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Red Lobster 8177

312 35 Street NE Calgary AB T2A 6S7 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring 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?
      • The weather stripping on the back door is not adequate - some light can be seen coming through at the bottom of the door. REPLACE WEATHER STRIPPING ON BACK DOOR.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Disposable plastic cups were being used as scoop and stored inside the food containers.- Cups were voluntarily removed by staff and ensure to use scoops with handles.2. Food containers had scoops and tongs inside the food.- Ensure scoops and tongs are not left in the food and placed at the designated spot.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to handwashing sink in the food serving area blocked by a garbage bin. Operator removed bin from area during the inspection.- Ensure that this sink is accessible at all times for handwashing and nothing is blocking it.
    • 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?
      • The weather stripping on the back door is not adequate - some light can be seen coming through at the bottom of the door. REPLACE WEATHER STRIPPING ON BACK DOOR.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a few wiping cloths left out on the counter after use. - Ensure all cloths are stored in the sanitizing solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch areas of the kitchen including door handles and water taps were dirty and greasy. - Thoroughly clean all high-touch areas throughout the facility.