500 - 70 Shawville Boulevard SE · SHAWNESSY
30 janvier 2026
Non conformeCleaning cloth was kept on the prep counter after use in back prep area., , Requirement:, , Soak cleaning cloth in sanitizer solution in-between use.
a) Leftover meat on vertical grills was stored in walk in cooler without doing second step of cooking, , b) Meat on vertical grills was shaved and kept for cooling to store in the cooler without doing second step of cooking., , Requirement:, , a) Shave the leftover meat on the vertical grills and cook to 74 C on the grill/microwave/oven, cool it and store in the cooler for next day use and reheat to 74 C before serving., , Leftover meat cones from previous days were discarded., , b) Cook meat to 74 C after shaving before cooling to store in the cooler.
a) Internal temperature of portioned cheese stored on top in insert of prep cooler located in the kitchen was 15.1C, , b) Internal temperature of sliced cheese stored on top in insert of prep cooler was 12.8C, , , Requirement:, , Ensure that perishable foods during refrigeration are stored at 4C or less., , Portioned cheese and sliced cheese were discarded.
Scoop handle was kept in flour located in bulk bin in back storage area., , , Requirement:, , Keep scoop handle out of food to prevent contamination.
Staff washroom door opens in the food handling area and door was left wide open., , Requirement:, , Either provide self-closing device on the washroom door or put a sign indicating" Keep the door closed"
Blowers & Grafton se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 119 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 86 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 10 février 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
Cleaning cloth was kept on the prep counter after use in back prep area., , Requirement:, , Soak cleaning cloth in sanitizer solution in-between use.
a) Leftover meat on vertical grills was stored in walk in cooler without doing second step of cooking, , b) Meat on vertical grills was shaved and kept for cooling to store in the cooler without doing second step of cooking., , Requirement:, , a) Shave the leftover meat on the vertical grills and cook to 74 C on the grill/microwave/oven, cool it and store in the cooler for next day use and reheat to 74 C before serving., , Leftover meat cones from previous days were discarded., , b) Cook meat to 74 C after shaving before cooling to store in the cooler.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
a) Internal temperature of portioned cheese stored on top in insert of prep cooler located in the kitchen was 15.1C, , b) Internal temperature of sliced cheese stored on top in insert of prep cooler was 12.8C, , , Requirement:, , Ensure that perishable foods during refrigeration are stored at 4C or less., , Portioned cheese and sliced cheese were discarded.
Scoop handle was kept in flour located in bulk bin in back storage area., , , Requirement:, , Keep scoop handle out of food to prevent contamination.
Staff washroom door opens in the food handling area and door was left wide open., , Requirement:, , Either provide self-closing device on the washroom door or put a sign indicating" Keep the door closed"
Internal temperature of sink-surface sanitizer solution of spray bottle located in the kitchen was 170 ppm DDBSA, , Requirement, Ensure that concentration of sink-surface sanitizer is maintained between 272 -700 ppm DDBSA
a) Internal temperature of portioned cooked beef stored in insert of prep cooler was between 15 C-21 C at the top and 9.8C at the bottom., Insert was overfilled., , b) Internal temperature of portioned cooked mushroom-garlic stored in insert of prep cooler was 9.5C, , , Requirement:, -Ensure that perishable foods under refrigeration are stored at 4C or less., , -Cooked/portioned beef between 15C-21 c was discarded., -Remaining cooked/portioned beef and cooked mushroom-garlic were moved to bottom part of the prep cooler., -Do not overfill the inserts to prevent temperature abuse.
Internal temperature of portioned feta cheese stored in insert of prep cooler located next to upright freezer was 14.1 C, Scallops were at 9.4C, , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., , Portioned feta cheese at 14.1C was discarded., Scallop were moved to bottom part of the prep cooler.
Internal temperature of portioned beef stored in drawer of prep cooler located under the grill was 7.9 C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., , Put ice packs on this portioned beef.
Rack shelves in back storage area were lined with raw wood having rough and absorbent surface., , , Requirement:, All surfaces must be smooth, washable and non-absorbent., Refinish the raw wood to have smooth non-absorbent surface.