The Grill Cafe
1800 Stampede Trail SE Calgary AB T2G 2W1 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of upright cooler in back area was 9.6 degrees Celsius.Advised to move product to another cooler and have unit serviced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
6 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs for coolers, freezers, and hot holding units are not being adequately maintained.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Lettuce for customer burgers was stored directly on top of open raw burgers. Lettuce was discarded during inspection. Do not store ready to eat foods on top of raw meats
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Line cooler measured 10C. Please monitor the cooler, remove perishables and repair if temperature cannot be maintained at 4C or lower.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system did not seem to be working properly.Smoke and odors were present. Service system.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Stand up cooler by the grill has a broken door handle. Repair or replace
- 23. Is the facility maintained in a clean and sanitary condition?
- Pop syrup was observed to have leaked over the floor in the back storage area. Please clean
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sink & Surface sanitizer in spray bottles measured 0ppm when tested with strip. Ecolab technician contacted during inspection and dispensing system was serviced. New solution measured within the acceptable range for lactic acid (704-1875).Use test strips to check sanitizer concentration regularly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system did not seem to be working properly.Smoke and odors were present. Service system.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Both coolers in back storage area measured 12 degrees Celsius.Advised to move perishable foods to another cooler.Adjust or service cooler to ensure food is maintained at 4 degrees Celsius or less.
- 23. Is the facility maintained in a clean and sanitary condition?
- Syrup spills present on floor in back storage room.Clean noted area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions