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The Living Room

514 17 Avenue SW Calgary AB T2S 0B1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice scoop was being stored directly on the ice machine. Surfaces of the ice machine had dust accumulation.- Clean the exterior of the ice machine.- Store the ice scoop either in a sanitary hanger, or in a clean container.
    • 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 no cold water at the basement hand wash sink. Water to both faucets had been turned off due to a leak.Repair the basement hand wash sink to stop the leak and to restore the cold water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was mold and/or biofilm accumulation on the baffle inside the ice machine.Clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis.
  3. Risk Management Inspection

    3 infractions

    • 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?
      • The back exterior door was open in the upstairs kitchen. Please keep this door closed or install a tight-fitting screen door to keep pests out of the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple tiles are cracked throughout the upstairs kitchen. As well a few tiles are heavily cracked, broken, and being held together with tape by the back exterior door. Please replace the cracked tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle at the bar had a build-up of grime and debris. Please clean and sanitize regularly.
  4. Demand 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 above counter dishwasher was run and 0ppm chlorine was detected, the line was primed, and the dishwasher was run again and still 0ppm chlorine was detected.Please have the dishwasher serviced such that it is sanitizing at 100ppm chlorine. Please either use the other dishwasher or manually wash/sanitize all dishes until the dishwasher can be repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Reoccurring violation:Food was being thawed in the basin of the only hand wash sink in the upper kitchen.This sink must be used for hand washing only. Washing hands over thawing food can result in contamination and blocking the only hand wash sink in the upper kitchen impedes hand washing.
    • 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?
      • The back exterior door was open in the upstairs kitchen. Please keep this door closed or install a tight-fitting screen door to keep pests out of the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple tiles are cracked throughout the upstairs kitchen. As well a few tiles are heavily cracked, broken, and being held together with tape by the back exterior door. Please replace the cracked tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle at the bar had a build-up of grime and debris. Please clean and sanitize regularly.
  5. Risk Management Inspection

    4 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?
      • Cooler temperature logs are not being maintained, and several coolers in the facility had ambient air temperatures above 4 degrees Celsius.Maintain temperature logs for coolers so that temperatures are monitored, and quick action can be taken in the case of a malfunctioning cooler.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice scoop for the ice well in the bar was being stored in the ice, with the handle in contact with the ice.The ice scoop was removed from the ice during inspection. The scoop was placed into an insert container next to the ice well.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food was being thawed in the basin of the only hand wash sink in the upper kitchen.This sink must be used for hand washing only. Washing hands over thawing food can result in contamination and blocking the only hand wash sink in the upper kitchen impedes hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink in the upper kitchen was out of paper towels.Paper towel dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
  6. Monitoring Inspection

    10 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?
      • Cooler temperature logs are not being maintained, and several coolers in the facility had ambient air temperatures above 4 degrees Celsius.Maintain temperature logs for coolers so that temperatures are monitored, and quick action can be taken in the case of a malfunctioning cooler.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were unlabelled sanitizer spray bottles in the facility.Label all chemical bottles to state their contents to help prevent accidental misuse of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west side food preparation cooler had an ambient air temperature of 10 degrees Celsius.Either adjust, service/repair, or replace the cooler. All coolers must maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food preparation cooler located on the right side of the cookline had an ambient air temperature of 7 degrees Celsius.Either adjust, service/repair, or replace the cooler. All coolers must maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left hand cooler located on the south side of the kitchen (food preparation room located off of the kitchen) had an ambient air temperature of 10 degrees Celsius. Internal food temperatures ranged from 11.8 to 14 degrees Celsius.Probe perishable food in this cooler. Food that measures above 4 degrees Celsius must be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sous vide duck was being under cooked. Duck was being cooked at 55 degrees Celsius for one hour in the sous vide water bath. Minimum permitted cook temperature for poultry is 60 degrees Celsius. The duck must be held at an internal temperature of 60 degrees Celsius for at least 17 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • For the basement food handling area, the hot water source for the hand wash sink was turned off due to a leak.Have the leak repaired so that the sink is fully and properly functional. All hand wash sinks must be maintained in good working order to facilitate proper hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand wash sink basin was obstructed by a large container of food.The container of food was moved. All hand wash sinks must be free of obstructions at all times to facilitate proper hand washing. Food must be kept out of hand wash sinks to protect food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the bar hand wash sink was not being stored on/in a dispenser or holder.Install a paper towel dispenser at the bar hand wash sink. Ensure the paper towel is stored in/on the holder or dispenser to help protect the paper towel from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris, dust and other debris present on the floor underneath a counter in the bar.Clean the floor under equipment in the bar and ensure this area is cleaned on a regular basis.