The Apron
924 7 Avenue SW Calgary AB T2P 1A4 · Food - General
6 inspections
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The two-compartment sink was full of meat in stagnant water (one side squid, one side pork). Staff explained it was taken out in the morning to thaw (approximately 6-7 hours ago). the squid was still cold (4-6C) but the pork was at 16C. The pork was discarded and the squid moved to a cooler at the time of the inspection. Food cannot be thawed in stagnant water. If you wish to thaw food in the sink it must be done under cold running water. Alternatively food can be safely thawed in the cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). Please ensure staff know where they are stored and how to use them.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front eastern side hand-washing sink was not stocked with liquid hand soap. Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One chlorine-based surface sanitizer was tested and was mixed too strong (bleached test strips). Another chlorine-based surface sanitizer was tested and was mixed correctly (100ppm). Please ensure all surface sanitizer are mixed correctly to 100ppm. Ensure the solutions are tested after mixing to ensure the correct concentration was achieved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed left sitting on food preparation surfaces. Please ensure that cleaning cloths are always stored in an approved surface sanitizer when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as bulk scoops throughout the facility. Please ensure that all bulk scoops are equipped with a handle to protect from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- One chlorine-based surface sanitizer solution bottle was unlabeled. Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safely used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Only one drain plug could be located for the two-compartment sink. Please obtain a second drain plug so proper manual dishwashing can occur in the event the dishwasher is not operating properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). Please ensure staff know where they are stored and how to use them.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both the back kitchen hand-washing sink and the front eastern side hand-washing sink were not stocked with liquid hand soap. Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The back kitchen hand washing sink was obstructed as a large dish soap bottle was in the basin. 2) The front eastern hand-washing sink was completely obstructed by items in the basin along with a cart and buckets in front of the sink. When staff were asked where they wash their hands they stated they wash them in the washroom. The washroom hand sink is to be used after using the washroom and not as a kitchen hand washing sink. The kitchen is equipped with two working hand-washing sinks that must be free from obstruction and used by food handlers.
- 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?
- Pest control records were unavailable. Pest control monitoring records must be kept on-site for review. Please email the undersigned PHI copies of the last three months of pest control reports.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Zip ties holding foam on the handles of knives was observed in the kitchen. The zip ties and foam are not cleanable, please remove.If the knife handles are damaged, please discard the knives and replace.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The chlorine sanitizer bottle in the kitchen was unlabeled. Please ensure all chemical bottles are labeled to be able to properly identify the contents and safely use the product.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A bag was being stored in the basin of the front hand sink. The bag was removed at the time of the inspection. Please do not store anything in the hand sink to allow for easy access and use by food handlers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel was available at the front hand sink. Please ensure all hand sinks are equipped with paper towel, liquid hand soap, and running hot/cold water to allow for proper hand washing by food handlers.
- 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 front hand sink was draining very slowly at the time of the inspection. The operators stated they have called a plumber to address the issue. Please repair the hand sink to ensure it can drain properly and be used for hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical ventilation canopy had a build-up of grease on the canopy and filters. Please clean regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of grease and debris was observed behind the cook line/stove.Please clean the indicated area.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management 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?
- July 19th, 2023: The facility has been sprayed and re-baited. Holes sealed, and cleaning completed. Pest control to visit the facility weekly. Significantly reduced cockroach activity was observed. Please continue with the pest control program and email the undersigned PHI copies of the pest control reports. July 13th, 2023: The operator has hired a second pest control company (Abell) in addition to the pest control provided by the building. Abell was last on-site June 29th, 2023, and the service report was available. The number of cockroaches in the facility has increased significantly from the last inspection. June 12th, 2023: Pest control reports were available, and the building provided pest control had serviced the facility May 31st, 2023. Both live and dead cockroaches were observed on the monitoring glue boards in the back dry storage area. Multiple glue boards and bait stations are set in the facility. Please increase the frequency of pest control service and work with pest control companies to abate the issue. May 25th, 2023: 4 dead cockroaches were observed on the sticky monitoring trap in the front service area. 1 dead cockroach was observed between the cooler and freezer in the back storage area. The facility has been working with a pest control company to mitigate the cockroaches. Multiple traps and monitoring stations were observed throughout the facility. As well the operator stated they have had the facility fumigated multiple times to manage the cockroaches. Please provide the undersigned PHI with the pest control reports and continue to employ the pest control program.
- 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?
- Risk Management Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The Chlorine sanitizer bottle was unlabeled. Please label all chemical bottles such that the contents can be identified and properly used.
- 15. Is the facility free of a pest infestation?
- A significant number of live and dead cockroaches in all life stages were observed on the glue board monitoring traps in the facility. Cockroaches were also observed walking freely in between fridges and equipment. The cockroach activity has increased significantly from the last re-inspection, resulting in a closure order being issued. Please increase cleaning and work with the pest control company to abate the cockroach issue.
- 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?
- July 13th, 2023: The operator has hired a second pest control company (Abell) in addition to the pest control provided by the building. Abell was last on-site June 29th, 2023, and the service report was available. The number of cockroaches in the facility has increased significantly from the last inspection. June 12th, 2023: Pest control reports were available, and the building provided pest control had serviced the facility May 31st, 2023. Both live and dead cockroaches were observed on the monitoring glue boards in the back dry storage area. Multiple glue boards and bait stations are set in the facility. Please increase the frequency of pest control service and work with pest control companies to abate the issue. May 25th, 2023: 4 dead cockroaches were observed on the sticky monitoring trap in the front service area. 1 dead cockroach was observed between the cooler and freezer in the back storage area. The facility has been working with a pest control company to mitigate the cockroaches. Multiple traps and monitoring stations were observed throughout the facility. As well the operator stated they have had the facility fumigated multiple times to manage the cockroaches. Please provide the undersigned PHI with the pest control reports and continue to employ the pest control program.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) The hand sink located in the front service area was leaking from the cold water tap. Please repair the leak such that the faucet is no longer leaking. 2) The faucet at the hand sink in the bar area was very loose. Please properly secure the faucet to the counter.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had a build-up of grease, debris, and grime and require cleaning:- The wall beside the dishwasher - The floors throughout the kitchen, service area, and bar- The hard-to-reach areas under equipment and where the wall meets the floorPlease clean the indicated areas.
- 09. Are chemicals stored and handled in a safe manner?