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The Guild / Sub Rosa

110 - 200 8 Avenue SW Calgary AB T2P 1B5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 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?
      • Sub Rosa: Oyster tags are not being retained on-site for three months.Shellfish tags must arrive with each lot, and the tags must be retained for your records for a minimum of 3 months.Additionally, keep a record of all shellfish deliveries which includes the date, temperature, supplier, type, tag information and lot number.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Guild: Bar staff are using the hand-washing sinks in the main kitchen and the bar hand washing sink was not stocked. Please ensure the hand sink at the bar is stocked with liquid hand soap and paper towel to facilitate proper hand washing by bar staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The Guild: The hand-washing sink located near the dishwashing pit was not draining properly. Please repair the sink such that it is draining properly.
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Guild - Bowl placed on top of uncovered mushrooms near the preparation counter. Refrain from placing bowls or other dishware on top of food unless an adequate cover is used, considering the bottom of the bowl can contaminate the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sub Rosa - Scoops were stored inside the food container where the handle was submerged in the bulk supply. Scoops should be stored in a manner that prevents contamination of the food. Store scoops in a separate area or ensure the handles are upright to prevent contamination of the bulk supply.
    • 09. Are chemicals stored and handled in a safe manner?
      • Guild - Unlabeled quat sanitizer stored in a spray bottle. All chemicals used must be labeled to ensure safe usage throughout the food establishment. The operator labeled the spray bottle at the time of the inspection.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *FOOD IN SUB ROSA LINE COOLER MEASURED AT 12-14C. ALL POTENTIALLY HAZARDOUS FOODS MOVED TO OTHER COOLERS*
  5. Monitoring Inspection

    0 infractions