Silverleaf 64475
500 Midpark Way SE Calgary AB T2X 3S3 · Food - General
15 inspections
- Risk Management Inspection
1 infraction
- 15. Is the facility free of a pest infestation?
- 1. Adult cockroaches were seen on monitoring traps in the main kitchen. 2. Small flies appear to be coming in from the ceiling vents above the counters. Note; the countertop was not being used for food preparation due to the flies.-Please follow up with the pest control company and implement an integrated pest management approach to eliminate all pest activity. Provide documentation of the work completed as well as all reports provided by the pest control company.-Continue with the frequent thorough deep cleaning throughout the entire kitchen to remove any food sources.-Clean the vent and eliminate the source of the flies.-Seal any cracks, holes, openings, and baseboards to prevent further entry and spread of pests.
- 15. Is the facility free of a pest infestation?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- One box of dry food product was not sealed in the dry storage room, and another container of dry food product did not have a tight-fitting lid.-Ensure that all dry food products are stored in containers with tight fitting lids. This is extremely important during an active pest infestation.
- 15. Is the facility free of a pest infestation?
- 1. Adult cockroaches and nymphs were seen on monitoring traps as well as some dead cockroaches were seen in the main kitchen. Note: the number of cockroaches has increased substantially since the previous inspection and cleanliness in the kitchen has worsened. This is very concerning and an increased effort must be taken to eliminate the food source for pests as well as decrease the number of pests. 2. Small flies were seen on one countertop. It appeared that the flies were coming from the ceiling vents above the counters. Note; the countertop was not being used for food preparation due to the flies.-Please follow up with the pest control company and implement an integrated pest management approach to eliminate all pest activity. Provide documentation of the work completed as well as all reports provided by the pest control company.-Continue with the thorough deep cleaning throughout the entire kitchen to remove any food sources and continue with more frequent deep cleaning.-Clean the vent and eliminate the source of the flies.-Seal any cracks, holes, openings, and baseboards to prevent further entry and spread of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One tap was dripping in the kitchen.-Repair any leaks to remove water sources for pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some food debris build up in many areas throughout the kitchen.-As the site has an active pest infestation, please conduct enhanced thorough cleaning in the kitchen to remove any food sources for pests.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 15. Is the facility free of a pest infestation?
- 1. One cockroach was seen on a monitoring trap in the kitchen.Note: the most recent pest control report indicates less numbers of pests. Please continue to work with the pest control professional to eliminate all pest activity and provide documentation of the work completed as well as all reports provided by the pest control company.-Continue with the increased frequency of cleaning to remove any food sources.-Seal any cracks, holes, openings, and baseboards to prevent further entry and spread of pests.
- 15. Is the facility free of a pest infestation?
- Risk Management Inspection
1 infraction
- 15. Is the facility free of a pest infestation?
- 1. Cockroaches were seen in the kitchen.2. Small flies were seen on one countertop. It appeared that the flies were coming from the ceiling vent above the counter. Note; the countertop was not being used for food preparation due to the flies.-Please engage the services of a qualified pest control professional and implement an integrated pest management approach to eliminate all pest activity. Provide documentation of the work completed as well as all reports provided by the pest control company.-Continue with the thorough deep cleaning throughout the entire kitchen to remove any food sources and continue with more frequent deep cleaning.-Clean the vent and eliminate the source of the flies.-Seal any cracks, holes, openings, and baseboards to prevent further entry and spread of pests.
- 15. Is the facility free of a pest infestation?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The thermometer onsite was not capable of verifying the dishwasher rinse temperature.-Please provide a suitable thermometer and conduct daily monitoring and documenting of rinse temperature.
- 15. Is the facility free of a pest infestation?
