Wentworth Manor Court - Food
5709 14 Avenue SW Calgary AB T3H 3M2 · Food - General
11 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The concentration of the quats sanitizer in the bucket was tested as 100 ppm. *Staff changed the solution and solution was tested as 200 ppm.**Ensure to let the sanitizer run for a minimum of 10 seconds before using it in the morning and press the nozzle all the way to achieve the right concentration.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The floor area below and at the back of the cook line requires cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the kitchen dry storage area is currently inadequate. Please install additional lighting to ensure proper visibility.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The floor area between the preparation table and the dipper sink (left side of the kitchen) requires cleaning.*Ensure to keep all the area in the kitchen clean. Develop a cleaning schedule for hard-to-reach areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 15. Is the facility free of a pest infestation?
- Evidence of mouse droppings was found in the dry storage areas. Please ensure the following:- Engage a licensed pest control company to assess and address the issue. Submit their inspection and treatment reports to AHS for review.- Conduct a thorough cleaning and disinfection of all affected dry storage areas to ensure sanitary conditions are restored.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the kitchen dry storage area is currently inadequate. Please install additional lighting to ensure proper visibility.
- 15. Is the facility free of a pest infestation?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet, dirty cleaning cloths were left on the counter tops and not in the sanitizing solution as required when not in use. Please ensure that the wet used cleaning cloths are stored in approved sanitizing solution when not in use to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Readymade sanitizer was not available in the food prep areas. Please ensure a sanitizer is available in the food prep areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowl was used as a scoop in the dry storage area. Please use scoops with a handle to prevent contamination.
- 15. Is the facility free of a pest infestation?
- Evidence of mouse droppings was found in the dry storage areas. Please ensure the following:- Engage a licensed pest control company to assess and address the issue. Submit their inspection and treatment reports to AHS for review.- Conduct a thorough cleaning and disinfection of all affected dry storage areas to ensure sanitary conditions are restored.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the kitchen dry storage area is currently inadequate. Please install additional lighting to ensure proper visibility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Dirty item was found with clean dishes in the kitchen. Please ensure there is a separation between dirty and clean items.2. Chopping board in the clean area was visibly dirty. Please inspect that the items are cleaned properly after diswashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Poor sanitation was noted throughout the various areas in the facility, which includes but is not limited to; hard to reach areas such as below/behind the cook line, ice machine, dry storage area including the shelves, walk in cooler and freezer. Please ensure the sanitation of the facility is maintained at all times.Servery: The side of the fridge is dirty. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were stored with handles directly in the food product in the dry storage bins.-Please do not store scoops in the bins.
- 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. One light panel did not have a shield in the main kitchen.-Please install a light shield.2. The tap was dripping on the 2 compartment sink in the dishwashing area.-Please repair the tap.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 filers at both range hoods had a notable amount of grease and dust built up on them.REQUIREMENT: Degrease and clean the filters.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A min/max digital thermometer was not onsite for testing the maximum temperature of the dishwasher.-Please obtain a min/max digital thermometer and use to test the maximum temperature of the dishwasher on a daily basis and maintain a log.
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A min/max digital thermometer was not onsite for testing the maximum temperature of the dishwasher.-Please obtain a min/max digital thermometer and use to test the maximum temperature of the dishwasher on a daily basis and maintain a log.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two of the light shields are missing in the main kitchen.-Please replace the light shields.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some food debris build up in the cupboards and drawers in the upper floor serving kitchen.-Please clean the cupboards and drawers in the serving kitchen.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?