Skip to content
Loading map…

The Manor Village at Rocky Ridge - Food

450 Rocky Vista Gardens NW Calgary AB T3G 5Y7 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ensure that all items are labeled correctly in the freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored in the cooler in bins is covered with damp towels. Ensure all food items are covered with food grade covers.
    • 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 following areas require maintenance:1. Door by the garbage bins.2. Wash the bins on a regular basis as they are soiled.3. Replace all soiled ceiling tiles.4. Repair/ Replace Shelf.5. Repair the area around the hand sink.6. Paint and repair walls where needed.7. Remove/ Replace the delipidated wood cutting board.8. Service and maintain the HVAC.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up is evident throughout the kitchen and beverage area (front dining area);all hard-to-reach areas require thorough cleaning. Develop a cleaning schedule specifically for hard to reach areas, between and underneath equipment.Ensure that all of the aforementioned areas are thoroughly cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    4 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 provided for the cleaner sanitizer used. Please obtain.
    • 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 at the hand washing sink in the back kitchen area was empty. Please restock. Please have supply readily available and remind staff to restock when they are last person to finish using the roll.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) The staff in care and control of the kitchen during time of inspection was not certified in a recognized food safety course and there was a total of 8 food handlers working.2) The staff in care and control of the kitchen during time of inspection did not demonstrate a basic level of food safety and sanitation knowledge. Please have this staff member enroll in a recognized food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was an accumulation of old/dried food debris behind the blade and in hard-to-reach areas of the electric slicer that was used on a previous day. Please thoroughly clean and sanitize. Recommend obtaining a proper brush to facilitate easy cleaning.2) Clean inserts and food equipment were stored on a shelf directly next to the wash comp with spray arm of the 2 comp sink. Please either relocate cleaned items to sanitary area or install a barrier between the sink and shelf. Barrier installed must be suitable material that is smooth, nonabsorbent and easily cleanable.
  4. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A disinfectant that was not foodgrade or safe to be used on food contact surfaces was present in the kitchen and stored above a food prep surface. Staff immediately removed the solution.2) A chemical was stored in a spray bottle that was labelled for a different chemical. Please ensure chemical containers are appropriately labelled with its respective contents.3) Chemical was stored directly next to bins of food under the electric slicer. Please separate chemical storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chicken quesadilla was stored on top of steam table lids and not properly temperature controlled. Temp measured 44C. Staff stated that item was just recently made and would be served within 15 mins. Please ensure hot perishable foods are stored at 60C or higher.2) A cake with cream cheese topping was stored at room temp and measured 21C. Please store cold perishable foods at 4C or lower. Staff immediately placed into cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A large storage container used in the kitchen for linen and food equipment was being taken out to the parking lot to be washed. Please ensure to wash item inside kitchen 2 comp sink where it can be properly washed, rinsed, and sanitized.
    • 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 provided for the cleaner sanitizer used. Please obtain.
    • 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 at the hand washing sink in the back kitchen area was empty. Please restock. Please have supply readily available and remind staff to restock when they are last person to finish using the roll.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) The staff in care and control of the kitchen during time of inspection was not certified in a recognized food safety course and there was a total of 8 food handlers working.2) The staff in care and control of the kitchen during time of inspection did not demonstrate a basic level of food safety and sanitation knowledge. Please have this staff member enroll in a recognized food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was an accumulation of old/dried food debris behind the blade and in hard-to-reach areas of the electric slicer that was used on a previous day. Please thoroughly clean and sanitize. Recommend obtaining a proper brush to facilitate easy cleaning.2) Clean inserts and food equipment were stored on a shelf directly next to the wash comp with spray arm of the 2 comp sink. Please either relocate cleaned items to sanitary area or install a barrier between the sink and shelf. Barrier installed must be suitable material that is smooth, nonabsorbent and easily cleanable.3) The dipper well was not draining properly/fast enough to prevent overflowing. Please make necessary repairs so equipment can be used as intended. Please turn on and use dipper well during peak meal times. Use cleaned scoops or wash/sanitize scoop after each use during times when ice cream service is slow.
  5. Monitoring 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 meat slicer had a build up of debris. Please ensure that the device is disassembled in order for it to be thoroughly cleaned and disinfected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items remained stored in cardboard boxes, which cannot be cleaned and disinfected, and may also harbour pests. Please ensure that these are discarded and items are stored in food safe, cleanable containers. 2. Operators were using a foil plate to scoop flour. Please find an appropriate scoop that can be stored in a safe in sanitary manner. 3. Onions were stored on the floor. Please ensure these are raised off the ground or stored in a food safe container that is protected from pest entry and water infiltration. 4. One dented can of fruit found in storage area. Discard all dented items, or return to supplier if received in such a state. If operator dropped the can or caused the issue, please empty the contents from the can and use immediately/freeze.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Baffles in the exhaust hood have a buildup of dust and may require more regular cleaning.