The Manor Village at Varsity - Food
40 Varsity Estates Circle NW Calgary AB T3A 2H2 · Food - General
5 inspections
- Risk Management 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?
- Memory Care Kitchen:1) The cupboard under the 2 comp sink was severely water damaged and difficult to clean. Please repair so surfaces are smooth, nonporous and easily cleanable.2) The cabinet under the steam table was cracked and water damaged and not easy to clean. Please repair.**Nov 21, 2025: both cabinets lined with black rubber which is porous, difficult to clean, and difficult to inspect for cleaning/maintenance. Please properly repair so areas are smooth, nonporous, easily cleanable, and light colour.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Memory Care Kitchen:1) Quats sanitizer in spray bottle tested approximately 100 ppm. Please replace solution as needed to ensure concentration is maintained at 200 ppm (corrected).
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Main Kitchen:1) Dishwashing staff did not wash hands between loading and unloading dishwasher. Please remind staff to wash hands between handling soiled and clean dishes.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Main Kitchen:1) A rack of bread was stored next to a large garbage bin (corrected). Please store foods in a sanitary manner.2) Potatoes were stored and peeled in a hand washing sink under the hand soap dispenser. The hand sink was obstructed as staff was using the sink as a food prep sink. Prep food at the designated food prep sink and do not obstruct hand washing stations. Protect foods from chemicals at all times.3) Staff drinks were stored on prep counters next to and among bottles/containers of food. Place staff drinks in areas where food and food prep surfaces/equipment are not contaminated.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Memory Care Kitchen:1) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Main Kitchen:1) The dishwasher final rinse did not measure a sanitizing residual. The chlorine sanitizer container connected to the dishwasher was empty (corrected). Please visibly check dishwasher chemical levels daily. Test for dishwasher chlorine sanitizer at 100 ppm concentration daily at the beginning of the day. 2) Inspector observed food handler rinse out dirty food container at hand sink and brought it back to prep station for use. Please wash, rinse, sanitize dirty food equipment in dishwashing area. Use hand washing sinks for hand washing.Garden Cafe:1) The dishwasher final rinse did not measure a sanitizing residual. The chlorine feeder tube in the sanitizer container did not reach the bottom of the container and was drawing in air (corrected). Recommend contacting chemical supplier to obtain attachment piece or aid that keeps tube in solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Main floor Games Room:1) The soap dispenser at the bar hand sink was not operational. Please repair and ensure there is a supply of hand soap at all hand washing stations.Memory Care Kitchen:1) The paper towel dispenser at the hand sink was not operational. A roll of paper towels was stored on the counter and not in a dispenser. Please repair the paper towel dispenser and place paper towels in the dispensing unit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Memory Care Kitchen:1) The cupboard under the 2 comp sink was severely water damaged and difficult to clean. Please repair so surfaces are smooth, nonporous and easily cleanable.2) The cabinet under the steam table was cracked and water damaged and not easy to clean. Please repair.3) A porous floor mat was positioned in front of the ice machine. Please remove mat or replace with one that is nonabsorbent to moisture and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Main Kitchen:1) From interview with staff, ice cream scoops were stored in containers of hot water and not handled properly during meal service. Please either install a dipper well, use clean scoops each time ice cream is scooped, or keep scoops in respective products in freezer and clean/sanitize scoops at end of meal service.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats dispenser was dispensing incorrectly.Ensure quats solution so that it is 200ppm until chemical company can come in and calibrate the dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Please ensure that area around the fan coils in the walk in cooler has been cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats dispenser was dispensing at 400ppm Dilute quats solution so that it is 200ppm until chemical company can come in and calibrate the dispenser.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Scoops in bulk food supplies were left in the product. Provide scoops with handles and/or store scoops outside of products to protect the bulk product from contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?