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National Beerhall

341 10 Avenue SW Calgary AB T2R 0A5 · Food - General

9 inspections

  1. Demand Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips for the glass washer were not available at the time of the inspection. Iodine test strips are required to maintain onsite to test the concentration of iodine in the glasswashers. Obtain iodine test strips and ensure the glass washers are tested on a regular basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Not assessed during this visit - June 26, 2026***Several hand wash sinks including in the speak easy bar, oyster bar, dinning room bar, upstairs bar etc. were missing hand soap dispensers and or paper towel holders. Ensure that all hand wash stations are equipped with soap and single-use paper towels. Ensure that the soap and paper towels are in dispensers.
    • 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?
      • ***Not assessed during this visit - June 26, 2026***1. There was a gap under the door at the staff entrance. Ensure that all exit doors are properly sealed to prevent pest entry.2. Mouse droppings were noted on the floor below the shelves in the downstairs dry storage area. Please clean as discussed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Not assessed during this visit - June 26, 2026***The faucets at both 2 compartment sinks in the prep kitchen were leaking. Please repair. Ensure that all plumbing is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Not assessed during this visit - June 26, 2026***1. The 2 door cooler in the dinning room bar was maintaining 10C. All cut fruit was moved into another cooler that was maintaining 10C. Please repair the cooler.2. The ice scoop in the dinning room bar was stored with handle in the bulk ice used for drinks. Store ice scoop in a clean container. Ensure that all food, including ice, is protected from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Not assessed during this visit - June 26, 2026***Detailed cleaning is needed on the floors under the equipment in the bars as spilled food and broken glass were noted.
  2. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several hand wash sinks including in the speak easy bar, oyster bar, dinning room bar, upstairs bar etc. were missing hand soap dispensers and or paper towel holders. Ensure that all hand wash stations are equipped with soap and single-use paper towels. Ensure that the soap and paper towels are in dispensers.
    • 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. There was a gap under the door at the staff entrance. Ensure that all exit doors are properly sealed to prevent pest entry.2. Mouse droppings were noted on the floor below the shelves in the downstairs dry storage area. Please clean as discussed.
    • 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 faucets at both 2 compartment sinks in the prep kitchen were leaking. Please repair. Ensure that all plumbing is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The 2 door cooler in the dinning room bar was maintaining 10C. All cut fruit was moved into another cooler that was maintaining 10C. Please repair the cooler.2. The ice scoop in the dinning room bar was stored with handle in the bulk ice used for drinks. Store ice scoop in a clean container. Ensure that all food, including ice, is protected from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed on the floors under the equipment in the bars as spilled food and broken glass were noted.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The D10 Quat sanitizer from the wall mounted dispenser in the utility room was not dispensing as required. Quat sanitizer concentration was measured at 0 ppm. Please fix - ensure dispenser is dispensing Quat sanitizer solution at 200 ppm.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of high-risk foods such as chicken wings and cooled beef slices were measured at approximately 12C. Do not store any perishable foods in the cooler until it can consistently maintain a temperature of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • (Not tested at the time of the July 3rd, or July 12, 2024 inspections). The east glasswasher at the basement bar had an undetectable level of iodine at the plate level during the sanitize cycle.Instructed that the west glasswasher be used until the east glasswasher is repaired and properly sanitizing (12.5 to 25 ppm iodine at the plate level).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1)Iodine test strips for the glass dishwasher expired in 2021. Please obtain new Iodine test strips to accurately test and verify the dishwasher sanitizing concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the handwashing sink on the main line was empty at the time of inspection. - Ensure handwashing sinks are supplied with paper towels and liquid soap at all times.
  7. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were unlabeled. Please ensure all chemical bottles are labeled correctly such that the contents can be properly identified and safely used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • (Not tested at the time of the July 3rd, 2024 inspection). The east glasswasher at the basement bar had an undetectable level of iodine at the plate level during the sanitize cycle.Instructed that the west glasswasher be used until the east glasswasher is repaired and properly sanitizing (12.5 to 25 ppm iodine at the plate level).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1)Iodine test strips for the glass dishwasher expired in 2021. Please obtain new Iodine test strips to accurately test and verify the dishwasher sanitizing concentration. 2) Chlorine test strips for the kitchen dishwasher were not available. Please obtain chlorine test strips are store them near the dishwasher to ensure it is being tested daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Equipment was stored in front of the hand washing sink in the dish washing pit. Please ensure no items are stored in front of or in the basin of the hand washing sinks to allow for unobstructed access.
  8. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The east glasswasher at the basement bar had an undetectable level of iodine at the plate level during the sanitize cycle.Instructed that the west glasswasher be used until the east glasswasher is repaired and properly sanitizing (12.5 to 25 ppm iodine at the plate level).
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 13, 2024:Lid was removed from the pizza prep cooler. Food in the inserts measured 13C to 15C. Staff instructed to keep the lid on the cooler when not in use. Monitor the cooler to ensure that temperature decreases to 4C in the top of the cooler. June 13, 2023: Pizza prep cooler inserts were 8-10 C.Cooler adjusted during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at either hand wash station in the kitchen. Ensure that hand wash stations are always equipped with soap and single-use paper towels. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops was stored with handle in the bulk ice (downstairs bar). Clean and sanitize the ice scoop and then store it in such away to protect the ice from contamination (i.e. store in a clean insert).