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Scotsman's Well

116 - 12024 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food such as au jes (beef deep) were kept on the counter to cool. The au jes was stored in an ice bath so it can be cooled rapidly.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • `1. The back handwashing sink was shut off from beneath the basin. The staff noted that the faucet was not working, the water pressure was too high and there is a plan for get it fixed.Fix the faucet.2. Broken tiles were noted in front of the walk-in cooler next to the condiment prep cooler. The management noted there is a plan to replace the flooring in the kitchen.Fix the flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler fan cover and wall were covered with dust. Clean the walk-in cooler fan covers.2) Black stains on the walk-in freezer door.Clean the walk cooler and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Stains was observed on the light switch.2) The mouse traps were dirty.3) The floor, baseboards were covered with grime.4) Grease, stains and food debris was noted in the hard-to-reach areas.5) The dish pit area had dirt and stains.6) Dirt was noted around the wall joint in the back kitchen and around the ice well corner/edges7) The handwashing sink faucet at the bar area had dirt build up.-Clean the areas mentioned.
  2. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sour cream in the cooler insert was measured at 10.0 degrees C. Other perishable foods were measured at 6.0 degrees C. Discarded the sour cream. Monitoring the perishable foods temperatures in the prep cooler inserts. Store all cold perishable food at 4 degrees C or below. Previous Inspection. In the Pizza cooler,The bag of cheese on the top of the insert was measured at 14 degrees C while at the bottom was at 8.0 degrees C.Shredded cheesed was measured at 8.3 degrees C-The bag of cheese from the top was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Wings were being thawed in stagnant water, cold water was not running. Staff turned the cold water on during inspection. Thaw frozen food in cooler overnight or under cold running water.
    • 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 was noted at the bottom of the exit door.-Please fix the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The baseboard on the wall besides the fryers was broken.2) The spray sink waste pipe was leaking and the container on the bottom was full of wastewater.-Please fix the baseboard and waste pipe leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting surface at kitchen prep cooler deeply scored and with accumulation of grease and stainsRefinish and replace board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler fan cover and wall were covered with dust. 2) Black stains on the walk-in freezer door.Clean the walk cooler and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Stains was observed on the light switch.2) The mouse traps were dirty.3) The floor, baseboards were covered with grime.4) Grease, stains and food debris was noted in the hard-to-reach areas.5) The dish pit area had dirt and stains.6) Heavy dust was noted on the air vents.-Clean the areas mentioned.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the buckets used to store utensils was measured at 0 ppm.-Ensure that the Quat sanitizer solution is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Garlic butter placed in an ice bath was measured at 23 degrees C. All the ice melted, and garlic butter was not touching the ice during inspection.The garlic butter was discarded. Store perishable food at 4 degrees C or below. Ensure a proper ice bath is set up so that the ice water surrounds the product. 2) In the grill cooler,Cooler inserts on top Cheddar cheese was measured at 8.4 degrees CBacon was measured at 8.7 degrees CRice was measured at 8.7 C at the top layer of rice while the bottom near the cooler unit was measured at 7.2 C.Ham was measured at 9.6 CMeatloaf was measured 8.1 C while at the bottom was measured at 6.0 C.-Inside the grill cooler The salmon was measured at 10 degrees CChicken was measured at 9.5 C.Cheese sauce was measured at 14.4 C.-The top layer of rice, ham, meat loaf, Cheddar cheese, Ham from the inserts were discarded. Salmon, chicken, cheese sauce at the bottom inside the grill cooler were discarded.Warm air was noticed coming from the grill cooler.-The rest of perishable foods were removed from the grill cooler.3)In the Pizza cooler,The bag of cheese on the top of the insert was measured at 14 degrees C while at the bottom was at 8.0 degrees C.Shredded cheesed was measured at 8.3 degrees C-The bag of cheese from the top was discarded.-Ensure that perishable food items are stored at 4 degrees C or less and please don't store any perishable food items in the grill cooler until the cooler is fixed.
    • 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 was noted at the bottom of the exit door.-Please fix the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The baseboard on the wall besides the fryers was broken.2) The spray sink waste pipe was leaking and the container on the bottom was full of wastewater.-Please fix the baseboard and waste pipe leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had food debris.-Ensure that the meat slicer is cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting surface at kitchen prep cooler deeply scored and with accumulation of grease and stainsRefinish and replace board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease was noted on the dough preparation wall.2) Grey stains were observed on the food containers.3) Stains was observed on the light switch.4) The mouse traps were dirty.5) The floor, baseboards were covered with grime.6) Grease, stains and food debris was noted in the hard-to-reach areas.7) The dish pit area had dirt and stains.8) Heavy dust was noted on the air vents.-Clean the areas mentioned from 1) to 8).
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting surface at kitchen prep cooler deeply scored and with accumulation of grease. Refinish board. It must then be removed daily, soaked and/scrubbed with a brush using a degreaser then washed with detergent, rinsed, sanitised and air dried .
  5. Monitoring Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Food surface and utensils storage quat sanitizer was measured greater than 400ppm.Use 200ppm quat sanitizer and verify with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of gravy was placed on top of the hot holding unit insert. Gravy was not getting direct heat from the hot water. Gravy was measured at 56.6 degrees C. Reheat gravy to 74 degrees C. or higher before using. 2) Shredded Parmesan cheese was placed on top of ice was measured at 16.3 degrees C. Garlic butter was placed on top of ice was measured between 6.0 to 13.6 degrees C. Improper ice bath noted. Ice bath needs to surround the product to maintain the temperature at 4 degrees C. 3) Cooked onions in the main line insert were measured at 26.6 degrees C. Onions were not cooled down to 4 degrees C or below before placing in the cooler insert. Cool down foods rapidly in the walk-in cooler before storing in the prep cooler insert. 4) Grill prep cooler: chicken @ 10.0 degrees C. and steak @ 11.0 degrees inside the prep cooler.Discarded all perishable foods in the grill prep cooler. Store all cold perishable foods at 4 degrees C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • According to the grease trap record, there was 50% Fat, Oil and Grease (FOG) and 50% solid the trap. Grease trap was not being maintained. Total FOG and solid should only be 25% of the trap only. Clean the grease trap more often.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting surface at kitchen prep cooler deeply scored and with accumulation of grease. Refinish board. It must then be removed daily, soaked and/scrubbed with a brush using a degreaser then washed with detergent, rinsed, sanitised and air dried .
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape was used to hold the stand-up cooler sealant in place. Fix the sealant2) Food debris build-up on the walk-in cooler and walk-in freezer floors. Clean the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule.Provide a cleaning schedule for the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the kitchen baseboards. 2) Food debris and grease build-up underneath kitchen equipment. 3) Slight dust build-up on the kitchen walls and ceiling.1 to 3) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and grease build-up on the kitchen walls and doors.2) Dust build-up on the air vents, ceiling tiles and light covers.3) Mold noted on the sink sealant by the spray sink. 4) Grime build-up underneath the dishwasher and sinks. 1 to 4) Clean these areas. 5) Coolers, dishwasher and food surface sanitizer were not monitoredCheck and record the coolers, dishwasher and food surface sanitizer.