Social Grounds
11 - 3109 Palliser Drive SW Calgary AB T2V 4W5 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Labels were not provided on packaged sandwiches located in front display cooler.Requirement:Provide labels on packaged food indicating name of the product, packaged by (business name and address), packaging date, ingredients list, keep refrigerated.
- 09. Are chemicals stored and handled in a safe manner?
- Labels were not provided on both sanitizer spray bottles located in front and back pep areas.Requirement:Provide labels on spray bottles to identify their contents.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the scoops kept in dipper well had signs of corrosion making surface rough.Requirement:Food contact surfaces must be smooth.Scoop having corrosion was discarded during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management 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)?
- Reusable dishes were used for the customers and only two compartment sink was available onsite as dish washer was out of order and out of service.Requirement:Three compartment sink or functional dish washer is required to wash and sanitize reusable customer dishes.i) Use single use disposable dishes for the customers. ii) Wash and sanitize prep utensils in two compartment sink, by the following methoda) wash in first sink with soap.b) Rinse under running water in the first sinkc) Sanitize in second sink by soaking in sanitizer solution (bleach at 100 ppm) for two minutes, followed by air drying.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dish washer was out of order and out of serviceRequirement:Repair/replace dish washer to achieve minimum 71 C temperature at dish level during sanitizer cycle.
- 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Maximum temperature achieved at dish level during sanitizer cycle was 61 C for high temperature dish washer.(Repeat violation from previous inspection) Requirement:- Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.-Use single disposable dishes for the customers. -Wash and sanitize prep utensils in two compartment sink, by the following methoda) wash in first sink with soap.b) Rinse under running water in the first sinkc) Sanitize in second sink by soaking in sanitizer solution (bleach at 100 ppm) for two minutes, followed by air drying.- Follow the above-mentioned procedure until dish washer is repaired.-Repair dish washer asap.Repair dish washer asap.
- 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Maximum temperature achieved at dish level during sanitizer cycle was 61 C for high temperature dish washer.(Repeat violation from previous inspection) Requirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Wash dishes in the dish washer and sanitize manually by soaking in sanitizer solution in the sink for two minutes, followed by air drying, until dish washer is repaired. Repair dish washer asap.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine was so high that test strip faded immediately after dipping in the in-sanitizer solution of spray bottle located in back area.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Maximum temperature achieved at dish level during sanitizer cycle was 62 C for high temperature dish washer.Requirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Wash dishes in the dish washer and sanitize manually by soaking in sanitizer solution in the sink for two minutes until dish washer is repaired. Repair dish washer asap.
- 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 test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement: Provide chlorine test strips.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 50 ppm in sanitizer solution of spray bottle located in back prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in cooler located in back area.Requirement: Provide thermometer in the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in front prep area was blocked with a bin and a mug kept in sink basin.Requirement: Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?