The Park Kitchen & Bar
114 - 326 Aspen Glen Landing SW Calgary AB T3H 0N5 · Food - General
7 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Dirty cleaning clothes were held outside the sanitizing bucket. Operator replaced clothes and placed in sanitizing solution.Requirement:-Ensure clean clothes or single use paper towel are used for sanitizing surfaces.-Ensure dirty cleaning clothes are laundered and stored in the sanitizing solution2. No sanitizer solution was available for sanitizing food contact surfaces. Operator stated filled sanitizer bucket with 200ppm Quat sanitizer solution.Requirement:Ensure there is always adequate sanitizing solution available for food contact surfaces
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Dirty apron was observed worn by one of the chefs. Operator changed apron to clean one.Requirement:Ensure clean aprons are worn by food handlers to prevent cross contamination during food handling2. Handwashing and glove removal was not observed by staff when handling non-food services. Operator was educated, gloves were removed and hands were washed.Requirement:Ensure gloves is removed when needed and handwashing is done after and before gloves use and when handling food
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cheesecake with paper wrap were stored directly in contact with cooler racks in the prep cooler at the kitchen.Operator removed food items.Requirement:Ensure food is stored in clean container with lid to protect from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following food was stored at ambient temperature within 2 hours:1. cooked chicken at 20 *C2. raw chicken at 9*C Operator returned food to cooler/freezer.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth-Ensure to follow proper methods of cooling from above 60*C to 20*C within 2hours and from 20*C to 4*C within 4 hours by using shallow pans or coolers or blast freezers
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Bowls were stored directly in contact with some dry bulk foods at the kitchen. Operator removed the bowls.Requirement:-Ensure scoops are stored outside of bulk food.-Use scoops with handle sticking out of the food for easy handling without contamination2. Nozzles of the pop hose had dirt/mold build up.Operator cleaned and sanitized the nozzles.Requirement:Ensure all equipment are maintained in clean and sanitary manner
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had food debris, dirt or dust build up:1. Back and floor of the ice machine and pop bibs at the coffee area2. floor of the walk-in freezer at the dishwasher area3. surface of the can opener at the back kitchen4. back floor and wall behind the flour mixer5. floor under the dry food storage rack at the back kitchen6. outer surfaces of the containers for dry bulk food at the back kitchen7. floor of walk-in cooler for kitchen and beer at the back storage Requirement:Ensure the indicated areas and others are maintained in clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer dispenser was dispensing food surface sanitizer at >400ppm. All spray bottles and buckets filled with QUAT sanitizer solution were also tested at >400ppm.- Recalibrate the dispenser and ensure it is dispensing at 200ppm. Instruct staff to dilute and test the solution when preparing it.- All bottles and buckets were replaced at time of inspection and tested at 200ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris and grease observed under and in the harder to reach areas around the deep fryers.- Please clean these areas and ensure regular cleaning is done.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wet/used cleaning cloths were kept on the counter and being re-used. Sanitizer spray bottles were being used.2. Quat sanitizer bucket on the bar counter measured 100ppm.Fresh quat sanitizer buckets were prepared for the back kitchen prep station and measured 200 ppm, and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of the bake french onions soup and butter chicken on the hot holding unit by the grill was 38.7°C and 42.2°C respectively.The bake french onions soup was reheated to 84°C and butter chicken was reheated to 75.6°C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods were not being cooled properly. The following foods were kept on the counter to cool and the internal temperatures were taken:Vegetarian butter chicken 36.3°CSautéed mushroom 42.6°CGarlic puree 21.6°C. Garlic puree was discardedDemi glaze 56.7°CGinger beef sauce 42.6°CButter chicken 42°C.Foods were stored in ice baths.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not dispensing sanitizer and measured 0 ppm.The dishwasher was troubleshooted and measured 100 ppm.
- 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?
- Ongoing violations:1) The back exit door was opened.Back door was closed.2) Gap was noted at the bottom of the back exit door.Install a weatherstripping.Recurring violation:1. Back exit door was opened.2. There was a gap at the bottom of the back exit door.Previous violations:1. Back exit door was opened. Back exit door was closed at the time of the inspection.Install a screen door if you intend to leave the door open.2. Gap was observed at the bottom of the back exit door.Install weatherstripping to prevent the entry of pest and pest habourage.3. No recent pest control record was available.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food handling permit was stored in the frame.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light bulb for the ventilation canopy was now working.Replace the light bulb.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fly strip was hung on the kitchen ceiling adjacent the walk-in cooler where food preparation and handling is being done.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Vape stick was found on the counter.Vape stick was removed.Articles not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice was kept on the counter to cool at 60°C.Ice bath was promptly prepared and the rice was kept in an ice bath to rapidly cool.
