Silver Point Pub & Eatery
8 - 5720 Silver Springs Boulevard NW Calgary AB T3B 4N7 · Food - General
5 inspections
- 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 mechanical dishwasher chemical feeding tubes were filled with lots of air. The detergent and the sanitizer were not dispensed in enough quantity during the cycle.Corrected on site. Ensure the dishwasher was regularly checked with sanitizer test strips and visually for air gaps in the tubes.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas were observed with grime and debris.Clean the hard to reach areas, such as under shelves, behind chest freezers and corners.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food contact surface sanitizer was mixed with scented bleach. Out of six bleach bottles on site, only one bottle is a plain bleach.Only use plain bleach solution with water to make 100ppm chlorine sanitizer for food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hose nozzle was sitting in the sink well. Sink well was dirty. Provide at bracket on the wall to hold the hose nozzle or remove the hose.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Small under counter freezer door sealant was not tight. Ice build-up around the frame. Fix the freezer door.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Brown stains on the white dry storage, washroom and furnace doors. 'Clean these areas. 2) No cooler and freezer temperatures, dishwasher and food surface sanitize checks were done. Check and record the cooler and freezer temperatures, dishwasher and food surface sanitize checks daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
7 infractions
- 09. Are chemicals stored and handled in a safe manner?
- 1) Chlorine sanitizer in the bucket was measured at 500ppm.Use 100ppm chlorine (1/2teaspoon bleach per L water).2) All spray chemical spray bottles were not labelled. Label all chemical bottles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of cheese was stacked on top of another container in the prep cooler insert. Cheese was not getting direct cold air from the bottom cooler. Cheese was measured at 11.7 degrees C. Discarded the cheese. Store all cold perishable food at 4 degrees C. or below.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Role of paper towels on counter was covered with stains and grease. Store paper towels in the dispenser.
- 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?
- Two dead mice were found inside a mechanical trap underneath the ice machine and mouse droppings were found in the dry storage room.Remove the mice and mouse droppings and increase pest control.Provide pest report for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hose nozzle was sitting in the sink well. Sink well was dirty. Provide at bracket on the wall to hold the hose nozzle or remove the hose.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Small under counter freezer door sealant was not tight. Ice build-up around the frame. Fix the freezer door. 2) Deep scratches and char build-up on the non-stick pans. Replace the non-stick pans. 3) Dries sauce build-up on the can opener and side of the prep cooler.4) Containers used to store take out forks were covered with dried sauce and debris.5) Slime build-up inside the ice machine.6) Black plastic containers used to store vegetables have mold on them.7) Grime build-up on the dishwasher racks. 3 to 7) Clean these items.8) Black stains/mold on the white thin cutting plastic. Staff discarded the thin cutting plastic.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grime build-up on the following items- baseboards- underneath kitchen equipment- waste basket- underneath the dishwasher. 2) Brown stains on the white dry storage, washroom and furnace doors. '1 to 2) Clean these areas. 3) No cooler and freezer temperatures, dishwasher and food surface sanitize checks were done. Check and record the cooler and freezer temperatures, dishwasher and food surface sanitize checks daily.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine in spray bottle was measured at 10ppm and bucket was measured at 50ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Repeat Violation:Cooking utensils were stored in stagnant water.Store cooking utensils in ice water or sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hose nozzle was sitting in the sink well. Sink well was dirty. Provide at bracket on the wall to hold the hose nozzle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Char and grease build-up on the non-stick pans. 2) Dirty green tapes on the spice bottles. 3) Ice machine lid was broken. 4) Mold noted on the walk-in cooler fan, beer hoses and wooden area of the wall. Walk-in cooler racks were rusted. 5) Deep freezer in the furnace room had duct tape on the lid. 6) Calcium build-up on the bar 1 to 5 ) Please address these issues.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grime build-up on the following items- baseboards- underneath kitchen equipment- waste basket- underneath the dishwasher. 2) Slight dust build-up on the light covers and ceiling tiles.3) Brown stains on the white dry storage, washroom and furnace doors. '1 to 3) Clean these areas. 4) No cooler and freezer temperatures, dishwasher and food surface sanitize checks were done. Check and record the cooler and freezer temperatures, dishwasher and food surface sanitize checks daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?