The Manor Village at Fish Creek Park - Food
22 Shawnee Hill SW Calgary AB T2Y 0P8 · Food - General
14 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Main kitchen: There was some debris build up under equipment along the grill line.-Please conduct a thorough cleaning in this area.4th floor serving kitchen: There was some debris build up in the cupboard under the hand wash sink.-Please clean the cupboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature in the prep line #3 refrigerator was measured at 9 degrees Celsius and the refrigerator did not have a thermometer.-Please service the refrigerator and ensure it maintains 4 degrees Celsius or less. -Equip the refrigerator with a thermometer.-Do not store perishable foods in the refrigerator until it is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Main kitchen: There was some debris build up under equipment along the grill line.-Please conduct a thorough cleaning in this area.4th floor serving kitchen: There was some debris build up in the cupboard under the hand wash sink.-Please clean the cupboard.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 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?
- Fruit flies were present on walls in the mop sink and dishwashing areas. -Please consult with the pest control company on contract to eliminate the flies.
- 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. Baseboard was missing in the medalion kitchen.-Please replace the baseboard to allow for easy cleaning.2. There was an opening in the wall under the dishwasher where insulation around the pipes was getting wet and water damage may occur.-Please inspect the area and remove and replace any water damaged building materials and place an access panel over the opening to prevent water from infiltrating.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. 4th floor serving kitchen: The plastic cutlery tray was cracked and no longer easy to clean.-Please replace the tray.2. Medalion kitchen: Muffin tins stored on racks in the kitchen were in poor condition and uncleanable.-Please replace the muffin tins.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Main kitchen: The plastic dish racks had a buildup of debris.-Please thoroughly clean the dish racks.Note from June 26, 2025: plan are in place to order new dish racks.2. Main kitchen: There was some food debris build up in the corners in the dry storage room and under and around the dishwasher.-Please conduct a deeper cleaning in the noted areas.3. 4th floor serving kitchen: There was some debris build up in the cupboard under the hand wash sink.-Please clean the cupboards.4. Medalion kitchen: There was debris build up in the cupboards, drawers, on the floor, and on food equipment.-Please conduct a thorough cleaning and organizing of the Medalion kitchen.
- 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?
- Risk Management 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)?
- Test strips were not onsite for testing the concentration of the sanitizer.-Please obtain test strips from the chemical supplier and maintain a daily log of the sanitizer concentration.
- 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?
- Fruit flies were present on walls in the mop sink area. -Please consult with the pest control company on contract to eliminate the flies.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was some dust build up on the fan in the walk in cooler.-Please clean the fan.2. Mold was growing on the caulking/silicone around the dishwashing area.-Please replace caulking/silicone in this area.3. The plastic dish racks had a buildup of debris.-Please thoroughly clean the dish racks.4. There was some food debris build up in the corners in the dry storage room.-Please conduct a deeper cleaning in the dry storage room.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Staff had a cup of coffee sitting on the food prep counter where they were preparing food. Other staff water bottles were sitting on the counters in the front area of the kitchen.-Ensure staff drink and store beverage bottles in designate areas away from food prep areas.
- 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 the main kitchen was only reaching a maximum dish temperature of 68 degrees Celsius.-Repair the dishwasher and ensure dish temperatures reach a minimum of 71 degrees Celsius for sanitizing.-Until the dishwasher is repaired, sanitize dishes manually as discussed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not onsite for testing the concentration of the sanitizer.-Please obtain test strips from the chemical supplier and maintain a daily log of the sanitizer concentration.
- 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?
- Fruit flies were present on walls in the mop sink area. -Please consult with the pest control company on contract to eliminate the flies.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was some dust build up on the fan in the walk in cooler.-Please clean the fan.2. Mold was growing on the caulking/silicone around the dishwashing area.-Please replace caulking/silicone in this area.3. The plastic dish racks had a buildup of debris.-Please thoroughly clean the dish racks.4. There was some food debris build up in the corners in the dry storage room.-Please conduct a deeper cleaning in the dry storage room.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 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?
- Fruit flies were present on walls in the mop sink area. Walls had some grease buildup. - Clean walls and hard-to-reach areas regularly to prevent grease buildup.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris buildup in hard-to-reach areas around the dishwasher.- Clean regularly.
- 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?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Main kitchen: There was one open area in the wall beside the soup kettle.-Please install a washable access panel to cover the opening.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were stored with handles directly in the food product in the dry storage bins.-Please store scoops outside of the bins or in a manner that protects the food product from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Staff was observed drinking in kitchen and their food was stored on a shelf above where they were doing food prep. Ensure staff eat in designate areas and personal food is stored away from the food prep area. 2. The same staff member did not remove their gloves and wash their hands after drinking and removing personal food from food prep area. Recommend retaking food safety training.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Raw eggs were stored on the line on top of an ice bucket, not submerged, measured 23C. Ensure eggs are temperature controlled to 7C or lower. 2. Two large containers of soup were being stored at room temperature. Measured 49C. Ensure soups are broken down to smaller containers or ice wands are used to cool quicker. Ensure staff monitor cooling times and temperatures.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Number of used wiping cloths were stored on prep surface in the main kitchen. 4th floor servery: A used wiping cloth was stored in a cupboard under the sink. - Used wiping cloths must be stored in sanitizer when not in use or replace cloths after each use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 4th floor servery: Fridge temperature measured 12.3C. - Perishable food was discarded or removed to another fridge. - Maintain fridge temperature at 4C or lower. - Do not store perishable food in the fridge until its temperature is adjusted to 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)?
- 4th floor servery: Dishwasher was not reaching sanitizing temperature. Dishwasher's maximum temperature measured only 46C. - Dishwasher must maintain sanitizing temperature of 71C on the dish level. - Dishes will be sanitized in the main kitchen until the 4th floor dishwasher is repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 4th floor servery: Surface in a cupboard under the sink was water damaged and not easily cleanable anymore. - Repair the surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 4th floor servery: Some tongs had damaged handles that could not be adequately cleaned and disinfected. - Replace the damaged utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris and grease accumulation around dishwashing area and on grease trap. - Thoroughly clean the area. Grease accumulation on canopy filters. - Clean regularly
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?