The Bench Restaurant YYC
100 - 333 Shawville Boulevard SE Calgary AB T2Y 4H3 · Food - General
7 inspections
- 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?
- Three ceiling panels were missing in dish washing area.Requirement:Put ceiling panels in place. DONE
- 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
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops for ice were stored directly on top of the ice bin located in front beverage prep area.Requirement:Place scoops in a clean container before storing on top of ice bin to prevent contamination of ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cheese stored in the warmer located in the kitchen was 45 C.Requirement:Ensure that perishable foods under hot holding are stored at 60C or higher.Cheese at 45 C was discarded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of sani-pail located in bar area.Requirement:Ensure that concentration of quat is maintained at 200 ppm. DONE
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) cleaning cloth was kept on prep counter after use in the kitchen.b) Concentration of quat measured 0 ppm in one pail located in server's area.Requirement:a) Soak cleaning clothes in sanitizer solution in between use. Doneb) Ensure that concentration of quat is maintained at 200 ppm.Done
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops for ice were kept directly on Cambro units containing ice located in front prep area.Requirement:Place scoops in clean containers before storing on the cambro units to prevent contamination of ice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions