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Wild Rose Brewery

2 - 4580 Quesnay Wood Drive SW Calgary AB T3E 7J3 · Food - General

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Repeat infractions:There was no iodine test strip to measure the sanitizer concentration of the glass washer.Obtain iodine test strip.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations are not being checked on a regular basis
    • 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?
      • 1. Screen for the back door was looseReplace screen2. Flies observed in the kitchen
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bucket of quat sanitizer had a concentration of 50ppm.Quat sanitizer is to be mixed to a concentration of 200 ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations are not being checked on a regular basis
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Repeat infractions:There was no iodine test strip to measure the sanitizer concentration of the glass washer.Obtain iodine test strip.
    • 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?
      • 1. Screen for the back door was looseReplace screen2. Flies observed in the kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Under dishwashing counters- Under shelving units in walk-in cooler and freezer
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were kept on the counter.Cleaning cloths were kept into a quat sanitizer bucket at 200 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A food handler's mobile phone and coffee cup were stored on the prep cooler counter.The indicated items were promptly removed and the prep cooler counter was sanitized.Articles not associated with food handling must be stored in a separate area.2) Ice scoop was stored on a cleaning cloth that was placed on top of the ice machine.The ice scoop was stored in a clean container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked fish was stored underneath the prep counter to thaw with a surface temperature of 9°C.The fish was promptly kept in the prep cooler.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was iodine test strip to measure the sanitizer concentration of the glass washer.Obtain iodine test strip.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:There were deep grooves that were noted on the prep cooler cutting boards.Although, the manager indicated to have resurfaced the cutting boards.Resurface or replace cutting boards as needed.Previous violation:Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
  4. Risk Management Inspection

    3 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?
      • There was a gap at the bottom and edges of the back exit screen door. The screen door also had a gap/hole.Ensure the screen door and the net area are covered to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1. Underneath the dishwashing area and hard to reach areas in the kitchen.3. Underneath the ventilation canopy, prep cooler and conventional oven were accumulated with food debris.4. Microwave was peeling and had food splash around it.Previous violations:The following areas were insanitary:1. Kitchen air vents and walls were accumulated with dust and grime.2. Underneath the dishwashing area and hard to reach areas in the kitchen.3. Underneath the ventilation canopy, prep cooler and conventional oven were accumulated with food debris.4. Microwave was peeling and had food splash around it.Ensure the indicated areas are cleaned and kept sanitary at all times.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the counter. 2. Sanitizer buckets were not available. Spray bottles containing quats solution were being used. Sanitizer buckets were prepared at 200 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler had beards around their chin and did not wear beard net.Ensure beards are completely covered with beard net.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without a handle were stored in the bulk food containers.Scoops were promptly removed.Ensure scoops with handles are in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler top lids were opened and the inserts were measured between 8°C to 18°C.Ensure prep cooler top lids are closed when not in use.Foods under refrigeration must be maintained at 4°C 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)?
      • The dishwasher was measured at 0 ppm.The operator contacted the dishwasher technician right away and the 2-compartment sink manual dishwashing method was in use in the meantime.
    • 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?
      • There was a gap at the bottom and edges of the back exit screen door. The screen door net also had a gap/hole.Ensure the screen door and the net area are covered to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel at the bar area was not stored in a paper towel dispenser.Paper towel was promptly placed on a metal paper towel holder.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were insanitary:1. Kitchen air vents and walls were accumulated with dust and grime.2. Underneath the dishwashing area and hard to reach areas in the kitchen.3. Underneath the ventilation canopy, prep cooler and conventional oven were accumulated with food debris.4. Microwave was peeling and had food splash around it.Ensure the indicated areas are cleaned and kept sanitary at all times.