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Bowness Community Association - Main Kitchen and Bar

7904 43 Avenue NW Calgary AB T3B 4P9 · Food - General

Official record from Alberta →

Inspection summary

Bowness Community Association - Main Kitchen and Bar has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on October 30, 2024, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on October 30, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on October 30, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 6, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bar: No food surface sanitizer to sanitize the counters and no sanitizer for dishwashing at the dishwashing sink.Obtain food surface sanitizer from the main kitchen and wash all dishes and cutting boards in the high dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar:1) Two holes on the wall by the handwash sink and ice machine2) No air gap between the ice well and waste pipe.1 to 2) Address these issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bar:1) Slight dust build-up on the lights and debris and dust build-up on the floors and pipes. Clean these areas.2) Greasy cardboard was used to cover the wall and counter by the oven.Remove cardboard and clean when it gets dirty.
  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the low temperature dishwasher. Fix dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available to test the dishwasher. Provide chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Four lights were missing covers. Fix the lights.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Silver tape was used to repair the small deep freezer lid.Fix the lid.

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