- 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?
- Ongoing violations:1) The back exit door was opened.Back door was closed.2) Gap was noted at the bottom of the back exit door.Install a weatherstripping.Recurring violation:1. Back exit door was opened.2. There was a gap at the bottom of the back exit door.Previous violations:1. Back exit door was opened. Back exit door was closed at the time of the inspection.Install a screen door if you intend to leave the door open.2. Gap was observed at the bottom of the back exit door.Install weatherstripping to prevent the entry of pest and pest habourage.3. No recent pest control record was available.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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?
- Recurring violation:1. Back exit door was opened.2. There was a gap at the bottom of the back exit door.Previous violations:1. Back exit door was opened. Back exit door was closed at the time of the inspection.Install a screen door if you intend to leave the door open.2. Gap was observed at the bottom of the back exit door.Install weatherstripping to prevent the entry of pest and pest habourage.3. No recent pest control record was available.
- 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?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wet/dirty cleaning cloths were kept on the counter.2. No sanitizer bucket at the bar area.Cleaning cloths were available and kept in the sanitizer bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.3. Food residues were noted at the top of the sanitizer bucket used to hold the utensils at the ventilation canopy. A commercial food establishment, all equipment and utensils in it and all surfaces in it with which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Plugged cell phone was kept on the counter at the back food prep area.Materials that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas.2. Scoops handles stored in the graham crumb mix and regular breading and gf flour mix were in direct contact with the bulk food.Ensure the scoops are stored in a satisfactory manner, washed regularly and not left in the bulk food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Prep cooler inserts were uncovered and measured between 8°C to 13°C.Ensure prep cooler lids are covered to prevent the cold air from escaping and the mixture of cold air with the hot air generating from the stove grill heat.2. Tartar sauce, ranch, garlic aioii, plum, ginger and salsa were kept in a container on the counter between 17°C to 25°C.Foods were discarded. All perishable foods must be kept cold at 4°C or less or 60°C or above when hot.3. Left prep cooler inserts opposite the ventilation canopy were measured between 8°C to 13°C.4. Right prep cooler inserts opposite the ventilation canopy were measured between 17°C to 20°C. Internal temperature was measured at 16°C.Perishable foods in the prep cooler were discarded. The supervisor was noted not to use the prep cooler.Adjust, repair or replace the prep cooler as needed.5. The grill stove bottom cooler drawer holding the marinated chicken breast did not close properly. Temperature was satisfactory (2°C).Ensure the grill stove bottom cooler drawer is properly closed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Recurring violation:No QUATs test strips were available to measure the sanitizer concentration.Previous violation:QUAT test strips for the sanitizer solutions were not available and misplaced. - Please acquire 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?
- 1. Back exit door was opened. Back exit door was closed at the time of the inspection.Install a screen door if you intend to leave the door open.2. Gap was observed at the bottom of the back exit door.Install weatherstripping to prevent the entry of pest and pest habourage.3. No recent pest control record was available.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food handling permit was displayed.Ensure valid permit is displayed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Deep groves and scratched surfaces were noted on the prep cooler cutting board surfaces and surfaces were insanitary.Resurface or replace cutting board.2. Ice cream scoops were stored in water at 23°C on the counter close to the prep cooler opposite the ventilation canopy. No dipper well was available.Ensure ice cream scoops are stored in ice water between uses at 4°C or less, directly in the refrigerating unit at 4°C or less or continuously switch out ice-scoops with new ice cream scoops.3. Deep grove and scratched surface were noted on the cutting board in the bar area.Resurface or replace cutting board.
- 23. Is the facility maintained in a clean and sanitary condition?
- The indicated areas were insanitary:1. Underneath the handwashing sink close to the ice machine was dirty and untidy.2. Underneath and behind the ice machine had dirt and food debris buildup.3. The back storage area was cluttered.4. Underneath the 2-compartment sink, and behind the grease trap at the back kitchen was dirty.5. Ventilation canopy filters were accumulated with grease deposits and other residues.6. Top of the dishwasher had food debris buildup.7. Underneath the mop sink area close to the walk-in cooler was dirty.8. Saff storage area close to the staff washroom was dirty and cluttered.9. Develop a written sanitation plan for the facility.Deep clean the indicated areas and ensure they are organized and maintained in a sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?