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Royal Canadian Legion 284

606 38 Avenue NE Calgary AB T2E 8J9 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution measured 50ppm.Ensure the bleach sanitizer solution is maintained at 100ppm to effectively remove contamination on food contact surfaces. Regularly test the concentration with chlorine test strips.The operator remade the bleach sanitizer solution during the inspection, and it measured 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of potatoes was stored directly on the floor in the dry storage area. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bag on potatoes on the shelf during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach solution was mixed with soap to clean and sanitize surfaces. Bleach mixed with soap solution was promptly discarded.Bleach sanitizing solution was prepared at 100 ppm to sanitize surfaces.
    • 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 significant water damage on the wall and ceiling behind the dishwashing line.Repair the wall and the tile in this area.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a bag of cooked chicken defrosting on the counter at room temperature.Do not thaw food items at room temperature. Ensure that food is thawed:1. Under cool running water2. In a cooler under refrigeration3. In the microwave
    • 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. There was significant water damage on the wall and ceiling behind the dishwashing line.Repair the wall and the tile in this area.2. A ceiling light cover was missing above the dishwashing line.Replace the light cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the prep storage drawers in the cook line and the standing refrigerator had an accumulation of food debris and dirt.Thoroughly clean the indicated areas.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the counter.2. No sanitizing solution available at prep station.Sanitizing solution was prepared at 200 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.