Clubhouse Concession
3688 48 Avenue NE Calgary AB T3J 5C8 · Food - General
2 inspections
- Monitoring Inspection
2 infractions
- 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 strips were not available in facility at the time of inspection.- Acquire quat strips to test sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A deep fryer and grill were found in the facility. The facility is not equipment with a ventilation hood to accommodate grease producing.- Remove the deep fryer and grill from the facility. Consult the appropriate regulatory agency to confirm ventilation requirements and ensure all cooking equipment is operated in compliance with applicable codes and bylaws.**July 9, 2026 - Small deep fryer unit was placed on the counter without any active ventilation.- Refrain from using equipment that produces grease. If deep frying is wanted for this area, submit a plan for review first. Food handling space must be in compliance with food regulation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A food safe sanitizer was not available for contact surfaces. Obtain a food safe sanitizer. 2. Several bottles of expired purexall disinfectant not indicated for use on food contact surface by the manufacturer was observed in the facility.Discard the expired disinfectant and discontinue use. Obtain a food safe sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A deep fryer and grill were found in the facility. The facility is not equipment with a ventilation hood to accommodate grease producing.Remove the deep fryer and grill from the facility. Consult the appropriate regulatory agency to confirm ventilation requirements and ensure all cooking equipment is operated in compliance with applicable codes and bylaws.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?