The Artist Lounge
1840 20 Avenue NW Calgary AB T2M 1H3 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer being used requires rinsing with potable water and no test strips are provided. Please obtain an adequate food surface sanitizer with test strips
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Coffee is prepared directly beside the handwash sink in the bar areas. Hand wash sink does not have a splashguard to prevent potential contamination. Please either move the coffee setup or install a splashguard
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the black mini fridge on the cook line measured 7-9C. Please monitor the temperature and ensure it can maintain a temp of 4C or lower at all times
- 23. Is the facility maintained in a clean and sanitary condition?
- Extra cleaning is required for the interior of the fridge and freezer located by the dishwasher. Please clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not located in the bar area or on the cook line. Operator prepared sanitizer during inspection
- 09. Are chemicals stored and handled in a safe manner?
- A few chemical spray bottles were found unlabeled. - Please label all chemicals containers with their content to prevent misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the black mini fridge on the cook line measured 7-9C. Please monitor the temperature and ensure it can maintain a temp of 4C or lower at all times
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap for handwashing had run out at the sink by the dishwasher. Please replace
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A few chemical spray bottles were found unlabeled. - Please label all chemicals containers with their content to prevent misuse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Quat test strips available on-site. - Please purchase and use to verify the concentration of Quat sanitizer solutions. Quats sanitizers must be used at 200 ppm.
- 09. Are chemicals stored and handled in a safe manner?