G & B Fuels - Food
2623 17 Avenue SW Calgary AB T3E 0A5 · Food - General
7 inspections
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At the time of inspection, no paper towels were available at the kitchen hand wash station. Ensure hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food Handling Permit was not displayed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The hallway on both sides on the walk-in cooler (not operational) in the back of the kitchen was disorganized and may facilitate pests hiding in the area as mouse dropping were noted in the area.REQUIREMENT: Organize that area, and ensure all areas of the facility are well organized.2) The following areas were noted to have significant accumulation of grease, debris, dirt, or a combination of:- The underside of the cook line.- Behind the fridge units across from the dish pit. - The undersides of shelving in the hallway.- Light switches in the kitchen.- The sides of cooking equipment such as the deep fryer.- Ventilation CanopyREQUIREMENT: Clean and sanitize the indicated areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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?
- **REPEAT OBSERVATION - January 20, 2026**Mice droppings observed on floor of hallway/back storage area.**JANUARY 20, 2026 - In addition, mouse droppings have also been observed in corners in proximity to the refrigeration units across from the dough mixer**REQUIREMENT: Clean up all mouse droppings in the facility. Continue to monitor for pest activity and take immediate actions to organize and clean up 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?
- Several lightbulbs in the back hallway were not operational and was impacting the cleanliness of the facility.REQUIREMENT: Replace the lightbulbs and/or repair the electrical outlet - ensure the light sources are operational when needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The hallway on both sides on the walk-in cooler (not operational) in the back of the kitchen was disorganized and may facilitate pests hiding in the area as mouse dropping were noted in the area.REQUIREMENT: Organize that area, and ensure all areas of the facility are well organized.2) The following areas were noted to have significant accumulation of grease, debris, dirt, or a combination of:- The underside of the cook line.- Behind the fridge units across from the dish pit. - The undersides of shelving in the hallway.- Light switches in the kitchen.- The sides of cooking equipment such as the deep fryer.REQUIREMENT: Clean and sanitize the indicated areas.
- 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
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in a spray bottle was estimated to be well-above 1000 ppm - the solution had 'whited out' the test strip.The solution was heavily diluted and corrected to 100 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- The chef was continuously entering and exiting the kitchen wearing the same pair of gloves. At no point were gloves exchanged and handwashing was conducted before food handing had commenced.REQUIREMENT: Handwashing must be conducted prior to commencing food handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A backpack was stored/placed on a saran wrapping machine in the food handling area.REQUIREMENT: Store all personal items away from food preparation areas and spaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Upon entering the kitchen. Several meats including chicken, diced beef, and whole pork were left to thaw out at room temperature. Meats were temped/probed and upon determining that risk was low, were ordered to be placed back into a cooler/refrigerator.REQUIREMENT: Proper thawing procedures must be conducted that ensures perishable foods do not proliferate and propagate the spread of microorganisms.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were two wall-mounted soap dispensers for a handwashing sink near the dishwashing sink - one was broken off the wall and cumbersome to use, and the other was mounted but did not contain any soap inside.REQUIREMENT: Ensure that soap dispensers are properly mounted/in good repair and contain soap so that handwashing is facilitated.
- 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?
- **REPEAT OBSERVATION - January 20, 2026**Mice droppings observed on floor of hallway/back storage area.**JANUARY 20, 2026 - In addition, mouse droppings have also been observed in corners in proximity to the refrigeration units across from the dough mixer**REQUIREMENT: Clean up all mouse droppings in the facility. Continue to monitor for pest activity and take immediate actions to organize and clean up the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- The chef, who was the only kitchen staff member onsite, did not display sufficient knowledge and practices of food safety.REQUIREMENT: Take a food safety course from the provided list of Ministry approved food safety providers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several lightbulbs in the back hallway were not operational and was impacting the cleanliness of the facility.REQUIREMENT: Replace the lightbulbs and/or repair the electrical outlet - ensure the light sources are operational when needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An uncleanable can, which used to contain pineapple, is being used to bread calamari. It may be possible for metal shards from the can to impact food.REQUIEMENT: Cease using this can. Obtain and use equipment which is food-grade and can be kept in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The hallway on both sides on the walk-in cooler (not operational) in the back of the kitchen was disorganized and may facilitate pests hiding in the area as mouse dropping were noted in the area.REQUIREMENT: Organize that area, and ensure all areas of the facility are well organized.2) The following areas were noted to have significant accumulation of grease, debris, dirt, or a combination of:- The underside of the cook line.- Behind the fridge units across from the dish pit. - The undersides of shelving in the hallway.- Light switches in the kitchen.- The sides of cooking equipment such as the deep fryer.REQUIREMENT: Clean and sanitize the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Mice droppings observed on floor of back storage area.Clean up droppings and continue to monitor for pest activity.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- No posted food handling permit on site.Post a current / valid food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Faucet at two-compartment sink leaking.Fix or replace as necessary.All equipment must be maintained in good repair.
- 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?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes and equipment could not be properly washed, rinsed and sanitized as there was no hot water.Hot/warm water is needed for proper dishwashing.
- 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?
- Mice droppings observed on floor of back storage area.Clean up droppings and continue to monitor for pest activity.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- No posted food handling permit on site.Post a current / valid food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Faucet at two-compartment sink leaking.Fix or replace as necessary.All equipment must be maintained in good repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes and equipment could not be properly washed, rinsed and sanitized as there was no hot water.Hot/warm water is needed for proper dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot water at hand wash sink.Hot water is required for proper hand washing.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Kitchen open and operating without hot water.Advised operators that kitchen side must close until hot water is restored.A food establishment must have both hot and cold running water at all times to operate safely.
- 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?
- Mice droppings observed on floor of back storage area.Clean up droppings and continue to monitor for pest activity.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- No posted food handling permit on site.Post a current / valid food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Faucet at two-compartment sink leaking.Fix or replace as necessary.All equipment must be maintained in good repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cardboard was used to line the shelf where the bags of onions were stored.Cardboard was promptly removed.Shelves must be smooth, non-absorbent to moisture and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Serving utensils were kept on the hot holding unit.Utensils were promptly washed.Utensils should be stored in ice water at 4C or lower, hot water at 60C or above or in an approved sanitizer solution.
- 23. Is the facility maintained in a clean and sanitary condition?
- There were moulds build-up on the walls of the dry storage area adjacent the walk-in cooler.Observe for any water damage, leaks or moisture. Remove, clean and sanitize any visible mould growing at the indicated area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?