St. Marguerite Manor - Food
110 Evanspark Manor NW Calgary AB T3P 0N4 · Food - General
9 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer bucket found with water only; ensure that the liquid in a sanitizer bucket is sanitizer at the appropriate concentration or empty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ensure that all foods are held 4C or less at all times; creamers found in melted ice.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- One of the servery dishwasher temperature was measuring at 58.6 and 64.6; Ensure that the sanitizing cycle for the dishwasher reaches a minimum of 71 C at every cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Ensure that hand sinks are always accessible and equipped with soap and paper towels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Replace the cupboard with water damage adjacent to the dishwasher.Ensure that faucet is repaired and buildup is cleaned.Clean the vents/ ducts more frequently where necessary.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Clean the vents as discussed.Recaulk where necessary as discussed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Repair the other hand sink.Ensure both sinks have hot and cold water conducive to proper hand washing as discussed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Memory Care 2nd floor serving kitchen: The cupboard under the 2 compartment sink by the dishwasher had some water damage.-Please incorporate refinishing the cupboard under the 2 compartment sink into future renovation plans.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Memory Care 2nd floor serving kitchen: The cupboard under the 2 compartment sink by the dishwasher had some water damage.-Please incorporate refinishing the cupboard under the 2 compartment sink into future renovation plans.
- 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
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?
- 1. Wellness 2 serving kitchen: The tap on the 2 compartment sink was leaking.-Please repair the leak.2. Memory Care 2nd floor serving kitchen: One cupboard door was off the hinge and the cupboard under the 2 compartment sink by the dishwasher had some water damage.-Please repair the cupboard door and incorporate refinishing the cupboard under the 2 compartment sink into future renovation plans.
- 23. Is the facility maintained in a clean and sanitary condition?
- The bistro kitchen had some debris build up.-Please thoroughly clean and organize the bistro 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cupboard doors and surface in the cupboard under the 2-comp sink was moisture damaged in Wellness 3. - Refinish these surfaces so they are smooth, impervious to moisture, and easy to clean. **** Update April 17th 2024, re-inspection****- Cupboard door under the 2-comp sink was replaced. - Cupboard surface under the 2-comp sink was moisture damaged in Wellness 3. Please repair cupboard surface under the 2-compartment sink
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Milk, cream and cut honeydew were stored at room temperature during nourishment distribution. - Store perishable food on ice for adequate temperature control. * Corrected during inspection*
- 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 surface of the drawers were damaged by the dishwashers in Dulcina Hospice and Wellness 1.-Please re-finish these surfaces so they are smooth, impervious to moisture, and easy to clean.* Did not inspect these units during the inspection*Cupboard doors and surface in the cupboard under the 2-comp sink was moisture damaged in Wellness 3. - Refinish these surfaces so they are smooth, impervious to moisture, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some debris accumulation around a kitchen handsink, on paper towel dispenser, on a wall by the dishwasher and in lower cupboards under sinks. - Ensure that these areas are cleaned regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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 surface of the drawers were damaged by the dishwashers in Dulcina Hospice and Wellness 1.-Please re-finish these surfaces so they are smooth, impervious to moisture, and easy to clean.
- 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
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?
- 1. There was some water under the 2 compartment sinks in Wellness 3 and Memory Care 1 serving kitchens.-Please repair any water leaks.2. Silicone was missing along the counters behind the 2 compartment sinks in Wellness 1 & Memory Care 3.-Please re-install silicone to prevent water damage.3. Paint was coming off the wall by the dishwasher in Wellness 3 serving kitchen.-Please re-finish the wall so it is smooth, impervious to moisture, and easy to clean.4. The surface of the drawers were damaged by the dishwashers in Dulcina Hospice and Wellness 1.-Please re-finish these surfaces so they are smooth, impervious to moisture, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was some debris build up in the following areas of the serving kitchens:-in the cupboards under the steam tables in Wellness 1 & Wellness 3-around the hand wash sink in Memory Care 1-in the Nescafe machine in Memory Care 1-in the cupboards under the 2 compartment sinks in Memory Care 1 & Wellness 3-Please clean the noted areas.2. The chairs in the dining rooms throughout had some food debris build up.-Please clean the dining room chairs on a more frequent basis.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?