South Health Campus - Patient Food Services Prep Kitchen
4448 Front Street SE Calgary AB T3M 1M4 · Food - General
Inspection summary
South Health Campus - Patient Food Services Prep Kitchen has been inspected once by Alberta Health Services (Environmental Public Health), on February 7, 2024. The most recent inspection, on February 7, 2024, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on February 7, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 2 times on February 7, 2024. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Seventh floor's patient food services room - the quat sanitizer in a spray bottle measured 0ppm.Ensure quat sanitizer is changed frequently and measures required concentration of 200ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Raw wood pallets used as shelving in some walk-in coolers.All surfaces must be smooth, easy to clean and non-porous. Use properly finished pallets instead.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mold present on lower wall of prep room's walk-in cooler.Clean noted area.Ensure surfaces remain dry to reduce the potential for mold growth.Suggest obtaining some form of humidity capture bags.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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