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Captains Sports Lounge & Grill

6534 4 Street NE Calgary AB T2K 6H2 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat test strips available for use at the time of the inspection.**Please obtain test strips to monitor sanitizer concentrations.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest monitoring records were not available for review at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **September 22,2025 - The prep cooler has not been repaired or replaced.**Outstanding from September 09, 2025.The prep cooler in the kitchen was not operational/functioning during the inspection.**Have the cooler repaired.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat sanitizer from the dispenser measured at 400ppm during the inspection.**Please have the sanitizer dispenser calibrated/repaired to ensure it dispensing at 200ppm.**Have the sanitizer solutions diluted to 200ppm or apply a potable rinse when used on food utensils, and food contact surfaces pending when the dispenser is repaired or replaced.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest monitoring records were not available for review at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler in the kitchen was not operational/functioning during the inspection.**Have the cooler repaired.
  4. Monitoring Inspection

    2 infractions

    • 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 rubber baseboard across from the hand sink was peeled off of the wall.Repair this baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a large syrup spill on the floor of the pop storage room.Thoroughly clean the floor.2. There is significant mold growth on the fans of the drink cooler.Clean and sanitize the fans.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items, being bulk sauces, in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. The food was covered during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers and trays with food were stored on the floor in the walk-in cooler. The inspector informed the staff that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing practice was observed during the inspection, where raw meat was being stored in room temperature. The inspector discussed the proper thawing procedures with the staff. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. The meat was still frozen. Thus, the meat was moved to the walk-in cooler afterwards.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the QUAT sanitizer solution and the chlorine mechanical dishwasher. The inspector informed the staff that test strips must be used to test sanitizer solutions.**OBTAIN TEST STRIPS FOR QUAT AND CHLORINE.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in a handwashing station in the kitchen and the staff washroom were not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the prep table cooler was broken and in disrepair. The lid was fixed with duct tape. The inspector informed the staff that the lid must be properly fixed or be replaced. The use of duct tape would not suffice.