Calgary Petroleum Club - Main Floor Kitchen

1. Cooler M10 across the cookline had temperature reading 10.8 degrees Celsius, cooked Salmons had an internal temperature of 11.9 degrees Celsius., , - The operator discarded the salmons and removed other foods from the cooler at the time of the inspection., , 2. Cooler M6 beside a 2-compartment sink had temperatures ranging 7 and 11 degrees Celsius. The cooler was observed to be overly stocked, cooked burger patty had an internal temperature of 10.9 degrees Celsius., , - The operator discarded the burger patty and removed other foods from the cooler at the time of the inspection., , 1, 2: Repair or service the coolers and ensure they maintain a temperature 4 degrees Celsius or less to prevent the growth of harmful bacteria. , Do not place any high-risk foods in the coolers until they have been fixed, also refrain from overloading coolers as air flow and circulation may be impeded.

At the bar, a scoop for ice was observed to be placed directly on a counter at the time of inspection., , - Operator was instructed to remove and place scoop in a container., , Ensure the scoops are stored in a manner that prevent potential contamination of ice.

The following were observed:, 1. Grease, smoke observed on the exhaust ventilation hood in the cookline., 2. Dust build-up on ceiling including the air vents., , 1,2: Clean thoroughly for all the floors in the facility and ensure to always maintain in a sanitary manner to prevent potential contamination of food.