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Snow Palace

1B - 5403 Crowchild Trail NW Calgary AB T3B 4Z1 · Food - General

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were not detected with any chlorine sanitizer residual and were stored directly on the cutting boards.Store wiping clothes in 100ppm chlorine sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One knife was stored in the gap between line cooler and the table.Store utensils in a sanitary manner to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips on site were already ineffective.Obtain new chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The business end of the can opener was soiled.Clean and sanitize after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and stains build-up on the floor's hard to reach areas and on equipment handles.Clean these areas.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains build-up on the stand-up freezer door and bottom shelf. Clean the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and stains build-up on the floor's hard to reach areas. Clean these areas.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous cleaning cloths were scattered throughout the kitchen. Many of the cleaning cloths were covered with stains and grease. Store cleaning cloths in a container and replace dirty cleaning cloths.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Cooler handles were covered with grease. Staff wash gloved hands underneath the sink and not removing when they get dirty. Remove and dirty gloves when they get dirty. Wash hands before putting a new pair of gloves on. Observed staff with long fingernails.Practice proper personal hygiene.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Tin cans were used to store sweet and sour and chili sauces. Do not use tin cans. Use a food grade container to store sauces. 2) Small bags of meats were stored directly in on the walk-in freezer. Store all food at least 6 inches off the floor.3) Newspaper and garbage bags were used to cover food. Newspapers were scattered throughout the kitchen. Remove newspaper from kitchen and use garbage bags for garbage only.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the bucket was measured at 1000ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Egg mixture, rice noodles and container of deep-fried meat were stored at room temperature without temperature control.Staff placed all the perishable food back into the coolers. (CDI)Store perishable food at 4 degrees C or below or at 60 degrees C or higher. 2) Frozen ducks were being thawed in stagnant water. Thaw frozen food under cold running water, in cooler overnight or in a microwave.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease build-up on the prep cooler handles. 2) Food stains build-up on the stand-up freezer door and bottom shelf. 1 to 2) Clean these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Saran wrap was used to cover the kitchen top shelves. Please remove wrap and clean when the shelves get dirty. 2) Food debris and stains build-up on the floor's hard to reach areas. 1 to 2) Clean these areas.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in spray bottle at the bar and the sanitizer bucket in the kitchen was measured between 0-10 ppm. - Chlorine sanitizers must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water and verify concentration using a chlorine test strip. Change the solution when the sanitizer solution is dirty or below 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A rinse bucket was being used for hand washing. - Handwashing must be done in the dedicated plumbed in handwashing sink. Do not wash hands in a bucket.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution is being mixed with detergent. Please mix 1/2 teaspoon of bleach per liter of water. Do not mix sanitizer solution with detergent or soap.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods containers uncovered and stored on the floor in the walk-cooler and in the preparation area. - Please ensure all foods are covered and do not store foods on the floor. Store all foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Seafood was being thawed in standing water. Please ensure to thaw foods under running cold water or in the walk-in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine or iodine test strips available. - Ensure test strips are available to verify chemical concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand sink at the back preparation area is blocked. - Please ensure hand sink is accessible. 2) No soap available at then hand sink on the main cooking line. Hot water tap is in disrepair at this handwashing sink as well. - Ensure all handwashing sinks are supplied with soap, paper towels, and hot and cold running water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris on dishwasher. - Please clean and maintain all areas of the facility in a clean and sanitary condition.