Renert School - Food
14 Royal Vista Link NW Calgary AB T3R 0K4 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coolers C4 and C9 were not maintaining temperatures at 4 C or less. Please use other coolers until these are repaired as discussed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Ensure that all soiled and missing tiles are replaced.2. Do not store items/ boxes on top the coolers in the pantry area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bin containing clean ice cream scoops had visible debris in the bottom. Bin and ice cream scoops were cleaned during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dry storage room: Wall adjacent to the refrigerators is in disrepair, holes, missing baseboards, and unpainted patches. Refinish wall so that it is smooth, nonporous, and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler temperature was between 8-10 C. Advise to not keep perishables in this cooler. Please correct temperature to ensure it is below 4C
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler temperature was between 8-10 C. Advise to not keep perishables in this cooler. Please correct temperature to ensure it is below 4C
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer in the bucket measured 100 ppm. **Corrected during inspection--solution met the 200 ppm minimum requirement. Please ensure that the solution and cloths associated with disinfection of surfaces are changed every 2 hours. 1. 2. Meat slicer in the back area had a buildup of food debris and dust. Item is not being used, so please thoroughly clean and disinfect the equipment before putting it away.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Fridge under the prep line measured 8-10 C. Perishables were immediately moved to another fridge.2. Middle fridge with trays that was storing veggie dogs and ground meat measured 8 C. Perishables were being moved. 3. Hot holding for meatballs was 56 C. Meatballs were to be reheated to 74 C prior to adding to tomato sauce.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?