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Sage Hill Retirement Residence - Food

6 Sage Hill Gardens NW Calgary AB T3R 1S3 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot boxes are tattered and in disrepair; replace the boxes that cannot be repaired. Tape is not an acceptable solution. Ensure that all hot boxes are cleaned more frequently to ensure that their is no build up of food debris evident.Hand sink in the kitchen has a very slow drain. Repair the drain.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot boxes are tattered and in disrepair; replace the boxes that cannot be repaired. Tape is not an acceptable solution. Ensure that all hot boxes are cleaned more frequently to ensure that their is no build up of food debris evident.Hand sink in the kitchen has a very slow drain. Repair the drain.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solutions did not achieve 200ppm concentration. Facility is using Quats.Ensure that concentrations are monitored and dispensers are dispensing the correct concentration of solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deserts were being stored in the hot boxes for dinner service; ensure that desert temperatures are maintained and stored in the cooler at 4 C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher temperatures are not being monitored using a waterproof thermometer with a max hold temperature function; staff are recording temps using the gage on the machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot boxes are tattered and in disrepair; replace the boxes that cannot be repaired. Tape is not an acceptable solution. Ensure that all hot boxes are cleaned more frequently to ensure that their is no build up of food debris evident.Hand sink in the kitchen has a very slow drain. Repair the drain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the hard-to-reach areas in the kitchen require more frequent cleaning. As discussed.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand 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?
      • 3 taps were dripping in the main kitchen and one sink was slow draining.-Please repair the leaks and ensure that the sink is draining properly.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths were sitting on the counters in the serving kitchens.-Please store wiping cloths in a sanitizer while not in use.2. The D10 sanitizer dispenser was empty in the 3rd floor serving kitchen.-Please replace the sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers were stored on the cart at room temperature in the 2nd floor serving kitchen.-Please store creamers on ice.