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The Bear And Kilt Freehouse

Basement - 110 8 Avenue SW Calgary AB T2P 1B3 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach and quats solution at the bar and prep area were measure above 200 ppm and 400 ppm respectively. Please ensure the concentration of the sanitizer solutions are diluted to 100 ppm chlorine solution and 200ppm Quats solution as discussed.**The sanitizers were diluted to correct concentrations during the inspections and operator instructed on how to dilute the sanitizers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats and chlorine test strips were not available during the inspection. Please ensure the tests strips are available at all times to validate the sanitizer concentrations for effective sanitization.**Obtain test strips
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation canopy above the cookline was observed to have buildup of grease and debris. Ensure the hood is cleaned regularly to prevent fire hazards and contamination of food below.**Please clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a significant leak from the ceiling in the walk-in cooler. Ensure all food affected by the leak is discarded. Unopened packaged food can be salvaged, as long as it can be cleaned and sanitized. Inspect for package integrity, discard if compromised.The operator stated they have contacted a technician to address the issue.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *SANITIZER SOLUTIONS WERE MADE WITH CLEANER IN ERROR. 3 SPRAY BOTTLES OF 100 PPM CHLORINE BLEACH & WATER SANITIZING SOLUTIONS MADE*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *KITCHEN HANDWASHING SINK TEMPORARILY BLOCKED - ENSURE EASY ACCESS TO HANDSINK AT ALL TIMES*