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Safari Grill

100 - 255 28 Street SE Calgary AB T2A 5K4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The bleach sanitizer spray bottles were not labeled.COMPLETE THE FOLLOWING:1. Label the bottles to ensure safe handling of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The walk-in cooler measured 8*C.2. No thermometer available for checking internal food temperatures. COMPLETE THE FOLLOWING:1. Repair the walk-in cooler. It must measure 4*C or less.2. Purchase a thermometer for checking food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips available.COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. The handwash sink was blocked by a blender and staff drink. Items removed so sink was easily accessible.2. There was no paper towel at the bar handwash sink. Paper towel replaced during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hood vent filters above the grill were covered in black debris. It was also very smokey in the kitchen and the dining room, which could present as a fire hazard. The Operator stated the filters are cleaned twice a week.2. Dust and black debris noted on the walls and air ducts throughout the kitchen.3. The door handle and door of the walk-in cooler were dirtied, and purple covering on the door was peeling off. 4. The shelves inside the walk-in cooler were not clean and mould observed on some shelves.5. The dishwashing area was cluttered with old food equipment that is no longer being used, such as an ice machine and pop machine. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.2. Replace the covering on the walk-in cooler door.3. Remove any equipment that is no longer needed so the kitchen is organized and easier to clean.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • Zero ppm Chlorine. Call for service immediately. May use the 3-comparment method, using the sink next to the dishwasher for sanitation. Must notify inspector as soon the repair is done
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Must display the most recent Food Handling Permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the dust from the fan cover in the walk-in cooler
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Front facing bar area & dry storage area were cluttered. Operator is to remove extraneous items from these areas.