The Mash
4 - 1126 Kensington Road NW Calgary AB T2N 3P3 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer (SmartPower Sink and Surface Sanitizer) was tested with the facility test strips. Concentration was not within the range for DDBSA or Lactic Acid, color exceeded 700ppm DDBSA and 1875ppm Lactic Acid.In interum, facility can prepare chlorine sanitizer, test strips onsite for checking to confirm concentration is 100 ppm chlorine for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Designated handsink for the bar did not have soap or paper towel for use. Ensure handsink in bar is equipped with both soap and paper towels for proper handwashing by bar staff.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsink in kitchen- valve for hot & cold water was turned off at base below basin. Corrected onsite. Ensure handsink is accessible for both the kitchen and bar sinks for use by staff for handwashing.
- 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?
- No pest control records were available.-Ensure that the pest control records are available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1)Pickle bottles were stored on the floor of the walk-in cooler.*Picke bottles were stored on a crate.-Ensure that the food/food containers are stored at least 6 inches above the floor.2) Plastic container was used as a scoop in the flour container.-Ensure that scoop with handles is present to provide hand protection during self -serve of bulk foods.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The sink and surface test strips had expired.-Purchase valid new test strips.
- 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?
- No pest control records were available.-Ensure that the pest control records are available.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher was using quat sanitizer for sanitizing but the operator only has chlorine test strips.Ensure quat sanitizer test strips are available.
- 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
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher was using quat sanitizer for sanitizing but the operator only has chlorine test strips.Ensure quat sanitizer test strips are available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?