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The Banquet

1000 - 80 Mahogany Road SE Calgary AB T3M 3K9 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse was 0ppm chlorine. Sanitizer bottle had recently been changed and machine was not primed therefore, there was not enough chlorine residual in the final rinse. Machine was primed during inspection and final rinse tested 100pm. Ensure dishwasher sanitizer levels are tested daily.
    • 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 dispenser missing at one handsink on upper level.Soap dispenser missing at one handsink on main level (bar area).Install new dispensers.
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in some spray bottles was too strong (>500ppm).If preparing solutions manually please follow manufacturer's directions and use test strips to confirm concentration.Solution should measure 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in dishwasher rinse water.Container of chlorine was almost empty. Container switched out at time of inspection and 100ppm chlorine was detected after switch (satisfactory).Continue to check dishwasher sanitizer concentration daily.
    • 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 dispenser missing at one handsink on upper level.Soap dispenser missing at one handsink on main level (bar area).Install new dispensers.
  3. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in kitchen measured 200ppm (satisfactory) but quat sanitizer at bar measured over 500ppm.If preparing solutions manually please follow manufacturers directions and use test strips to confirm concentration.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Most quat sanitizing solutions in spray bottles and containers were too strong.If manually preparing a sanitizing solution, please follow the manufacturer's directions and use test strips to confirm concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler in lower level measured between 8-9 degrees Celsius. Advised manager to contact technician to service unit. Ensure coolers are maintained at 4 degrees Celsius or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser had come off the wall at the prep hall area hand sink.No paper towel dispenser at lower and upper bar's hand sink.Ensure soap and paper towel in dispensers are present at all hand wash sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Beer caps, cans and glass present below counter on floors in all bar areas.Ensure all areas are clean and well maintained.