Richmond's Pub & Eatery
3919 Richmond Road SW Calgary AB T3E 4P2 · Food - General
7 inspections
- Demand Inspection
3 infractions
- 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 tiles in the bar cooler were badly damaged. Replace broken floor tiles to ensure floor is smooth, non-porous, and easy to clean
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Calcium buildup inside large ice machineIce machine is to undergo a thorough cleaning on a regular basis
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling tiles by ceiling fan/ vents
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 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 tiles in the bar cooler were badly damaged. Replace broken floor tiles to ensure floor is smooth, non-porous, and easy to clean
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Calcium buildup inside large ice machineIce machine is to undergo a thorough cleaning on a regular basis
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling tiles by ceiling fan/ vents
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Buckets and spray bottles of quat sanitizer had a concentration of 50ppmEnsure quat sanitizer concentration is at 200ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle was not labeled as to its contentsAll chemical spray bottles/ containers are to be properly labeled
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The standup service staff cooler was measured at 9C. Ensure all coolers are maintain a temperature of 4C or below
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer container for the dishwasher was empty. Corrected during inspection
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer concentrations are not being tested on a regular basis
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels available at the first handwash station in the bar areaEnsure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
- 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 tiles in the bar cooler were badly damaged. Replace broken floor tiles to ensure floor is smooth, non-porous, and easy to clean
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Calcium buildup inside large ice machineIce machine is to undergo a thorough cleaning on a regular basis
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling tiles by ceiling fac/ vents
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT VIOLATION:The mechanical room was cluttered and disorganized.Declutter the mechanical room. Any items in the mechanical room that are not in use should be discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Wet used cleaning cloths were stored on the meat slicer and pizza preparation cooler counter.2) Wet used cleaning cloth was stored on the soap dispenser in the bar area.Quat sanitizer bucket was prepared at 200 ppm and cleaning cloths were stored therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Serving utensils were stored in a quat sanitizer solution at 100 ppm.New quat sanitizer solution was prepared at 200 ppm and the serving utensils were stored therein.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The temperature of the pizza preparation cooler measured 6°C.2) The temperature of the preparation cooler adjacent the ventilation canopy measured 5°C.Ensure the cooler is maintained at 4°C or less at all times and maintain adequate log of all the coolers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the bar handwashing sink.Additional paper towels were available and the paper towels were promptly restocked.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ongoing violation.1) There was a gap at the side of the walk-in cooler wall.Install a screen.2) There was a missing ceiling tiles on the kitchen ceiling at the back exit door.Replace the missing ceiling tiles.Previous violation:There was a gap in the wall at the walk-in cooler.Cover the gap with a panel/screen cover.
- 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) The shelves in the liquor room were not properly finished. The surfaces were particle boards.2) The sitting surface of the bar stool were in disrepair. Surfaces must be smooth, non-absorbent to moisture, and easy to clean
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Deep grooves were noted on the preparation cooler cutting boards.2) Deep grooves were noted on the mini cutting board in the bar area.Replace or resurface the cutting boards.
- 23. Is the facility maintained in a clean and sanitary condition?
- The mechanical room was cluttered and disorganized.Declutter the mechanical room. Any items in the mechanical room that are not in use should be discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
8 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of approved food safety training. When there are 6 or more food handlers working, at least one individual with approved food safety training must be present.**OUTSTANDING (2023-08-24). A valid Food Safety Training certificate was not provided during the inspection. Please provide a valid certificate as soon as possible indicating at least one person at the supervisory level being certified with Food Safety.
- 20. Do food handlers at the facility have adequate food safety training?
- Previous violation:Additional training required for kitchen staff. Please take the free basic course online. https://www.albertahealthservices.ca/eph/Page3151.aspx**OUTSTANDING (2023-08-24). Please ensure that all food handlers in the facility take at least the Food Safety Basics course that is offered by Alberta Health Services. Once completed, please send certificates to our office.
- 20. Do food handlers at the facility have adequate food safety training?
