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Triwood Community Centre

2244 Chicoutimi Drive NW Calgary AB T2L 0W1 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat sanitizer in the spray bottle located in the kitchen was measured to be 0 ppm.- Operator replaced the sanitizing solution from the dispenser and concentration was tested at 200 ppm.- Ensure to always have the concentration of the quat sanitizer measured at 200 ppm by verifying with test strips, as low concentrations of sanitizing solutions are ineffective in killing microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the walk-in cooler, food items such as boxes of various produce were placed directly on its floor.2. Utensils and buckets of various food items were also observed on the floor of the storage room.- 1,2: Ensure all utensils, food items including those in buckets/boxes are stored at least 6 inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no chlorine detected in the low-temperature mechanical dishwasher, measured at 0 ppm after running multiple cycles. The sanitizer pump was observed to be turning/rolling, but chlorine was not being supplied.- The operator was instructed in the interim to manually wash, rinse and sanitize utensils in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink.- Repair or service the dishwasher to ensure it is adequately sanitizing at a concentration verified to be 100 ppm of chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine and quats test strips available onsite at the time of inspection.- Obtain chlorine and quats test strips in order to regularly verify the concentrations of sanitizers at 100 ppm and 200 ppm respectively.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards under the food preparation table opposite the 2-compartment sink had deep grooves and stains on their surfaces.- Replace or refinish the surfaces of the cutting boards.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of freshly made Quat from dispenser was measured at 400+ ppm. - Please calibrate the Quat sanitizer dispenser to 200 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed a buildup of food debris under the cooking equipment. - Please clean and maintain in a clean and sanitary condition.