Tree House Calgary - Food
3337 34 Avenue NE Calgary AB T1Y 6H2 · Food - General
8 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Manual thermometers in the refrigerators were not working.- Equipe the fridges and freezers with manual thermometers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Pending violation**Ice cream chest freezer door had a dent.-Repair/replace the door.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- **Repeat violation**Refrigerated equipment temperatures not being monitored and documented as required.-Please monitor and maintain temperature log records to ensure food safety procedures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The freezers had ice buildup.- Run defrost cycle regularly so that the freezer surfaces are smooth and easily cleanable.2) Ice cream chest freezer door had a dent.-Repair/replace the door.3) Hot dog freezer door was dirty.- Clean the door.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Refrigerated equipment temperatures not being monitored and documented as required.-Please monitor and maintain temperature log records to ensure food safety procedures.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Crate of eggs was observed stored on the top rack in the facility's refrigerator.-Please remove and store the crate of eggs in the lowest rack. Storing eggs above ready-to-eat produce like fruits and vegetables poses a cross-contamination risk.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Repeated violation observed Feb 3rd 25.Chlorine test strips were purchased, but quat test strips were not available to verify the concentration of quat-based sanitizer.Obtain quat test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was positioned directly above the ice maker, creating a risk of water dripping onto the machine and potentially causing cross-contamination of the ice.Relocate the paper towel dispenser away from the ice machine or food contact surface.
- 20. Do food handlers at the facility have adequate food safety training?
- There was nobody onsite who had food safety training. The Manager had limited to no knowledge of sanitizer concentrations and testing methods.REQUIREMENT: The Manager must take and complete an approved food safety course. Otherwise, some who is properly food safety trained must be on staff and can monitor staff and their food safety practices.***Repeat violation observed Feb 3rd 25***There was no one onsite with food safety training. - The manager must complete an approved food safety course, or someone a staff who has taken an approved food safety course must be present to monitor staff and ensure proper food safety practices are followed
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A staff member was using bleach as a sanitizer on food carts; due to colour and smell, this solution appeared to be an undiluted solution. This was corrected during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The operator did not have any testing strips to verify the concentration of sanitizer solutions (QUAT and Chlorine).REQUIREMENT: Obtain any necessary testing strips for all sanitizer solutions which need to be dispensed or mixed from concentrate.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Ongoing Violation** 1) The toilet paper and paper towel located in the nearby staff washroom was not in a suitable dispenser, risking contamination of the bulk supply.REQUIREMENT: All toilet paper and paper towel must be placed inside a suitable dispenser.
- 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?
- The weatherstripping at the bottom of the outside door close to the staff washroom has gaps; visible light was showing which indicates pests could enter from this spot.REQUIREMENT: Repair the weatherstripping at the bottom of this door. Ensure all outside doors are able to prevent pest entry.
- 20. Do food handlers at the facility have adequate food safety training?
- There was nobody onsite who had food safety training. The Manager had limited to no knowledge of sanitizer concentrations and testing methods.REQUIREMENT: The Manager must take and complete an approved food safety course. Otherwise, some who is properly food safety trained must be on staff and can monitor staff and their food safety practices.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Ongoing Violation** 1. The handwashing sink located at the back kitchen (cooking/prep) area was being used but did not have paper towel nearby to dry hands.REQUIREMENT: Use the handwashing sink located at the back. Ensure it is properly supplied with soap, and paper towel in a dispenser.2) The toilet paper and paper towel located in the nearby staff washroom was not in a suitable dispenser, risking contamination of the bulk supply.REQUIREMENT: All toilet paper and paper towel must be placed inside a suitable dispenser.
- 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?
- The weatherstripping at the bottom of the outside door close to the staff washroom has gaps; visible light was showing which indicates pests could enter from this spot.REQUIREMENT: Repair the weatherstripping at the bottom of this door. Ensure all outside doors are able to prevent pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area located underneath the 3-compartment sink and cooking area has an extensive amount of grease and debris at the bottom.REQUIREMENT: Clean, degrease, and sanitize this area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Foods (sweet potato fries, chicken tenders) located inside the freezer were mostly uncovered. REQUIREMENT: Cover these food items with a lid, plastic wrap, or another means to ensure they're protected from possible contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink located at the back kitchen (cooking/prep) area was not being used. There is only one handwashing sink, located in the front area well away from food preparation.REQUIREMENT: Use the handwashing sink located at the back. Ensure it is properly supplied with soap, and paper towel in a dispenser.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Alcohol spray for wiping down order tracking sheets was being done in a food preparation area, creating a possible concern for inadvertent food contamination.This was corrected during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Cutting board on the prep table had numerous deep scratches/grooves which were visible black. It appears that mould has grown in these spots and is unable to be clean and sanitized out.REQUIREMENT: Repair or replace the cutting board and ensure it can remain sanitary.2) The ice machine bin has very minor, but visible spots along the inside of the bin.REQUIREMENT: Empty the bin and thoroughly clean/sanitize on a routine basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease streaks were noted on the walls, and several light switches (colored white) were visible caked with grime turning them black.REQUIREMENT: Ensure grease is properly and routinely cleaned up. Ensure all high touch points are cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?