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Gilchrist Commons - Food

503 Pinestream Place NE Calgary AB T1Y 3A5 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • MAIN KITCHEN:1) Food handler returned to kitchen and did not wash hands before handling food equipment (corrected). Please ensure staff wash hands as required and when returning to kitchen to resume food service duties.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1ST FLOOR SERVERY:1) Staff personal foods were stored among drinks and water carafe for public consumption in the stand-up cooler. Please store staff personal items separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4TH FLOOR SERVERY:1) Containers of sour cream and cut green onions were stored at room temperature at the portable steam table during lunch service. Temp measured 21C. Please store cold perishable foods at or below 4C. Staff stated lunch service was ending and items would be discarded immediately.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Main Kitchen:The lids of the in-floor grease traps were duct taped to the floor making proper cleaning difficult. Staff advised that the tape was in place to keep sewer odour from escaping. Please install proper lids with effective seals.**Apr 10, 2026: sewer odour detected in kitchen. Staff looking to replace seals and/or grease trap lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) Sticky labels were not removed from many insert containers stored on the clean dish trolley. Please ensure labels and sticky adhesive are removed in the dishwashing process.
  2. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Main Kitchen:The lids of the in-floor grease traps were duct taped to the floor making proper cleaning difficult. Staff advised that the tape was in place to keep sewer odour from escaping. Please install proper lids with effective seals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main Kitchen:The food storage room was missing a ceiling. There were water and utility lines and ducts overhead. Please install a smooth, washable ceiling to facilitate easy cleaning.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Main Kitchen:Food (bagged bread) was stored on a rack next to the hand sink with eyewash station. Potential food contamination by splash out during hand washing. Please relocate food storage to safe and sanitary area or install a suitable barrier on the hand sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Main Kitchen:Staff personal food was stored in food/food equipment storage and food preparation areas. Please provide separate area where staff can safely store their personal items.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Main Kitchen:The lids of the in-floor grease traps were duct taped to the floor making proper cleaning difficult. Staff advised that the tape was in place to keep sewer odour from escaping. Please install proper lids with effective seals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main Kitchen:The food storage room was missing a ceiling. There were water and utility lines and ducts overhead. Please install a smooth, washable ceiling to facilitate easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main Kitchen:A shelving unit of clean cooking pots was stored directly next to a garbage container at the hand sink outside the chemical room. Please relocate the garbage container or install an acceptable barrier on the clean dish shelving unit.
  4. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed left on food surfaces.-Please use cleaning cloths only once and place in designated container to be cleaned and sanitized or laundered to prevent recontamination of food surfcaes.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/dirty cleaning cloths were left on food surfaces in the facility's main kitchen and dining serving area on fourth floor.-Please remove used cloths from food surfaces immediately after use, keep the dirty cloths in container labeled as dirty (to be cleaned and sanitized later) or place used cleaning cloths in sanitizer solution and change every two hours or less depending on use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered food was observed in a refrigerator in the fourth-floor dining servery.-Please ensure all food stored in refrigerated equipment are properly covered and dated to ensure food safety.