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Calgary Petroleum Club - Main Floor Kitchen

319 5 Avenue SW Calgary AB T2P 0L5 · Food - General

Official record from Alberta →

Inspection summary

Calgary Petroleum Club - Main Floor Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on July 20, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on July 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on April 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 17, 2026. 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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Outstanding Violation**- May 5, 2026:Cooler M6 was not in use and had an out of order sign posted. Cooler M10 was in use, temperature readings ranged 10.1-13.6 degrees Celsius. Operator explained it was in use because the temperature was at 4 degrees Celsius earlier in the day.Requirement:Do not use until the coolers have been repaired or serviced and can consistently maintain a temperature of 4 degrees Celsius or less to prevent the growth of harmful bacteria.Outstanding: April 28, 2026 Update: Cooler M10 was empty and not in use. Cooler M6 was in use but not overly stocked, temperature reading ranged from 4-7 degrees Celsius. Operator indicated that both coolers would be serviced.April 17, 2026:1 Cooler M10 across the cookline had temperature reading 10.8 degrees Celsius, cooked Salmons had an internal temperature of 11.9 degrees Celsius.- The operator discarded the salmons and removed other foods from the cooler at the time of the inspection.2. Cooler M6 beside a 2-compartment sink had temperatures ranging 7 and 11 degrees Celsius. The cooler was observed to be overly stocked, cooked burger patty had an internal temperature of 10.9 degrees Celsius.- The operator discarded the burger patty and removed other foods from the cooler at the time of the inspection.1, 2: Repair or service the coolers and ensure they maintain a temperature 4 degrees Celsius or less to prevent the growth of harmful bacteria. Do not place any high-risk foods in the coolers until they have been fixed, also refrain from overloading coolers as air flow and circulation may be impeded.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Outstanding Violation**- May 5, 2026:Cooler M6 was not in use and had an out of order sign posted. Cooler M10 was in use, temperature readings ranged 10.1-13.6 degrees Celsius. Operator explained it was in use because the temperature was at 4 degrees Celsius earlier in the day.Requirement:Do not use until the coolers have been repaired or serviced and can consistently maintain a temperature of 4 degrees Celsius or less to prevent the growth of harmful bacteria.Outstanding: April 28, 2026 Update: Cooler M10 was empty and not in use. Cooler M6 was in use but not overly stocked, temperature reading ranged from 4-7 degrees Celsius. Operator indicated that both coolers would be serviced.April 17, 2026:1 Cooler M10 across the cookline had temperature reading 10.8 degrees Celsius, cooked Salmons had an internal temperature of 11.9 degrees Celsius.- The operator discarded the salmons and removed other foods from the cooler at the time of the inspection.2. Cooler M6 beside a 2-compartment sink had temperatures ranging 7 and 11 degrees Celsius. The cooler was observed to be overly stocked, cooked burger patty had an internal temperature of 10.9 degrees Celsius.- The operator discarded the burger patty and removed other foods from the cooler at the time of the inspection.1, 2: Repair or service the coolers and ensure they maintain a temperature 4 degrees Celsius or less to prevent the growth of harmful bacteria. Do not place any high-risk foods in the coolers until they have been fixed, also refrain from overloading coolers as air flow and circulation may be impeded.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding: April 28, 2026 Update: Cooler M10 was empty and not in use. Cooler M6 was in use but not overly stocked, temperature reading ranged from 4-7 degrees Celsius. Operator indicated that both coolers would be serviced.April 17, 2026:1 Cooler M10 across the cookline had temperature reading 10.8 degrees Celsius, cooked Salmons had an internal temperature of 11.9 degrees Celsius.- The operator discarded the salmons and removed other foods from the cooler at the time of the inspection.2. Cooler M6 beside a 2-compartment sink had temperatures ranging 7 and 11 degrees Celsius. The cooler was observed to be overly stocked, cooked burger patty had an internal temperature of 10.9 degrees Celsius.- The operator discarded the burger patty and removed other foods from the cooler at the time of the inspection.1, 2: Repair or service the coolers and ensure they maintain a temperature 4 degrees Celsius or less to prevent the growth of harmful bacteria. Do not place any high-risk foods in the coolers until they have been fixed, also refrain from overloading coolers as air flow and circulation may be impeded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the bars, the concentration of iodine sanitizer in the glasswasher was below 12.5 ppm, despite the container not being empty.Service the glasswasher and ensure the concentration of the sanitizer ranges between 12.5-25ppm before using to sanitize glasses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following were observed:1. Grease, smoke observed on the exhaust ventilation hood in the cookline.2. Dust build-up on ceiling including the air vents.1,2: Clean thoroughly for all the floors in the facility and ensure to always maintain in a sanitary manner to prevent potential contamination of food.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler M10 across the cookline had temperature reading 10.8 degrees Celsius, cooked Salmons had an internal temperature of 11.9 degrees Celsius.- The operator discarded the salmons and removed other foods from the cooler at the time of the inspection.2. Cooler M6 beside a 2-compartment sink had temperatures ranging 7 and 11 degrees Celsius. The cooler was observed to be overly stocked, cooked burger patty had an internal temperature of 10.9 degrees Celsius.- The operator discarded the burger patty and removed other foods from the cooler at the time of the inspection.1, 2: Repair or service the coolers and ensure they maintain a temperature 4 degrees Celsius or less to prevent the growth of harmful bacteria. Do not place any high-risk foods in the coolers until they have been fixed, also refrain from overloading coolers as air flow and circulation may be impeded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the bar, a scoop for ice was observed to be placed directly on a counter at the time of inspection.- Operator was instructed to remove and place scoop in a container.Ensure the scoops are stored in a manner that prevent potential contamination of ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following were observed:1. Grease, smoke observed on the exhaust ventilation hood in the cookline.2. Dust build-up on ceiling including the air vents.1,2: Clean thoroughly for all the floors in the facility and ensure to always maintain in a sanitary manner to prevent potential contamination of food.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main floor Kitchen - The cooler by the cafe station had an internal temperature reading of 12.2C. Milk products were stored inside the cooler. All coolers must maintain a temperature below 4C to prevent the growth of bacteria. Please repair and refrain from placing any food in the cooler until the issue has resolved. The operator removed all food from the cooler at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Basement Kitchen - The high temperature dishwasher reached a high of 55C on the final rinse cycle. The high temperature dishwasher must achieve a temperature of 71C or above on the final rinse cycle to sufficiently clean and sanitize food equipment and utensils. Please repair. In the meantime, use the two-compartment sink to sanitize as the final step. Ensure all food equipment are fully submerged for at least 2 minutes before drying. Discussed with the operator to make a sodium hypochlorite (bleach) solution by mixing 1-2 tablespoon per gallon of water. The operator made a bleach sanitizer solution of 100ppm at the time of the inspection.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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