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Sherpa Kitchen and Bar

101 - 1324 17 Avenue SW Calgary AB T3C 0M6 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Both hot and cold water sources had been turned off to the only hand wash sink in the kitchen. Hot and cold running water are required at all hand wash sinks at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet to the kitchen hand wash sink was leaking.Repair the leak.
  3. 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?
      • The paper towel dispenser for the kitchen hand wash sink was non-functional.Repair or replace the paper towel dispenser. All hand wash sinks must be stocked with handwashing supplies at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet to the kitchen hand wash sink was leaking.Repair the leak.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled reusable wiping cloths were being stored on the counter top.When not in use, store reusable wiping cloths in sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice scoop was being stored inside the ice machine with the handle in contact with the ice.Store the ice scoop either outside of the ice machine in a sanitary manner, or in the ice machine with the handle not in contact with the ice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the kitchen hand wash sink was non-functional.Repair or replace the paper towel dispenser. All hand wash sinks must be stocked with handwashing supplies at all times.
    • 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?
      • There were fruit flies present in the kitchen.Take measures to eliminate the fruit fly population. Ensure adequate pest control is taking place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet to the kitchen hand wash sink was leaking.Repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was cracked.Discard broken ice scoop. Cracked utensils are not able to be properly cleaned and sanitized, cracks can harbour bacteria, and broken plastic can make its way into ice, physically contaminating the ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some ceiling tiles in the kitchen were dusty.Clean the dusty ceiling tiles and ensure ceilings are cleaned on a regular basis.
  5. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was being stored on top of vegetables.Raw meat must be stored below and away from ready to eat food.
  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sauce prepared the day before measured 8 degrees Celsius. Discussed active cooling methods to use when cooling hot food including: an ice bath, cooling in shallow metal pans in the walk-in cooler, using an ice wand, or using ice as an ingredient. Ensure that hot food cools from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less, and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less. Use your probe thermometer to measure internal food temperature to ensure you are meeting these time and temperature requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Momo filling was being thawed at room temperature. Staff moved the filling into the walk-in cooler during inspection. Frozen food must be safely thawed by either thawing in the walk-in cooler, under continuously running cold water until the food temperature reaches 4 degrees Celsius, or as part of the cooking process.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine based food contact surface sanitizer was in use in the facility. There were no chlorine test strips available.Obtain chlorine test strips for verifying the concentration of chlorine based food contact surface sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • July 16, 2024:The kitchen hand wash sink was initially draining slowly. A staff member plunged the sink and then draining improved. Continue to monitor the draining for this sink. If it continues to be a problem, have it serviced by a certified plumber.May 29, 2024:The kitchen hand wash sink was draining slowly.Have the hand wash sink repaired to improve drainage.
  7. Monitoring Inspection

    19 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Extra plates were being stored directly on the floor of the dry storage room. Soil had accumulated on the floor by the plates.Store food and related items at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bottom shelf of a few shelving units in the dry storage room were too close to the floor.Either remove the bottom shelf or raise the shelf up so that it is at least 15 cm (6 inches) off the floor to protect food from contamination and to aid in proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour were being stored on a pallet, however, the bags were sagging so that they were touching the floor.Food and related items must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinking glasses, food equipment and bottles of wine were being stored in the staff washroom.Remove food and related items from the washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was being stored over ready to eat food in the walk-in cooler and in the gray residential fridge on the north side of the kitchen.Store raw meat and eggs below and away from ready to eat food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no detergent hooked up to the bar dishwasher initially.A new container of detergent was hooked up to the bar dishwasher during inspection. Ensure that dishwasher supplies are hooked up to the dishwashers at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine based food contact surface sanitizer was in use in the facility. There were no chlorine test strips available.Obtain chlorine test strips for verifying the concentration of chlorine based food contact surface sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand wash sink was draining slowly.Have the hand wash sink repaired to improve drainage.
    • 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 hand soap available at the north bar hand wash sink.A bottle of soap was moved to the sink during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 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 dispenser or paper towels at the north bar hand wash sink.A roll of paper towels was placed at the sink during inspection. Install a paper towel dispenser at this sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a water jug and a drinking glass were present in the basin of the south bar hand wash sink.Items were moved during inspection. Ensure that all hand wash sinks remain free of obstructions at all times to facilitate proper handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the kitchen hand wash sink was not dispensing paper towels.Repair or replace the paper towel dispenser. Paper towels must be stored in/on a dispenser or holder to help protect the paper towels from contamination.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • It takes a long time for hot water to be available at the bar hand wash sinks.Repair the plumbing at the bar. Hot and cold water must be available at all times at all hand wash sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles in the kitchen were missing.Replace missing ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy baffle filters had grease accumulation.Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was being stored in the space between a food preparation table and a food preparation cooler.This is not an acceptable storage space for utensils. Store utensils on the counter top, in a knife block, or other acceptable container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom was cluttered with excess items not required for or related to the food facility.Declutter the staff washroom. Remove items that are not associated with or required for the operation or maintenance of the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas had grease, soil, and food debris accumulation.Clean floors in hard to reach areas and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom requires cleaning.Clean the staff washroom and ensure this area is cleaned on a regular basis.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was unable to be tested due to a blown fuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the kitchen hand sink was not dispensing paper towels. Napkins had been placed on top of the dispenser to be used instead.Ensure that the paper towel dispenser is functioning properly and dispensing 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?
      • The south hand wash sink at the bar had no hot water available, and the water source to the cold water tap had been turned off so that no water was coming out of the cold tap.Repair the hand wash sink. Ensure that all hand wash sink are fully functional at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The south bar hand wash sink did not have paper towels available. A paper towel dispenser installed at it.Ensure that all hand wash sinks are stocked with all required handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The north bar hand wash sink did not have paper towels available. A paper towel dispenser installed at it.Ensure that all hand wash sinks are stocked with all required handwashing supplies at all times.
  10. Demand Inspection

    0 infractions