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The Unicorn on 4

1919 4 Street SW Calgary AB T2S 1W4 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Several utensils are in disrepair/frayed. Go through all utensils/equipment and discard any that is in poor condition.2. The walk beer cooler handle is broken. Replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of debris in the hard-to-reach areas of the floor in the walk in cooler and dishwashing area. Ensure these areas are cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were water damaged and no longer usable, chlorine test strips were not available for use.Obtain quat test strips for the food contact surface sanitizer, and chlorine test strips for the dishwasher.
    • 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?
      • Mouse droppings were observed in the east storage room, under shelving in the dry storage room, in the mechanical room, and in the electrical room.Safely clean up mouse droppings. Disinfect affected areas. Ensure adequate pest control is taking place in the facility.
  4. Risk Management 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)?
      • Quat test strips were water damaged and no longer usable, chlorine test strips were not available for use.Obtain quat test strips for the food contact surface sanitizer, and chlorine test strips for the dishwasher.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in sanitizer solution between uses.Wiping cloths were placed in a wiping cloth sanitizer bucket 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 completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water (with temperature control, ie on the grill or in a hot holding insert), or use separate utensils for raw and cooked, and change utensils out frequently. Utensils were moved to ice water during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Countertop ice baths for storing perishable food did not contain water.Ice baths must contain ice and water, and ice water level must be up to the level of the food so that the entire container is cooled adequately. Water was added to the ice baths during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was being stored at room temperature. Internal temperature of the chicken measured 37 degrees Celsius.Chicken was moved to the freezer during inspection. Ensure that food temperature is monitored over the duration of cooling to ensure that food temperature drops from 60 degrees Celsius to 20 degrees Celsius or less within 2 hours, and from 20 degrees Celsius to 4 degrees Celsius or less within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was one malfunctioning probe thermometer.Discard malfunctioning thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were water damaged and no longer usable, chlorine test strips were not available for use.Obtain quat test strips for the food contact surface sanitizer, and chlorine test strips for the dishwasher.
    • 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?
      • Mouse droppings were observed beside the chest freezer in the east storage room, in the north corner of the mechanical room (behind the hot water heater), on the east side of the dry storage room (under shelving), and in the electrical room (west side of the facility).Safely clean up mouse droppings. Monitor for further activity. Ensure that adequate pest control is taking place in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage space located on the east side of the facility was cluttered.Declutter and reorganize this space so that it can be cleaned regularly and monitored for pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a bag of spilled potting soil in the electrical room (west side of the facility).Clean up the spilled potting soil.
  6. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of quat based food contact surface sanitizer in sanitizer spray bottles measured 400 ppm. Sanitizer was dispensed again from the dispenser, and concentration also measured 400 ppm.Ensure that quat based food contact surface sanitizer is available at 200 ppm. At a concentration of 400 ppm, a residue can be left on food contact surfaces that can then be transferred to food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The single door cooler located to the east of the server's station (to be used as a milk fridge) had just been plugged in. Ambient air temperature measured approximately 10 degrees Celsius. Ensure that all coolers are at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one drain plug was available for the two compartment dishwashing sinks.Corrected during inspection. Another drain plug was brought in so that two drain plugs were available for the two compartment dishwashing sinks.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Only one staff member had proof of completing a recognized food safety certificate. Either provide certificates from staff that have taken a recognized food safety course, or have more staff take recognized food safety training. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the east side walk-in cooler was rusty.Ensure that the floor of the walk-in cooler is smooth, non-absorbent to moisture, and easy to clean. Operator stated that they plan to paint the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was no ice scoop holder for the ice machine located in the kitchen. Install a scoop holder on the ice machine to help ensure the ice scoop does not get stored inside the ice.
  7. Initial Inspection

    0 infractions