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The Nash

925 11 Street SE Calgary AB T2G 0R4 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in the hard-to-reach areas through the kitchen. Some areas include, but are not limited to:- Vents in the dishwashing area were visibly dirty.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloth were observed on the prep table in the main kitchen. ** Please ensure cleaning cloths are either submerged in a sanitizer bucket or are replaced with clean cloth after each use.
    • 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?
      • Staff were not completing the temperature logs for fridge and freezer daily, which is important for monitoring food safety. **Please ensure temperature log are completed daily and cross off the day closed to avoid confusion.**Please also note the corrective actions taken if temperature were higher than 4*C and recheck required to confirm if temperature dropped to required range.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 3 plates of unwrapped cheese were stacked in the cabinet cooler in the main kitchen. **Please ensure cheese is properly covered or avoid stacking to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food was stored on floor in walk-in-freezer in the basement. 2. Eggnog was stored on floor in the walk-in-cooler in the basement. **Please ensure that food is stored 6 inches above the floor to prevent it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice scoops in both ice machines were stored improperly.- One Ice scoop was stored in an unfinished wooden box in the basement.- Other ice scoop was placed in gap between wall and ice machine on the main floor.**Please store ice scoops in a clean food grade container which is easily cleanable. 2. Scoop handles were coming into direct contact with bulk food. **Please ensure scoops are stored with their handles upright and/or in a clean food grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Car keys were stored beside the food items in the bar area. **Please ensure personal items are stored separately from food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled throughout the facility. **Please ensure all the chemical bottles are labelled with their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected** Cooked chicken and potato were stored at 21*C and 21.7*C respectively on the food counter in the main kitchen. **Operator discarded these food items during inspection. **Please ensure cooked high-risk foods are stored at 60*C or above if hot holding to prevent bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired and discolored, indicating testing is not done on regular basis.**Please acquire new chlorine test strips with valid expiry date and confirm the sanitizer concentration daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Damaged spatula was observed on the prep table in the main kitchen area. **Please remove the spatula as parts can break off and fall into the food. 2. Ice cream scoop and stainless-steel spatula stored on clean utensils cart in the dishwashing area were in disrepair.**Please remove and ensure all utensils used for food handling are in good condition.3. Tape was observed on the handle of the stainer, which is not easily cleanable. **Please remove the tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in the hard-to-reach areas through the kitchen. Some areas include, but are not limited to:- Between the cooking equipment in the cook line.- Underneath and inside the bottom cabinet of the deep fryer as it had significant grease build up. - Vents in the dishwashing area were visibly dirty.- Food stains were observed on floor in walk-in-freezer in the basement.
  6. Monitoring Inspection

    2 infractions

    • 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 paper towel at the hand wash sink in the downstairs kitchen. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap at the 2 compartment sink, beside the downstairs dishwasher, was leaking. Repair. Ensure that all plumbing is maintained in good repair.