Market Place / The Table 67014
4825 Mount Royal Gate SW Calgary AB T3E 6K6 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip.REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 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?
- **February 12, 2026 - Issue remains outstanding** There is a gap noted at lower middle double doors between the main kitchen and the receiving/waste holding area. This gap can allow for pest entry into the kitchen.REQUIREMENT: Repair this gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip.REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
- 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?
- Demand Inspection
2 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?
- There is a gap noted at lower middle double doors between the main kitchen and the receiving/waste holding area. This gap can allow for pest entry into the kitchen.REQUIREMENT: Repair this gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip.REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
- 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
2 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?
- There is a gap noted at lower middle double doors between the main kitchen and the receiving/waste holding area. This gap can allow for pest entry into the kitchen.REQUIREMENT: Repair this gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip.REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
- 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
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils used to serve grill chicken were placed on the counter at room temperature.The utensils were washed and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken and ground beef were held in the hot holding warmer with a surface temperature of 23.2°C and 42°C respectively. The food products were reheated but could not be reheated to 74°C.The manager discarded the food products.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The ventilation canopy filters were accumulated with grease deposits and other residues.2) Grease was dripping from the ventilation canopy filters.Frequently clean the ventilation canopy filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was food debris buildup noted underneath the ventilation hood system.2) There was food debris noted between and underneath the ventilation canopy system specifically at the front stove grill area.Clean and sanitize the indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution used to sanitize food-contact surfaces was measured below the required concentration. The staff/manager was instructed to create a new sanitizer solution, which was then adequate. The inspector informed the staff/manager that adequate sanitizer solution must be maintained at all times during the operations.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper temperature control of food was noted during the inspection where high-risk food items were left in room temperature. The inspector informed the staff/manager that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?