Swan Evergreen Village by Origin - Food
2635 Eversyde Avenue SW Calgary AB T2Y 5G9 · Food - General
12 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher in the main kitchen was only reaching a maximum of 65 degrees Celsius for sanitizing.-Please ensure the dishwasher reaches a minimum of 71 degrees Celsius dish temperature for sanitizing. Until the dishwasher is repaired, please sanitize dishes manually in the 3 compartment sink as discussed.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some food debris build up under the dishwasher and around the grease trap in the main kitchen.-Please clean the noted areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher in the main kitchen was only reaching a maximum of 65 degrees Celsius for sanitizing.-Please ensure the dishwasher reaches a minimum of 71 degrees Celsius dish temperature for sanitizing. Until the dishwasher is repaired, please sanitize dishes manually in the 3 compartment sink as discussed.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some food debris build up under the dishwasher and around the grease trap in the main kitchen and in the corners under the steam table in the Morning Star serving kitchen.-Please clean the noted areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 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?
- Fruit flies were noticeable around the dishwashing area and grease trap. -Pest Control Operator conducted a treatment - Keep the area clean and eliminate any moisture accumulation
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and moisture accumulation around the grease trap in the main kitchen. - Regularly clean the area around the grease trap. A storage container with miscellaneous items on top of grease trap was dirty. - Clean and organize the storage container
- 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?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A min/max digital thermometer was not onsite for testing the maximum temperature of the dishwasher.-Please obtain a min/max digital thermometer and use to test the maximum temperature of the dishwasher on a daily basis and maintain a log.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Main kitchen: Surface on a wall beside the clean dish shelving unit was heavily peeling.-Please repair.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher in the main kitchen was only reaching a maximum of 68 degrees Celsius for sanitizing.-Please ensure the dishwasher reaches a minimum of 71 degrees Celsius dish temperature for sanitizing. Note; the service company will be onsite today. In the meantime, please sanitize dishes manually in the 3 compartment sink as discussed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A min/max digital thermometer was not onsite for testing the maximum temperature of the dishwasher.-Please obtain a min/max digital thermometer and use to test the maximum temperature of the dishwasher on a daily basis and maintain a log.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Main kitchen: Surface on a wall beside the clean dish shelving unit was heavily peeling.-Please repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?