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Sunset Grill

7170 - 333 96 Avenue NE Calgary AB T3K 2R3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 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 hand sink in the back kitchen area was not supplied with soap.**Ensure all hand sinks are supplied with all articles required for proper hand washing
    • 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?
      • Mouse droppings were observed on the floor below the dry storage shelves, on the floor below the dish sink and in utensil cubbies in the front service area. The pest monitoring report from the contracted pest operator indicated observed pest activity.**Please have the mouse droppings wet cleaned with bleach and the required PPE and the areas cleaned and sanitized.**Continue monitoring for pest and ensure to follow the recommendations of the pest operator.
    • 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. Mold/ mildew was observed on the caulking around the dish sink.**Please have the caulking replaced and the area cleaned.2. The cutting boards surfaces were observed to be in disrepair, preventing them from being properly cleaned.**Please have the cutting boards replaced.3. Several areas of raw wood were observed on the shelves in the dry storage area, above the prep sink and above the dishwasher.**Please have the shelf surfaces finished to ensure they are smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The waffle grill.2. The standing steel cooler in the front service area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The area around the hand sink in the front service kitchen including the walls and the steel cabinet.2. The front service shelves and utensil cubbies.In addition to the cleaning please have the following areas organized and decluttered to allow for proper sanitation and pest monitoring activities.1. The area below the dish sink2.The area below the hand sink in the front service area.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two quat sanitizer buckets, located on the cookline and by the sink in the dining area, were tested using test strips and measured between 0 - 25 ppm, indicating they were ineffective at eliminating harmful bacteria.The operator refilled the buckets with quat sanitizer solution using a dispenser, which measured at 200 ppm. Please ensure regular monitoring and testing of the quat sanitizer to maintain a consistent concentration of 200 ppm.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the red buckets were measured less than 100ppm.Use 200ppm quat sanitizer and change more often to maintain sanitizer at 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were drying hands on a cloth hand towel throughout the day. Use paper towels.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Used paper towels were scattered on the prep cooler cutting boards. Discard paper towels after used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Ice scoop was stored inside the ice machine, no container or dispenser to hold the scoop. Store the ice scoop properly. 2) Cardboard boxes were being reused to store creamers.Use a container that can be clean and sanitize.3) Spices and other food were stored underneath 2 compartment sink. Water stains noted on the bucket lid. Do not store any food or food items underneath any sinks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sausage and cheese stored in the prep cooler middle row inserts were measured between 6.7 to 10.2 degrees C. (Sausage-6.7 to 9.0 degrees C. Cheese- 7.7 to 10.2 degrees C.)Store all cold perishable food at 4.0 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were discolored and expired since 2022.Provide new quat sanitizer test strips and test daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back prep handwash sink was blocked by egg cartons and other items.Ensure handwash sink is available for handwashing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease build-up on the soap and paper towel dispensers.Clean dispensers.2) Deep grooves and stains build-up on the prep cooler cutting boards. Clean or resurface if they can't be clean.3) Grease build-up on the order screen. Clean screen.4) Char and grease build-up on the frying pans and waffle machine. Clean frying pans and waffle machine.5) Mold on the walk-in cooler fan cover and food stains on the door.Clean walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Saran wrap was used to cover the wooden panels next to the waffle machine. Remove saran wrap and clean when panel gets dirty. 2) Grime build-up on the floor hard to reach areas and baseboards. Clean floor and baseboards.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces, used to cover cooked bacon strips, and used to dry hands at the dishwashing station. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use or single use cloths must be used to be discarded afterwards. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 45°C (first reading), 57°C (second reading), and 73°C (third reading). The operator mentioned that they run the dishwasher several times before using. However, the staff were not testing the temperatures daily. The inspector informed the operator that the dishwasher must be tested daily using a maximum-registering thermometer at the dish level. A maximum-registering thermometer was available on-site. The inspector demonstrated to the operator the proper use of the thermometer to test the dishwasher. Please record temperatures daily before use.
    • 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?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed. Please ensure to wash and sanitize the scoops daily.