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The Sweatered Hen

101 - 819 17 Avenue SW Calgary AB T2T 0A1 · Food - General

6 inspections

  1. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Knives were stored between prep coolers. Ensure knives are stored in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw eggs were stored on the line at room temperature for 3 hours measured 25C.2. Sous Vide eggs were stored on the line at room temperature for 3 hours measured 25C.Both types of eggs discarded. Eggs can be stored at room temperature for 2 hours and then discarded or store eggs at 7C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on the ceiling. Ensure this area is cleaned.
  2. Risk Management Inspection

    0 infractions

  3. 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 initially no paper towels available in the hand wash sink on the cookline.Dispenser was refilled during inspection. Ensure that paper towel dispensers are refilled as necessary so that hand wash supplies are always available at hand wash sinks.
    • 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 hot water available at the cookline hand wash sink. It had been turned off due to a leak.Have the hand wash sink repaired to restore hot water.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The paper towel dispenser for the cookline hand wash sink was directly above a hot holding unit.Either relocate the paper towel dispenser or relocate the hot holding unit. Water from hand washing can drip into the food in the hot holding unit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were being stored in a gap between a food preparation cooler and a food preparation table.Knives must be stored in a way so that they are protected from contamination. Knives were moved from the gap during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries before the utensil is used, there will be chemical residual on utensils that can then be transferred to food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sous vide cooked eggs being stored in the walk-in cooler had an internal temperature of 44 degrees Celsius.Staff stated that they had forgot to cool the eggs before moving them into the walk-in cooler. Eggs were moved to an ice bath in the food preparation sink during inspection.
  5. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was initially no hot water available at hot water taps in the facility.It was discovered that the hot water heater has been turned off. Hot water heater was turned back on and then hot water was available.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of grilled onions and grilled mushrooms measured 46 degrees Celsius. Internal temperature of gravy being held hot measured 50 degrees Celsius.Ensure that set point for hot holding units are up high enough to maintain food temperatures at 60 degrees Celsius or greater.
    • 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 out of service during the inspection. Staff described manual dishwashing procedure as:- Wash dishes with soap and water.- Sanitize dishes.- Rise with fresh water- Air drySteps in proper manual dishwashing are:- Scrape food remaining on dishes.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the quat based sanitizer available at the time of inspection, fully submerge dishes in a 200 ppm solution for 2 minutes.- Air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some dusty ceiling tiles, and parts of the north wall in the back food preparation/ dishwashing space were also dusty.Clean the dusty ceiling and wall. Ensure these areas are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two knives were being stored in the space between the food preparation cooler and the food preparation table.Knives were removed, and clean knives were placed in a clean insert container that was placed on top of the food preparation table. Do not store knives or other utensils in gaps between equipment/tables and wall.