Winsport - Markin, MacPhail Centre - Hockey House
145 Olympic Road SW Calgary AB T3B 6B7Canada · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Quat or chlroine test strips available
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaning required inside ice machine
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 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 or paper towel in dispensers at bar handwash sink.Obtain both a suitable soap dispenser and a suitable paper towel dispenser.Bar staff must have quick and easy access to handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor dirty in harder to reach areas.Ensure all areas are clean and well maintained.
- 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
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer on site measured 0ppm.In attempting to fill a sanitizer bucket, no quat product was being dispensed from the wall mounted system.Technician contacted.Use sanitizer from another area until system is serviced and 200ppm is measured.
- 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 dishwasher rinse water.Wash glasses in an alternate dishwasher until unit has been serviced and 100ppm is detected in rinse water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine or quat test strips on site.Obtain chlorine test strips and use them to check the dishwasher sanitizer concentration daily.Obtain quat test strips and use them to check the quat sanitizer concentration frequently.
- 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 or paper towel in dispensers at bar handwash sink.Obtain both a suitable soap dispenser and a suitable paper towel dispenser.Bar staff must have quick and easy access to handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor dirty in harder to reach areas.Ensure all areas are clean and well maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Calcium build-up on the dishwasher. Clean the dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?