St. Teresa Place
10 Redstone Place NE Calgary AB T3N 0S7 · Food - General
12 inspections
- 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?
- 2nd floor servery: Drawer front missing to the left of the handwashing sink. Repair drawer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Main Kitchen Freezer: Significant ice buildup on ceiling, flooring and shelving from condenser unit. Repair freezer so that condensation is properly removed during freezer cycles.
- 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
- 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?
- Repair the seals around the grease trap as discussed.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Strong odor emanating from the grease trap; investigate the cause and resolve the issue with the pipe. In addition, increase frequency of the emptying the grease trap until the pipe issue has been resolved.
- 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
- 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?
- Staff confirmed there had been cockroaches in the servery. ** Servery had been shut down, taped off with barriers, and pest control hired for treatment. ** Continue pest control to inspect, treat, and eradicate the cockroach infestation. Ensure all dead cockroaches and cockroach feces are removed and the area cleaned to allow for monitoring. Provide documentation of work completed to your local public health inspector. Documentation must indicate the servery is free of cockroaches before the violation is removed.Ensure full cleaning/ sanitation occurs prior to reopening servery for use. Seal all cracks, holes, openings, and baseboards to prevent further entry and further spreading of pests.** April 2024 Poulins report: 4th floor servery treated. Live cockroaches observed. Technician noted low level activity. **May 2024 report: 4th floor servery treated. Dead cockroaches found on monitors. Technician noted low level activity. ** May 26 2024 : 4th floor servery treated. No live or dead roaches were observed at the time of visit. Staff to monitor area for additional activity for another 2 weeks **
- 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?
- Risk Management 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?
- Staff confirmed there had been cockroaches in the servery. ** Servery had been shut down, taped off with barriers, and pest control hired for treatment. ** Continue pest control to inspect, treat, and eradicate the cockroach infestation. Ensure all dead cockroaches and cockroach feces are removed and the area cleaned to allow for monitoring. Provide documentation of work completed to your local public health inspector. Documentation must indicate the servery is free of cockroaches before the violation is removed.Ensure full cleaning/ sanitation occurs prior to reopening servery for use. Seal all cracks, holes, openings, and baseboards to prevent further entry and further spreading of pests.** April 2024 Poulins report: 4th floor servery treated. Live cockroaches observed. Technician noted low level activity. **May 2024 report: 4th floor servery treated. Dead cockroaches found on monitors. Technician noted low level activity.
- 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?
- Monitoring 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?
- Staff confirmed there had been cockroaches in the servery. ** Servery had been shut down, taped off with barriers, and pest control hired for treatment. ** Continue pest control to inspect, treat, and eradicate the cockroach infestation. Ensure all dead cockroaches and cockroach feces are removed and the area cleaned to allow for monitoring. Provide documentation of work completed to your local public health inspector. Documentation must indicate the servery is free of cockroaches before the violation is removed.Ensure full cleaning/ sanitation occurs prior to reopening servery for use. Seal all cracks, holes, openings, and baseboards to prevent further entry and further spreading of pests.
- 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?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge on the east side servery measured up to 6.4 degrees Celsius. The thermometer stored inside the fridge measured high as well. ** Please adjust the temperature of the fridge so it is able to keep food cool at 4 degrees Celsius or less. If necessary, repair or replace the fridge. **** Update April 25th 2024 re-inspection****The fridge temperature on the east side servery was measured at 7.1'C and the thermometer stored in the fridge measured 7.2'C. The general manager indicated that a replacement refrigeration unit has been ordered and would be delivered in a week. Please transfer all foods to a working refrigerator and ensure foods are kept at a temperature of 4'C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was a cleaning cloth observed in the 4th floor servery (East side) that was on the counter, and not immersed in a sanitizer solution in between use. There was no sanitizer bucket set up at the time of the visit in the servery. ** Please ensure cloths are immersed in a sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge on the east side servery measured up to 6.4 degrees Celsius. The thermometer stored inside the fridge measured high as well. ** Please adjust the temperature of the fridge so it is able to keep food cool at 4 degrees Celsius or less. If necessary, repair or replace the fridge.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the dry storage bins in the main kitchen had a cracked lid. ** Chef indicated he was aware and a replacement lid has already been ordered.** Please replace the damaged lid with a new one that is in good repair and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- The maximum temperature of the high-temperature dishwasher reached 63.4C at the dish level.REQUIREMENT: Make any necessary repairs to ensure the dishwasher at least 71C at the dish level.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several utensils throughout the kitchen space, including knives and scoops, were visibly dirty.REQUIREMENT: Ensure that all utensils are properly washed before going through the dishwasher. Ensure any scoops or utensil identified as dirty is taken to the dishwashing area so it may be processed.
- 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
2 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 reached 63.4C at the dish level.REQUIREMENT: Make any necessary repairs to ensure the dishwasher at least 71C at the dish level.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several utensils throughout the kitchen space, including knives and scoops, were visibly dirty.REQUIREMENT: Ensure that all utensils are properly washed before going through the dishwasher. Ensure any scoops or utensil identified as dirty is taken to the dishwashing area so it may be processed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand 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)?
- The maximum temperature of the high-temperature dishwasher reached 63.4C at the dish level.REQUIREMENT: Make any necessary repairs to ensure the dishwasher at least 71C at the dish level.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several utensils throughout the kitchen space, including knives and scoops, were visibly dirty.REQUIREMENT: Ensure that all utensils are properly washed before going through the dishwasher. Ensure any scoops or utensil identified as dirty is taken to the dishwashing area so it may be processed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?