- No food safety certificate for someone in care and control of the facility was available
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The operator was fixing the self-closing mechanism of the washroom door at the time of the inspection.Previous violation:The washroom door was not fully self-closing. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a functional self-closing door.**EQUIP THE WASHROOM WITH A FUNCTIONAL SELF-CLOSING DOOR.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Untreated raw wood was used as a cabinet for the pizza oven.Treat or paint the wood so it 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 gap in the wall at the walk-in cooler.Cover the gap with a panel/screen cover.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some cutting boards were replaced; however, only two cutting boards at the prep cooler line and the prep cooler cutting board at the deep fryer are yet to be replaced.Previous violations:1. Deep grooves were noted on the prep cooler cutting boards and individual cutting boards.2. Tong used to prepare food was hung on the handle of the stove grill.Utensils were promptly washed in a dishwasher.Food particles left on tong is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:a. stored in ice water between uses (4 degrees Celsius or below)b. stored in hot water between uses (60 degree Celsius or greater)c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs)d. continuously replace serving utensils with new utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The ventilation canopy filters had grease deposits build up.2. The walk-in cooler fan covers had dust and grime build up.3. Ceiling air-vent above the dishwasher was accumulated with dust and grime build up.4. Top of the dishwasher was dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.Previous violation:Grease and char build-up on the canopy filters. Grease and debris build-up behind the main line equipment. Grease and food stains on the kitchen walls and baseboards. **OUTSTANDING (2023-08-24). The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wet wiping cloths were stored on the prep cooler cutting boards and counters.2. No sanitizer buckets were available.Fresh quat sanitizer bucket was promptly prepared at 200 ppm and cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff entering the kitchen did not wear hair restraints.Any person entering a food preparation or storage area should wear hair restraints such as clean hats or a hair net.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ice scoops were stored on the ice machine.Ice-scoops were promptly washed.Ensure scoops are stored in a clean container.2. A box of russet potato was stored on the floor close to the walk-in cooler.Ensure foods are stored 15cm (6 inches) off the floor at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Soup was kept on the counter to cool.Staff was informed to make an ice bath.2. Frozen foods were left on the counter in large quantities at -5°C and -6°C without being attended to. Ensure that foods are brought out only when they will be attended to by staff, and promptly return the food to the cooler once portioned.3. Pizza prep cooler top inserts temperatures were high:- Onions: 14°C- Diced pineapple: 10°C- Cooked onions: 12°C- Mushroom: 11°C- Diced green pepper: 7°C- Diced red pepper: 12°CEnsure the prep cooler food inserts are covered with lids when not in use.Log the temperatures of all the refrigerating units.
- 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 noted at the staff room, alcohol room and mechanical room.Thoroughly clean and sanitize the indicated areas. Contact your pest control provider to eliminate the pest in the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of approved food safety training. When there are 6 or more food handlers working, at least one individual with approved food safety training must be present.**OUTSTANDING (2023-08-24). A valid Food Safety Training certificate was not provided during the inspection. Please provide a valid certificate as soon as possible indicating at least one person at the supervisory level being certified with Food Safety.
- 20. Do food handlers at the facility have adequate food safety training?
- Previous violation:Additional training required for kitchen staff. Please take the free basic course online. https://www.albertahealthservices.ca/eph/Page3151.aspx**OUTSTANDING (2023-08-24). Please ensure that all food handlers in the facility take at least the Food Safety Basics course that is offered by Alberta Health Services. Once completed, please send certificates to our office.
- 20. Do food handlers at the facility have adequate food safety training?
- No food safety certificate for someone in care and control of the facility was available
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The operator was fixing the self-closing mechanism of the washroom door at the time of the inspection.Previous violation:The washroom door was not fully self-closing. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a functional self-closing door.**EQUIP THE WASHROOM WITH A FUNCTIONAL SELF-CLOSING DOOR.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Deep grooves were noted on the prep cooler cutting boards and individual cutting boards.2. Tong used to prepare food was hung on the handle of the stove grill.Utensils were promptly washed in a dishwasher.Food particles left on tong is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:a. stored in ice water between uses (4 degrees Celsius or below)b. stored in hot water between uses (60 degree Celsius or greater)c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs)d. continuously replace serving utensils with new utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The ventilation canopy filters had grease deposits build up.2. The mechanical room was dirty and disorganized.3. The walk-in cooler fan covers had dust and grime build up.4. Knife holder had dust and debris build up.5. Behind the ventilation canopy had food debris build up.6. Top of the dishwasher was dirty.7. Ceiling air-vent above the dishwasher was accumulated with dust and grime build up.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.Previous violation:Grease and char build-up on the canopy filters. Grease and debris build-up behind the main line equipment. Grease and food stains on the kitchen walls and baseboards. **OUTSTANDING (2023-08-24). The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
16 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.Oven mitts were also being used to handle hot pots. Please ensure to use proper oven mitts to handle hot equipment, not cleaning cloths.
