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Wiener Schnitzel Haus

1 - 4703 Bowness Road NW Calgary AB T3B 0B5 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer used for food contact surfaces was prepared using lemon scentedbleach and was made way too strong.- Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **** Recurrent Violation ****January 10, 2025: The temperature of high-risk foods such as batter used for meat, dairy products, bacon, stored in the cooler on the main line were measured at 7.3-9 degrees Celsius. Observed an ice buildup in the cooler. These conditions have been observed on previous inspection as well. Do not store any perishable foods such as meat, dairy products, chopped vegetables, batter etc. only whole fruits and vegetables can be stored in the cooler until the unit is fixed, and it can consistently maintain a temperature of 4C or less. October 18, 2023: No perishables stored in this cooler at the time of inspection. Please do not store any perishable foods until the unit is fixed, and it can consistently maintain a temperature of 4C or less. October 13. 2023: The temperature of high-risk foods stored in the cooler on the main line were measured at 8.7C. Observed an ice buildup in the cooler. - Perishable foods were moved to the walk-in cooler at the time of inspection. - Please service. All coolers used for storage of perishable foods must be able to maintain a temperature of 4C or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test strips are not reacting to chlorine sanitizers. - Obtain new chlorine test strips and use daily to verify the concentration of chlorine solution in the dishwasher and when making a surface sanitizer solution. - Chlorine sanitizers must be used at 100 ppm.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 18, 2023: No perishables stored in this cooler at the time of inspection. Please do not store any perishable foods until the unit is fixed, and it can consistently maintain a temperature of 4C or less. October 13. 2023: The temperature of high-risk foods stored in the cooler on the main line were measured at 8.7C. Observed an ice buildup in the cooler. - Perishable foods were moved to the walk-in cooler at the time of inspection. - Please service. All coolers used for storage of perishable foods must be able to maintain a temperature of 4C or less at all times.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in sanitizer bottle was too strong. - Please mix 1/2 teaspoon of household unscented bleach per liter of water. Verify concentration using chlorine test strips. Chlorine sanitizers must be used at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of high-risk foods stored in the cooler on the main line were measured at 8.7C. Observed an ice buildup in the cooler. - Perishable foods were moved to the walk-in cooler at the time of inspection. - Please service. All coolers used for storage of perishable foods must be able to maintain a temperature of 4C or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in the mechanical low temperature dishwasher. The dishwasher was connected to a regular household bleach container. The machine was not dispensing any sanitizer when operator tried to prime the machine. - Please service. Mechanical low temperature dishwashers must sanitize equipment, utensils and dishes at 100 ppm. - In the interim, use the approved manual dishwashing method. Instructions provided to the operator at the time of inspection.