- 1. Cockroaches were seen in the kitchen.2. Small flies were seen on one countertop. It appeared that the flies were coming from the ceiling vent above the counter. Note; the countertop was not being used for food preparation due to the flies.-Please engage the services of a qualified pest control professional and implement an integrated pest management approach to eliminate all pest activity. Provide documentation of the work completed as well as all reports provided by the pest control company.-Additionally, thoroughly clean and sanitize all affected areas and conduct a more thorough deep cleaning throughout the entire kitchen to remove any food sources and continue with more frequent deep cleaning.-Clean the vent and eliminate the source of the flies.-Seal any cracks, holes, openings, and baseboards in the dry storage room to prevent further entry and spread of pests.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinsing temperature was measured at 61'C.Please repair and ensure the rinsing temperature reaches 71'C or above for adequate cleaning and sanitizing of food utensils.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The thermometer available is not capable of verifying the dishwasher rinsing temperature.-Please provide suitable thermometer and ensure proper monitoring and documenting dishwasher rinsing temperature daily.
- 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?
- Mouse droppings were observed in the dry food storage area.-Please engage the services of a qualified pest control professional and implement an integrated pest management approach to eliminate all pest activity.-Additionally, thoroughly clean and sanitize all affected areas.The facility operator was also advised to replace produce cartons with appropriate, reusable produce containers to prevent the introduction of pests into the facility through incoming supplies.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper glove use was observed in the main kitchen. -Please review proper glove use and handwashing procedures with all food services staff.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Some of the plastic cups in the Shawnessy serving kitchen were still dirty and plastic storage bins for the clean utensils had debris in the bottom.-Clean all utensils and storage bins in the serving kitchen.2. The ice scoops in the serving kitchens were only being cleaned once daily. -Please take the ice scoops to the main kitchen dishwasher and clean after each meal service. 3. Containers of clean cups, utensils and napkins were stored in the cupboard under the hand wash sink in the Heritage dining room.-Please remove the items and clean again prior to use. Do not store clean items under the plumbing pipes.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was some food debris build up on the transport carts in the main kitchen and serving kitchens.-Clean the transport carts on a more frequent schedule.2. Some of the handles of the hand wash sinks, and fridge/freezer handles had debris build up both in the main kitchen and serving kitchens.-Please clean on a more frequent schedule.3. Some of the drawers in the main kitchen and serving kitchens had miscellaneous items and there was some food debris build up on some of the shelves.-Please conduct a thorough cleaning in the main kitchen and serving kitchens.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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?
- 1. Bridlewood serving kitchen: The wall was damaged behind the toaster.2. Chaparral serving kitchen: The wall was damaged behind the hand wash sink.-Please repair the walls so the surfaces are smooth, durable, impervious to moisture, and easy to clean.3. Sundance serving kitchen: The surface of the cupboard under the 2 compartment sink was damaged and no longer impervious to moisture and easy to clean.-Please refinish.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Somerset serving kitchen: The surface on one of the plastic food transport carts was in disrepair and no longer easy to clean.-Please replace the cart.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Bridlewood serving kitchen: There was some food debris build up under the dishwasher around the plumbing pipes.-Please conduct a deep cleaning in this area.2. Shawnessy serving kitchen: There was some debris build up in the cupboard under the 2 compartment sink.-Please clean the cupboard and install an access panel to cover the opening around the plumbing pipes.3. ADP kitchenette: There was some debris build up in the cupboard under the sink.-Please clean the cupboard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- 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?
- A floor tile is missing between the main kitchen and coffee station area.Please repair/replace the tile and ensure it is easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A thermometer was not available to test the internal temperature of the dishwasher.Please purchase a dishwasher safe thermometer to ensure staff check the internal temperature daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One of the designated handwashing sinks were blocked during the inspection. A staff member was filling up a water pitcher inside the handwashing sink. The pitcher was removed during the inspection.The designated handwashing sink should not be used for food preparation.
- 20. Do food handlers at the facility have adequate food safety training?
- A staff member was requested to demonstrate how the quaternary sanitizer concentration is tested. The staff member tested the bucket containing soap and water instead of the sanitizer.Please train all staff and ensure they are knowledgeable about testing sanitizer concentrations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A floor tile is missing between the main kitchen and coffee station area.Please repair/replace the tile and ensure it is easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The knife holders have build-up of debris. There was a sticky substance on one of the knife holders.Please ensure the knife holders are cleaned and wiped on a daily basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is build-up of food debris under the grill and hot holding unit at the back of the kitchen.Please clean-up under the grill/hot holding.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions