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Starlite Restaurant & Bar

369 Heritage Drive SE Calgary AB T2H 1M8 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of grime and debris was noted above the cooking equipment and ventilation canopy.- Thoroughly clean the above-mentioned areas.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) sanitizer solution in the spray bottle, initially prepared for use in the kitchen was tested at 0 ppm. Operator prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is periodically checked.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the prep cooler, few food products in containers are not covered.- Ensure covers or lids are provided for all food products in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glass dishwasher using iodine sanitizer was in disrepair. Iodine concentration was measured at 0 ppm during inspection.- Please ensure to get the necessary dishwasher repairs done.- Until the dishwasher is repaired, operator was instructed to use back kitchen dishwasher to perform the dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of grime and debris was noted on areas including but not limited to above the cooking equipment, on the ventilation canopy, on the shelves located in the walk-in cooler and across the food mixer.- Thoroughly clean the above-mentioned areas.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer solution was measured at 0ppm at time of inspection.- Ensure sanitizer solution is prepared and readily available and tested at 100ppm.- Staff remade solution and was tested at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some food products in walk-in cooler are stored on the floor.- Ensure food products are stored at least 6 inches off the floor in walk-in cooler. Utilize the shelfs.2) Few food products in containers are not covered.- Ensure covers or lids are provided for all food products in walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk dry ingredient scoops are porcelain drinking cups.- Replace these cups to food grade scoops with proper handles to prevent potential physical contamination from chipped porcelain or staffs hands touching ingredient.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips for bar glass cleaner was expired since 2020.- Replace test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling panel in kitchen was uncovered or removed.- Replace the ceiling panel once work in the ceiling is completed to prevent potential dust or debris falling down into the kitchen/prep space.