches were stored on a tray in the holding table on the serving/cooking line; these sandwiches had a surface temperature of 17Celsius.-all perishable foods must be stored at 4Celsius or less. Any sandwich not sold/served within 60 minutes must be discarded.2) Flats of eggs were stored at room temperature by the grill and had a surface temperature of 14Celsius.-store eggs at 7Celsius or less.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were sitting on the counters and not being stored in a sanitizer solution in the main kitchen and serving kitchens.-Please store wiping cloths in a sanitizer solution while not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Raw meats were stored beside ready to eat foods in one prep line cooler.2. Raw meats were being thawed in one compartment of the sink and fruit was stored in the other compartment at the same time.-Ensure that raw meats are prepared and stored separate than ready to eat foods.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottles in the serving kitchens did not contain the chemical indicated on the label of the bottle. -Please ensure that all chemicals are stored in properly labelled bottles.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The hand wash sinks in both serving kitchens were not operational. Hands were being washed in the coffee station sinks as the designated hand wash sinks were not working.-Please repair the designated hand wash sinks.2. Both dining rooms hand wash sinks (Coach Hill & Christie Park) were missing paper towels in the dispensers. -Install paper towels in the dispensers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The microwave in the coach hill servery was in disrepair.-Please repair or replace the microwave.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The main kitchen and serving kitchens require a thorough cleaning. -There was a buildup of food debris in the cupboards, drawers, refrigerators and freezers in the Coach Hill & Christie Park serving kitchens and dining rooms.-Walls had some splashes of food debris in both the main kitchen and serving kitchens. -The plastic transport carts in the main kitchen and serving kitchens had some food debris build up.2. There was an accumulation of dust on the ceiling in the Christie Park serving kitchen and a buildup of grease on the grease canopy in the main kitchen.-Please thoroughly clean the kitchens.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?