West Hillhurst Community Centre - The Nest
1940 6 Avenue NW Calgary AB T2N 0W3 · Food - General
5 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths observed on food surfaces.-Please remove and store cleaning cloths sanitizer solution/bucket and ensure the sanitizer solution is changed regularly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The kitchen canopy hood observed with dripping oils and grease.-Please clean and maintain in sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops were observed left in several bulk food containers.-Please remove scoops from all food containers and ensure they are properly cleaned and stored between uses. This will help prevent contamination and ensure proper food safety procedures are followed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dirty vents, fans, and surrounding areas were observed in the kitchen.-Please clean the identified equipment and surrounding areas and maintain them in a sanitary condition at all times.2. Debris was observed under the facility’s dishwasher.-Please clean the indicated area and ensure it is maintained in a sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions
- Initial Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food-safe sanitizer solution prepared during the inspection. Please obtain an approved sanitizer solution for sanitizing food-contact surfaces: either a 100-ppm chlorine or 200-ppm QUAT sanitizer solution, or any food-safe sanitizer solution approved by an executive officer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The handwashing sink in the bar station was not equipped with a splash guard to prevent water splashing to the ice sink during handwashing. Please equip the handwashing sink with a splash guard.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigeration unit, being the bar fridge, was measured at 5°C. The inspector informed the manager/operator that all high-risk food items must be stored at or below 4°C. **FIX THE REFRIGERATION UNIT.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Not all refrigeration units were equipped with a functional thermometer. The inspector informed the operator that all refrigeration units must be equipped with a functional thermometer. The inspector also informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report.**EQUIP ALL REFRIGERATION UNITS WITH A FUNCTIONAL THERMOMETER. RECORD TEMPERATURES.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The compartment sink for dishwashing was not properly attached and secured to the wall. Please ensure to seal the gap between the dishwashing sinks and the wall to prevent water accumulation to the back and to allow for easy cleaning of the surfaces.
- 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 test strips available during the inspection for the chlorine sanitizer solution. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use.**RECORD DISHWASHER CHLORINE CONCENTRATION DAILY.
- 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 paper towel and soap in the handwashing station of the bar and the kitchen. The inspector informed the manager/operator that the handwashing station must be equipped with soap and paper towel in proper dispensers.**SUPPLY SOAP AND PAPER TOWEL IN THE HANDWASHING STATION.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the kitchen was draining very slowly. The maximum water temperature was also measured at 20°C. The inspector informed the manager/operator that the handwashing sink must be fixed with proper drainage and be supplied with hot water.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was no cleaning schedule and written sanitation procedure being implemented on-site. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions