Spot On Kitchen & Bar
2 Richard Way SW Calgary AB T3E 7N9 · Food - General
10 inspections
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Three holes were observed in the wall leading to the back kitchen. Please seal or repair the wall to make it smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, general cleaning and sanitation was not satisfactory. Deep cleaning is required throughout the facility. -Behind the cooking line-All the shelves-area below and around deep frying equipment-under the dishwashing sinks-the baseboard (sticky grease marks observed). Please clean all indicated areas.Develop a cleaning and sanitation schedule for the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning clothes were observed on the counters. Instruction provided to submerge the clothes inside the sanitizer solution between use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used gloves were observed stored near the cutting board.Education was provided that gloves must be discarded immediately after removal, as they are intended for single use only.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Three holes were observed in the wall leading to the back kitchen. Please seal or repair the wall to make it smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, general cleaning and sanitation was not satisfactory. Deep cleaning is required throughout the facility. -Behind the cooking line-All the shelves-area below and around deep frying equipment-under the dishwashing sinks-the baseboard (sticky grease marks observed). Please clean all indicated areas.Develop a cleaning and sanitation schedule for the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- Patio door left open.Last pest control records show missed devices due to them being blocked.
- 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?
- Demand Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer bucket by the preparation area measured below 100 ppm.Fresh sanitizer solution was prepared and measured 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese sauce and Cabanero sauce were stored on the counter to cool at 35.6°C. There was no timestamp to measure how long the sauces were stored on the counter. The sauces were stored in an ice bath to rapidly cool the food items.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an opening in the side wall of the dish pit area.Please repair the wall so that it is smooth, non-absorbent to moisture, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Dust buildup was noted on the walk-in cooler fan covers.2) Grease deposit and other residues was noted on the ventilation canopy filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dust buildup was noted on the walk-in cooler ceiling.2) Underneath the preparation cooler, the side of the equipment and hard-to-reach areas had grease deposits and other residue buildup.Thoroughly clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Recurring violation:The ice well is within the splash zone area at the bar handwashing sink during handwashing sink.Install a splash guard to prevent food contamination.Previous violation:The water splashing into the ice well while staff washes hands at the bar hand wash sink. Provide a guard between the ice well and hand wash sink.**OUTSTANDING (2023-08-24). The handwashing station and the ice well in the bar area was not equipped with a splash guard to prevent the contamination of the ice during handwashing. The manager mentioned that a splash guard will be installed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cold water was running directly from the faucet onto a stainless surface to split the cold water to thaw the chicken.One container of chicken was promptly thawed directly under cold running water while the other was stored in the walk-in cooler.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Deep groves and scratched surfaces were noted on the cutting boards and prep cooler cutting boards.Resurface or replace cutting boards.2. Dirty knife used for gluten free food was kept on the knife holder.The knife was immediately washed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Staff noted that the sanitizer buckets are changed twice a day.Ensure sanitizer buckets are changed every two hours.2. Quats spray bottle was measured at 100 ppm.Fresh quats solution was obtained at 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Recurring violation:The ice well is within the splash zone area at the bar handwashing sink during handwashing sink.Install a splash guard to prevent food contamination.Previous violation:The water splashing into the ice well while staff washes hands at the bar hand wash sink. Provide a guard between the ice well and hand wash sink.**OUTSTANDING (2023-08-24). The handwashing station and the ice well in the bar area was not equipped with a splash guard to prevent the contamination of the ice during handwashing. The manager mentioned that a splash guard will be installed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food inserts were on top of each other in the prep cooler.Ensure inserts are not stacked on top of each other.2. Coffee cups and Tims box were stored on food contact surfaces.The items were promptly removed.All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Chicken were submerged in water in the 2-compartment sink thawing at 8°C.Chicken were promptly kept in the walk-in cooler.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.2. Uncooked sliced fries were kept on the counter beside the deep fryer at 22°C.Fries were immediately kept in the walk-in cooler.3. Dressing sauces were kept on the counter at 22°C.Dressing sauces were kept in the prep cooler.4. Prep cooler inserts were measured between 8°C to 12°C. Prep cooler lids were uncovered. Lids were covered and inserts were measured below 4°C.5. Shrimps held in the prep cooler drawer was measured at 6.9°C.Shrimps were kept in the walk-in cooler.
- 20. Do food handlers at the facility have adequate food safety training?
- No food safety certificate was available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Deep groves and scratched surfaces were noted on the cutting boards and prep cooler cutting boards.Resurface or replace cutting boards.2. Dirty knife used for gluten free food was kept on the knife holder.The knife was immediately washed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violations:1. Food debris, grease deposits and other residues were noted throughout the kitchen floor and hard to reach areas.2. Ventilation canopy filters were accumulated with grease deposits and other residues.3. Underneath the ventilation canopy was accumulated with grease deposits and food debris.4. Top of the dishwasher was accumulated with food debris.5. Underneath the standing refrigerating unit and the racks were dirty. 6. The chemical room was cluttered.7. The dry storage room was cluttered.8. Ceiling air-vents above the ice-machine had buildup of dust and grime.9. Underneath the handwashing sink at the service station was accumulated with dirt.Previous violations:Food debris and grease noted throughout the kitchen floor. Clean and remove all food source. Grease and debris build-up on the kitchen' floor hard-to-reach areas. Clean these areas. **OUTSTANDING (2023-08-24). Food debris and grease were still noted throughout the kitchen floor, including the hard-to-reach areas. The inspector informed the managers that a routine cleaning of the floor must be implemented to ensure that food debris and grease are removed regularly to prevent build-up. Please ensure to include the cleaning of the floors as part of the facility's cleaning schedule in writing. Several other areas of the kitchen were noted as dirty, dusty, and greasy during the inspection, including the following:- Metal inserts of the Exhaust Hood Ventilation System- The side surfaces of the grills and fryers- The floor behind the grills and fryers - Behind and underneath the food preparation tables- Vents and ceiling of the walk-in cooler- The ceiling above the food preparation areas throughout the kitchen- The tray containers underneath the food preparation table where cleaned/washed equipment and utensils are stored- Underneath the cooler beside the dishwashing station (cover missing)- The standing dough mixer- The top surface of the pizza oven
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 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 staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The water splashing into the ice well while staff washes hands at the bar hand wash sink. Provide a guard between the ice well and hand wash sink.**OUTSTANDING (2023-08-24). The handwashing station and the ice well in the bar area was not equipped with a splash guard to prevent the contamination of the ice during handwashing. The manager mentioned that a splash guard will be installed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.Open containers that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/manager that food must be protected from contamination during storage. Please do not stack open containers, as described.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper thawing practice was observed during the inspection. Specifically, a big container filled with raw chicken were stored in room temperature. The internal temperature of the chicken was measured at 6°C. The raw chicken was transferred to the cooler. Also, a raw fish meat was being stored in running warm water in the compartment sink. The water was measured at 18°C. The fish meat was transferred to the cooler. The inspector discussed the proper thawing procedures with the staff/manager. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water (at or below 4°C), 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding units, containing gravy and chili, were measured on the surface at 52°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff/manager that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigeration unit, being the most-left prep cooler in front of the pizza oven, was measured at 10°C. High-risk food items were being stored in the cooler. The inspector informed the staff/manager that all high-risk food items must be stored at or below 4°C. During the inspection, all the food items in the unit, as described, were transferred to a functional unit. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below. **FIX THE REFRIGERATION UNIT.
- 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?
- There was a gap on the bottom of the back double doors. Seal the gap to prevent the entry of pest. **OUTSTANDING (2023-08-24). The back double doors still had a gap on the bottom. The front door also does not fully self-close, as there was still a gap on the two front doors when the doors try to close. The inspector informed the manager that the self-closing equipment must be adjusted so that more force is exerted to the doors to fully close. The inspector also informed the manager that all entry/exit points of the restaurant must be tight-fitting and sealed to prevent the entry of pests and vermin, especially with the upcoming cold season.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall behind the prep table in front of the grill station and the wall by the handwashing station were not smooth and easily cleanable. The inspector informed the staff/manager that all walls and surfaces in the kitchen/food preparation area must be smooth and easily cleanable to prevent the accumulation of dirt and debris that may lead to the contamination of food and food-contact surfaces. Please repair the walls.The caulking around the food prep sink by the kitchen entrance was in disrepair. Specifically, there was a gap between the sink and the wall. The inspector informed the staff/manager that the caulking in these areas must be repaired to ensure that they are completely sealed to prevent the entry of the water to the crevices that may promote mold growth.There were holes in the wall to the right from the kitchen entryway behind the kitchen entry door. The inspector informed the staff/manager that the wall must be repaired, and a door stopper must be installed to prevent the door from breaking the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were broken/cracked food containers noted. The inspector informed the staff/operator that all containers used to store food must be kept in good condition, and free from cracks or breaks. Please ensure to discard all kitchen equipment/tools/containers that had cracks or were broken.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and grease noted throughout the kitchen floor. Clean and remove all food source. Grease and debris build-up on the kitchen' floor hard-to-reach areas. Clean these areas. **OUTSTANDING (2023-08-24). Food debris and grease were still noted throughout the kitchen floor, including the hard-to-reach areas. The inspector informed the managers that a routine cleaning of the floor must be implemented to ensure that food debris and grease are removed regularly to prevent build-up. Please ensure to include the cleaning of the floors as part of the facility's cleaning schedule in writing. Several other areas of the kitchen were noted as dirty, dusty, and greasy during the inspection, including the following:- Metal inserts of the Exhaust Hood Ventilation System- The side surfaces of the grills and fryers- The floor behind the grills and fryers - Behind and underneath the food preparation tables- Vents and ceiling of the walk-in cooler- The ceiling above the food preparation areas throughout the kitchen- The tray containers underneath the food preparation table where cleaned/washed equipment and utensils are stored- Underneath the cooler beside the dishwashing station (cover missing)- The standing dough mixer- The top surface of the pizza oven
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?