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Red's In Kensington

286 10 Street NW Calgary AB T2N 5B6 · Food - General

4 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer sharpener housing had an accumulation of debris.-Ensure staff dismantle machine after use and thoroughly clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coffee bar - box holding sugar packets is covered in duct tape.-Ensure food products are stored in cleanable containers. Replace duct taped box
  2. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Vegetables were being cut in the counter space in front of the handwashing sink. The cutting board was removed at the point of inspectionFood prep must not occur around the handwashing sink to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The paper towel dispenser is located directly under the two-compartment food prep sink. posing a risk of contamination to both the paper towels and any nearby food being prepared.Relocate the paper towel dispenser to a location away from the food preparation sink to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of eggs and a bowl of beaten eggs were stored on a bucket of ice at 11°C (were returned to the cooler). Beaten butter was stored at room temperature at 18°C (discarded). Pancake mix containing eggs was stored at room temperature at 28°C and was also (discarded).Eggs and any other high-risk foods must be stored away from the temperature danger zone at 4C or below or cooked and held hot at 60C and above. Store all high-risk food in the cooler to ensure they are not sitting at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food handler was cutting vegetables in the counter space in front of the handwashing sink. the cutting board was removed and education provided to prevent obstruction of the handwashing sink
  3. Monitoring 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?
      • One ceiling light fixture above the dishwasher was missing the light cover.Install a ceiling light cover, shatter guards or shatterproof bulbs.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes for the cooking line were used without storing inside sanitizer solution between uses.Ensure wiping clothes in use are stored in effective sanitizer solution between use to prevent cross contamination.