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Stonewall Pub

12 - 735 Ranchlands Boulevard NW Calgary AB T3G 3A9 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared at the time of inspection. - Ensure a sanitizer solution such as Quats at 200 ppm is available for frequent sanitation of food contact surfaces throughout the day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the handwashing sink at the bar. - Ensure all handwashing sinks are supplied with soap and paper towel in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust noted on the white deep freezer lid. Refinish the freezer lid.
  2. Risk Management Inspection

    5 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?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the 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?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves were installed in the basement walk-in cooler.Shelves must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, wooden shelves, beer lines, waste bucket, compressor and fan unit.Clean the walk-in cooler. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.3) Mold was noted on the ceiling of the basement walk-in cooler.Clean the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Chopping boards had deep grooves on them.-Resurface/replace the chopping board to prevent cross contamination.2) The frame inside the ice machine was rusted and calcium deposits were also observed inside the ice machine.-Clean the ice machine.
  3. Risk Management Inspection

    4 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?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the 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?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, waste bucket, compressor and fan unit.Clean the indicated areas. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Chopping boards had deep grooves on them.-Resurface/replace the chopping board to prevent cross contamination.2) The frame inside the ice machine was rusted and calcium deposits were also observed inside the ice machine.-Clean the ice machine.
  4. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the stand in fridge was measured at 8.6 degrees C.*Cheese was measured at 8.5 degrees C.The perishable food was moved in the Walk-in cooler.-Ensure that the perishable food is stored at 4 degrees C /40 degrees F or less under refrigeration."Violation from previous report"In the stand in fridge,Cooked beef was measured at 8.6 degrees C.Feta cheese and milk were measured at 8 degrees C.Chicken breast was measured at 8.5 degrees C.Beef gravy was measured at 13 degrees C.*Cooked beef, Feta cheese, milk and chicken breast were placed inside a working cooler and the beef gravy was discarded.** All the other perishable food items were also placed inside the walk-in cooler.*** The ambient temperature of the stand in fridge was measured at 8.6 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food items inside the stand in fridge until it gets fixed.-Repair/fix the stand in fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat and chlorine test strips had expired and there were no iodine test strips.-Purchase valid Quat, chlorine and iodine tests 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?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the 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?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, wooden shelves, beer lines, waste bucket, compressor and fan unit.Clean the walk-in cooler. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Chopping boards had deep grooves on them.-Resurface/replace the chopping board to prevent cross contamination.2) Food debris was noticed on the meat slicer.-Clean the meat slicer.3) The can opener was greasy.-Clean the can opener or remove it if not in use.4) The frame inside the ice machine was rusted and calcium deposits were also observed inside the ice machine.-Clean the ice machine.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were observed on the food counters.*The cleaning cloths were removed.-Ensure that the cleaning cloths are placed in sanitizer in between uses.2) The Quat sanitizer in oner of the spray bottles at the bar was measured less than 200ppm.*A new Quat sanitizer solution was prepared by the operator which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm and is tested regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the stand in fridge,Cooked beef was measured at 8.6 degrees C.Feta cheese and milk were measured at 8 degrees C.Chicken breast was measured at 8.5 degrees C.Beef gravy was measured at 13 degrees C.*Cooked beef, Feta cheese, milk and chicken breast were placed inside a working cooler and the beef gravy was discarded.** All the other perishable food items were also placed inside the walk-in cooler.*** The ambient temperature of the stand in fridge was measured at 8.6 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food items inside the stand in fridge until it gets fixed.-Repair/fix the stand in fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat and chlorine test strips had expired and there were no iodine test strips.-Purchase valid Quat, chlorine and iodine tests strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ice and lemon slices were stored inside the hand wash sink and it was also observed that the hand sink was being used a dump sink.* The ice and lemon slices were removed.-Ensure that the hand sink is only used for washing hands and is not obstructed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the 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?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, wooden shelves, beer lines, waste bucket, compressor and fan unit.Clean the walk-in cooler. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The spoons and other utensils were stored with business end down.* The spoons and utensils were removed and the placed inside the dishwashing sink.-Ensure that the utensils are stored with business end up (handle up).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Chopping boards had deep grooves on them.-Resurface/replace the chopping board to prevent cross contamination.2) Food debris was noticed on the meat slicer.-Clean the meat slicer.3) The can opener was greasy.-Clean the can opener or remove it if not in use.4) The frame inside the ice machine was rusted and calcium deposits were also observed inside the ice machine.-Clean the ice machine.
  6. Initial Inspection

    3 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?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the 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?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, wooden shelves, beer lines, waste bucket, compressor and fan unit.Clean the walk-in cooler. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.