Chelsea's Pub & Family Restaurant
4930 50 Avenue Bon Accord AB T0A 0K0 · Food - General
5 inspections
- Risk Management Inspection
3 infractions
- 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?
- Weatherstripping must be repaired/replaced at the back exit door, as visible light is present. Options including a "sweep" style were discussed with Sunil.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sections of flooring are missing at the back exit door.
- 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 hood ventilation system is past due for service since March 12, 2026.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two sanitizer buckets containing cleaning cloths were tested and were found to be at 0 ppm. Also, a very small amount of liquid was present. Sanitizer solution was remade to required 100 ppm chlorine at the request of the PHI, and a sufficient volume was made to soak the cleaning cloths.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic butter was moved into the refrigerated prep cooler at the request of the PHI, as this is a perishable product. Small amounts, to be used within 2 hours, may be left out to become a spreadable temperature, but once 2 hours has been exceeded, these must be destroyed.
- 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 control records onsite had not been updated since October 2025.
- 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?
- Weatherstripping must be repaired/replaced at the back exit door, as visible light is present. Options including a "sweep" style were discussed with Sunil.
- 20. Do food handlers at the facility have adequate food safety training?
- A valid food safety certificate is required for someone in care and control of the facility.
- 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 hood ventilation system is past due for service since March 12, 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sections of flooring are missing at the back exit door.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several food items including sprinkels, zaatar mix, and cupcake liners were stored beside hand sanitizers and other chemicals in the front storage area. The food items were removed immediately upon request.
- 09. Are chemicals stored and handled in a safe manner?
- A can of Raid insecticide was found in the front storage area. The can of Raid insecticide was discarded immediately. Pesticides are only to be applied by professional pest control companies.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Obtain new chlorine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some grime build up was observed on the can opener. The can opener was washed immediately upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- Pop spillage and sticky residue was observed inside the cabinet under the pop machine located in the restaurant side. Food debris build up was also observed under the shelves in the walk-in cooler. Clean the above mentioned areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen food preparation surfaces. The staff present stored the cloths inside a 100ppm Chlorine sanitizer solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs were not up to date. Please ensure your cooler, freezer and hot holding temperatures are kept up to date (checked at least twice daily).A temperature log sheet template will be sent with this report.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Single use disposable scoop with no handle was being used to portion chicken base in a dry storage container. The staff removed the scoop during inspection.Ensure proper scoops with handle are used to portion food items in the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Bags of rice were stored on the floor inside the dry storage room.- Boxes of chicken and fries were stored on the floor inside the walk-in freezer.The staff present moved the food items away from the floor during inspection.Please ensure all food items in the facility are stored at least 6 inches away from the floor.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The low temperature dishwasher sanitizer concentration was not being tested. Please test and record the dishwasher sanitizer concentration after the sanitizing cycle at least once a day.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispensers at hand washing sinks located at the front area and kitchen area were not operational. Observed paper towels were placed on the counter.Please repair the paper towel dispensers so paper towels can be safely used without contaminating the bulk supply.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An ice scoop was stored directly on top of the ice machine which appeared a bit dusty. The staff removed the scoop during inspection, had it washed/sanitized and stored in a clean container.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?