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Prosperity Bar

107 2 Avenue SE Calgary AB T2G 0B2 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles around the grill line are in disrepair/missing. The surface of the floor must be maintained in good repair where it is smooth, durable, and easy to clean. Repair the floor tiles.
  2. Demand 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 was a gap on the bottom left corner of the side exit door in the seating area. All entry points must be tightly sealed to prevent the entry of pests. Repair/replace the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles around the grill line are in disrepair/missing. The surface of the floor must be maintained in good repair where it is smooth, durable, and easy to clean. Repair the floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust throughout the ceiling panels in the kitchen area. Ensure hard-to-reach areas are regularly cleaned to remove buildup of dust and debris.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two quat sanitizer spray bottles located at the bar were tested using test strips and measured at 0 ppm, rendering them ineffective at eliminating harmful bacteria.The operator refilled the bottles with quat sanitizer solution measuring at 200 ppm. Please monitor and test the quat sanitizer regularly to ensure they maintain a concentration of 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. The operator has been using the dishwasher to clean, while using the two-compartment sink to sanitize their dishes, submerging the dishes in 200 ppm quat mixture for two minutes. All dishes must be air dried. This dishwashing system must be used temporarily until the dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink was observed to be used as a prep sink with a strainer blocking access to hand washing.The operator removed the strainer so the handwash sink is accessible to employees at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was observed to be missing and not displayed for public viewing.Please print and post and updated food handling permit within its expiry date for public view.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the kitchen equipment located on the cookline was observed to be covered in grime, dirt, and food debris, which could attract unwanted pests.Please pull out the kitchen equipment, and clean and sanitize the indicated areas.
  5. Initial Inspection

    0 infractions