Calgary Petroleum Club - Main Kitchen
319 5 Avenue SW Calgary AB T2P 0L5 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Outstanding: April 28, 2026 Update: Operator indicated that they intend converting the high-temperature dishwasher into a low-temperature one.April 17, 2026:The high temperature dishwasher at the dish level measured between 64 and 68.8 degrees Celsius after 5 consecutive cycles.- The operator discontinued using the faulty dishwasher and dishes were transferred to another high temperature dishwasher in the kitchen on the main floor (middle level).Repair or service the faulty dishwasher to ensure it is adequately sanitizing at a temperature measuring at least 71 degrees Celsius. Ensure to verify with an accurate max/min reading thermometer at the dish level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the bar, 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher at the dish level measured between 64 and 68.8 degrees Celsius after 5 consecutive cycles.- The operator discontinued using the faulty dishwasher and dishes were transferred to another high temperature dishwasher in the kitchen on the main floor (middle level).Repair or service the faulty dishwasher to ensure it is adequately sanitizing at a temperature measuring at least 71 degrees Celsius. Ensure to verify with an accurate max/min reading thermometer at the dish level.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The manual dishwashing sinks located beside the mechanical (high temperature) dishwasher was observed to be clogged and unable to drain.Please repair and ensure it is unclogged and draining properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The ice machine beside the dishwashing area was observed with dust build-up exteriorly.- Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.2. Some cutting boards were observed with grooves and cracks on their surfaces.- Ensure to check all the cutting boards and replace or refinish the surfaces of defective ones to prevent potential cross-contamination of food.3. The lid for the bin containing bread flour in the bakery was observed to be broken, exposing the food item.- Check all food containers and replace broken lids. Ensure they are always maintained in a clean and sanitary condition to protect food from contamination.4. Scoops were observed (with and without handles) stored inside different containers of food items.- Ensure that all scoops have handles and stored in such a manner that the handles do not come in contact with food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher in the main kitchen is not in good working condition. The operators are not using the dishwasher at the moment and have contacted a professional to repair. Observed proper manual dishwashing in the three-compartment sink.The dishwasher must be in good working order to clean and sanitize food equipment and utensils. Continue to manually wash/sanitize food equipment and utensils until the mechanical dishwasher has been repaired.
- 15. Is the facility free of a pest infestation?
- Significant presence of fruit flies throughout the main kitchen. Observed throughout the walls, on food packages, in the waste area. Sticky traps are full of dead fruit flies. The area for waste storage has no door and the dry storage area is located next to it. The presence of pest must be controlled in a safe and sanitary manner to protect food from contamination. Contact a professional pest control company to address the fly concerns. In the meantime, ensure all food are covered when not in use and perform enhanced cleaning on food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *DISHWASHER FINAL RINSE MAXIMUM 56C. DISHES WILL BE TAKEN TO MAIN FLOOR KITCHEN DISHWASHER (FR TEMPERATURE 72C)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *DISHWASHER FINAL RINSE MAXIMUM 56C. DISHES WILL BE TAKEN TO MAIN FLOOR KITCHEN DISHWASHER (FR TEMPERATURE 72C)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *STAFF IN BAKERY AREA HAD NO SURFACE SANITIZER ON HAND. ENSURE THAT SANITIZER IS PREPARED AND USED PRIOR TO HANDLING ANY FOOD ON ANY SURFACE. CORRECTED*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *DISHWASHER FINAL RINSE MAXIMUM 68.8C - TO ADEQUATELY SANITIZE DISHES, AT LEAST 71C MUST BE ATTAINED. STAFF WERE WORKING ON MACHINE AT END OF INSPECTION. REINSPECTION TO OCCUR TOMORROW, DEC. 19TH*
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?