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Ship and Anchor Pub

534 17 Avenue SW Calgary AB T2S 0B1 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fixed one of the four ice wells only. Previous report:No air gap between the drink ice well and wastewater pipe. One the wastewater funnel was not draining so the drink ice pipes was immersed in the wastewater.Please address this plumbing issue.
  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Chlorine equipment dishwasher tested below 100 ppm at the time of inspection. Ensure the dishwasher sanitizer concentration is at 100ppm for effective sanitization of equipment and utensils. **Please use the dishwashing sink to sanitize equipment and utensils until the dishwasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fixed one of the four ice wells only. Previous report:No air gap between the drink ice well and wastewater pipe. One the wastewater funnel was not draining so the drink ice pipes was immersed in the wastewater.Please address this plumbing issue.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main line cooler:Tempura Cauliflower wings in the drawer @ 7.0 to 8.0 degrees C.Monitor the cooler and store cold perishable food at 4 degrees C or below.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Deep frying food away from the commercial canopy. Grease build-up on the wall and ceiling. Please deep fry underneath the commercial canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fixed one of the four ice wells only. Previous report:No air gap between the drink ice well and wastewater pipe. One the wastewater funnel was not draining so the drink ice pipes was immersed in the wastewater.Please address this plumbing issue.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottles was measured less than 100ppm.Use 200ppm quat sanitizer and verify with test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly tube was covered with dead flies was hung above food handling area.Remove fly tube and do not hang fly tubes or strips in food handling area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of hamburger patties were stored on the walk-in freezer floor. Store food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Large container (5gal) of gravy was in the cooler, and it was measured at 45.0 degrees C. Rapidly cool down food by using an aid method such as ice bath or ice wand or portioning into smaller volume. 2) Improper thawing of frozen meat was observed. Frozen meat was being thawed in stagnant water. Thaw frozen meat under cold running water.3) Main line cooler:Pork ribs in the drawer @ 10.5 to 13.6 degrees C. Tempura Cauliflower wings @ 10. 5 degrees C. Chicken tenders @ 7.8 to 8.0 degrees C. Discarded the pork ribs and Cauliflower wings.Monitor the cooler and store cold perishable food 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?
      • No air gap between the drink ice well and wastewater pipe. One the wastewater funnel was not draining so the drink ice pipes was immersed in the wastewater.Please address this plumbing issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old sticker residues were found on the clean food storage containers.Rewash the food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents and wires. 2) Slight dust and dried sauces were on the underside of the order shelves.3) Grime build-up on the floor's hard to reach areas. 1 to 3) Clean these areas.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer was measured at a concentration of 100ppm for the chemical dispenser. Have the dispenser serviced and verify that a concentration of 200ppm quats is being dispensed.
  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer was measured at a concentration of 100ppm for the chemical dispenser. Have the dispenser serviced and verify that a concentration of 200ppm quats is being dispensed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several raw meat products were observed being thawed at room temperature. All meats were partially frozen at the time of inspection. Noted meats were moved into cooler during inspection.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based sanitizer in the spray bottle at the food preparation area on the east side of the kitchen was undetectable.Solution was changed and then concentration measured 200 ppm. Ensure that sanitizer solution is changed out frequently enough that the concentration remains at acceptable level (200 ppm for quat based sanitizer).
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water (with temperature control, ie on the grill or in a hot holding insert), or use separate utensils for raw and cooked, and change utensils out frequently.
    • 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 for use.Obtain quat test strips so that the concentration of quat based sanitizer can be verified.
    • 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 hand wash sink located in the back food preparation room was broken and not dispensing paper towels.Repair or replace the paper towel dispenser for the hand wash sink located in the back food preparation room.