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Sheraton Suites - Flower and Wolf

255 Barclay Parade SW Calgary AB T2P 5C2 · Food - General

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in spray bottles and from dispenser tested >500 ppm.-Ensure quat sanitizer is used at 200 ppm-Diluted dispensed product in half, 3x, to reach appropriate concentration. Operator will make a large amount and test it before filling spray bottles, until dispenser is adjusted
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles not labeled.-Ensure bottles are labeled with the product information
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Iodine glasswasher had empty sanitizer bottle.-Ensure staff are testing machine daily and checking chemical supplies-New bottle was installed, test showed adequate iodine
    • 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 expired.-Obtain fresh strips, check dispenser daily. Ensure instructions for testing are followed (room temperature liquid, hold the strip in the liquid for 10 seconds, avoid the foam)
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Marinated raw beef was observed to be left thawing on top of the convection oven. The temperature was taken and measured at 23C. Harmful bacteria can double every 20 minutes if the food is maintained in the danger zone (4C - 60C).***The operator promptly discarded the temperature abused beef. Please properly thaw frozen food items by thawing it in the cooler, under running cold water, or in the microwave if it is getting processed right away.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was tested and measured at 63C, 67C for the second test. and 69C for every subsequent test. the dishwasher temperature must reach 71C to properly sanitize.***Please contact a technician to repair the dishwasher to ensure it can reach temperatures of 71C to properly sanitize. All dishwashing will be done using the dishwasher in the main kitchen of the hotel in the meantime.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken and loose tiles from the baseboards were observed located in the dish pit across from the dishwasher. Broken and loose tiles could potentially trap contaminants and harbor harmful bacteria.***Please replace or repair the broken tiles.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions