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Royal Canadian Legion 285

9202 Horton Road SW Calgary AB T2V 2X4 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented tomato juice can was observed in the dry storage section, can was discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution was measured at 0 ppm. Fresh solution made, measured at 200 ppm.
    • 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?
      • Weatherstripping seal was missing beneath one of the back delivery doors (blue color). Please install weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some baseboard tiles were loose/missing below the dishwashing area. Please repair. Previous inspection finding:Dry wall located in back area of the kitchen was cut leading to a big gap ("not observed during recent inspection").
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of refrigerator located in the kitchen was 8.9CRequirement:Adjust the temperature of the refrigerator to 4C or less.
    • 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) Baseboard tiles were missing on the wall located in the hallway between kitchen and bar area.b) Baseboard located on the wall in hallways between kitchen and bar was loose. c) Dry wall located in back area of the kitchen was cut leading to a big gap.c) Wooden panel located at the entrance of the bar was damaged near the lower end leading to a big gap.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • The mechanical dishwasher was at 60C temperature at the time of inspection. Action required: The high temperature mechanical dishwasher may be used to wash dishes. However, there must be a separate sanitizing step for the dishware. For example, a sink filled with 100 ppm chlorine may be used to sanitize cleaned dishware. The dishes should be immersed in the solution for at least 2 minutes. Please ensure that the mechanical dishwasher is in good repair and can sanitize dishware at minimum of 71C temperature. April 17 Update: Chlorine sanitizer was installed to dishwasher, however 0 ppm sanitizer detected. Please call maintenance to service dishwasher
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of sanitizers were not labeled as to its contentsEnsure all chemical containers/ bottles are properly labeled as to its contents
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was at 60C temperature at the time of inspection. Action required: The high temperature mechanical dishwasher may be used to wash dishes. However, there must be a separate sanitizing step for the dishware. For example, a sink filled with 100 ppm chlorine may be used to sanitize cleaned dishware. The dishes should be immersed in the solution for at least 2 minutes. Please ensure that the mechanical dishwasher is in good repair and can sanitize dishware at minimum of 71C temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was empty for one hand wash station in the kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of dust and grease were observed on ventilation canopy. 2. Food debris were observed at the back of the steam table, cooking equipment and hard to reach areas. 3. Accumulation of dust were observed on the ceilings. Action required: Ensure to thoroughly clean the indicated areas. March 15 update: Build up of grease and dust in ventilation canopy.