The Canadian Brewhouse
700 - 7 Mahogany Plaza SE Calgary AB T3M 2P8 · Food - General
5 inspections
- 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?
- There was no self-closing mechanism on the staff washroom door, which opens directly into the kitchen. Please install a self-closing mechanism on the door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Please obtain new test strips.
- 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 was no self-closing mechanism on the staff washroom door, which opens directly into the kitchen. Please install a self-closing mechanism on the door.
- 23. Is the facility maintained in a clean and sanitary condition?
- The silicon around the dish area was mouldy. Please remove the silicon, clean and sanitize the dish area and re-apply silicon.
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Please obtain new test strips.
- 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 was no self-closing mechanism on the staff washroom door, which opens directly into the kitchen. Please install a self-closing mechanism on the door.
- 23. Is the facility maintained in a clean and sanitary condition?
- The silicon around the dish area was mouldy. Please remove the silicon, clean and sanitize the dish area and re-apply silicon.
- 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
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked potatoes in hot holding drawer measured 24 degrees Celsius.Food in hot holding units must be heated prior to placement in unit.Food in hold holding must be maintained at 60 degrees Celsius or greater.Operator removed product to properly re-heat it at time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine was detected in dishwasher rinse water.No chlorine was dispensing from tube.Unit was primed for a long time and eventually chlorine was dispensed and measured 100ppm in the rinse cycle.Use test strips to check chlorine sanitizer levels daily.
- 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 on site for checking sanitizer concentration.No iodine test kit on site for checking glass washer sanitizer concentration.Obtain required test kits and use them to confirm sanitizer levels.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust / debris present on ceiling around vents.Clean noted area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat sanitizer in red buckets was weak (less than 100ppm). Solution dispensed directly from wall mounted system was much too strong (greater than 500ppm). Ensure sanitizing solutions are at proper concentration (200ppm).Service wall mounted dispensing system.Use test strips to confirm solutions are at the correct concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice in hot holding drawer measured 36 degrees Celsius.Food in hot holding units must be heated prior to placement in unit.Food in hold holding must be maintained at 60 degrees Celsius or greater.Operator removed rice to properly re-heat it at time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep line cooler's door had broken and was not closing properly.As this will affect the temperature of the cooler it needs to be fixed asap.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?