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Top Brass Restaurant & Lounge

102 - 1725 32 Avenue NE Calgary AB T2E 7C8 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display for the rinse cycle displays zeros. Call for maintenance. Meantime must use a min/max thermometer to ensure that the temperature at the dish level is at 71C or above.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Do not store knifes between tables. Utensils must be stored in a sanitary manner
  4. Monitoring 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?
      • If you want the back door open, must provide a screen door to protect against vermin
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was prepared at the time of inspection. Prepare the surface sanitizer solution before you start activities in the kitchen.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed one cook handling food while wearing street clothing.Clean outer garment is a must in the kitchen. Provide at least a clean apron to employees
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink next to the prep line was completely blocked. Clean up and ensure that the hand sink is available at all times.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed contaminated cloth on food contact surface. Discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Scrub all cutting boards to remove built-up dirt from the grooves. Make scrubbing of the boards part of the daily cleaning routine
  7. Monitoring Inspection

    0 infractions