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The Park Kitchen and Bar

1200 - 163 Quarry Park Boulevard SE Calgary AB T2C 5E1 · Food - General

3 inspections

  1. Risk Management 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 fly infestation reduced but still present. Keep working with pest control and drain cleaning company to try and resolve issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of debris in the following areas:1. hard to reach areas of the floor. Ensure these areas are cleaned.
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sheet pans of gnocchi were stacked on top of each other in the freezer. Ensure food products are covered before stacking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked beef and chicken were stored on top of ice on the line; measured 20 degrees C. Ensure this product is fully submerged in ice. 2. Rice that was cooked 3.5 hours prior was stored in a large container in the walk in cooler and measured 37 degrees C. Ensure rice is portioned into smaller containers before cooling and storing. Rice discarded. 3. There were several large containers of soups and stews in the walk in cooler. Operator said they put them in warm or hot. Ensure all soups, stews, sauces, etc, are cooled in smaller containers or with an ice wand from high temperatures to 20 degrees c within 2 hours and down to 4 degrees C within 4 hours.
    • 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?
      • There is a significant fruit fly infestation in the dishwashing area and bar. Operator indicated they had called a pest control company. Ensure dishwashing area and bar are cleaned regularly. Avoid standing water or open food products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light shields were broken or cracked. Ensure these are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Several utensils were cracked or broken.2. Several cutting boards were stained or had black marks. Ensure these are discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of debris in the following areas:1. hard to reach areas of the floor. 2. walk in freezer floor.3. knife blockEnsure these areas are cleaned.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler in serving area was measured 11C.All perishables were moved to another cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at handsink in back prep area was empty.Corrected during inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some mould noted in the dishpit area along the caulking.