Whiskey Rose Saloon
1012 17 Avenue SW Calgary AB T2T 0A5 · Food - General
7 inspections
- Demand Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- A bleach spray bottle was observed without a label. The bottle was labelled during the inspection. Chemicals must be stored in clearly labelled containers to prevent misuse and contamination of food.- Ensure all chemical bottles are clearly labelled with their contents at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was observed at the back of the house in the kitchen. Corrected during inspection
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Fruit flies observed at the upstairs bars, please eliminate the pest.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles were missing and/or broken on an area of wall in the southwest corner of the facility.Please remove any cracked or broken tiles and replace with new tiles such that the wall is smooth, impervious to moisture, and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Areas of floor in the kitchen are worn and require repair/replacement.Repair/replace damaged areas of floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine in kitchen area and in the basement observed to have mold inside the units. Please clean and sanitize.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management 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?
- Areas of floor in the kitchen are worn and require repair/replacement.Repair/replace damaged areas of floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles were missing and/or broken on an area of wall in the southwest corner of the facility.Please remove any cracked or broken tiles and replace with new tiles such that the wall is smooth, impervious to moisture, and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
11 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The east dishwasher for the main level bar was non-functional.Have the dishwasher repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not in a proper dispenser in the women's washroom located in the basement kitchen. Please ensure paper towel is stored in a proper dispenser to protect from contamination.
- 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 soap available at the basement hand wash sink.Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
- 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 for the handwash sink located on the west side of the main kitchen was empty of paper towels.Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser for the north hand wash sink on the main level bar was inaccessible.Install a soap dispenser for the north hand wash sink on the main level bar that is accessible for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The south hand wash sink for the main level bar had no soap or soap dispenser available.Install a soap dispenser for the south hand wash sink for the main level bar.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink for the west bar in the upper level of the facility had no soap in the soap dispenser and had no paper towels in the paper towel dispenser.Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink for the east bar in the upper level of the facility had no soap or paper towel dispensers.Install soap and paper towel dispensers in the upper east bar.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Inside the nozzle of the pop dispensers located at the upstairs bar (bar with the entry point you have to go under the counter) a build-up of grime was observed. Please clean and sanitize the pop dispenser nozzle and add it to a regular cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- Basement kitchen near the dry storage area and the hand washing sink were cluttered and disorganized. Please declutter these areas and remove any items that are not associated with food handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas, such as floors underneath equipment and tables, as well as corners and edges had grease, soil, and/or food debris accumulation.Clean hard to reach areas and corners and edges. Ensure these areas are cleaned on a regular basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not in a proper dispenser in the women's washroom located in the basement kitchen. Please ensure paper towel is stored in a proper dispenser to protect from contamination.
- 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) There was a hole in the ceiling of the hallway in the basement kitchen.2)There was a hole in the ceiling on the north side of the cookline.3) There was a hole in the wall in the southwest corner of the facility by a food preparation cooler.Repair the holes in the kitchens. Ensure the ceiling is smooth, non-absorbent to moisture, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles were missing and/or broken on an area of wall in the southwest corner of the facility.Please remove any cracked or broken tiles and replace with new tiles such that the wall is smooth, impervious to moisture, and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Inside the nozzle of the pop dispensers located at the upstairs bar (bar with the entry point you have to go under the counter) a build-up of grime was observed. Please clean and sanitize the pop dispenser nozzle and add it to a regular cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- Basement kitchen near the dry storage area and the hand washing sink were cluttered and disorganized. Please declutter these areas and remove any items that are not associated with food handling.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
8 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A can of Raid pesticide was observed at the main bar located on the main floor. Discard/ remove the pesticide from the facility and do not apply any pesticides in the facility. Only licensed pest control providers may apply pesticides in a food facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice in a rice cooker had an internal temperature of 49 degrees Celsius. Rice had been cooked around an hour ago. Staff reheated the rice and then transferred it into the bain-marie.Please ensure all food being hot held is kept at a temperature of 60C of hotter to reduce the risk of pathogen growth and foodborne illness.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not in a proper dispenser in the women's washroom located in the basement kitchen. Please ensure paper towel is stored in a proper dispenser to protect from contamination.
- 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) There was a hole in the ceiling of the hallway in the basement kitchen.2)There was a hole in the ceiling on the north side of the cookline.3) There was a hole in the wall in the southwest corner of the facility by a food preparation cooler.Repair the holes in the kitchens. Ensure the ceiling is smooth, non-absorbent to moisture, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles were missing and/or broken on an area of wall in the southwest corner of the facility.Please remove any cracked or broken tiles and replace with new tiles such that the wall is smooth, impervious to moisture, and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Inside the nozzle of the pop dispensers located at the upstairs bar (bar with the entry point you have to go under the counter) a build-up of grime was observed. Please clean and sanitize the pop dispenser nozzle and add it to a regular cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- Basement kitchen near the dry storage area and the hand washing sink were cluttered and disorganized. Please declutter these areas and remove any items that are not associated with food handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- Dusty wall and ceiling in the northeast of the kitchen (by the pizza oven). - Dusty wall and ceiling to the south of the cookline by the fire suppression system.- Dusty shelving throughout the facilityFloors in hard-to-reach areas (under equipment, corners, edges). - South wall had food splatter on the wall. Please clean the indicated areas and add them to a regular cleaning schedule.
- 09. Are chemicals stored and handled in a safe manner?