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Cleaver

102 - 524 17 Avenue SW Calgary AB T2S 0B2 · Food - General

2 inspections

  1. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed ceiling was present in the kitchen.Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas.(Extension given on this item. Ensure ceiling is installed by the end of January of 2026).
  2. Demand Inspection

    15 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The baffle inside the ice machine was moldy.Clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis to prevent mold growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was being stored directly on the top of the ice machine. The top of the ice machine was dusty.Either store the ice scoop in a sanitary holder, or in a clean container in order to help protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic food wrap rolls were being stored in a space between the ice machine and the wall.Store plastic food wrap in a location and way that protects it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored directly in bulk food containers, with scoop handles in contact with the food.Store scoops either out of food containers, or so that the handle is not in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The inside of the walk-in cooler was lacking a functional thermometer.Place a functional thermometer in the walk in cooler that measures at least the range of 0 to 100 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher was empty of detergent and appeared to not be functioning as designed.Have the glasswasher repaired or replaced. Ensure all required reagents are hooked up to the glasswasher and dispensing as required.
    • 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?
      • An abundance of house flies and drain flies/fruit flies were present in the facility.Abate the flies from 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?
      • There was a sewer gas odour by the glasswasher in the bar that seemed to become stronger when the glasswasher was ran.Investigate the source of and abate the sewer gas odour from 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?
      • Caulking in the dishwashing area was moldy/deteriorating.Remove moldy/deteriorating caulking. Replace with new caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed ceiling was present in the kitchen.Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas.
    • 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 fixture for the hand wash sink at the bar was loose.Tighten the hand wash sink plumbing fixture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer is not being fully disassembled, cleaned, and sanitized as required. Food debris accumulation was present on the meat slicer.Disassemble, fully clean and sanitize the meat slicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Floors and shelving in the walk-in cooler had grease, soil and/or food debris accumulation.Clean floors and shelving in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A door was falling off a cooler in the bar. It had been reattached with duct tape.Properly repair the cooler and reattach the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil and/or food debris accumulation on floors and walls in the bar, on floors, walls, and ceilings in the kitchen, and on equipment in the kitchen.Deep clean the facility.