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Royal Canadian Legion 1 - Food

116 7 Avenue SE Calgary AB T2G 0H5 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest**Please repair the floor.2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food.**Repair or replace.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • CORRECTED - Dishwasher tested satisfactoryThe low temperature dishwasher is not dispensing adequate concentrations of chlorine. No chlorine detected after cycle was complete. Unable to prime the sanitizer as there is a blockage in the line. The low temperature dishwasher must dispense 100ppm of chlorine (bleach) to effectively sanitize food equipment/utensils. Service the low temperature dishwasher and ensure testing of the dishwasher is performed daily with chlorine test strips. Until the low temperature dishwasher is repaired, fill a compartment with a chlorine (bleach) sanitizer solution at 100ppm and submerge food equipment/utensils for at least 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available during the inspection. Please ensure the tests strips are available at all times to validate the sanitizer concentrations for effective sanitization.**Obtain test strips
    • 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 flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest**Please repair the floor.2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food.**Repair or replace.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth stored on the counter contained no chlorine (bleach). Cleaning cloths should be stored in a sanitizer bucket of either 100-200ppm of chlorine (bleach) or 200ppm of QUATS to remove contamination and to prevent the spread of bacteria when cleaning. Ensure a sanitizer bucket is made daily and used to store cleaning cloths when not in use. The operator made a sanitizer bucket that measured 100ppm of chlorine (bleach) and placed the cleaning cloth inside at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large can is reused to store cooking oil and was visibly soiled with solidified grease. Cans should not be reused for storing cooking oil as they are not easily cleanable and may corrode over time. Replace the can with an insert/container that is smooth, durable, and easily cleanable and ensure it is cleaned daily to avoid grease buildup.
    • 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 dishwasher is not dispensing adequate concentrations of chlorine. No chlorine detected after cycle was complete. Unable to prime the sanitizer as there is a blockage in the line. The low temperature dishwasher must dispense 100ppm of chlorine (bleach) to effectively sanitize food equipment/utensils. Service the low temperature dishwasher and ensure testing of the dishwasher is performed daily with chlorine test strips. Until the low temperature dishwasher is repaired, fill a compartment with a chlorine (bleach) sanitizer solution at 100ppm and submerge food equipment/utensils for at least 2 minutes.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer use was reviewed with the operator. As discussed, if using bleach then make a sanitizing solution using bleach and water (2mL bleach in 1L water) with no soap. Use this solution for sanitizing all food contact surfaces and items.See https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • As discussed, place a thermometer in each cooler for monitoring temperature. Coolers should be maintained at less than 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the kitchen was missing paper towels and soap. As discussed, ensure that the handwash sink is properly supplied even if the kitchen is in minimal use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cook line had a grease pan under the equipment filled with solidified grease. Clean the grease pan as discussed.