Red Crowns Pub
20 - 523 Woodpark Boulevard SW Calgary AB T2W 4J3 · Food - General
7 inspections
- Monitoring Inspection
5 infractions
- 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 papers were not located during inspection.Quat test papers were expired 2010.Please purchase new supplies.
- 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 observed behind one of the chest freezers located near the walk‑in cooler and on one of the wooden lower shelves in the dry storage area. Safely dispose of the droppings, then clean and sanitize all affected areas. Seal all gaps and holes, if any. Continue working with the pest control company and implement all corrective actions and recommendations provided by the pest management professional to control and eliminate the pest activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall tiles were loosed/missing at below mentioned areas:-Main wall in the kitchen-Walk in cooler wall (bottom left corner from the cooler entrance- Under dishwashing sink-Behind the cooking line near to the handwashing sinkSome of the wooden shelving surfaces at the back portion of the kitchen were worn out and no longer smooth or easily cleanable. Ensure that all shelving is smooth, impervious to moisture, durable, and easy to clean.Baseboard missing at some portions behind the dishwashing counter. Please install baseboards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dough mixer had dried flour buildup and was not maintained in a clean and sanitary condition. Clean and sanitize the dough mixer, and keep it covered to protect it from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required in below mentioned areas:Metallic shelves above the preparation counterGrease accumulation over the baseboards, floor cornersAll hard-to -reach areasBehind cooking line
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops for ice machine were stored in a pail having interior bottom part rusted making surface rough and difficult to clean.Requirement:Store scoops in a clean container.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- One ceiling panel was not put in place in shared area of kitchen and hallway.(Repeat violation from previous inspection)Requirement:Put ceiling panel in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Front and Interior metal area of ice machine located in bar were rusted having rough surface.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, non- absorbent and washable.Refinish the interior metal area of the ice machine to have smooth surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 0 ppm in sani-pail located in the kitchen and in the bar.b) Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) Immerse cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop for ice machine was kept directly on dusty surface of ice machine counter in bar area.Requirement:Place scoop in a clean container before storing on the ice machine counter.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of partially cooked bacons stored on the counter without temperature control was 21.7C.Requirement: Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Bacons at 21.7C were discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling panel was not put in place in shared area of kitchen and hallway.(Repeat violation from previous inspection)Requirement:Put ceiling panel in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Bin in use to store chicken wings was cracked and broken on the top surface located in the kitchen.b) Prep cooler insert lid was broken.Requirement:Do not use broken/damaged utensils to handle food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Front and Interior metal area of ice machine located in bar were rusted having rough surface.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, non- absorbent and washable.Refinish the interior metal area of the ice machine to have smooth surface.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of partially cooked bacons stored on the counter without temperature control was 23 C.Requirement:-Store partially cooked bacons at 4C or less, Or at 60 C and higher.- Partially cooked bacons at 23 C were discarded 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?
- Paper dispenser located at hand washing sink in the kitchen was damaged, cannot be opened to store paper towels and paper roll was kept outside the dispenser.Requirement: Repair/replace paper dispenser and store paper roll in the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles were missing on wall in walk in cooler.(Repeat violation from previous inspection)Requirement: Repair the wall in walk in cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling panel was not put in place in shared area of kitchen and hallway.Requirement:Put ceiling panel in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior metal area of ice machine located in bar was rusted having rough surface.Requirement:All surfaces must be smooth, non- absorbent and washable.Refinish the interior metal area of the ice machine to have smooth surface.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of prep cooler inserts was 18 C located in the kitchen.Requirement: Do not store any perishable food in inserts of this cooler until temperature is maintained at or less than 4C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall tiles were damaged on wall in walk in cooler.(Repeat violation from previous inspection)Requirement: Repair the wall in walk in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 09. Are chemicals stored and handled in a safe manner?
- a) No label was provided on sanitizer spray bottle located in bar area.b) "Peroxide disinfectant" label was provided on second spray bottle containing quat sanitizer located in bar area.Requirement:a) Provide label on spray bottle to identify its contents.b) Provide correct label on second spray bottle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of prep cooler located in the kitchen was 10C and internal temperature of perishable foods stored in this cooler were: garlic butter 11 C, shredded cheese at 9 C and 12C, goat cheese at 11.6C, sliced meat 8C, donair meat 9C.Requirement: -Do not store any perishable food in this cooler until temperature is maintained at or less than 4C.-Perishable foods having internal temperature 10 c and higher were discarded during inspection.-Remaining perishable foods were moved to other cooler during inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water pressure at handwashing sink located in the kitchen was lowRequirement:Ensure that water pressure is sufficient to wash hands adequately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rust was noted on the wire shelves in the walk-in cooler. (This is repeat violations from previous inspections)Requirement: Clean, repair and/or replace shelves to have smooth surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall tiles were damaged on wall in walk in cooler.(Repeat violation from previous inspection)Requirement: Repair the wall in walk in cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Plumbing was leaking under hand washing sink located in the kitchen.b) Wooden pallet located under the mixture was made of raw wood making surface rough trapping dirt.Requirement:a) Repair plumbing to stop leakage.b) Refinish the pallet to have smooth surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Accumulation of dirt and debris on the bottom back exterior part of upright cooler located in the kitchen.-Dirt under dish washing counter.Requirement:Clean the above noted areas.
- 09. Are chemicals stored and handled in a safe manner?