St. Vincent & Grenadines Association
16 - 2110 41 Avenue NE Calgary AB T2E 8Z7 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Not Observed**Paper towel not present at hand sink in the bar area. **Ensure paper towel is present at hand sink at all times for proper handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring 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)?
- High temp dishwasher in kitchen has three available cycles: - Normal (28 minutes) - Normal Plus (30 minutes) - Intensive (34 minutes)In addition, all cycles are set to operate at 66°C. Note: Unable to verify the final rinse temperature at the dish level during the inspection, as the dishwasher cycle exceeded the operational time of the waterproof thermometer.**Ensure high temp dishwashers are reaching 71*C at all times for adequate sanitization. **Please perform manual dishwashing for all the dishes in the facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel not present at hand sink in the bar area. **Ensure paper towel is present at hand sink at all times for proper handwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?