Holiday Inn Calgary Airport

1. Cleaning cloths were kept on the counter., 2. No sanitizing bucket available., , Quat sanitizing solution was prepared at 200 ppm and new cleaning cloths were kept therein.,

Maintain adequate temperature logs., , Previous violation:, No temperature logs were available., Maintain adequate logs to monitor the safety of food.,

1. Opened Hershey's syrup, Smucker's caramel, Smucker's raspberry, Chocolate syrup, and Mustard were kept on the counter at room temperature. , , When not in use, perishable foods must be refrigerated after opening. , , Ensure to follow manufacture's label., , 2. Boxes of scrambled eggs were kept on the floor to thaw at -4°C., Foods were stored in the walk-in cooler right away., , Thawing of foods must be done in cooler, microwave or under running cold water.

1.Cell phone was kept on the food preparation counter., 2. Winter jacket was placed on a chair in the kitchen area., , Items not associated with food must be separately stored from food preparation area.

Scoops without handles were being used and stored in the bulk food container., , Scoops were quickly removed., , Scoop with a handle should be used.

Additional cleaning is required at the ventilation canopy filters to prevent the collection of grease deposits and other residues., , Previous violation:, Ventilation canopy filters and behind the grill were accumulated with grease deposits and other residues., Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.

Dirty cleaning cloths were kept on the counter., No sanitizing bucket available., Fresh sanitizing bucket was prepared at 100ppm and clean cleaning cloths were kept in 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.

No temperature logs were available., Maintain adequate logs to monitor the safety of food.,

Scoops without handles were being used and stored inside the bulk container., Scoops were promptly removed., Use scoops with handles.,

Rice and beef sauce were kept on the hot holding unit to thaw., Foods were promptly kept in the cooler., Foods must be thawed in a manner that prevents the growth of harmful microorganisms., Food may be thawed:, 1. Under refrigeration at 4°C (40°F) or less;, 2. Completely submerged in cold running water;, 3. As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and, 4. By microwaving

Thermometers were not placed in the walk-in cooler, black mini fridge in the kitchen area and fridge 2 in the bar area., Ensure refrigerating units are equipped with a functional thermometer.

Prep cooler in the kitchen area was measured at 6.9°C and later 5.9°C., Keep monitoring the temperature., Ensure the prep cooler is measured at 4°C or less at all times.

1. Hot water faucet handle in the staff washroom was out of order., 2. Soap dispenser in staff washroom was filled with soap but not dispensing. Soap appeared to be clogged., Ensure hot water faucet handle is replaced and handwashing supplies are well maintained to facilitate effective handwashing.

Foods kept in the drawer fridge were not covered with lids.

Quat and bleach test strips were not available., Ensure chemical test strips are available to measure the sanitizing agent concentration.

Gap was observed at the ceiling ventilation cover in the kitchen area., Replace ventilation covers to prevent the entry of pests, dust and grime from contaminating food.

Lighting in the back kitchen were out of order., Sufficient, effective and adequate lighting shall be provided in all work areas and covered with shatterproof covering.

Ventilation canopy filters and behind the grill were accumulated with grease deposits and other residues., Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.