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Scenic Acres Retirement Living - Food

150 Scotia Landing NW Calgary AB T3L 2K1 · Food - General

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand washing sink paper towel was not placed in dispenser. Ensure that paper towel is always stored in dispenser to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending Violation** There was an accumulation of dried/discoloured food debris and grime along floor/wall joints, under and behind large food equipment including the cook line, and in hard-to-reach areas throughout the kitchen. Please clean. Pull equipment/shelving units away from walls for easy cleaning.
  2. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff member handle dirty dishes in the dishwashing area, using the same gloves the staff member handled fully cooked breaded fish. Staff was corrected during inspection, handwashing was performed at the dishwashing sink. Staff was then corrected to use the designated handwashing sink. Discuss glove use protocols with all staff. Gloves do not replace proper hand washing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food on transport carts being sent up to residents for lunch was uncovered placed at the bottom of the carts. Staff was directed to apply saran wrap to exposed food products during transport.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand washing sink paper towel was not placed in dispenser. Ensure that paper towel is always stored in dispenser to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher had an accumulation of calcium and food debris build up on the top surface of the unit. Clean and disinfect the dishwasher surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending Violation** There was an accumulation of dried/discoloured food debris and grime along floor/wall joints, under and behind large food equipment including the cook line, and in hard-to-reach areas throughout the kitchen. Please clean. Pull equipment/shelving units away from walls for easy cleaning.
  3. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand washing sink paper towel was not placed in dispenser. Ensure that paper towel is always stored in dispenser to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher had an accumulation of calcium and food debris build up on the top surface of the unit. Clean and disinfect the dishwasher surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending Violation** There was an accumulation of dried/discoloured food debris and grime along floor/wall joints, under and behind large food equipment including the cook line, and in hard-to-reach areas throughout the kitchen. Please clean. Pull equipment/shelving units away from walls for easy cleaning.
  4. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap and paper towels were not provided at the hand sink in the Garden Cafe. Please provide supplies in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending Violation**1) There was an accumulation of dried/discoloured food debris and grime along floor/wall joints, under and behind large food equipment including the cook line, and in hard-to-reach areas throughout the kitchen. Please clean. Pull equipment/shelving units away from walls for easy cleaning.2) There was a heavy accumulation of food debris under shelving units in the walk-in cooler, particularly near the door. Please clean.3) Several containers/sheets of food in both the walk-in cooler and walk-in freezer were uncovered/unprotected against contamination, and some were double stacked without barriers/lids between.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gloves were stored in clean utensils.-The operator removed the gloves from the utensils. The operator reported that the gloves were unused and were placed there for convenience. Please ensure that gloves are stored separately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Pending violation**Cabinet under the hand sink near the kitchen entrance was contaminated by dirt/grime and was severely water damaged. Please clean and repair, or replace damaged materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Pending Violation**A wire (possibly part of the thermostat) in the sliding double glass door cooler near the beverage station was not properly secured in place. The wire was hanging with duct tape attached to it. Please remove duct tape and properly secure the wire so surfaces are easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending Violation**1) There was an accumulation of dried/discoloured food debris and grime along floor/wall joints, under and behind large food equipment including the cook line, and in hard-to-reach areas throughout the kitchen. Please clean. Pull equipment/shelving units away from walls for easy cleaning.2) There was a heavy accumulation of food debris under shelving units in the walk-in cooler, particularly near the door. Please clean.3) Several containers/sheets of food in both the walk-in cooler and walk-in freezer were uncovered/unprotected against contamination, and some were double stacked without barriers/lids between.
  6. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Take-out containers of staff food (open and closed containers) were stored on a food prep counter among foods being prepared for resident consumption. Store personal foods separately and away from food and food equipment areas to reduce risks of cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Juice carts were positioned next to the dining room in the hallway that was unfinished/being renovated. Please protect and store foods and food utensils in a sanitary manner. Staff wheeled carts back to dining area.2) Open staff food was stored among foods for residents in cooler near beverage station. Staff discarded. Ensure all foods are protected against contamination and store personal foods separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers in coffee room (converted from exercise room) measured 19C. The previously frozen Cambro container had melted and no longer keeping foods cold. Please discard creamers and store perishable foods at or below 4C. Routinely monitor station and replace Cambro as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Soap dispenser at the kitchen hand sink with eye wash located near the kitchen entrance was empty/not operational. Please repair/restock.2) Soap dispenser at kitchen hand sink near the exit door was on the other side of the beverage station and hot water dispenser (too far from the sink). Please reposition soap dispenser at hand sink so it easily accessible.
    • 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?
      • 1) There were several small flies landing on food, food shelving units, walls, etc. in the dry food storage room. Staff were aware of issue yet there were no means implemented for their control.2) There were several flies in the dry storage and paper storage room.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A mop head was placed among foods in a prep cooler as staff stated the condenser unit was previously leaking (staff stated cooler was repaired). Although the mop head was clean (but not new) it is best practice to use counter cloths/container to catch leaks inside coolers. Ensure leak has been repaired and remove mop head.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) Unable to determine if person-in-care and control of kitchen has completed and is certified in an approved food safety course. Please provide copy of food safety certificate.2) Person-in-care and control of kitchen was unaware of correct test strip to use to monitor concentration of sanitizer used in the kitchen.3) There were several noted deficiencies either from a lack of knowledge or an indifference to food safety and sanitation. Please have all food handlers complete the AHS basic food safety course. There is no charge for this course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinet under the hand sink near the kitchen entrance was contaminated by dirt/grime and was severely water damaged. Please clean and repair, or replace damaged materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A wire (possibly part of the thermostat) in the sliding double glass door cooler near the beverage station was not properly secured in place. The wire was hanging with duct tape attached to it. Please remove duct tape and properly secure the wire so surfaces are easy to clean.2) Ice cream scoops were stored in a jug of standing water. Water measured 36C. Please either install a dipper well or clean/sanitize scoop after each use.3) Several food prep tools/utensils contaminated with old food debris were stored among clean food prep tools/equipment at back prep area. Thoroughly clean/sanitize food prep equipment after use. Store clean utensils in a sanitary manner.4) Dirty dishes/food equipment were rinsed in a sink directly next to rack of clean dishes. Please protect clean dishes/equipment and remove from area where dirty dishes/equipment are prerinsed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dried/discoloured food debris and grime along floor/wall joints, under and behind large food equipment including the cook line, and in hard-to-reach areas throughout the kitchen. Please clean. Pull equipment/shelving units away from walls for easy cleaning.2) There was a heavy accumulation of food debris under shelving units in the walk-in cooler, particulary near the door. Please clean.3) Several containers/sheets of food in both the walk-in cooler and walk-in freezer were uncovered/unprotected against contamination, and some were double stacked without barriers/lids between.4) The walk-in cooler and walk-in freezer were disorganized and difficult to inspect. Please organize, label and date open/prepared foods, discard outdated foods. Practice first in, first out.4) Staff indicated there was a cleaning schedule/sanitation plan however it was not implemented. Please adhere to written shedule/plan.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Initial Inspection

    0 infractions