Skip to content
Loading map…

Wellington's of Calgary

10323 Bonaventure Drive SE Calgary AB T2J 7E4 · Food - General

2 inspections

  1. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty dishes were stored above the clean pans and pots at the dish pit. Store clean dishes properly so they don't get dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Preparation cooler:Sausage in the top insert @ 9.0 to 13.0 degrees C. Cheese in the top insert @ 10.2 degrees C.Bottom cooler @ 5.8 to 6.3 degrees C. Discarded the sausage and cheesePrevious Inspection-Main preparation cooler:Top inserts- sausage @ 9.5 degrees C., chicken @ 8.7 degrees C and calamari @ 7.0 degrees C. Bottom drawer- chicken was measured at 5.8 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No high temperature waterproof thermometer available to monitor the dishwashers. Provide thermometer and monitor dishwashers daily.2) No quat sanitizer test strips available.Provide test strips and monitor daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser at the bar handwash sink. Paper towels was placed on top of the shelf. Provide 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?
      • There is no air gap between the ice well and the waste pipe.Provide air gap or store the drink ice a container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Hot holding cover handle was broken and wrapped with elastic. Fix the handle. 2) Dining room grill frame was missing tiles. Grease and dust build-up on the grill frame and shelf. Fix the grill frame and clean the grill. 3) Dust and debris build-up on the walk-on cooler racks. Some of the racks were rusted. Clean and refinish the racks. 4) Deep grooves and stains on the cutting boards. Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the kitchen air vents, racks and wall.Clean these areas2) No cleaning schedule or temperature charts available for review. Provide cleaning scheduleCheck and record coolers, freezers, dishwasher, glasswasher temperatures and quat sanitizer strength.
  2. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Two food handlers had no hair control.Provide hair control to all food handlers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Medication, mini chocolate bars, package of nibs, keys and purse were stored along the food preparation area with food items. Provide a separate space for personal storage.2) Dirty dishes were stored above the clean pans and pots at the dish pit. Store clean dishes properly so they don't get dirty.3) Tin can was used to store cooking oil. Use a stainless-steel container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer cooler:Chicken was measured at 6.8 degrees C. and steaks were measured at 7.0 degrees C. Main preparation cooler:Top inserts- sausage @ 9.5 degrees C., chicken @ 8.7 degrees C and calamari @ 7.0 degrees C. Bottom drawer- chicken was measured at 5.8 degrees C. 3) Dessert cooler air temperature was measured at 6.6 degrees C. Fix the coolers and store all cold perishable foods at 4 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No high temperature waterproof thermometer available to monitor the dishwashers. Provide thermometer and monitor dishwashers daily.2) No quat sanitizer test strips available.Provide test strips and monitor daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser at the bar handwash sink. Paper towels was placed on top of the shelf. Provide 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?
      • There is no air gap between the ice well and the waste pipe.Provide air gap or store the drink ice a container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Hot holding cover handle was broken and wrapped with elastic. Fix the handle. 2) Dining room grill frame was missing tiles. Grease and dust build-up on the grill frame and shelf. Fix the grill frame and clean the grill. 3) Dust and debris build-up on the walk-on cooler racks. Some of the racks were rusted. Clean and refinish the racks. 4) Deep grooves and stains on the cutting boards. Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the kitchen air vents, racks and wall.Clean these areas2) No cleaning schedule or temperature charts available for review. Provide cleaning scheduleCheck and record coolers, freezers, dishwasher, glasswasher temperatures and quat sanitizer strength.