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Shelter Cocktail Bar

1210 1 Street SW Calgary AB T2R 0V4 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum water temperature at the dish level during the sanitize cycle for the kitchen high temperature dishwasher measured 50 degrees Celsius after multiple run attempts.Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were unavailable upon request. Ensure that test strips are available for each type of sanitizer that is used onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the bar is not equipped with soap/single use paper towel. Ensure that all hand wash stations are equipped with soap and single-use paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand wash sink in the kitchen. Ensure that all hand wash stations are equipped with soap and single-use paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grime and/or food debris on surfaces in the kitchen and bar, including but not limited to: shelves, inside cupboards, floors behind/below equipment and inside the 2 door cooler. Conduct a deep clean of the kitchen. Ensure that all areas of the food facility are maintained in a clean and sanitary manner.
  4. Monitoring Inspection

    0 infractions