The Dorian and Courtyard - The Wilde 27th Flr
525 5 Avenue SW Calgary AB T2P 1P7 · Food - General
7 inspections
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips for QUAT surface sanitizer.- Acquire QUAT test strips and ensure staff are aware of the difference between sink and surface sanitizer and QUAT.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling tiles above the area where work was done in the dish pit area.- Ceiling tiles were cleaned and received photos from operator indicating the work was done.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Prep cooler across from the cooking line was maintaining 8C to 10C air temperature. All perishable foods were moved to another cooler that was maintaining 4C.2. Two cartons of whipping cream were stored above the fill line in the top of one of the prep coolers (external temperature of 10C). Items were moved into another cooler. Don't store food above the fill line in the prep coolers.3. Perishable sauces and sliced cheese were stored in an improper ice bath (16C to 20C external). Ensure that the ice completely surrounds the container of food and goes up to the food level when storing food containers in an ice bath. Ensure that all potentially hazardous, high risk foods are stored at 4C or less.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler across from the cooking line was maintaining 10C to 12C. Please ensure that the cooler is maintaining 4C or less before it is used to store perishable foods.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dust was noted on the ceiling near the 2-compartment prep sink. An accumulation of debris was noted on corners of the floor below the 2-compartment prep sink. Please clean as discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel roll located at the bar hand sink was not in a paper towel dispenser. Please install a paper towel dispenser to protect the paper towel from contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A small deep fryer was located on a counter with no ventilation canopy. Please move the deep fryer such that it is under the mechanical ventilation canopy and fire suppression system.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling vents located near the dishwasher had a build-up of dust. Please clean the ceiling vents and area around the vents to reduce the risk of dust falling and contaminating food and food contact surfaces below.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?