The Beltliner
243 12 Avenue SW Calgary AB T2R 1H7 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food contact surface sanitizer available for use on the cookline.Food contact surface sanitizer must be prepared and readily available for use in each food handling area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The condenser of the walk-in cooler was leaking. The water was dripping near open food.Repair the walk-in cooler condenser
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food contact surface sanitizer available for use on the cookline.Food contact surface sanitizer must be prepared and readily available for use in each food handling area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The condenser of the walk-in cooler was leaking. The water was dripping near open food.Repair the walk-in cooler condenser
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of perishable food in the top of the west food preparation cooler measured between 10 to 13 degrees Celsius.Keep the lid closed when possible and/or service/repair, or adjust the cooler temperature. Ensure that coolers are able to maintain food at 4 degrees Celsius or less.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food contact surface sanitizer available for use on the cookline.Food contact surface sanitizer must be prepared and readily available for use in each food handling area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A knife was being stored in the gap between the west food preparation cooler and the wall.This is not an acceptable way to store utensils. Store utensils in a way that protects them from contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The condenser of the walk-in cooler was leaking. The water was dripping near open food.Repair the walk-in cooler condenser
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient air temperature of the east food preparation cooler measured between 6.5 to 7 degrees Celsius.Service/repair, or adjust the cooler temperature. Ensure that coolers are able to maintain food at 4 degrees Celsius or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient air temperature of the middle food preparation cooler measured approximately 7 degrees Celsius.Service/repair, or adjust the cooler temperature. Ensure that coolers are able to maintain food at 4 degrees Celsius or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of perishable food in the top of the west food preparation cooler measured between 10 to 13 degrees Celsius.Keep the lid closed when possible and/or service/repair, or adjust the cooler temperature. Ensure that coolers are able to maintain food at 4 degrees Celsius or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no dishwashing detergent in the container hooked up to the kitchen dishwasher.The bulk bottle was refilled during inspection. Regularly monitor dishwashing chemicals and ensure chemicals are changed out as required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, soil, and/or food debris was present underneath and behind equipment and food preparation tables in the kitchen.Clean underneath and behind equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- Floors in several areas of the kitchen were damaged (missing in areas, peeling in others).Repair or replace missing/damaged areas of flooring.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
11 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food containers were being stored within the customer ice of the ice well in the bar area.Food container were removed and the ice discarded. Do not store anything in the customer ice. Ice is a ready to eat food and storing items in it subjects it to contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers such as sauce bottles are being topped up.Food containers, including sauce bottles must not be topped up. Once the container empties, wash the container and refill with fresh product.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no dishwashing detergent in the pail hooked up to the dishwasher. No additional detergent was available on site. The dishwasher was still being used for dishes.Dishwashing detergent is a requirement. Dishes must first be cleaned in order for the sanitize step to be effective.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot water available at the back food preparation hand wash sink.Repair the hand wash sink to restore hot water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floors in several areas of the kitchen were damaged (missing in areas, peeling in others).Repair or replace missing/damaged areas of flooring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A handle on the slicer was cracked. It had been repaired with masking tape.Masking tape is not an acceptable repair. Replace the broken handle of the slicer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment, such as ovens and coolers had grease, soil, and/or food debris accumulation.Clean equipment and ensure cleaning takes place on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling vents in the cookline area, the dishwashing area, and the back food preparation area had dust accumulation. Ceiling tiles in the back food preparation area had food splatter accumulation.Clean dusty vents and ensure they are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas such as corners and edges had grease accumulation.Clean hard to reach areas such as corners and edges. Ensure these areas are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- The compartment holding serving trays had soil and/or food debris accumulation.Clean this area and ensure it is cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, soil and/or food debris accumulation was present on floors under equipment and food preparation tables throughout the facility.Deep clean the kitchen and ensure cleaning takes place on a regular basis.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers such as sauce bottles are being topped up.Food containers, including sauce bottles must not be topped up. Once the container empties, wash the container and refill with fresh product.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot water available at the back food preparation hand wash sink.Repair the hand wash sink to restore hot water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floors in several areas of the kitchen were damaged (missing in areas, peeling in others).Repair or replace missing/damaged areas of flooring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment, such as ovens and coolers had grease, soil, and/or food debris accumulation.Clean equipment and ensure cleaning takes place on a regular basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A handle on the slicer was cracked. It had been repaired with masking tape.Masking tape is not an acceptable repair. Replace the broken handle of the slicer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, soil and/or food debris accumulation was present on floors under equipment and food preparation tables throughout the facility.Deep clean the kitchen and ensure cleaning takes place on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling vents in the cookline area, the dishwashing area, and the back food preparation area had dust accumulation. Ceiling tiles in the back food preparation area had food splatter accumulation.Clean dusty vents and ensure they are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas such as corners and edges had grease accumulation.Clean hard to reach areas such as corners and edges. Ensure these areas are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- The compartment holding serving trays had soil and/or food debris accumulation.Clean this area and ensure it is cleaned on a regular basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips on-site. Corrected.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions