Wentworth Manor Residence - Food
5717 14 Avenue SW Calgary AB T3H 3M2 · Food - General
12 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) 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 10 seconds before using it in the morning and press the nozzle all the way to achieve the right concentration.2) A dirty cleaning cloth was observed below the prep sink.*Staff removed it. Dirty cleaning cloths can harbor bacteria and must be either stored in the sanitizing solution or placed in the designated dirty laundry bin.
- 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?
- A few flies were observed in the kitchen.*Please implement and maintain an effective pest control plan to eliminate the issue and prevent future infestations.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor area by the metal table adjacent to preparation table and the dipper sink (left side of the kitchen) requires cleaning and the side metal cover was loose.*Ensure to keep all the area in the kitchen clean and fix any loose part.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- One of the hard-to-reach areas at the front is dirty. Please clean thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were placed on counter tops and not in the sanitizing solution as required when not in use. Please ensure cleaning rags are stored in a sanitizer when not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Royal Oak Servery: The QUAT concentration in the sanitizer bucket was measured at 0 ppm. Please ensure QUAT solution is 200 ppm.
- 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?
- Numerous flies have been observed in the servery area. Please engage a licensed pest control company to promptly address and eliminate the issue.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Royal Oak Servery: The wall behind the steam table is in disrepair. Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Royal Oak Servery: The bottom drawers of the refrigerator are cracked. Please replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Royal Oak Servery: The areas by the steam table is dirty. Please clean thoroughly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some food debris build up under the storage racks in the dry storage room.-Please clean the noted area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- Approximately 15-20 fruit flies were noted in the kitchen.REQUIREMENT: Take actions to reduce and eliminate the fruit fly infestation.
- 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?
- Monitoring Inspection
2 infractions
- 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?
- Approximately 15-20 fruit flies were noted in the kitchen.REQUIREMENT: Take actions to reduce and eliminate the fruit fly infestation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The only commercial slicer in the kitchen had a notable build-up of grease/sticky substance on the machine.REQUIREMENT: Clean and sanitize the machine.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were sitting on the counters in the serving kitchen.-Please store wiping cloths in a sanitizer solution while not in use.
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was some debris build up by the walk-in cooler compressor in the main kitchen. There were fruit flies in this area.-Please clean the area. 2. The cupboards in the snack areas on both floors had some debris build up and miscellaneous items stored in the cupboards.-Please clean and organize the cupboards to allow for easier pest monitoring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were sitting on the counters in the serving kitchen.-Please store wiping cloths in a sanitizer solution while not in use.
- 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?
- One light shield was missing in the main kitchen.-Please replace the light shield.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was some debris build up by the walk-in cooler compressor in the main kitchen. There were fruit flies in this area.-Please clean the area. 2. The cupboards in the snack areas on both floors had some debris build up and miscellaneous items stored in the cupboards.-Please clean and organize the cupboards to allow for easier pest monitoring.3. The hot holding unit in the serving kitchen had some debris build up.-Please thoroughly clean the hot holding unit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?