Stone Bowl
175 - 615 Macleod Trail SE Calgary AB T2P 4T8 · Food - General
6 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer spray bottle was tested at 0 ppm chlorine. Ensure the bleach solution is mixed to the concentration of 100ppm for adequate sanitization of food contact surfaces.**Bleach chlorine solution was mixed to adequate concentration of 100ppm during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Repeat violation Plastic container without a handle was used as a scoop and stored inside the rice bulk container. Replace the bowls with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container from the bulk supply at the time of the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand-washing sink was found being used for washing dishes. Ensure dishes are properly cleaned using the three-compartment sink, following the required steps of washing, rinsing, and sanitizing for proper hygiene and food safety. Use the designated handwashing sink strictly for handwashing purposes only and accessible to staff at all times.**Please use the single sink for hand washing use only.
- 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?
- Pest control records were not available during time of inspection. Ensure that pest control services is conducted to reduce the risk of pest infestations going undetected or unaddressed.**Please keep pest control records available upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required behind the cookline and in the hard-to-reach areas between equipment to prevent buildup and maintain proper sanitation.**Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach sanitizer solution was measured greater than 1000ppm. Maintain the concentration of bleach between 100 to 200ppm to ensure surfaces are safely sanitized. A document on how to make a sanitizer solution will be provided to the operator for guidance. The operator remade the sanitizer at the time of the inspection and measured 100ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Disposable gloves were used and left on the counter. Disposable gloves are single use only and should not be worn a second time. After use, disposable gloves must be discarded immediately. The operator discarded the disposable gloves at the time of the inspection.  2. Staff were not washing their hands after taking off their gloves and before putting on a new pair.Staff must wash their hands after taking off the disposable gloves and before putting on new gloves, considering the hands can still be contaminated underneath. The staff member demonstrated proper hand hygiene prior to putting on a new pair of disposable gloves at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Plastic container without a proper handle were used as a scoop and stored inside the rice bulk container. Replace the bowls with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container from the bulk supply at the time of the inspection.2. Rice bag stored on the floor.Please ensure all food is stored at least 6 inches above the floor to protect it from contamination as moisture can disintegrate the bottom of the bag when mopping. The operator placed the rice bag on the counter at the time of the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Two chlorine bleach sanitizer spray bottles did not have a label.All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled both spray bottles at the time of the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The sanitizing compartment was overfilled with container lids and was not fully submerged in the bleach solution. 2. The concentration of the bleach solution measured 50ppm. All food equipment and utensils must be fully submerged for 2 minutes in a bleach solution of 100ppm to remove contamination. The operators removed the container lids that were not submerged in the solution and added more bleach which measured 100ppm at the time of the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand soap available at the hand wash sink. The designated hand wash sink must be supplied with hand soap, disposable paper towels, and cold/hot running water to perform adequate hand hygiene. Ensure the hand wash sink is supplied with all provisions at all times. The operator placed soap at the hand wash sink at the time of the inspection.
- 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?
- No pest control records available onsite.Pest control records must be maintained to monitor pest issues where an assessment should be conducted on a monthly basis. Ensure pest control records are maintained onsite and available upon request of a Public Health Inspector.
- 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. Cardboard is used to line the counter surface in the back area and was visibly soiled. 2. Cardboard is used to line the shelves underneath the cook line and was visibly soiled. Cardboard should not be used to line the counter surface or shelves as it is not smooth, durable, or easily cleanable. Refrain from using cardboard and regularly clean surfaces. The operator removed the cardboard at the time of the 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?
- Tin foil used to line the shelves underneath the cook line. Tin foil should not be used to line the shelves as it is not smooth, durable or easily cleanable. Remove the tin foil from the shelf and refrain from using it throughout the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean containers stored on the floor in the back storage area.Food equipment/utensils should be stored in a place that protects it from contamination. Storing food equipment/utensils on the floor may result in contamination when cleaning the floors or in the presence of pests. The operator removed all the containers from the floor and placed it on top of the counter at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Recurring violation - noted February 5, 2025*** Last service in July 2024. Service overdue in January 2025. Service the ventilation hood. The ventilation canopy can be removed and should be cleaned at least once a week to remove grease build up. The ventilation hood canopy is overdue for a cleaning service. As discussed, schedule a ventilation cleaning as soon as possible and maintain the ventilation hood cleaning on a routine schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is grease accumulation and food debris behind the cook line. The facility must be maintained in a clean and sanitary manner. Ensure hard to reach areas are regularly cleaned to remove buildup of grease and food debris to prevent the attraction of pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Recurring violation - noted February 5, 2025*** Last service in July 2024. Service overdue in January 2025. Service the ventilation hood. The ventilation canopy can be removed and should be cleaned at least once a week to remove grease build up. The ventilation hood canopy is overdue for a cleaning service. As discussed, schedule a ventilation cleaning as soon as possible and maintain the ventilation hood cleaning on a routine schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is grease accumulation and food debris behind the cook line. The facility must be maintained in a clean and sanitary manner. Ensure hard to reach areas are regularly cleaned to remove buildup of grease and food debris to prevent the attraction of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwash sink adjacent to the dishwashing area intially had no soap present. Soap was replaced during the inspection. The operator also indicated that the handwash sink is used to store/wash dishes and utensils during busy periods.As discussed, ensure that the handwash sink is properly suppled with soap, paper towels and and a waste bin at all times. The handsink should also be kept free and unobstructed at all times, and is not to be used for storing or cleaning dishes and other items.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ventilation hood canopy is overdue for a cleaning service. As discussed, schedule a ventilation cleaning as soon as possible and maintain the ventilation hood cleaning on a routine schedule.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?