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Leopold's Tavern

104 - 302 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General

5 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer bucket prepared at the cookline.Fresh quat sanitizer bucket was prepared at 200 ppm.2. Wet used wiping cloths were stored on the counter.The cloths were promptly removed.New wiping cloths were stored inside the quat sanitizer bucket at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods were filled above the insert fill line.The staff was instructed to ensure the food are not filled above the insert food line to ensure the foods under refrigeration are maintained at the correct temperature.2. Three containers without a handle were stored inside the bulk food bins and the containers were in contact with the food.Obtain scoops that have a handle and ensure the handle of the scoop is not in direct contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked Macaroni were stored on the cart with an internal temperature of 14.5ºC.2. Four packs of cooked beef were stored in a container and stored on top of potato boxes with an internal temperature of 11.4ºC, 11.6ºC, 12.5ºC, 12.7ºC, and 13ºC, respectively.Food discarded. 3. Cheese curds packs were stored in a container on the food preparation counter with an internal temperature of 22.6ºC.Food discarded.Ensure perishable high-risk foods are stored at 4ºC or less for cold food and 60ºC for hot food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the white and green cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations cited on October 21, 2025:1. Slight dust build-up was noted around the ventilation air vents.2. Black mold was noted along the wall joint caulking at the 3-compartment sink.Clean the indicated areas.
  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the prep cooler counter.While the staff noted that the cloths were not reused the cloths were wet and left on the counter.Fresh quat sanitizer buckets were prepared at 200 ppm and new cleaning cloths were stored therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler did not wash their hands prior to wearing gloves.2. A food handler was wearing rings while preparing customer's food.3. A food handler was wearing a glove on one hand.Staff was instructed to wash their hands before wearing gloves.Staff was educated to either take off their rings or wear a pair of gloves on both hands.Guidelines for proper glove use in Food Establishments was sent to the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the white and green cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations cited on October 21, 2025:1. Slight dust build-up was noted around the ventilation air vents.2. Black mold was noted along the wall joint caulking at the 3-compartment sink.Clean the indicated areas.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution buckets were prepared at the back kitchen.Quat sanitizer solution buckets were prepared at 200 ppm and the cleaning cloths were stored therein.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly catcher was hung on the kitchen ceiling above food preparation area.Remove the fly catcher to protect food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at the kitchen servery area was obstructed with beer kegs.The beer kegs were relocated to a different area.Ensure handwashing sinks are accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and other deposits were accumulated on the ventilation canopy filters.Clean the ventilation canopy filters at least once a week.2. Slight dust build-up was noted around the ventilation air vents.3. Black mold was noted along the wall joint caulking at the 3-compartment sink.4. Food debris was noted on the kitchen wall around the prep area. Clean the indicated areas.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the sanitizer bucket and utensils storage container was measured at 1000ppm.Use 200ppm Quat sanitizer and check the concentration daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Large containers of sauces and gravy were cooling at room temperature. Staff placed the large containers in an ice bath during inspection (CDI)Use a cooling method to aid rapid cooling such as ice bath or ice wands. 2) Shredded cheese in the sandwich prep insert was measured between 6.0 on the bottom and 15 degrees C on top. 3) Hamburger meat balls were measured at 6.8 degrees C. in the drawer cooler. 2 to 3) Monitor the coolers and store perishable food at 4 degrees C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the wall by the dishwasher. 2) Grease build-up on the mouse traps.3) slight dust build-up on the around the kitchen air vents.1 to 3) Clean these areas.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of bottle sauces were placed on top of ice in a sink. Improper method to store the sauces at 4 degrees C or below. Ice bath (ice and water) needs to come up to the product to keep it at 4 degrees C or below. 2) Raytek handle was repaired with duct tape and grey probe thermometer buttons were broken. Repair or replace broken thermometers.
    • 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?
      • 1) Drain/fruit flies were found at the bar. 2) Drink syrup build underneath the bar.Remove drain/fruit flies and do a detail cleaning to remove syrups underneath the bar. 3) Grease and debris build-up on all the tin cat mouse traps.Clean or replace tin cat mouse traps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Straw and dirty green tape was placed by the stand-up freezer frame to aid in easy opening of the door. Remove the dirty green tape and clean the door. 2) Dried meat pieces were found on the meat slicer after it was cleaned.Clean and sanitize the meat slicer again.3) Slight dust build-up on the walk-in fan covers.Clean the covers.4) Pink slime along the prep sinks edges. Clean the sinks daily.5) Ice scoop was stored in the drink ice. Store ice scoop in a container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dried drink syrup build-up underneath the bar. 2) Slight dust build-up on the air vent by the back door. 3) Mold build-up on the dishwashing spray sink wall sealant.1 to 3) Clean these areas.