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Salt & Pepper Catering Kitchen

6519 Bowness Road NW Calgary AB T3B 0E8 · Food - General

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were a few moldy tomatoes found in the walk-in cooler. The tomatoes were discarded on site.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tin cans were used to store cooking oil and tomato sauce. Transfer food into food grade container if the food was not use up at the end of the day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Tin cans were stored in the kitchen handwash sink. Ensure handwash sink is available for handwashing at all times. This is a repeated infraction.
    • 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?
      • A small gap in the right bottom area of the back kitchen exit door can be observed. Install a new door sweep or something similar to seal the possible pest entry point.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the back prep area ceiling tile. Fix leak and replace ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The flat top cooking surface on the cooking line was observed with debris and a thick layer of black stuck on substances.Clean.The business end of the large can opener was soiled. Clean and sanitize after use.
  3. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tin cans were used to store cooking oil and tomato sauce. Transfer food into food grade container if the food was not use up at the end of the day.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the spray bottle was measured greater than 500ppm.Use 200ppm quat sanitizer and verify with quat sanitizer test strip.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips expired on July 20, 2022, and they were discolored. Provide quat sanitizer test strips and test daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Tin can and emptied pop bottles were stored in the kitchen handwash sink. (CDI).Ensure handwash sink is available for handwashing at all times. 2) Unable to get paper towels from the staff washroom paper towel dispenser. Fix paper towel dispenser and ensure paper towels are available for handwashing.
    • 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?
      • Gap along the bottom of back exit door. Fix the door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walk-in cooler racks were rusted. Clean/refinish/replace the racks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the back prep area ceiling tile. Fix leak and replace ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food storage containers were cracked along the edges, and few were discolored and scratched.Replace the containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Slight dust build-up by the walk-in cooler fan. 2) Walk-in freezer door frame and fan cover were cover with stains and dust. 3) Brown/yellow food stains build-up on clear food containers. 4) Food stains and grease build-up on the food carts. 1 to 4) Clean these items. 5) Spatulas were broken along the edges. Replace broken spatulas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains were noted on the kitchen shelves.Clean these shelves.2) Debris and grease build-up underneath equipment, and on oven that is not being used.3) Grime build-up on floor's hard to reach areas. 1 to 3) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the kitchen and prep area air vent covers. 2) Oil pooling on the floor by the deep fryer.1 to 2) Clean these areas. 3) Broken oven and other equipment were stored in the kitchen. Dust and grease noted on the equipment. Remove broken equipment away from cooking area to allow easy cleaning.