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Whitehorn Village - Food

5200 44 Avenue NE Calgary AB T1Y 7L4 · Food - General

10 inspections

  1. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Main Kitchen:1) PHI observed food handler eating with hands and did not wash hands before returning into kitchen with rag to clean food contact surfaces. Please remind staff to wash hands after consuming foods and returning to work duties.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Main Kitchen:1) Food prep was conducted on the rear 2 comp sink drainboard under soap and paper towel dispensers, and directly next to a hand washing sink. Please designate a clean area acceptable for food prep. This may require necessary adjustments to space layout.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Kitchen:1) Trays of perishable foods were stored at room temp in the front service area. Temp of soups ranged 28-35C; devilled eggs and salad measured @ 21C; deli meat sandwhich @ 17C; chili @ 46-49C (all destroyed). Keep perishable foods at or below 4C, or at or above 60C. Do not set perishable foods out on trays until they can be picked up. Remind HCAs to only pick up trays when residents are ready to consume meals.Morning Star Servery:1) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor temperatures of foods between 0C and 100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Morning Star Servery:1) Sanitizer test strips for the automatic quats dispensing system in the chemical room were not provided. Please obtain test strips for use at this dispenser and to monitor quats solution for the servery.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers in the Morning Star servery were lacking basic food safety and sanitation knowledge. Please have all Morning Star food handlers complete the AHS basic food safety course. There is no charge to complete this course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main Kitchen:1) There was a hole at the base of a wall in the dry storage room. Please repair so surfaces are smooth, nonporous and easily cleanable.Morning Star Servery:1) The bathroom in the dining room was missing a self-closure device. Please install.2)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Main Kitchen:1) There was an accumulation of food debris/dirt in corners, under equipment, counters, shelves, etc., and in hard-to-reach areas in the kitchen, dry storage room, and walk-in cooler and freezer. Please thoroughly clean. Discussed increasing cleaning frequency as needed.Morning Star Servery:1) There was an accumulation of food debris in the food storage cupboard. Please clean.
  2. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Morning Star servery:Chemical bottles labeled for Oxivir Tb in the black cabinet contained 250 ppm chlorine. Please label chemical bottles appropriately. Ensure different chemicals are not mixed together.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers in the Morning Star servery were lacking basic food safety and sanitation knowledge. Please have all Morning Star food handlers complete the AHS basic food safety course. There is no charge to complete this course.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Main Kitchen:The automatic chemical system was dispensing quats at or greater than 400 ppm. Concentrated solution not rinsed. Please recalibrate unit to dispense at 200 ppm quats. Dilute solution to 200 ppm and use test strips to monitor concentration levels.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • It appeared that many of the coolers in resident common areas were used by staff for storage of personal food. There were also many opened, unlabeled cartons of milk in the coolers. Please provide separate coolers for staff use and ensure all personal foods in resident communal coolers are properly labeled.
    • 09. Are chemicals stored and handled in a safe manner?
      • Morning Star servery:250 ppm chlorine obtained from housekeeping room was used to sanitize food contact surfaces (unsafe concentration to be used around food). Please dilute solution to 100 ppm or obtain 200 ppm quats solution from main kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bistro:1) Creamers at coffee station measured 20C. Ice had melted and ice level was below storage container (destroyed). Please top up ice routinely and ensure ice surrounds creamer container.Main Kitchen:1) Perishable foods stored in the front servery glass cooler ranged 12C to 14C (all destroyed). Please repair/adjust temp and do not use cooler to store perishable foods unless it can be maintained at or below 4C.Morning Star servery:1) Probe thermometer was not provided. Please obtain a thermometer that can be used to monitor foods at temps between 0C and 100C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main Kitchen:Milk crates were used as shelving unit for clean food containers/buckets. Crates were used as received from milk supplier. Crates are also very difficult to clean. Please obtain proper shelving unit.Morning Star servery:Paint was chipping off wall in servery. Please repair so surfaces are smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main Kitchen:1) There was an accumulation of dried food debris on the electric slicer. Please thoroughly clean and sanitize. Recommend obtaining a brush to facilitate cleaning in hard-to-reach areas.2) Perishable foods stored in the front servery glass cooler ranged 12C to 14C (all destroyed). Please repair/adjust temp and do not use cooler to store perishable foods unless it can be maintained at or below 4C.Morning Star servery:1) The right side of the steam table was leaking and a catch basin was positioned under the unit. Unit was turned off during time of inspection and leaking side was not used. Staff aware of repair and new unit will be arriving on Sept 19th.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some debris build up around the dishwasher.-Please conduct a deep cleaning in the dishwashing area.Note: a deep cleaning in this area has been scheduled for September.
  6. Demand Inspection

    3 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?
      • One light shield was missing in the dry storage room.-Please replace the light shield.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was leaking and water was accumulating on the floor under the dishwasher.-Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some food debris build up under racks in the pantry.-Please conduct a deep cleaning in the pantry.2. There was some debris build up around the dishwasher.-Please conduct a deep cleaning in the dishwashing area.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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 following item was noted in the main kitchen:One drawer where bread was stored was broken.-Please repair the drawer.Note from January 3, 2024: A new drawer has been ordered.
  9. Risk Management 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 following items were noted in the main kitchen:1. Baseboard was off and in disrepair on the corner of the prep counter by the grill.-Please re-install baseboard.2. One drawer where bread was stored was broken.-Please repair the drawer.3. The wall was in disrepair around the hand wash sink in the dining room.-Please refinish the surface so it is smooth, impervious to moisture, and easy to clean.
  10. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep line cooler in the main kitchen was at 15 degrees Celsius. -Asked staff to move food to an alternate cooler. Please repair or replace the cooler so it maintains 4 degrees Celsius or less.
    • 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 following items were noted in the main kitchen:1. There was a leak coming from a plumbing pipe in the dishwashing area.-Please repair the leak.2. Baseboard was off and in disrepair on the corner of the prep counter by the grill.-Please re-install baseboard.3. One drawer where bread was stored was broken.-Please repair the drawer.4. Caulking/silicone was missing around the hand wash sink by the baking area.-Please re-apply caulking/silicone to prevent water damage.5. The wall was in disrepair around the hand wash sink in the dining room.-Please refinish the surface so it is smooth, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items were noted in the main kitchen:1. Scoops were being stored directly in the dry food product bins.-Please do not store scoops directly in the food product in order to prevent contamination.2. Clean dishes were stored directly beside the hand wash sink.-Please do not store clean dishes beside the hand wash sink to prevent splashing and contaminating the dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Towels were wrapped around the lids of the hot holding unit in the main kitchen and towels appeared dirty.-Please do not use dirty towels on the lids of the hot holding units.2. There was some food debris build up in the drawers, on one plastic cart, and on the base of the stainless-steel shelving units in the main kitchen.-Please clean the noted areas.