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Thorncliffe Greenview Community Association - Kitchen

5600 Centre Street NE Calgary AB T2K 0T3 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of the bleach sanitizer solution measured greater than 1000ppm. The bleach sanitizer solution must be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. Mix half a teaspoon to one litre of water. The operator remade the bleach sanitizer solution and measured 100ppm. 2. The concentration of the quats sanitizer solution measured greater than 500ppm. Following the manufacturer's instructions to mix a sanitizer solution and ensure it is maintained at 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine and quat test strips were expired. Obtain new test strips and ensure the sanitizer solution is regularly tested.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting levels are insufficient in the dry storage rental kitchen. Lighting levels should be sufficient enough to facilitate cleaning and monitoring for pests. Increase the lighting levels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was grease accumulation inside of the fryers in the main and rental kitchen. Food equipment must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the inside of the fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, food debris, and grime underneath the grill, fryer and in between the grill and refrigerated worktable. Thoroughly clean the indicated areas.
  2. Demand Inspection

    3 infractions

    • 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 chip was observed on the countertop corner near the french fries/chicken wings ice water bath exposing raw unfinished wood.Please repair or refinish the exposed raw wood to ensure that the surface is smooth, easily cleanable and impervious to contaminants.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation (May 8, 2025)Water damage was observed under the two-compartment sink located in the main kitchen.Please repair the indicated area.----------Initial Violation (February 11, 2025)Water damage on the shelf underneath the two-compartment sink in the main kitchen.Please repair the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Water damaged on the side of the two-compartment sink and missing baseboards in the concession. 2) Water damaged on the shelf underneath the two-compartment sink in the main kitchen. 1) to 2) Repair these areas.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the buckets was measured less than 100ppm.Use 200ppm quat sanitizer and follow the manufacturer's instructions and verify with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of chicken wings was sitting on top of ice. Chicken wing was measured at 10.0 degrees C on top and 5.5 degrees C on the bottom. Container of chicken wings was placed back in the cooler during inspection. Ice bath needs to surround the perishable food. Store cold perishable food at 4 degrees C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Water damaged on the side of the two-compartment sink and missing baseboards in the concession. 2) Water damaged on the shelf underneath the two-compartment sink in the main kitchen. 1 to 2) Repair these areas.