Vintage Chophouse & Tavern - Restaurant
322 11 Avenue SW Calgary AB T2R 0C5 · Food - General
3 inspections
- 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?
- Several flies observed in the side bar and main bar area. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
- 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?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable up request. Ensure that test strips are available for all sanitizers used onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- Minor cleaning is needed in out of the way areas of the kitchen including, corners of the floor, below the shelves in the walk-in cooler and downstairs dry storage area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 100PPM chlorine was measured in the final rinse cycle of the glass washer in the small bar. The sanitizer bottle connected to the dishwasher was empty. A new bottle was connected to the machine and 100PPM chlorine was measured in the machine before the end of the inspection. Ensure that staff are checking the sanitizer level in the dishwashers daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable up request. Ensure that test strips are available for all sanitizers used onsite.
- 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 in the staff washroom was empty. A stack of paper towels was noted on top of the toilet. The paper towel dispenser was refilled before the end of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Minor cleaning is needed in out of the way areas of the kitchen including, corners of the floor, below the shelves in the walk-in cooler and downstairs dry storage area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?