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Seasons of Bowness Park

8900 48 Avenue NW Calgary AB T3B 2B2 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket for the wiping clothes was not set up.Ensure to store kitchen food contact surfaces in sanitizer between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler fan cover was dirty. Some ice build-up was also observed along the back of the fan unit inside the walk-in cooler.Clean.
  2. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle in the kitchen was not labeled. Label all chemical bottles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The edge of the interior plastic divider inside the ice machine was dirty.Remove the ice. Clean and sanitize the interior surface of the ice machine.
  3. Risk Management Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle at the Wading Pool Concession was not labeled. Previous ReportNo labels on the chemical bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of creme fraiche, feta cheese and other perishable foods were placed on top of a large prep cooler inserts. These items were not getting the direct cold air from the cooler, so they were not stored at 4 degrees C or below. Creme fraiche was measured between 9.0 to 12.0 degrees C and feta cheese was measured 9.7 degrees C. Store all cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Wading Pool Concession:No hot water at the handwashing sink. Provide hot and cold water for handwashing.2) Soap dispenser was broken. Provide a new soap dispenser.
    • 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) Black flies in the premise. 2) Both Entrance doors were propped open.1 to 2) Remove flies and close the doors.3) Debris build-up on the tin can traps. Clean or replace the traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen walls were pitted and plastered. Finish the kitchen walls so it can be easliy clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugar bin lid was repaired with duct tape. Replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coffee Bar:Ceiling fans and lights were covered with dust and cobwebs.Clean these areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, coolers and freezers and dishwasher records.Provide cleaning schedule and dishwasher records.
  4. Risk Management Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle at the Wading Pool Concession was not labeled. Previous ReportNo labels on the chemical bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of creme fraiche, feta cheese and other perishable foods were placed on top of a large prep cooler inserts. These items were not getting the direct cold air from the cooler, so they were not stored at 4 degrees C or below. Creme fraiche was measured between 9.0 to 12.0 degrees C and feta cheese was measured 9.7 degrees C. Store all cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Wading Pool Concession:No hot water at the handwashing sink. Provide hot and cold water for handwashing.2) Soap dispenser was broken. Provide a new soap dispenser.
    • 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) Black flies in the premise. 2) Both Entrance doors were propped open.1 to 2) Remove flies and close the doors.3) Debris build-up on the tin can traps. Clean or replace the traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen walls were pitted and plastered. Finish the kitchen walls so it can be easliy clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugar bin lid was repaired with duct tape. Replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coffee Bar:Ceiling fans and lights were covered with dust and cobwebs.Clean these areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, coolers and freezers and dishwasher records.Provide cleaning schedule and dishwasher records.
  5. Risk Management Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Farmers Fresh Mushrooms box was placed on top of the French fries. Do not store dirty boxes on top of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle at the Wading Pool Concession was not labeled. Previous ReportNo labels on the chemical bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of creme fraiche, feta cheese and other perishable foods were placed on top of a large prep cooler inserts. These items were not getting the direct cold air from the cooler, so they were not stored at 4 degrees C or below. Creme fraiche was measured between 9.0 to 12.0 degrees C and feta cheese was measured 9.7 degrees C. Store all cold perishable food at 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of frozen salmon were thawing at room temperature. Salmon was measured at 14.0 degrees C.Discarded the salmon.Thaw frozen foods in cooler overnight, under cold running water or in a microwave.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips. 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) Wading Pool Concession:No hot water at the handwashing sink. Provide hot and cold water for handwashing.2) Soap dispenser was broken. Provide a new soap dispenser.
    • 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) Black flies in the premise. 2) Both Entrance doors were propped open.1 to 2) Remove flies and close the doors.3) Debris build-up on the tin can traps. Clean or replace the traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen walls were pitted and plastered. Finish the kitchen walls so it can be easliy clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugar bin lid was repaired with duct tape. Replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coffee Bar:Ceiling fans and lights were covered with dust and cobwebs.Clean these areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, coolers and freezers and dishwasher records.Provide cleaning schedule and dishwasher records.
  6. Demand Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No labels on the chemical bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of creme fraiche, feta cheese and other perishable foods were placed on top of a large prep cooler inserts. These items were not getting the direct cold air from the cooler, so they were not stored at 4 degrees C or below. Creme fraiche was measured between 9.0 to 12.0 degrees C and feta cheese was measured 9.7 degrees C. Store all cold perishable food at 4 degrees C or below. 2) No probe thermometer was available. Provide a probe thermometer to monitor food and coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips. Provide quat sanitizer test strips and test daily.
    • 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) Black flies in the premise. 2) Both Entrance doors were propped open.1 to 2) Remove flies and close the doors.3) Debris build-up on the tin can traps. Clean or replace the traps.
    • 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) One of the grease trap was not maintained. Grease and solid layers filled 60 % of the trap.Grease and solid layers should only be 25 % of the trap volume. Clean grease trap more often. 2) Service handwash sink tap was leaking. Fix the tap. 3) Kitchen walls were pitted and plastered. Finish the kitchen walls so it can be easliy clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and debris build-up on the green walk-in cooler racks and slight dust around the fan unit.2) Stains build-up on both walk-in cooler and freezer doors. Grime and rust noted on the walk-in cooler floor.1 to 2) Clean these items. 3) Utensils were stored in stagnant water. Store them in ice water (4 degrees C or below) or hot water) 60 degrees C or higher) or sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coffee Bar:Ceiling fans and lights were covered with dust and cobwebs.Clean these areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up on the pipes and floor's hard to reach areas.2) Grime build-up underneath the 2 compartment sink and dishwasher.1 to 2) Please clean these areas. 3) No cleaning schedule, coolers and freezers and dishwasher records.Provide cleaning schedule and dishwasher records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up above the walk-in cooler and freezer and ceiling around the vents. 2) Grease and char build-up on the canopy filters. 1 to 2) Clean these areas.