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The Last Straw Ale House

1010 - 11300 Tuscany Boulevard NW Calgary AB T3Z 2V7 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quat sanitizer test strips were not available.Ensure functional chlorine and quat sanitizer test strips are available on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Missing floor tiles by the deep fryers. Repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surface of the ice machine around the divider were observed with scales and dirt.Some surface molds and dirt were observed on the walls and the tubes around beer walk-in cooler.Clean and sanitize the noted areas.
  2. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unwrapped pizza boxes were stored directly on the floor. Store all food and food items at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small containers of food and rolls of pepperoni were on the walk-in freezer floor. Store food at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils were stored in more than 400ppm quat sanitizer. Use 200ppm quat sanitizer or use ice water. Staff was not checking quat sanitizer daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Gravy was made in the morning and gravy was measured at 45 degrees C at around 4pm.Staff did not use ice bath or ice wand to help cool down gravy rapidly. Use an ice bath or ice wand to cool down gravy, soups and other sauces. 2) Bottle of garlic butter was left room temperature without temperature control.Store all perishable food at 4 degrees C or below
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were discolored and expired on February 1, 2019. Provide sanitizer test strips and test 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) No hot water at the pizza prep room handwash sink. Fix the hot water tap.2) No paper towels and dispenser at the pizza prep room handwash sink. Provide paper towel and dispenser.
    • 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?
      • Kitchen back door was left open and screen door was not closed shut.Keep the back door close or fix the screen door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Missing floor tiles by the deep fryers. Repair2) Light fixtures are dirty with dust and debris. Dish pit light fixtures are broken. In the event a light bulb shatters, food and food items are not protected. Repair and clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Doors in kitchen and staff area have significant build up near door handles/ areas of high touch. 2) Dish pit area was observed to be quite unclean. Top of dishwasher was observed to have a significant amount of food debris and dust next to stored pans. 1 and 2) Clean and/or repair listed items.