Wellington's of Calgary

Main Preparation cooler:, Sausage in the top insert @ 9.0 to 13.0 degrees C. , Cheese in the top insert @ 10.2 degrees C., Bottom cooler @ 5.8 to 6.3 degrees C. , , Discarded the sausage and cheese, , Previous Inspection-, Main preparation cooler:, Top inserts- sausage @ 9.5 degrees C., chicken @ 8.7 degrees C and calamari @ 7.0 degrees C. , Bottom drawer- chicken was measured at 5.8 degrees C.

No paper towel dispenser at the bar handwash sink. Paper towels was placed on top of the shelf. , , Provide a dispenser.

Dirty dishes were stored above the clean pans and pots at the dish pit. , , Store clean dishes properly so they don't get dirty.

1) No high temperature waterproof thermometer available to monitor the dishwashers. , , Provide thermometer and monitor dishwashers daily., , 2) No quat sanitizer test strips available., , Provide test strips and monitor daily.

There is no air gap between the ice well and the waste pipe., , Provide air gap or store the drink ice a container.

1) Hot holding cover handle was broken and wrapped with elastic. , , Fix the handle. , , 2) Dining room grill frame was missing tiles. Grease and dust build-up on the grill frame and shelf. , , Fix the grill frame and clean the grill. , , 3) Dust and debris build-up on the walk-on cooler racks. Some of the racks were rusted. , , Clean and refinish the racks. , , 4) Deep grooves and stains on the cutting boards. , , Resurface or replace the cutting boards.

1) Dust build-up on the kitchen air vents, racks and wall., , Clean these areas, , 2) No cleaning schedule or temperature charts available for review. , , Provide cleaning schedule, Check and record coolers, freezers, dishwasher, glasswasher temperatures and quat sanitizer strength.