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Rendesvouz Bar & Lounge

3750 Market Street SE Calgary AB T3M 2P2 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of drawer style cooler with open top measured between 9 and 10 degrees Celsius.Cream based sauce in top section measured 10 degrees Celsius.Service or adjust cooler to maintain foods at 4 degrees Celsius or less.Advised to reduce the amount of product stored inside and add ice to help reduce temperature short term.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test kit on site for checking glasswasher sanitizer concentration.Obtain a new kit.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of drawer style cooler with open top measured between 9 and 10 degrees Celsius.Cream based sauce in top section measured 10 degrees Celsius.Service or adjust cooler to maintain foods at 4 degrees Celsius or less.Advised to reduce the amount of product stored inside and add ice to help reduce temperature short term.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test kit on site for checking glasswasher sanitizer concentration.Obtain a new kit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surfacing of floor in one section of kitchen is broken / damaged.Repair section and ensure surface is smooth and easy to clean.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives stored in gaps between prep tables.These areas are not easily cleanable and as such knives should not be stored here.Store knives on magnetic holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard to reach areas of kitchen (i.e. under cooking equipment & shelves).Spills present in dry storage room.Ceiling & fan of walk-in cooler were dirty and dusty.Please clean noted areas.