Rockland Ventures Ltd. - Events
4116 50 Avenue SE Calgary AB T2B 2T7 · Food - Special Event
6 inspections
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution in salt and sauce was measured above 200 ppm.The solution was diluted and was tested between 100-200ppm.-Ensure that then bleach sanitizer solution is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper Thawing of wieners was observed.Weiners were being thawed in one of the unplugged chest freezers with ice in it.The temperature inside the freezer was measured at 1 degrees C.The operator moved all the wieners into a stand in fridge and the prep line cooler. * Couple of wieners were being thawed inside stagnant water in 3-comaprtment sink.The operator was instructed to thaw the wieners under cold running water. The cold-water tap was turned on.-Ensure that the thawing of food is done either inside a cooler, under cold running water or the food is cooked directly frozen.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available in Salt and Sauce stand.-Obtain valid chlorine test strips.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The water pressure for the hot/ cold water in the hand sink was very slow.The operator mentioned that a certain part of the faucet was blocked and was in need of replacement.The part was replaced by the operator.*Adequate hot and cold water was made available for hand washing.-Ensure that hot/ cold water is available in sufficient amount to wash hands.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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)?
- Discussed the proper dishwashing with staff onsite.Make sure to use the food grade sanitizer to sanitize the dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Has appropriate notification been given for the special event?
- AHS special event vendor notification form was not submitted. Discussed with owner to submit a separate form for each event.
- 23. Has appropriate notification been given for the special event?
- Risk Management Inspection
0 infractions
- Demand 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)?
- There is a three compartment sink with two separate faucets. One faucet is in disrepair such that the hot water tap does not provide sufficient water supply to one of the compartments.- Repair the hot water tap.
- 20. Is the facility maintained in a clean and sanitary condition?
- The exhaust hood filter has accumulated grime and dust.- Clean this filter.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?