Spitfire Grills
19 - 2219 35 Avenue NE Calgary AB T2E 6W3 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- 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)?
- *Outstanding*- The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles.*The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes.Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding- Floor below the dishwasher was in disrepair.*Replace/fix the floor.- There is not enough lightning in the storage area (hallway).*Install/replace lights with better luminous intensity in order to facilitate better cleaning.
- 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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles.*The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes.Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Floor below the dishwasher was in disrepair.*Replace/fix the floor.- There is not enough lightning in the storage area (hallway).*Install/replace lights with better luminous intensity in order to facilitate better cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Deep cleaning of kitchen is required.*Prepare a plan for deep cleaning and implement it.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The sanitizer in the spray bottle was tested as more than 400 ppm of Quats.*Staff reprepared the solution and the violation was corrected onsite.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles.*The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes.Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Ensure to have a thermometer to measure the temperature of the dishwasher at the plate level.
- 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?
- - Various locations inside the facility were observed that may allow potential pest entry, including, but not limited to, below and beside the dishwasher, the back storage area, and the hallway storage area.- The most recent pest control report indicated one mouse capture near the dishwasher.*All openings and holes must be sealed with a permanent solution. Temporary fixes, such as metal wool, are not acceptable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Floor below the dishwasher was in disrepair.*Replace/fix the floor.- There is not enough lightning in the storage area (hallway).*Install/replace lights with better luminous intensity in order to facilitate better cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Clean utensils must be stored inverted (upside down), and all cutlery must be stored with the food‑contact (business) end facing downward to prevent contamination during handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Deep cleaning of kitchen is required.*Prepare a plan for deep cleaning and implement it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions