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Ten Foot Henry

1209 1 Street SW Calgary AB T2R 0V3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0ppm sanitizer was measured in the spray bottle next to the salad station in the bar area. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle of sanitizer in the front bar area was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat test strips onsite were unusable as they were water damaged. Purchase new test strips. Ensure that test strips are available to measure the concentration of each type of sanitizing solution used onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dishwasher rack of glassware was stored on top of the hand wash sink in the dishwashing area. Do not block the hand wash sink. Ensure that all hand wash stations are accessible at all times.
    • 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?
      • Mouse droppings were noted on the floor near the food storage shelves in the basement. Clean as discussed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime and some spilled food debris was noted on the floor below the shelves in the basement food storage area. Ensure that all areas are maintained in a clean and sanitary manner.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple quat sanitizer bottles were tested (back kitchen, by the dishwashers, and at the bar) and they all had a concentration of 0ppm. The solution was tested directly from the dispenser which had a concentration of 200ppm. The bottles were refilled at the time of the inspection. Please change the sanitizer solutions frequently and ensure they are tested every time they are dispensed.
  5. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0ppm sanitizer was measured in the sanitizer spray bottle in the bar area. Staff directed to remix the sanitizing solution. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station accross from the dishwasher was blocked with a dishwashing rack. Hand wash station in the bar was blocked with food equipment. Ensure that all hand wash stations are accessible at all times for hand washing. Corrected during inspection.