Rockwell Food & Taps
5000 - 150 Millrise Boulevard SW Calgary AB T2Y 5G7 · Food - General
13 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Frozen Burrata cheese was thawed in standing water in the sink located in the basement.b) Internal temperatures of sliced cheese stored in inserts of first prep cooler were ; white cheese at 9.6C and yellow cheese at 9.7CCorrective action:a) Thaw frozen foods under running cold water in the sinkStaff was instructed to run cold water on top of frozen Burrata cheese. b) Ensure that perishable foods under refrigeration are stored at 4C or less. Staff was instructed to put ice pack on sliced cheese in the inserts
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rubber gasket of cooler located in bar area was broken.Corrective action:Repair/replace rubber gasket
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Dirty cleaning clothes were kept on prep counters after use in the kitchen.b) Concentration of quat measured 0 ppm in sanitizer spray bottle located in bar area.Corrective action:a) Soak cleaning clothes in sanitizer solution in between use.b) Ensure that concentration of quat is maintained at200 ppm in sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A flour bin was kept uncovered in dry storage room located in the basementCorrective action:Keep food covered during storage to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop was immersed in the chipotle container located in upright cooler.Corrective action:Ensure that scoops are stored vertically with handle up to prevent contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of second prep cooler was between 13.5C-15C and internal temperature of perishable food stored in the bottom part of this cooler was : portioned rice between 13.1 C-16.7CInternal temperatures of meats stored in inserts of this cooler were sliced meat 20.3 C, peperoni 26 C, other meats at 20.2C, 23.7C,22 C Corrective action:Do not store any perishable food in this cooler until temperature is maintained at 4C or less. Staff was instructed to discard perishable foods having internal temperatures 10 C and above Ensure potentially hazardous foods are maintained at 4°C or below and monitor temperatures regularly to prevent recurrence.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of third prep cooler was 15 C and internal temperature of perishable foods stored in this cooler were cut fruits and vegetables were between 9C-10C, Fromage Burrata cheese at 12 C , cheddar cheese at 20CCorrective action:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Staff was instructed to discard Fromage Burrata cheese at 12 C , cheddar cheese at 20C and move all cut fruits and vegetables to walk in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of upright cooler located near dish washing area was 14 c and internal temperature of butter chicken curry was 15 and chipotle was 9C, cake was at 9CCorrective action:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Staff was instructed to discard butter chicken curry and move cake and chipotle to walk in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of onion soup stored in the warmer was between 50C-53CCorrective action:Ensure that perishable foods under hot holding are stored at 60C or higher.Corrective action:Staff was instructed to reheat soup before storing back in the warmer
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of yellow sliced cheese stored in insert of first prep cooler was 15.8C at the top and 8.8C at the bottom, white sliced cheese was 15.2C at the top and 9 C at the bottom, shredded cheese was at 9.7CCorrective action:a) Ensure perishable foods under refrigeration are stored at 4C or less. Staff was instructed to discard cheese at 15.8C and 15.2C and move the remaining cheese to another cooler.DONE
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rubber gasket of cooler located in bar area was broken.Corrective action:Repair/replace rubber gasket
- 23. Is the facility maintained in a clean and sanitary condition?
- Food and dirt buildup on bulk bins located in the basementCorrective action:Clean and sanitize the bulk bins
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- a) Flies were noted in the kitchen and in the basement prep area.Requirement:a) Implement control measures to eliminate flies' issue.b) Contact pest control company for the treatment to eliminate flies' issue.
- 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?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of second prep cooler was 12 C and internal temperatures of perishable foods stored in this cooler were: rice at 9 C, mashed potatoes at 9.6CRequirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Rice and mashed potato were moved to walk in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cheese curds stored in insert of prep cooler located next to deep fryer was 8.7C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese curds were moved to another cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of first prep cooler was 10 C and internal temperatures of perishable foods stored in this cooler were: cooked mushrooms 9.5C, cooked onions 8.8C, sliced yellow cheese at 14.1C, white sliced cheese at 13.9C, cooked meat at 9.9 CRequirement:- Do not store any perishable food in this cooler until temperature is maintained at 4C or less.- Yellow sliced cheese at 14.1 C and white sliced cheese at 13.9C were discarded. Remaining perishable foods were moved to walk in cooler.
- 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?
