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Glenmore Inn - Restaurant

1000 Glenmore Court SE Calgary AB T2C 2E6 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape was used to cover saran wrap container. Replace the saran wrap container. 2) Dirty masking tape was observed on knife handle. Remove dirty masking tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Aluminum foil were used to cover the kitchen shelves. Remove aluminum foil and clean kitchen shelves 3) No dishwasher temperature charts or sanitizer charts were available.Check and record DW temperature checks and sanitizer daily. Provide a high temperature waterproof thermometer to check dishwasher.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Elbow Room BarQuat sanitizer was measured less than 200ppm.Use 200ppm quat sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Soap dispenser was above the salad washing sink well. Relocate the soap dispenser.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Scissors and knives were stored with pens on the main cook line. Provide a separate space for non-food items.2) Hair nets were used to cover sauces. Use food grade material for food. 3) Forks and spoons were stored with business end up. Store utensils with business end down. 4) Pan and pot were used to scoop gravy, and other sauces were left in the gravy and other sauces. Pan and pot handles were touching the sauce. Do not store pots and pans in the sauce5)Tongs were stored in stagnant water at the main cook line.Store utensils in hot water (60 degrees C water) or ice water (less than 4 degrees C)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of eggs and bucket of garlic butter were stored at room temperature during lunch. Garlic butter in the 4.0 degrees C cooler was measured at 19.0 degrees C. Store all cold perishable foods at 4.0 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Quat sanitizer tests strips were expired since 2010, 2017 and October 2025.2) Quat sanitizer was not checked daily.Provide quat sanitizer test strips and test daily. Record daily checks on the log sheet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer smell was noted by the grease trap underneath the dishwashing sink. Address this issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Elbow Room Bar:Gasket for bar cooler is held on with tape.- Repair the gasket and remove the tape. Ensure surface is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape was used to cover saran wrap container. Replace the saran wrap container. 2) Dirty masking tape was observed on knife handle. Remove dirty masking tape. 3) Elbow Bar:Dust and mold were observed on the walk-in cooler fan unit and black covering of the beer lines.Clean the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cardboards and aluminum foil were used to cover the kitchen shelves. Remove the cardboards and aluminum foil and clean kitchen shelves 2) Slight dust was observed on the kitchen air vents and small fan. 1 to 2) Clean these areas. 3) No temperature charts or sanitizer charts were available.Check and record temperature checks and sanitizer daily.
  3. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for bar cooler is held on with tape.- Repair the gasket and remove the tape. Ensure surface is smooth, non-absorbent, and easily cleanable.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Half eaten staff lunch and snacks were stored in the walk-in cooler at the bar and in the below counter coolers at the bar.- Tell staff to store their meals in staff fridges once done eating.- Items were removed from the cooling units at time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for bar cooler is held on with tape.- Repair the gasket and remove the tape. Ensure surface is smooth, non-absorbent, and easily cleanable.
  5. Monitoring Inspection

    0 infractions