Tailgunner Brewing Company
1602 10 Avenue SW Calgary AB T3C 0J5 · Food - General
4 inspections
- 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)?
- May 28th, 2024: Replacing the one-compartment sink with a two-compartment sink is in progress. The two-compartment dishwashing sink had been removed and replaced with a one-compartment sink. A one-compartment sink is not sufficient to allow for manual dishwashing. A two-compartment sink is required to be installed to allow for the current level of food handling and the use of re-usable dishes and cutlery.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- May 28th, 2024: The quat test strips were available. The chlorine test strips were not able to be located at the time of the re-inspection. Please obtain chlorine test strips. Test strips for both the chlorine-based dishwashers and the Quat based sanitizer were not available. Please obtain both chlorine and quat test strips to be able to test and verify the concentrations of the dishwashers and surface sanitizers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- May 28th, 2024: A paper towel dispenser was available for the bar had sink but was not mounted to the wall. Please mount the dispenser and ensure it is always stocked. Paper towel was not available for the hand sink located at the bar. Please ensure all hand sinks are stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to allow for frequent and proper hand washing by staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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)?
- May 28th, 2024: Replacing the one-compartment sink with a two-compartment sink is in progress. The two-compartment dishwashing sink had been removed and replaced with a one-compartment sink. A one-compartment sink is not sufficient to allow for manual dishwashing. A two-compartment sink is required to be installed to allow for the current level of food handling and the use of re-usable dishes and cutlery.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- May 28th, 2024: The quat test strips were available. The chlorine test strips were not able to be located at the time of the re-inspection. Please obtain chlorine test strips. Test strips for both the chlorine-based dishwashers and the Quat based sanitizer were not available. Please obtain both chlorine and quat test strips to be able to test and verify the concentrations of the dishwashers and surface sanitizers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- May 28th, 2024: A paper towel dispenser was available for the bar had sink but was not mounted to the wall. Please mount the dispenser and ensure it is always stocked. Paper towel was not available for the hand sink located at the bar. Please ensure all hand sinks are stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to allow for frequent and proper hand washing by staff.
- 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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- May 28th, 2024: Replacing the one-compartment sink with a two-compartment sink is in progress. The two-compartment dishwashing sink had been removed and replaced with a one-compartment sink. A one-compartment sink is not sufficient to allow for manual dishwashing. A two-compartment sink is required to be installed to allow for the current level of food handling and the use of re-usable dishes and cutlery.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- May 28th, 2024: The quat test strips were available. The chlorine test strips were not able to be located at the time of the re-inspection. Please obtain chlorine test strips. Test strips for both the chlorine-based dishwashers and the Quat based sanitizer were not available. Please obtain both chlorine and quat test strips to be able to test and verify the concentrations of the dishwashers and surface sanitizers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- May 28th, 2024: A paper towel dispenser was available for the bar had sink but was not mounted to the wall. Please mount the dispenser and ensure it is always stocked. Paper towel was not available for the hand sink located at the bar. Please ensure all hand sinks are stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to allow for frequent and proper hand washing by staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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 two-compartment dishwashing sink had been removed and replaced with a one-compartment sink. A one-compartment sink is not sufficient to allow for manual dishwashing. A two-compartment sink is required to be installed to allow for the current level of food handling and the use of re-usable dishes and cutlery.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for both the chlorine-based dishwashers and the Quat based sanitizer were not available. Please obtain both chlorine and quat test strips to be able to test and verify the concentrations of the dishwashers and surface sanitizers.
- 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 was not available for the hand sink located at the bar. Please ensure all hand sinks are stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to allow for frequent and proper hand washing by staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?