Dixon's Pub
24 - 15425 Bannister Road SE Calgary AB T2X 3E9 · Food - General
9 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use in back prep area of the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Update on April 1/2026a) Floor covering in walk in freezer was lifted leading to gaps in the middle of the floor .b) Baseboard was coming off the wall in walk in freezer.c) Baseboard has come off the wall near back doord) Wall tiles located behind deep fryer were damagedRequirement:a) Repair walk in freezer floorb) Repair baseboard in walk in freezer and near back door.c) Repair/replace wall tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Update on April1/2026Dirt and debris under equipment in the kitchen.Requirement:Clean the above noted area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use in back prep area of the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoop handle was stored in flour located in bulk bin.b) Scoop handle was stored in ice in bar area.Requirement:Keep scoop handles out of food/ice to prevent contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap and paper towels were provided at hand washing sink in bar area.Requirement:Provide soap and paper towels at this hand-washing sink.
- 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) Floor covering in walk in freezer was lifted leading to gaps in the middle of the floor .b) Baseboard was coming off the wall in walk in freezer.c) Baseboard has come off the wall near back doord) Wall tiles located behind deep fryer were damagede) One ceiling panel was not put in place in the kitchen leading to gap.Requirement:a) Repair walk in freezer floorb) Repair baseboard in walk in freezer and near back door.c) Repair/replace wall tiles.d) Put ceiling panel in place
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on floor in walk in freezer, dirt and debris under racks.b) Heavy dirt buildup on rubber gasket of middle prep cooler located in the kitchen.c) Shelf located under wooden table in the kitchen was greasy and dirtyd) Dirt buildup on floor located between utility room and mixere) Spills and dust on shelves located under back counter in bar area.f) Dirt and debris under equipment in the kitchen.g) Dirt buildup on bin lid in use to store nacho chipsRequirement:Thoroughly clean the kitchen in addition to above noted areas and equipment
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- Significant gap at the middle bottom part of outer main door, which could allow entry of pests/vermin.(Repeat violation from previous inspection)Requirement:Seal this gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint was peeling off the ceiling in walk in freezer making surface rough.( Repeat violation from previous inspection)Requirement:Repair the walk-in freezer ceiling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand washing sink located near dish washing area in the kitchen was detached from the wall and it moves when used.(Repeat violation from the previous inspection)Requirement:Securely anchor the hand washing sink to the wall.
- 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
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in the kitchen.Requirement:Provide ready to use sanitizer solution for the surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop for ice machine was stored on the dusty scoop stand in the kitchen.Requirement:Store scoop in sanitary way on clean surface to prevent contamination of ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of garlic in margarine stored in insert of prep cooler was 9.4CRequirement: Ensure that garlic in margarine is stored at 4C or less.Garlic in margarine was moved to walk in cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Temperature of first prep cooler located towards dishwashing area was 8.5C.b) No thermometer was provided in one small cooler located in bar area.Requirement:a) Adjust the temperature of the cooler to 4C or less.b) Provide thermometer in bar cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Access to hand washing sink located in the kitchen was blocked by a big garbage bin kept in front of the sink.b) Paper dispenser was empty located at hand washing sink in back prep area of the kitchen.Requirement:a) Ensure that hand washing sink is available for use all the time and its access is not blocked.b) Provide paper towels in the dispenser.
- 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?
- Significant gap at the middle bottom part of outer main door, which could allow entry of pests/vermin.Requirement:Seal this gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint was peeling off the ceiling in walk in freezer making surface rough.Requirement:Repair the walk-in freezer ceiling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand washing sink located near dish washing area in the kitchen was detached from the wall and it moves when used.Requirement:Securely anchor the hand washing sink to the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirt and chemical buildup on the interior metal plate of ice machine located in the kitchen.Requirement:Clean the interior metal plate of ice machine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- a) One ceiling panel was missing in the kitchen( Repeat violation from previous inspection)Requirement:Put ceiling panel in place
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided for the surfaces.b) Cleaning clothes were kept on prep counters in the kitchen.Requirement:a) Provide ready to use sanitizer solution for the surfaces.b) Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of cheese sauce stored in the warmer in double insert was 51 C.b) Internal temperature of pepperoni stored in insert of prep cooler was 16 C.Insert was overfilled. Requirement:a) Ensure that perishable foods under hot holding are stored at 4C or less.Cheese sauce was reheated to 74C before storing back in the warmer.Use single inserts to store food in the warmer/cooler to prevent temperature abuse.b) Ensure that perishable foods under refrigeration are stored at 4C or less.Pepperoni at 16 C was discarded
- 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) One ceiling panel was missing in the kitchenRequirement:Put ceiling panel in place
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirt buildup on the interior plastic plate of ice machine.Requirement:Clean and sanitize the interior plastic plate.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of garlic in margarine stored in insert of prep cooler at the top was 9C and insert was so overfilled that food was touching the interior of the cooler lid.Requirement:Ensure that perishable foods under refrigeration are stored at 4 c or less.Garlic in margarine was moved from top to the bottom part of this prep cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in first prep cooler located towards south in the kitchen.Requirement:Provide thermometer in the cooler.
- 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?
- a) Back exterior door was left propped open, which could allow entry of pest/vermin.b) There is gap at the bottom of front main door, which could allow entry of pests/vermin.(Repeat violations from previous inspection)Requirement:a) Keep exterior doors completely closed.b) Seal the gap at the of bottom front 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?
- a) One ceiling panel was missing in the kitchenb) Paint was peeling off from the ceiling in walk in freezer making surface rough.Requirement:a) Put ceiling panel in placeb) Refinish the ceiling in walk in freezer to make surface smooth.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rubber gasket of middle prep cooler located in the kitchen was broken.Requirement:Repair/replace rubber gasket.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in the kitchen.Requirement:Provide sanitizer solution in pails and soak cleaning clothes in this solution in between use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 50 ppm in sanitizer solution of one pail located in bar area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 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?
- a) Back exterior door was left wide open, which could allow entry of pest/vermin.b) There is gap at the bottom of front main door, which could allow entry of pests/vermin.Requirement:a) Keep exterior doors completely closed.b) Seal the gap at the of bottom front 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?
- Countertop under equipment was damaged having rough surface located in bar area.Requirement:Repair/replace the countertop to have smooth, washable and non-absorbent surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and debris on shelves located under the counter in the kitchen.b) Accumulation of loose dust on the light fixture and hood in the kitchen
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?