SOLE Restaurant & Bar
120 - 703 6 Avenue SW Calgary AB T2G 2E6 · Food - General
4 inspections
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lack basic food safety knowledge. **Please ensure staff receive basic food safety training.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Beside and underneath kitchen equipment.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were observed throughout the facility. **Ensure cleaning cloths are submerged in a sanitizer solution at all times if reusing or discarded after each use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pork dumplings were being thawed at room temperature. - Operator was instructed to move the dumplings in the refrigerator unit to prevent bacterial growth. **Ensure high risk food items are thawed in the refrigerator units, under cold running water, in microwave or by direct cooking only. Note: Pork dumplings measured at 3*C internally.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **Outstanding**The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **Outstanding**There were no test strips available during the inspection for iodine to test the glasswasher. The inspector informed the operator that test strips must be used to test the iodine concentration between 12.5-25 ppm.**OBTAIN IODINE TEST STRIPS.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lack basic food safety knowledge. **Please ensure staff receive basic food safety training.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Beside and underneath kitchen equipment.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper thawing practice was observed during the inspection. Specifically, raw meat was being thawed in room temperature. The inspector discussed the proper thawing procedures with the operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. The meat was placed in running cold water afterwards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper temperature control of food was noted during the inspection where high-risk food items, including raw fries and raw Takoyaki, were left in room temperature. The staff mentioned that they only do this during their busy times. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available during the inspection for iodine to test the glasswasher. The inspector informed the operator that test strips must be used to test the iodine concentration between 12.5-25 ppm.**OBTAIN IODINE TEST STRIPS.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the staff and the operator that the handwashing station must be free and readily available for handwashing at all times. The utensils were removed during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water valve of the handwashing station was being turned off due to a leak at the faucet. The inspector informed the operator that a hot water must be provided in all handwashing stations at all times. Please fix the leak of the faucet.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Beside and underneath kitchen equipment.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The bar paper towel was stored in a bin. Please store the paper towel in a proper dispenser to protect from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?