GMC Stadium - Ranahans
2200 Stampede Trail SE Calgary AB T2G 2W1 · Food - General
10 inspections
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Cooler #10 measured at 11C2) South bar cooler measured at 13C
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Open cartons of pineapple juice left out at room temperature
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- South Bar - Far end hand wash station by the dishwasher did not have paper towels
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop stored on top of the ice machine
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under shelving units in the dry storage area was dirty
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Cooler #10 measured at 11C2) South bar cooler measured at 13C
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Open cartons of pineapple juice left out at room temperature
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Portable handwash sink outside of kitchen was not working.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink at the outdoor grill did not have hot water
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- South Bar - Far end hand wash station by the dishwasher did not have paper towels
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knife stored in between counter and prep cooler in the pizza area
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop stored on top of the ice machine
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under shelving units in the dry storage area was dirty
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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?
- Portable handwash sink outside of kitchen was not working.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White protective film present on stainless-steel surface in outdoor bbq area.Remove film.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor in outdoor BBQ area was dirty.Cupboard in pizza area was dirty.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Opened can of ketchup was stored in the dry storage area with other unopened cans.Once a can is opened, any left-over product must be moved to an acceptable food grade container and stored in a fridge.Product discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- One of two glasswashers in main bar area was leaking and not working properly. Container of iodine empty.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Portable handwash sink outside of kitchen was not working.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White protective film present on stainless-steel surface in outdoor bbq area.Remove film.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor in outdoor BBQ area was dirty.Cupboard in pizza area was dirty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in cooler has been removed from the room behind the lounge area bar.Floor is in disrepair as a result.Ensure, floor is fixed/repaired so the surface is smooth and washable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor dirty in hard to reach areas in lounge bar.Clean noted area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of lounge bar cooler was 10 degrees Celsius.Dairy removed from cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No iodine test kit at side bar.No chlorine test strips at wine bar.Both available by end of inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water at seafood station handwash sink, 3 hallway handwash sinks and outside bbq area handwash sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water at seafood station handwash sink.Ensure hot water under sufficient pressure is available at all sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One cooler in hallway measured 11.4 degrees Celsius. Service or adjust unit to ensure it is able to maintain food at 4 degrees Celsius or less. No food present at time of inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 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?
- 1. One soap dispenser was broken at kitchen handwash sink.Fix / replace broken dispenser. 2. Paper towel dispenser empty at seafood station handwash sink. Ensure dispensers are stocked and maintained.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 1. No hot water at seafood station handwash sink.2. Low water pressure and no hot water at patio grill area handwash sink.Ensure hot water under sufficient pressure is available at all sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. One cooler in hallway measured 11.4 degrees Celsius. Service or adjust unit to ensure it is able to maintain food at 4 degrees Celsius or less. No food present at time of inspection.2. No chlorine detected in wine bar glasswasher. Service unit. No glasses being washed yet.*Same two items noted during pre-Stampede inspections in 2024*
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No iodine test kit on site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in hallway prep area did not have power.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One bar area hand sink was not draining.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. One cooler in hallway measured 7.2 degrees Celsius. Service or adjust unit to ensure it is able to maintain food at 4 degrees Celsius or less. No food present at time of inspection.2. No chlorine detected in wine bar glasswasher. Service unit. No glasses being washed yet.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?