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Summit Start Riverview - Food

2915 26 Avenue SE Calgary AB T2B 2W6 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of teh QUAT solution was 100 ppm. Please ensure the QUAT sanitizer is 200 ppm. The operator made a bleach solution at 100 ppm. Violation corrected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The QUAT dispenser is not dispensing the required concentration of QUAT solution. Testing indicates that the dispensed solution is approximately 100 ppm, which is below the required 200 ppm concentration. Please repair or calibrate the dispenser to ensure it consistently dispenses QUAT solution at 200 ppm as required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edging/ledge of the second drawer to the right side of the dishwasher used for dishes is missing and the edging/ledge is exposed raw wood.Please replace the edging/ledge so that it is smooth, easy to clean, and impervious to moisture.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution, D10 with 10 minutes contact time, was available onsite, the concentration of the sanitizer was inadequate (there was no colour change with suitable test strips).-Operator was advised to prepare and use100ppm of bleach solution as classroom surface sanitizer.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. There were no cold food temperature log records onsite during the inspection.-Please maintain cold food temperature logs at delivery, holding and serving times.2. Dishwasher temperature logs not maintained.-Please maintain temperature log record for dishwasher rinsing cycle to ensure proper sanitizing of kitchen and children's utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in refrigerated equipment.-Please provide functional thermometers in all refrigerated equipment and ensure their internal temperatures are monitored to ensure food safety practices.
  7. Monitoring Inspection

    0 infractions