Sky 360
101 9 Avenue SW Calgary AB T2P 1J9 · Food - General
8 inspections
- Demand Inspection
4 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1. In the men's washroom, the handle of a faucet in one of the three handwashing sinks was missing (broken).- Repair or replace the handle.Ensure that all fixtures are in good repair to facilitate proper hand hygiene.2. Below the two urinals, wall surfaces at the bottom were observed to have gaps/holes.- Seal the gaps/holes and ensure to maintain all surfaces in good repair.3. In the women's washroom, a makeshift and improper container was observed to be used for garbage at the time of inspection.- Remove and replace with a proper functioning garbage container to ensure that the facility is maintained in a sanitary condition 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?
- **Not reviewed on this inspection**Surfaces of floor broken and/or damaged in various areas.All surfaces must be smooth, easy to clean and maintained in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Right walk-in cooler in parkade area - tube lights missing cover and very dim.-Ensure adequate lighting is provided to the fridge-Ensure lights have shatterproof covers
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. In the women's washroom, one toilet was out of order and in disrepair at the time of inspection. The operator indicated it was as a result of a leakage.- Repair/fix the toilet.Ensure that all toilets in the facility are properly functioning, accessible and maintained in a clean, sanitary manner at all times during operation.2. In the men's washroom, urine was observed on the floor in front of the two urinals.- Ensure to monitor and clean the floor frequently so as to maintain in a sanitary manner at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
2 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?
- **Not reviewed on this inspection**Surfaces of floor broken and/or damaged in various areas.All surfaces must be smooth, easy to clean and maintained in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Right walk-in cooler in parkade area - tube lights missing cover and very dim.-Ensure adequate lighting is provided to the fridge-Ensure lights have shatterproof covers
- 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
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Packages of recently thawed squid sitting in handwash sink basin.Do not block the handwash sink. It must be clear, empty and easily accessible for handwashing 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?
- Numerous small flies (assumably fruit flies) present in bar area. Bar opens directly into kitchen. Area needs servicing by a pest control company.This was noted during the last report and is still an issue. Open bottles of syrups, alcohol and uncovered garnishes in bar will attract flies.Again, area requires servicing by a pest control company. All open food / drink must be covered.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Surfaces of floor broken and/or damaged in various areas.All surfaces must be smooth, easy to clean and maintained in good repair.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Packages of frozen squid were thawing in a tray of stagnant water in prep sink.Thawing must be done by an approved method.Options include thawing under continuously running cold water OR in a cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher ran four times, and the maximum temperature reached on two thermometers was 65 degrees Celsius.Minimum temperature measured at dish level must be 71 degrees Celsius.Advised to service unit and manually sanitize dishes short term.
- 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?
- Numerous small flies (assumably fruit flies) present in bar area. Bar opens directly into kitchen. Area needs servicing by a pest control company.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Surfaces of floor broken and/or damaged in various areas.All surfaces must be smooth, easy to clean and maintained in good repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the quat sanitizer solution near the back area was tested at 100ppm The concentration of a quat sanitizer solution must be maintained between 200 to 400ppm to ensure surfaces are adequately sanitized to remove contamination. Test the concentration frequently to ensure sufficient concentrations are maintained. The operator remade the solution at the time of the inspection and was tested at 200ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There were fresh lettuce and Chinese broccoli stored beside raw beef in both cooler drawers below the grill.Raw meat and ready to eat foods should be stored separately to avoid cross contamination. Designate a drawer for the fresh produce and another for raw meats where meat is stored below. The operator rearranged the cooler drawers where all the fresh and ready to eat foods were placed in the top drawer and the raw meats on the bottom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops for dry products were stored inside the bins, with handles covered in product.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Using the maximum holding thermometer, dishwasher temperature was tested at 67° C at the time of inspection.- Reading of 73° C was achieved during the inspection.- Ensure a reading of greater than 71° C at the dish level is maintained which is an indication of satisfactory sanitation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **ONGOING VIOLATION**The light in the storage area between the ice machine and walk-in cooler had no cover. Please replace light covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles above the ice machine in the storage area were missing and in disrepair- Ensure ceiling tiles are replaced and properly installed to prevent the contamination of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- An unlabeled bottle of quat sanitizing solution was noted in the kitchen. Label the bottle of quat sanitizing solution. All chemicals used in the food facility must be properly labelled to identify its content.
- 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 soap at the bar handwash station. Provide soap for the bar handwash station.
- 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 light in the storage area between the ice machine and walk-in cooler had no cover. Please replace light covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- The container used to store scoops on the ice machine in the storage area was dirty. Two scoops were also placed on a dusty surface beside the scoop container on the ice machine. Store scoops properly in the scoop compartment /hanger of the ice machine.If storing in a container, ensure the container is cleaned daily.
- 09. Are chemicals stored and handled in a safe manner?