The CHR is now posting the full Executive Officer reports that condemn places for health violations online.
http://www.calgaryhealthregion.com/n...ec_orders.html
Interestingly enough it's not only restaurants, but it's got hotels, grop ops, recreational facilities. Geeze, something like 70% of the grow ops are in the north end of the city. With this being published, I'd expect restaurant owners to pay a little more attention to hygiene. Then again, with turnover what it is, it's got to be a tough task right now.
Aww crap... I ate at the Yardhouse last month...
Now to be fair, not all the orders seem as bad as others.
This... not so bad...
a. Hot water not available in sufficient quantity.
b. Two compartment sink on site is not of suitable size to clean and sanitize utensils.
This... ewww...
a. Contamination of floors and possibly walls and equipment due to a sewage back up through a floor drain and a grease trap in the kitchen.
b. Possible contamination of open food due to a sewage back up through a floor drain and a grease trap in the kitchen.
EDIT - whew - Ladies and Gentleman, we have a winner for the single worst violation report received by an establishment...
a. The owner or a staff member who has care and control of the facility does not have approved food safety training. This has been an outstanding issue since January 2000 and has been noted on 19 previous inspections.
b. Perishable foods are stored at improper temperatures for extended periods of time. Such foods included hollandaise sauce made each morning and stored at room temperature until dinner time; half-cooked meat at room temperature; and garlic in oil at room temperature.
c. Whole raw shelled eggs are stored at room temperature.
d. Perishable foods are being cooled improperly.
e. Raw meat is stored directly above and next to unprotected ready-to-eat foods.
f. Foods are stored improperly. For example, unprotected food and food utensils are stored next to chemicals and among non-food related items.
g. Kitchen staff are not practicing good hygiene. For example, there is visible dirt under fingernails and/or hands are not being washed as required.
h. The hand sink near the rear food preparation area is missing hand washing supplies.
i. No hot water is available at the employee bathroom hand sink.
j. Food preparation surfaces and clean-in-place equipment are not properly cleaned and sanitized. Some equipment including the door handles of walk-in coolers are heavily contaminated with dried discoloured food debris and grime build-up.
k. Many areas in the kitchen including the walls, floors and ceiling are unsanitary. There is a gross accumulation of dust on ceiling and air change units above food preparation areas.