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Vino Volo

CONC E - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General

3 inspections

  1. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a used cleaning cloth on a food preparation surface.The cloth was submerged in a pail of sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were personal food and a used disposable glove on the drain board of the 3-compartment sink.Personal items were placed in a separate area during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Scrambled eggs were stored without temperature control. There was no active food preparation at the time of inspection. Eggs measured 25C.Eggs were placed in a cooler during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a cross connection at the funnel drain for the ice machine and glasswasher. The funnel drain gurgled and bubbled when the glasswasher was draining and the drain hose for the ice machine was installed indirectly above the funnel.The glasswasher has not been used since the problem was identified in November 2024.
    • 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 ceiling light cover above the dishwasher was damaged.Replace the light cover.
  2. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a bag of slimy spring mix under refrigeration.Spring mix was discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no means provided to monitor the sanitizing temperature of the dishwasher at dish level. Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher daily to ensure that the sanitizing temperature reaches at least 71C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the bar hand sink.Provide soap in a dispenser.
    • 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 ceiling light cover above the dishwasher was damaged.Replace the light cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a cross connection at the funnel drain for the ice machine and glasswasher. The funnel drain gurgled and bubbled when the glasswasher was draining and the drain hose for the ice machine was installed indirectly above the funnel.The glasswasher has not been used since the problem was identified at the last inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Wooden serving platters were split and not in suitable condition to be easily washed/sanitized. Remove damaged serving platters from the food establishment. The operator stated that they were no longer being used.2) There was damage on a knife handle.Properly repair or replace the knife.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a spill in the draft beer cooler.2) There was debris on the floor behind the dishwasher and in the bar under equipment. 3) Chemical spray bottles were unclean.Clean the items/ areas indicated above.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Quat solution from dispensing unit did not measure a sanitizing residual. Staff were using 0ppm quats to sanitize. Manually prepare 200 ppm quat solution until chemical dispensing unit can be recalibrated.2) Staff not routinely monitoring concentration levels of quats sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no means provided to monitor the sanitizing temp of the dishwasher at the dish level. Recommended to obtain a waterproof min/max probe thermometer that could also be used to monitor food temps.
    • 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) A light fixture was not operational in the rear food prep area. Please repair.2) There was a cross connection at the funnel drain for the ice machine and dishwasher. Grey water from the bar glass washer collected to above the bottom of the discharge line for the ice machine in the funnel. There were towels lining the floor area and staff stated drainage line often backed up when glasswasher was used. Please make necessary repairs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Many of the wooden serving platters were split and not in suitable condition to be easily washed/sanitized. Please replace with material that is foodgrade, smooth, nonabsorbent and easily cleanable.2) Pizza boxes were stored on the floor and near chemicals in the dishwashing area. Please store food containers/boxes at least 6 inches off the floor and in a sanitary manner (corrected).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was and accumulation of dust and debris under the front counters. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles in the rear food prep area around the air change unit was dusty. Please clean.