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River Cafe

25 Prince's Island Park SW Calgary AB T2P 0R1 · Food - General

4 inspections

  1. Demand Inspection

    4 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?
      • Facility was not maintaining shellfish tags.-Ensure a log is created that keeps the shellfish tags for 90 days and identifies which day they were served
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Main fridge measured 8-10C. Staff were recording -0.3C from the digital display on the logs, but this was not the temperature reading.2) Milk fridge measured at 13C to start. Setting was at 47F.-Maintain perishable foods at 4C or below-Send photo to inspector showing that walk-in fridge temperature has dropped to 4C or below, or move food to other fridges
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips not available.-Ensure test strips are available for each chemical sanitizer used
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small metal dishes for serving oysters were very rusty.-Staff removed rusty dishes
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags were being used to cover food items in the walk-in cooler. Garbage bags are not to be used on food items as they contain chemicals which can contaminate the food items. Please ensure that all food containers/packaging is food safe.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being thawed in the two-compartment sink in stagnant water. Cold running water was turned on at the time of the inspection. Please ensure food is thawed safely using one of the following approved methods:- In the cooler - Under cold running water - As part of the cooking process - In the microwave* must be used immediately after thawing
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand sink located along the cook line was empty at the time of the inspection. The paper towel was re-stocked at the time of the inspection. Please ensure all hand sinks are always stocked with paper towel in a proper dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the bar was not equipped with paper towels or a paper towel dispenser. A stack of paper towel was placed next to the hand sink at the time of the inspection. However, a dispenser is still required. Please install a paper towel dispenser for the bar hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food handling is being conducted in the basement area; however, no hand sink is accessible to the preparation space.Please either install a hand sink in the basement preparation area or discontinue any open food handling in the basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Under/behind the dishwashing pit - The dust on the ceiling in the dishwashing pitPlease clean the indicated areas and add them to a regular cleaning schedule.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *NO SANITIZING SOLUTION AVAILABLE IN BAKERY AREA - CORRECTED*