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The Kitchen by Wolfgang Puck

Conc E - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of quat sanitizer by the pizza oven measured 0 ppm. The solution appeared turbid.The operator replaced with fresh sanitizer during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a small amount of mouse droppings in the bar corner by the pop gun.Remove mouse droppings safely and disinfect contaminated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were spilled pop and debris in the bar corner by the pop gun.Clean the floor under equipment.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of quat sanitizer by the pizza oven measured 100 ppm.Fresh 200 ppm quat sanitizer was prepared during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Goat cheese, minced garlic and alfredo sauce measured between 8.9C to 10.6C in a line cooler.Foods were transferred to another cooler during the inspection. Store perishable foods at 4C or less under refrigeration.
    • 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 a container with utensils in the hand sink in the dishwashing area.The container with utensils was removed from the hand sink during the inspection. Ensure hand sinks are accessible at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) There was a dead mouse on a glue board in the bar.Remove the dead mouse and any mouse droppings found and disinfect contaminated areas. Re-set pest control monitoring devices.Eliminate possible pest entry points.2) There were dead flies on a glue board under a hand sink in the server area. Live flies were observed under the dish pit and above the floor drain in the server area.Remove flies including breeding grounds. (e.g. removing standing water and maintaining sanitation).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the hand sink in the To Go area.Repair the sink to stop the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was food debris in the hard-to-reach areas of the food slicer.Disassemble the equipment to its simplest form. Clean and sanitize all equipment parts properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of debris and broken glass under equipment in the bar.2) Debris was observed under staff lockers, behind bulk bins, under the dish pit and on a shelving unit across from the pizza oven.Clean the areas noted.
  3. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Iodine residual at bar glasswasher measured up to approximately 50-100 ppm. Please rinse glassware or wash in kitchen dishwasher until iodine can be adjusted to between 12.5-25 ppm.
  4. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Dishwashing staff was drying hands on a cloth towel between loading and unloading. Please remind staff to wash hands at hand sink and use hand soap and paper towels.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic condiment cup was used to scoop out liquid ingredient at cook line. Cup was left floating in product. Use utensils with handles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (backpack) was stored on clean dish shelf in dishwashing area. Store personal items separately and away from public food and food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods stored in the main prep line cooler measured 13-14C in top inserts, and 10-11C in the bottom compartment (foods destroyed). Use ice to maintain 4C temp for perishable foods storage until cooler temp can be adjusted/equipment.2) Perishable foods stored in the pizza prep line cooler measured 11-13C in the bottom compartments (foods destroyed). Foods that were recently restocked in the top inserts measured 7C. Adjust cooler temp/use ice or make appropriate repairs as necessary so that perishable foods are maintained at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher did not register a sanitizing residual. The sanitizer container was empty and there was no back-up stock available. Take all glassware to kitchen dishwasher to be washed. Ensure staff check chemicals and test for sanitizing residual daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel dispenser at the dishwashing hand sink was empty. Please restock.2) The paper towel dispenser at the bar hand sink was empty. Please restock.