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Shouldice Community - Food

4730 19 Avenue NW Calgary AB T3B 4V2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was handled next to cooked bacon at the main prep table. Please place cooked/ready-to-eat foods away when raw meat is handled in its vicinity. Ensure surfaces are properly cleaned and sanitized after handling raw meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were double stacked in containers at the salad bar. Perishable foods were not stored directly in cold storage. Cut vegetables, salad, and condiments/dressings measured 16C (destroyed). Please store perishable foods at or below 4C.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer at reading a concentration less than a 100ppm. Change the solution and ensure that it is measuring at a concentration at 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection the dishwasher the chlorine sanitizer cycle was not delivering a chlorine residual. As a result the meal service was to be with the use of fully disposable dishware for residents; all cookware and cooking prep utensils good go through the dishwasher and followed by 100ppm chlorine solution for 3 mins and then air dryed.The dishwasher was to be repaired by the end of day and the operator was to provide supporting documentation and a video of the dishwasher achieving the 100ppm chemical residual.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer at reading a concentration less than a 100ppm. Change the solution and ensure that it is measuring at a concentration at 200ppm.
    • 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. The flooring in the dishwashing area is in disrepair. Repair the flooring.2. Seal the area around the sinks in the kitchen and coffee room.3. Some of the walls in the kitchen are in disrepair. Repair the walls.
  6. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Potato boxes were stored next to handwashing sink. Potatoes were moved during inspection so that they do not come in contact with water from handwashing.