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The Dorian and Courtyard Calgary Downtown - Events

525 5 Avenue SW Calgary AB T2P 1P7 · Food - Special Event

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and cooked squash products that arrived in sealed bags were measured at 24.8C and 25.8C. Container for transport was a plastic bin with no insulation or ice packs.-Instructed operator not to use this product and bring new product from main kitchen. Hazardous foods must be transported <4C or >60C
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Wrong test strips onsite.-Ensure to bring test strips matching the sanitizing chemical (sink & surface)
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Same issue noted as during last year's event except a different food product. Pork & short rib dishes were being re-heated on the front table, directly in front of where customers would be standing. Foods must be protected from potential customer contamination at all times. Previous violation from October 13, 2023 -Area where oysters will be displayed and area where cooked meat will be displayed are too close to customer access and are not protected by a sneeze guard.Either rearrange booth so that food is away from customer access or use sneeze guards to protect food from contamination.
    • 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 temporary hand wash sink present in the area where food service would be taking place.Same violation noted at same event in October of 2022.A sink is required in the booth. The vendor notification form had indicated a temporary hand wash station would be present inside the booth.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no sanitizer test strips for verifying food contact surface sanitizer concentration.Obtain the corresponding test strips to go along with the food contact surface sanitizer that is used.
    • 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.Obtain food contact surface sanitizer for sanitizing food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Area where oysters will be displayed and area where cooked meat will be displayed are too close to customer access and are not protected by a sneeze guard.Either rearrange booth so that food is away from customer access or use sneeze guards to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available for use.Obtain a functional probe thermometer that measures the range of at least 0-100 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one drain plug was available for the two compartment dishwashing sinks.Obtain a second drain plug for the two compartment dishwashing sinks. Two drain plugs are required for proper manual dishwashing.
  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Diluted sanitizer prepared for sanitizing food contact surfaces had an undetectable concentration of sanitizer. Sanitizer was remade and then concentration measured within acceptable range.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Area where oysters will be displayed and area where cooked meat will be displayed are too close to customer access and are not protected by a sneeze guard.Either rearrange booth so that food is away from customer access or use sneeze guards to protect food from contamination.