- 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?
- The low-temperature, chemical dishwasher with chlorine solution was measured to have 100-ppm chlorine. There were test strips available during the inspection for chlorine. However, there were no records indicating the daily testing of the dishwasher chlorine concentration when in use. Please ensure to record the dishwasher chlorine concentration before use each day.**RECORD DISHWASHER CHLORINE CONCENTRATION DAILY.There were no records indicating the daily testing of the glasswasher iodine concentration when in use. Please ensure to test record the dishwasher chlorine concentration before use each day.**RECORD GLASSWASHER IODINE CONCENTRATION DAILY.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A fly light was stored above food preparation/storage area. The inspector informed the staff/operator that the fly light must be stored away from any food preparation/storage area. Please relocate the fly light, as discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, not all refrigeration units were equipped with a functional thermometer. The inspector informed the operator that all refrigeration units must be equipped with a functional thermometer. Also, there were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations.**EQUIP ALL REFRIGERATION UNITS WITH A FUNCTIONAL THERMOMETER. RECORD TEMPERATURES.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding unit was measured on the surface at 50-52°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff/operator that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An open container of food that indicated “refrigerate after opening” was being stored at room temperature. The inspector informed the staff/operator that the manufacturer’s instruction on proper storage of food must be followed. The container was moved to a refrigeration unit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature, chemical glasswasher with iodine solution was measured to have 0-ppm iodine. The glasswasher was primed and adjusted on-site. The glasswasher was re-measured and had an iodine concentration of 12.5-ppm. The inspector informed the staff/operator to test the dishwasher daily before use to ensure that it reaches at least 12.5-ppm chlorine. **TEST AND RECORD DISHWASHER CONCENTRATION DAILY.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One of the handwashing stations at the bar area was not equipped with soap in a proper dispenser. The manager mentioned that they were in the process of ordering a new dispenser. The paper towel dispenser of the staff washroom was also not properly dispensing papers towels. The manager mentioned that they would be fixing the paper towel dispenser. Thus, please ensure to equip all handwashing stations with soap and paper towels in proper dispensers to promote proper and adequate handwashing.
- 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?
- Pest control reports were not available. Provide the most recent report.**OUTSTANDING (2023-08-24). Proof/invoices were provided by the manager during the inspection that indicates the monthly visits of a professional pest control company. However, copies of inspection reports from the company were not provided. Thus, please provide these reports as soon as possible.
- 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?
- There was a gap on the front door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE FRONT DOOR.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of approved food safety training. When there are 6 or more food handlers working, at least one individual with approved food safety training must be present.**OUTSTANDING (2023-08-24). A valid Food Safety Training certificate was not provided during the inspection. Please provide a valid certificate as soon as possible indicating at least one person at the supervisory level being certified with Food Safety.
- 20. Do food handlers at the facility have adequate food safety training?
- Additional training required for kitchen staff. Please take the free basic course online. https://www.albertahealthservices.ca/eph/Page3151.aspx**OUTSTANDING (2023-08-24). Please ensure that all food handlers in the facility take at least the Food Safety Basics course that is offered by Alberta Health Services. Once completed, please send certificates to our office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The washroom door was not fully self-closing. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a functional self-closing door.**EQUIP THE WASHROOM WITH A FUNCTIONAL SELF-CLOSING DOOR.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were broken food equipment, being two food strainers, noted. The inspector informed the staff/operator that all equipment must be kept in good condition, and free from cracks or breaks. Please ensure to discard and replace, if necessary, all kitchen equipment/tools/containers that had cracks, broken, or not in good condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and char build-up on the canopy filters. Grease and debris build-up behind the main line equipment. Grease and food stains on the kitchen walls and baseboards. **OUTSTANDING (2023-08-24). The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was no cleaning schedule and written sanitation procedure being implemented on-site. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?