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The Den & Black Lounge

101/211 MC - 2500 University Drive NW Calgary AB T2N 4N1 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handle of the scoop of the bulk rice flour was touching the bulk supply. - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of the cheese sauce stored on the flattop was measured at 53 degrees Celsius. - Ensure all high-risk foods under hot holding are maintained at a temperature of 60 degrees Celsius or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were unopened but expired. - Please purchase new iodine test strips. Iodine concentrations during the sanitation cycle of the glasswasher must be measured and verified between 12.5-25 ppm daily. - Iodine concentration measured within range.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of iodine at the bar is not being verified. - Verify the concentration daily and maintain a log. - Iodine concentration must be between 12.5 - 25 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed a gap alongside the bottom of the backdoor. - Please seal to prevent the entry of pests into the facility.
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of high-risk foods items store in the drawer cooler unit under the flattop were measured at 6.1 degrees Celsius. - All high-risk foods under refrigeration must be stored at 4C or less. Please ensure the cooler can maintain a temperature of 4C or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were water damaged and expired. - Please purchase new iodine test strips. Iodine concentrations during the sanitation cycle of the glasswasher must be measured and verified between 12.5-25 ppm daily. - Iodine concentration measured within range.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks at the bar were missing soap and or suitable paper towel dispensers. - Please ensure all handwashing sinks are supplied with suitable soap and paper towel dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed a buildup of debris under the shelves in the dishwashing area and behind cooking equipment and oven on the main cooking line. - Please clean and maintain.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were stored within the splash zone of the handwashing sink on the main line. - Do not wash or store utensils in this area. Use handwashing for handwashing only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of high-risk foods items store in the drawer cooler unit under the flattop were measured at 6.1 degrees Celsius. - All high-risk foods under refrigeration must be stored at 4C or less. Please ensure the cooler can maintain a temperature of 4C or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were water damaged and expired. - Please purchase new iodine test strips. Iodine concentrations during the sanitation cycle of the glasswasher must be measured and verified between 12.5-25 ppm daily. - Iodine concentration measured within range.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks at the bar were missing soap and or suitable paper towel dispensers. - Please ensure all handwashing sinks are supplied with suitable soap and paper towel dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed a buildup of debris under the shelves in the dishwashing area and behind cooking equipment and oven on the main cooking line. - Please clean and maintain.