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Vin Room YYC Airport

Conc D - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Basement prep kitchen - Personal items were stored on a prep table and a shelf for dry storage.During the inspection, personal items were placed in an area away from food handling and food storage.
    • 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) Basement prep kitchen - There were cardboard shelf liners for dry storage.Remove cardboard shelf liners. Use shelf liners that are smooth, non-absorbent to moisture and easy to clean.2) Basement prep kitchen - Lighting in the walk-in cooler was inadequate.Provide adequate lighting in the walk-in cooler.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured over 400 ppm.Use quat sanitizer at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splashguard protection between the hand sink and line cooler with a prep surface.Install a washable splashguard between equipment with a minimum height of 12 inches.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food and saran wrap were stored on a grease interceptor.Keep grease interceptors free of items on top. Store food and food service supplies in a clean and sanitary manner.2) There was a portion cup floating in a jug of iced water for preparing tempura mix.Handle iced water in a manner that prevents highly touched surfaces from being in contact with water.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained quat sanitizer were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Margarine was stored at room temperature. It measured 24C. It was removed from temperature control approximately 4 hours ago.Keep margarine refrigerated as per manufacturer's instructions or keep margarine at room temperature for a maximum for 2 hours. Discard any remaining product after the 2-hour period. The preparation time and discard time must be properly documented. 2) 2% milk and creamer measured 17-18C in the bar cooler. The cooler had an ambient temperature of less than 4C.Store perishable foods out of the temperature danger zone (4 to 60C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher sanitizer concentration was monitored monthly by a technician.Monitor the dishwasher sanitizer daily with 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?
      • Foodservice foil was blocking a kitchen hand sink.Remove foodservice foil from the hand sink. Hand sinks must be accessible at all times.
    • 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 ceiling tile in the cook line was damaged.Replace with a light-colored ceiling tile that is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler door latch was covered with masking tape for safety reasons.Remove the masking tape. Implement a solution that does not compromise cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris had accumulated in the hard-to-reach areas of the walk-in cooler.Clean the floor including under shelving.