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Sunterra Market - Bar

200 12 Avenue SE Calgary AB T2G 0Z7 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • One cockroach was observed in a pest control trap under the three compartment sink, one dead nymph was on the floor to the right of the centre hand wash sink, One live nymph was observed on the floor. Ensure that adequate pest control is taking place in the facility.
  3. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • There is evidence of a cockroach infestation in the MARKETbar located on the third floor of the facility. Over 40 live and dead cockroaches were observed on and outside of monitoring glue board traps throughout the third-floor kitchen. - Continue to work with a licensed pest control company to inspect, treat, and abate the cockroach infestation. Provide all documentation from the pest control company including; completed treatment reports outlining pest activity, implemented control measures and a future pest management treatment plan to an Alberta Health Services Executive Officer.- Identify and discard any foods impacted by the pests, and ensure all food is stored in pest-proof containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, dust, and food debris throughout the third floor kitchen including but not limited to: the wall and floor behind/under the mechanical dishwasher, the ventilation canopy above the mechanical dishwasher, the underside of shelving in the back dishwashing area, the wall and floor behind/under the dishwashing sinks, the lighting control panel in the dishwashing area, the ceiling tiles in the dishwashing area, the space behind and under equipment, and the heard-to-reach areas. Thoroughly clean and sanitize all surfaces and equipment throughout the third-floor kitchen. Ensure that the cleaning frequency is adequate to maintain the facility in a clean and sanitary condition.