Skip to content
Loading map…

Red's Diner

1415 4 Street SW Calgary AB T2R 0Y2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of quat based food contact surface sanitizer measured greater than 400 ppm.Quat based food contact surface sanitizer must be maintained between 200 to 400 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not available for use.Obtain quat sanitizer test strips.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required but not limited to the following areas: 1. Underneath the grill area 2. The shelves by the grill area where the clean pans are stored 2. In the basement, underneath the shelving unit where dry ingredients are stored 3. Behind the chest freezer in the basement The facility must be maintained in a clean and sanitary manner. Ensure regular cleaning is conducted in hard-to-reach areas as accumulation of food debris can be a source of food for pests.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures for food in the drawer coolers under the grill measured between 8-9 degrees Celsius.Have this cooler repaired/serviced, adjusted or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor and wall underneath and behind equipment on the cookline had grease, soil and food debris accumulation.Clean the floor and wall underneath and behind equipment on the cookline. Ensure this area is cleaned on a regular basis.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were unlabeled.Bottles were labelled during inspection. Ensure that all chemical bottles are labeled with their contents to help prevent accidental misuse.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some 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 before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options available: change utensils frequently, store utensils in ice water, store utensils in a small hot holding unit. This was corrected during inspection. Utensils were placed in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of a full flat of raw shell eggs, plus a partial other flat ranged from 12 to 20 degrees Celsius.Raw shell eggs must be maintained at 7 degrees Celsius or lower. One flat plus a partial flat of eggs was 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?
      • There was a damaged wall on the west side of the facility (close to the dishwasher).Repair/ repaint the damaged wall. Ensure the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the ceiling above the dishwasher.Install an access panel. Ensure that the access panel is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor under equipment in the kitchen.Clean floors under equipment in the kitchen.