Irish Culture Centre

Basement Kitchen: There was no sanitizer solution available during the inspection. There was no food preparation during the inspection. However, the operator was able to acquire a little bit of bleach concentrate from the main kitchen, but it was not enough. Please ensure that an adequate amount of bleach concentrate is available at the basement kitchen. The inspector demonstrated to the operator how to properly create a 100-ppm bleach-water solution. A copy of the instruction on how to properly mix an approved sanitizer solution will be provided with this report. The instruction may be posted by the sink area for easy access for staff. The operator demonstrated adequate knowledge afterwards., **OBTAIN BLEACH CONCENTRATE SOLUTION.

Basement Kitchen: The refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, the refrigeration units were equipped with a functional thermometer. The inspector informed the operator that all refrigeration units must be equipped with a functional thermometer. The inspector also informed the operator that temperatures should be recorded to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report., **EQUIP ALL REFRIGERATION UNITS WITH A FUNCTIONAL THERMOMETER. RECORD TEMPERATURES.

Basement Kitchen: The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 62.6°C, 63.0°C, and 64.7°C, tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine (or equivalent) solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water. Also, there was no system in place for recording of the dishwasher temperatures daily when in use. The inspector informed the operator that the dishwasher must be tested daily, and its maximum temperature be recorded daily. A dishwasher monitoring template will be provided with this report. , **FIX THE DISHWASHER TO REACH AT LEAST 71°C.

Basement Kitchen: The staff/operator was not able to demonstrate proper use of the three-compartment sink for dishwashing purposes. The inspector walked through with the operator on how to properly use the sink for sanitization. A copy of the three-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.

Basement Kitchen: There were no test strips available during the inspection for the chlorine sanitizer solution used for food-contact surfaces and for manual dishwashing procedure. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. , **OBTAIN TEST STRIPS.

Basement Kitchen: A maximum-registering thermometer was not available on-site to test the mechanical high-temperature dishwasher. Ensure to obtain a thermometer for use and record temperatures daily when in use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY.

Main Kitchen:, 1) Emptied bottles/cans from previous event were left in the bar. These bottles/cans attract pest. Remove emptied bottles/cans after each event., , 2) Drink syrups noted on the counter and shelves from the recent event. Drink syrups can attract flies. Clean the bar after events.

Basement Kitchen: There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have not completed a Food Safety Training approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. The inspector informed the staff/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. , **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.

Main Kitchen:, Missing tile above the upstairs kitchen ceiling. Fix the ceiling.

Main Kitchen:, March 27, 2023, inspection., Drinks syrups build-up on the bar shelves and counter at upstairs bar., , Upstairs and downstairs bars were not cleaned and sanitized after each function. Please clean and sanitize bars after each function. Provide a clean schedule for the bar.

Main Kitchen: , Moldy wine rack was left in the bar corner with other items. Discard uncleanable items. ,