Regal Beagle
51 - 180 94 Avenue SE Calgary AB T2J 3G8 · Food - General
6 inspections
- Risk Management Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A staff was observed wiping hand with dry cloth after handling raw meat. Inspector advised staff to wash hands with soap and water before drying appropriately and staff did.-Ensure hand hygiene is performed after handling anything that can contaminate the hand.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Update Dec 30: Operator stated the sink was used for dumping and not for handwashing at the bar area. There was a handwashing sink nearby.-Place a signage of no handwashing at the sink beside the food (ice) Dec 16: Ice served for drinking was not protected from handwashing splashes at the bar area.-Install a splash guard to protect food (ice) from contamination during hand washing.2. Soda hose was stored directly on ice to be served for drinking at the bar area.- Ensure hose is stored away from direct contact with ice to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food in cartons were stored directly on floor in the walk-in freezer at the kitchen.-Ensure all food items are stored 6 inches off the ground to protect from possible contamination and to facilitate easy cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat was thawed in cold water at 10.4*C. Operator turned on the cold running water during the inspection.- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
- 15. Is the facility free of a pest infestation?
- 1. Update Dec 30: Flies were not seen present at the mop sink room.2. Some mice droppings were found behind the mixer, cookline and pizza oven. Recent pest control report was available on site and indicated presence of pest.-Clean up mice droppings using appropriate preventive measures.-Maintain pest control monitoring of pest activity.-Follow all recommendations provided by the pest control company.
- 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 ceiling tile was missing close to the dry storage area at the back kitchen.-Repair/ Replace ceiling tiles
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bowl used as scoop was stored directly in contact with food in the bulk food at the dry storage. -Use scoops with handle-Store scoops with handles sticking out of the food for easy handling without contamination
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had dirt, debris, mold or grease build-up at the kitchen:1. hard-to-reach areas under the cookline2. filters and walls of the hood vent/canopy3. Ceiling above the food preparation area4. floor of the walk-in freezer5. floor and vent of the walk-in cooler6. top surface of the dishwasher7. outer surfaces of the flour mixer8. Inside of fridge beside the ice machine at the front area-Clean the indicated areas-Ensure the facility and equipment are maintained in a clean and sanitary manner.-Maintain a cleaning schedule and record onsite.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizing solution in spray bottle was above 200ppm for the kitchen and bar area. Operator diluted the solution to 100ppm for the kitchen.-Ensure chlorine sanitizing solution is maintained at 100-200ppm for food safety
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Ice served for drinking was not protected from handwashing splashes at the bar area.-Install a splash guard to protect food (ice) from contamination during hand washing.2. Soda hose was stored directly on ice to be served for drinking at the bar area.- Ensure hose is stored away from direct contact with ice to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Non-food item (bag) was stored directly of cutting board at the back kitchen. Operator removed item.-Ensure non-food items are stored away from food contact surfaces to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food in cartons were stored directly on floor in the walk-in freezer at the kitchen.-Ensure all food items are stored 6 inches off the ground to protect from possible contamination and to facilitate easy cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The meat slicer was not sanitized after cleaning as stated by the operator. Operator was educated on proper cleaning and sanitizing procedures.-Ensure all clean-in-place equipment are cleaned and sanitized.-Follow the wash, rinse and sanitize method-Dishwashing requirement sent to operator
- 15. Is the facility free of a pest infestation?
- 1. Flies were present at the mop sink room.2. Some mice droppings were found behind the mixer, cookline and pizza oven. Recent pest control report was available on site and indicated presence of pest.-Clean up mice droppings using appropriate preventive measures.-Maintain pest control monitoring of pest activity.-Follow all recommendations provided by the pest control company.
- 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 ceiling tile was missing close to the dry storage area at the back kitchen.-Repair/ Replace ceiling tiles
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bowl used as scoop was stored directly in contact with food in the bulk food at the dry storage. -Use scoops with handle-Store scoops with handles sticking out of the food for easy handling without contamination
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had dirt, debris, mold or grease build-up at the kitchen:1. hard-to-reach areas under the cookline2. filters and walls of the hood vent/canopy3. Ceiling above the food preparation area4. floor of the walk-in freezer5. floor and vent of the walk-in cooler6. top surface of the dishwasher7. outer surfaces of the flour mixer8. Inside of fridge beside the ice machine at the front area9. nozzles of the soda hose at the bar area-Clean the indicated areas-Ensure the facility and equipment are maintained in a clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mop bucket was in the prep area at time of inspection.- Mop bucket was removed by staff immediately when mentioned. - Ensure mop bucket is stored back in the mop closet after use to prevent potential contamination to nearby food products/equipment/utensils during daily operations.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher had a final rinse temperature of 56CHigh temperature dishwasher must have a final rinse temperature of at least 71C at the dishUpdate: September 9, 2024. Chlorine sanitizer has been installed temporarily while waiting issue for final rinse temperature is being looked into
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher had a final rinse temperature of 56CHigh temperature dishwasher must have a final rinse temperature of at least 71C at the dish
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in the walk-in freezer is not in good repair. Action required: Paint the floor and put a sealant on it so it does not flake up. Make the floor durable and easily to clean and sanitize.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Food was being cut or prepared directly beside hand sink in the kitchen
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher had a final rinse temperature of 56CHigh temperature dishwasher must have a final rinse temperature of at least 71C at the dish
- 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?
- Mouse droppings were observed under wire shelving outside of the janitorial room. Action required:Remove all mouse droppings . Clean and disinfect all contaminated surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in the walk-in freezer is not in good repair. Action required: Paint the floor and put a sealant on it so it does not flake up. Make the floor durable and easily to clean and sanitize.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of debris and bottle caps under bar counter
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?