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The Journey Club - Institutional Kitchen

176 Mahogany Centre SE Calgary AB T3M 2V6 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in 2nd floor serving kitchen was only reaching a maximum of 68.3 degrees Celsius for sanitizing. The temperature log for the dishwasher was not complete.-The service company was contacted for repair at the time of inspection. Please ensure that the dish temperature reaches a minimum of 71 degrees Celsius for sanitizing.-Test and maintain a daily log of the dishwasher temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap and paper towel dispensers were empty at the hand wash sink in the 2nd floor dining room.-Please re-stock the dispensers.
    • 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 tap by the dishwasher was leaking in the 2nd floor serving kitchen.-Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The handle was broken and covered with tape on the prep cooler in the 2nd floor serving kitchen.-Please replace the handle.2. The plastic wrap dispenser was broken in the 2nd floor serving kitchen.-Please replace the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some debris build up in the following areas:a) In the cupboards in the memory care serving kitchen b) Under the dishwasher in hard to reach areas in the main kitchenc) In the cupboard under the sink in the 2nd floor dining room-Please clean the noted areas.
  3. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Plastic bowls were submerged in bulk food product, being used as scoops. Bowls removed from bulk food.2. Fans in the upstairs server kitchen were covered in dust. Fans were cleaned.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser in the 2nd floor serving kitchen was not dispensing any sanitizer. The concentration tested 0ppm quats and there were no test strips for monitoring the concentration.-Please repair the dispenser and obtain test strips to test the concentration. Ensure the concentration maintains 200ppm quats and maintain a daily log of the sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand wash sink in the 2nd floor serving kitchen was not easily accessible as the mop bucket was stored in front of the sink.-Please ensure that the hand wash sink is easily accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some debris build up and miscellaneous items including an unlabeled spray bottle of liquid stored in the cupboard under the sink in the memory care serving kitchen.-Please clean and organize the cupboard. Ensure that all spray bottles are properly labelled.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions