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Calgary Petroleum Club - Main Kitchen

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

Official record from Alberta →

Inspection summary

Calgary Petroleum Club - Main Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on May 5, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 6 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)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 10, 2025. For example: Is the facility free of a pest infestation?

  • 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 once on April 17, 2026. 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 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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)
  8. 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)
  9. Risk Management Inspection

    0 infractions

  10. 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*

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