- a) Flies were noted in the kitchen and in the basement prep area.b) Back door was left wide open.Requirement:a) Implement control measures to eliminate flies' issue.b) Put dirty cleaning clothes in a covered container.c) Clean any spills immediately to prevent attracting flies.d) Keep exterior doors closed all the time.e) Contact pest control company for the treatment to eliminate flies' issue.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Glue tapes for the flies were hanged in food handling area and in dish washing area in the basement.Requirement:Do not hang glue tapes for flies in food handling and dish washing area to prevent contamination.Hang these glue tapes in non-food handling area away from food and dishes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) One ceiling panel was not put in place in the kitchen area.b) Caulking on the wall in dish washing area was dirty and worn out.Requirement:a) Put ceiling panel in place.b) Replace caulking.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and debris on the floor near walk in cooler door located in the basement.b) Dirt and debris on the floor in dry storage room in the basement.c) Dirty cleaning clothes were kept on the cart after use in the basementd) Spills and dirt on the cart located in the basement.e) Accumulation of dirt and debris in the gaps between equipment in the kitchen.f) Accumulation of loose dust around ceiling vent in the kitchen near dish washing area.Requirement:Clean the above noted areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- One spray bottle containing cleaning chemical located in dish washing area was not labelled.Requirement:Label the spray bottle to identify its contents.DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperatures of bacon mixture stored in prep cooler insert was 8C and salami was at 8.4 C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Bacon mixture and salami were moved to bottom part of the prep cooler during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of one prep cooler located in cooking area was 15c and internal temperature of perishable foods stored in this cooler were : portioned veggie and meat mix between 14.6C-15.6C,portioned chicken between 17.4C-18.5C and 8.5C ,portioned rice between18.8C-16.4C, portioned tuna between 15C-16.8C,dumplings15.5 C-15.7 C, baked potatoes at 15.3 Shrimp at 14.6C and 8.7C, garlic-parmesan sauce between 16.3C and 16.4C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.-Perishable foods having internal temperatures 10C and higher were discarded.-Perishable foods having internal temperatures less than 10 were moved to walk in cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in two sanitizer spray bottles located in kitchen and server's area.Requirement: Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on spray bottle containing cleaning chemical located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of shredded cheese stored in insert of first prep cooer was 8.3Cb) Internal temperatures of gouda cheese and parmesan cheese stored in inserts of third prep cooler were 9.8 C and 9.6CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese were moved to bottom part of the coolers during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of butter chicken stored in the warmer was 27C and this this warmer was not turning on.Requirement:- Do not store any perishable food in this warmer until temperature is maintained at 60 C and higher. - Butter chicken was discarded.- Repair the warmer to maintain temperature of perishable foods at 60 C and higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cheese curds stored in insert of prep cooler located next to grill on the top was 15.4C and on the bottom was 8C, insert was overfilled.Requirement:Cheese curds at 15.4C were discarded. Ice packs were put on the remaining cheese curds.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Internal temperature of portioned veggie -sausages bags was 9C, stored in cooler drawer located under the grill, insert was overfilled.- Internal temperature of beef patties was 8.2C stored in cooler drawer located under the grill.- Internal temperature of raw meat stored in cooler drawer located under the grill was 9.6CRequirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Do not over fill the inserts to prevent temperature abuse.-Portioned veggie-sausages bags from the top were moved to another cooler.-Ice packs were put on remaining foods during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispensers located at hand washing sinks in the kitchen and in server's area were not dispensing paper towels as sensor batteries were dead.Requirement: Repair/replace sensor batteries to make paper dispensers functional.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 50 ppm in sanitizer solution of spray bottle located in basement prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in kitchen and basement prep area.(This is repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food and utensils stored on cart were within three meters from mop sink area having no door.Requirement: Do not store any food and utensils within three meters of mop sink area having no door to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Labels were not provided on several sanitizer spray bottles located in the kitchen.(Repeat violation from previous inspection)Requirement:Provide labels on spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of sliced cheese stored in insert of prep cooler was 11.4C, mozzarella cheese balls at 8.4C, shredded cheese at 8 C, wraps at 9.8C.b) Temperature of second prep cooler was 7.3 C and internal temperature of cheese stored in insert was 7.4Cc) Temperature of prep cooler located next to oven was 8C and internal temperature of perishable foods stored in it were between 7C- 8CRequirement:Ensure that perishable foods are stored at 4 C or less during refrigeration.a) Sliced cheese at 11.4C was discarded, Wraps were moved to walk in cooler. Temperature of the cooler was adjusted during inspection.b) Temperature of second prep cooler was adjusted during inspection.c) Temperature of cooler located next to oven was adjusted during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot perishable food was kept in deep container on the counter for cooling.Requirement:Ensure that a) temperature from 60 C-20 C should fall in two hoursb) temperature from 20 C-4 C should fall in four hoursIt should not take more than six hours to achieve 4C or less.For rapid chilling, transfer hot perishable foods to small shallow containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not provided in two prep coolers in the kitchen and also in bar coolers.Requirement:Provide thermometers in the coolers mentioned above.
- 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?
- a) House flies were noted in the kitchen and basement prep area.b) Back door was left wide open.c) No pest control records were available on site.Requirement:a) Keep exterior doors closed all the time to prevent entry of pests/vermin.b) Keep pest control records onsite for verification.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup on walk in freezer floor in the basement.Requirement:Clean the walk-in freezer floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in kitchen and basement prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop for ice machine was stored directly on machine top counter, this area is not cleaned and sanitized.Requirement:Store scoop in a clean container before putting on the counter to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Labels were not provided on two sanitizer spray bottles: one located in kitchen and second located in basement prep area.Requirement:Provide labels on spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of portioned cheese curds stored in insert of prep cooler was between 12 C-20 at the top and between 8C-9C at the bottom.-Insert was overstocked.b) Internal temperature of portioned chicken stored in insert of another prep cooler was between 8C- 8.8C.-Insert was overstocked.Requirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.-Cheese curds between 12 C-20 C were discarded.-Remaining cheese curds were moved to bottom part of the cooler.b) Portioned chicken was moved to bottom part of the cooler.Do not overstock inserts to prevent temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Internal temperature of cooked ribs stored in insert of prep cooler was between 12 C-13 C at the top and 9 C at the bottom.-Internal temperature of sliced cheese stored in inserts of this prep cooler was between 9C-10 C-Inserts were overstocked and lid was kept wide open.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.- Ribs between 12C-13 C were discarded-Ribs at 9C and sliced cheese were moved to bottom part of this prep cooler.-Do not over fill inserts and keep the lid down to prevent temperature abuse.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions