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Teatro

200 8 Avenue SE Calgary AB T2G 0K7 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution available downstairs during food processing at the time of inspection.- 200 ppm quat sanitizer was made available during the inspection.Ensure that a sanitizer solution with the required concentration is readily available during operation, have sanitizer buckets/bottles available in all locations.2. Multiple cleaning cloths throughout the facility were observed on food contact surfaces outside of sanitizer solution/no sanitizer residue detected in them.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them to kill harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dead flies were observed on a pest monitoring trap suspended directly above food handling surfaces in the seafood area.- Remove the pest monitoring fly trap directly above the food handling area.Ensure that food handling areas are protected from potential contamination at all times.2. Personal items such as a phone, bag, water bottle and teacup belonging to staff were observed to be placed on a food preparation table downstairs.- Please designate a specific area/shelf for staff belongings and refrain from placing on food contact surfaces to prevent cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips available to verify the concentrations of sanitizer solutions for surfaces and dishwashers.- Obtain valid test strips and ensure to regularly verify sanitizer solution concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Exhaust ventilation hood above the firewood equipment was observed to be covered with a lot of char.- Clean up the hood and ensure to regularly clean and maintain for adequate ventilation.2. The ice machines on the main floor and downstairs were observed with dust.- Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *There was no sanitizer available in the prep kitchen area. The operator corrected this during the inspection and prepared a 200 ppm quats solution for sanitizing as required*
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Multiple used cleaning cloths were found on counters in the main kitchen area. This was corrected during the inspection and the operator removed the dirty cloths*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Exposed lights found in the prep kitchen in the following areas: 1. Back of kitchen near chemical storage 2. Dessert preparation area Please cover these lights with appropriate paneling and ensure that lights are not exposed, especially in food preparation areas to reduce risk of injury or food contamination in the event that a light fixture shatters*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ceiling diffuser located in the server station had a buildup of dust. Please clean the diffuser.*