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City Pub

2835 37 Street SW Calgary AB T3E 3B3 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dust and grime on the ceiling of both the kitchen walk-in cooler and the walk-in keg cooler.Please clean noted areas.
  3. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Serving utensils were submerged in water.Serving utensils were stored in a chlorine sanitizing bucket at 100 ppm.2) Serving tongs and spatulas were stored on the stove oven grill door handle.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ongoing violation:Opens walls were noted underneath the dishwasher.Fix the missing wall tiles.Previous violations:1) Broken ceiling tiles were noted above the cook line.2) Missing ceiling tiles were noted in the kitchen.3) Opens walls were noted underneath the dishwasher.4) Paints were peeling off from the kitchen ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the dishwasher had buildup of debris and black mold.2) The condenser fan covers in the beer walk-in cooler were accumulated with dust and grime.3) Underneath the counter at the bar area was accumulated with debris and black mold.Deep clean and sanitize the indicated areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were stored on the prep coolers cutting boards.2) There was no sanitizing bucket available.Bleach sanitizing buckets were prepared and the food prep stations, and the cleaning cloths were promptly kept in a chlorine sanitizer bucket at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Serving utensils were submerged in water.Serving utensils were stored in a chlorine sanitizing bucket at 100 ppm.2) Serving tongs and spatulas were stored on the stove oven grill door handle.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ongoing violation:Opens walls were noted underneath the dishwasher.Fix the missing wall tiles.Previous violations:1) Broken ceiling tiles were noted above the cook line.2) Missing ceiling tiles were noted in the kitchen.3) Opens walls were noted underneath the dishwasher.4) Paints were peeling off from the kitchen ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the dishwasher had buildup of debris and black mold.2) The condenser fan covers in the beer walk-in cooler were accumulated with dust and grime.3) Underneath the counter at the bar area was accumulated with debris and black mold.Deep clean and sanitize the indicated areas.
  5. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer buckets were measured at 0 ppm and 10 ppm respectively.Fresh bleach sanitizer buckets were prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Non-food grade containers were in use.Use food grade containers or store bulk food bag inside the bulk food container.2) Scoop handles were in direct contact with the bulk food.Ensure scoops are stored outside of the bulk bins or with their handles outside of the product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Condiments including BBQ, plume, honey garlic and teriyaki measured 24°C were stored on the prep cooler at room temperature.Condiments were kept in the cooer.When in use, keep condiments in an ice bath.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip was not available.Previous violation:1. Chlorine test strip was not detecting chlorine.2. Quat test strip was not available.
    • 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?
      • Recurring violation:Gap was noted at the bottom of the back exit door.Install weatherstripping to close the gap and prevent the entry of pests.Previous violations:1) There were significant cockroaches noted on the glue boards. The glue boards were not dated to determine the date they were set.2) Molds were noted in the pest trap glue board at the bar area.3) Fruit flies were noted at the bar area.Contact your pest control professional to eliminate the pests in the facility.4) Gap was noted at the bottom of the back exit door.Install weatherstripping to close the gap and prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Broken ceiling tiles were noted above the cook line.2) Missing ceiling tiles were noted in the kitchen.3) Opens walls were noted underneath the dishwasher.4) Paints were peeling off from the kitchen ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:6) The mechanical room was dirty and disorganized.7) Around the grease trap had food debris buildup.8) Beer cooler fan covers were accumulated with dust and grime.9) Underneath the counter at the bar area was dirty.Clean the indicated areas.Previous violations:1) Walk-in cooler and walk-in freezer fan covers were accumulated with dust and grime.2) Beneath the pizza oven was dirty.3) The knife cutter was dirty.4) Top of the dishwasher had food debris build up.5) Underneath the dishwasher was dirty.6) The mechanical room was dirty and disorganized.7) Around the grease trap had food debris buildup.8) Beer cooler fan covers were accumulated with dust and grime.9) Underneath the counter at the bar area was dirty.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet cleaning cloths were kept on the counter.2) Sanitizer bucket was not available.Fresh quat sanitizer solution was prepared at 200 ppm and cleaning cloths were stored inside the sanitizer bucket.Cleaning cloths when not in use must be stored inside a sanitizer bucket at the correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Non-food grade containers were in use.Use food grade containers or store bulk food bag inside the bulk food container.2) Scoop handles were in direct contact with the bulk food.Ensure scoops are stored outside of the bulk bins or with their handles outside of the product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic with margarine was kept on the counter at 25°C.Food was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 50 ppm.The dishwasher sanitizer bucket was replaced and troubleshooted until it measured 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strip was not detecting chlorine.2. Quat test strip was not available.
    • 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?
      • 1) There were significant cockroaches noted on the glue boards. The glue boards were not dated to determine the date they were set.2) Molds were noted in the pest trap glue board at the bar area.3) Fruit flies were noted at the bar area.Contact your pest control professional to eliminate the pests in the facility.4) Gap was noted at the bottom of the back exit door.Install weatherstripping to close the gap and prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Broken ceiling tiles were noted above the cook line.2) Missing ceiling tiles were noted in the kitchen.3) Opens walls were noted underneath the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walk-in cooler and walk-in freezer fan covers were accumulated with dust and grime.2) Beneath the pizza oven was dirty.3) The knife cutter was dirty.4) Top of the dishwasher had food debris build up.5) Underneath the dishwasher was dirty.6) The mechanical room was dirty and disorganized.7) Around the grease trap had food debris buildup.8) Beer cooler fan covers were accumulated with dust and grime.9) Underneath the counter at the bar area was dirty.