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Swiss Chalet / Harvey's 1912

5658 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

12 inspections

  1. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Multiple staff at the front burger assembly/cashier area were not washing their hands frequently enough between glove exchanges.REQUIREMENT: Educate staff on proper glove usage. Use the provided handout to guide and monitor staff.
    • 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?
      • 1) A minor fruit fly infestation (estimated 10-15 flies) was noted in the bar area of the kitchen.REQUIREMENT: Monitor the area and ensure the infestation does not worsen. Cover all food and garbage if it's not being used. Setup bait/traps to eliminate the infestation.2) A gap was noted at the bottom of the back door of the restaurant.REQUIREMENT: Repair the gap by replacing the damaged weatherstripping.
  2. Monitoring 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?
      • 1) A minor fruit fly infestation (estimated 10-15 flies) was noted in the bar area of the kitchen.REQUIREMENT: Monitor the area and ensure the infestation does not worsen. Cover all food and garbage if it's not being used. Setup bait/traps to eliminate the infestation.2) A gap was noted at the bottom of the back door of the restaurant.REQUIREMENT: Repair the gap by replacing the damaged weatherstripping.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths left on the handle of rotisserie door
    • 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?
      • Spits of whole chicken are placed with the tip of the spit directly on the floor. Chicken is then held with the tip down above oil to baste chicken.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust accumulation on the bottom of fire suppression system which is located directly above large sauce pot
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dirt, food debris or spills:1. floor of the walk-in freezer2. door handle of the pantry fridge3. top of the fountain machine at the drive through area.-Clean the indicated areas
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were kept on the counter.The cleaning cloths were kept inside the sanitizer buckets.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the back exit door hot water faucet was not working.The manager stated to have contacted a plumber to get it fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off on the dish pit ceiling area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease deposits and other residues were noted underneath the Harvey's grill cook line.2) Black mold was noted underneath the Swiss Chalet cook line counter.Deep clean the indicated areas.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top, around, exterior and interior edges, and the ice machine lid was dirty.Replace the ice machine if cleaning and sanitizing cannot eliminate the dirt, debris build up.
  10. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top, around, exterior and interior edges, and the ice machine lid was dirty.Replace the ice machine if cleaning and sanitizing cannot eliminate the dirt, debris build up.
  11. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food containers were not labelled to identify their labels.Food containers were promptly labelled to identify their contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was labelled with an Oxivir chemical sticker and had water inside.The Oxivir chemical label was removed and labelled to identify its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler was measured at 5.1°C.The perishable foods were stored in a separate cooler.Ensure the cooler is maintained at 4°C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the handwashing sink close to the ventilation canopy was empty.Additional paper towel was available and the paper towel dispenser was promptly restocked.
    • 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?
      • The back exit door was opened and no scree door was installed.Install a screen door if you want to have the back door opened.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was displayed.
    • 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 was a gap on the ceiling at the dish pit area.Close the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs and utensils were kept on the counter.Tongs/utensils were promptly kept in the dishwasher.Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walk-in cooler fan covers were accumulated with dust, grime and mold.2) The ventilation canopy filters were accumulated with char, grease deposits and other residues.3) The top, around, exterior and interior edges, and the ice machine lid was dirty.Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff men's washroom was untidy.Tidy and organize the staff men's washroom.
  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty/used cleaning cloths were being re-used to take out food equipment from the oven. The inspector informed the staff/operator that proper oven mitts should be used to handle hot equipment to prevent potential burning or hands during the handling of hot kitchen equipment. This would also prevent the cross-contamination of food-contact surfaces since cleaning cloths would be used for cleaning purposes only.There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use of be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The flat tray that contains food items was placed on top of a garbage container. The inspector informed the staff/operator that no food-related items should be placed on a garbage bin as this may lead to cross-contamination of food. The tray was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit, containing gravy, was measured on the surface at 50.2°C. After stirring the food items in the unit, the temperature of the unit was measured at 61.6°C. The inspector informed the staff/operator that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.
    • 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 70.0°C. Further re-testing showed 73.°C. However, the staff were not recording the temperatures daily. The inspector informed the staff/operator that the dishwasher must be tested daily, and its maximum temperature be recorded daily. A copy of a dishwasher monitoring template will be provided with this report, or another method of recording would also be acceptable. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. However, the operator was able to find/obtain a thermometer during the inspection.**RECORD TEMPERATURES DAILY.
    • 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?
      • The backdoor was kept open during the inspection. The inspector informed the staff/operator that, if the backdoor is to be kept open, it must be equipped with a tight-fitting screen door to prevent the potential entry of pests and vermin into the facility. Otherwise, the backdoor, and any other potential source of entry into the kitchen facility, must be kept closed. The door was closed during the inspection.