Skip to content
Loading map…

Moose McGuires

779 Northmount Drive NW Calgary AB T2L 0A1 · Food - General

4 inspections

  1. Monitoring 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)?
      • 1) All test strips (quat, chlorine and iodine) were expired. - Please provide new test strips. 2) The concentration of iodine in glasswasher at the bar is not being verified. - Ensure the sanitizer concentrations are monitored daily.
    • 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 wall behind the wall mounted knife holder is slightly damaged. - Install a durable surface on the wall such a stainless steel or store knives in a different manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- On wall behind dishwasher- wall/floor joint throughout the kitchen- Utility roomClean and maintain in a clean and sanitary condition.
  2. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No labels on the chemical bottles. Label all chemical bottles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water at the kitchen handwash sink. Repair handwash sink and ensure there is cold and hot water available for handwashing.
    • 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?
      • Black flies were found in the kitchen and bar. Remove black flies
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar handwash sink waste pipe was leaking. Fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Masking tape was used to repair the microwave handle. 2) Masking tape was used to repair the Inkbird temperature device. 3) Black stains build-up on the dishwasher racks.1 to 3) Repair or replace the items4) Deep grooves and stains noted on the round cutting board. Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the kitchen racks. 2) Paint was peeling off the kitchen entrance door and black stains noted on the bottom of the door. 3) Cobweb and debris build-up underneath the bar handwash sink. 4) Beer caps and debris build-up underneath the bar, 1 to 4) Clean these areas.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • October 3, 2023: Parts have been ordered to fix the cooler. 2 door upright cooler interior surface is no longer smooth, easy to clean. - Please re-finish. All surfaces must be smooth, easy to clean and sanitize.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions were measured below 200 ppm. - Please ensure to change the solution at adequate intervals. Quat solutions must be used at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat or iodine test strips available. - Please purchase and verify chemical concentrations regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 door upright cooler interior surface is no longer smooth, easy to clean. - Please re-finish. All surfaces must be smooth, easy to clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the hard-to-reach areas of the kitchen. - Please clean and maintain.