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Ranchman's Cookhouse & Dancehall - Food

9615 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

11 inspections

  1. 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?
      • The south hand wash sink in the east bar was not functional.Repair.
    • 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 was a gap on the bottom of the north exit doors. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap by repairing the weatherstripping or installing a door sweep.
    • 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 surface of the partition that was installed for the hand sink near the dish pit was not smooth, durable, or easy to clean. Duct tape was used to seal the partition. All surfaces must be constructed of materials that are smooth, durable, and easy to clean.Replace the current partition with a surface that is smooth, durable, and easy to clean and refrain from using duct tape as it can trap moisture and debris and render the surface uncleanable.
  2. 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 was a gap on the bottom of the north exit doors. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap by repairing the weatherstripping or installing a door sweep.
    • 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 surface of the partition that was installed for the hand sink near the dish pit was not smooth, durable, or easy to clean. Duct tape was used to seal the partition. All surfaces must be constructed of materials that are smooth, durable, and easy to clean.Replace the current partition with a surface that is smooth, durable, and easy to clean and refrain from using duct tape as it can trap moisture and debris and render the surface uncleanable.
  3. 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?
      • Old mice droppings were observed on the floor in the dishwashing area. Pest control records were not reviewed as staff did not have the access to it. Safe disposal and cleanup of affected area discussed with the cook. Please send 2-3 months reports for review.
    • 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 dish pit had peeling paint and water damage. Please repair/replace the wall such that it is smooth, impervious to moisture, and cleanable.
  4. Demand 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?
      • "Not observed"The wall behind the dish pit had peeling paint and water damage. Please repair/replace the wall such that it is smooth, impervious to moisture, and cleanable.
  5. Demand 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 wall behind the dish pit had peeling paint and water damage. Please repair/replace the wall such that it is smooth, impervious to moisture, and cleanable.
  6. Monitoring 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 wall behind the dish pit had peeling paint and water damage. Please repair/replace the wall such that it is smooth, impervious to moisture, and cleanable.
  7. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several raw meats in the walk-in cooler were observed being stored directly above cooked foods. Move raw meats to be stored below other foods to prevent potential cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The smaller prep cooler in the kitchen cooking line was measured at an internal temperature of 12C. Small quantity of stored cheese and cut vegetables was moved into alternate satisfactory cooler. Adjust or repair cooler to ensure it can maintain a food storage temperature of 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the quats sanitizer dispenser in the kitchen were not available onsite. Test strips to verify the concentration of iodine were not available onsite. The iodine glasswasher was not operational at the time of inspection, but contained chemical and was indicated by staff as being intended for future use. Acquire suitable test strips to verify the concentration of any sanitizers prepared onsite for use in sanitizing food equipment and surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The food truck-style servery and the smaller adjacent bar did not have accessible available handwashing supplies (liquid soap and paper towel with suitable dispensers) at the time of inspection. Ensure that handwashing supplies are available in areas where food or drink preparation is expected to be conducted.
    • 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 dish pit had peeling paint and water damage. Please repair/replace the wall such that it is smooth, impervious to moisture, and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several ice scoops were stored improperly (directly on top of ice machine with dust buildup, or directly inside of ice wells)Ensure all ice scoops are stored in a manner that protects them from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several ice machines contained a minor buildup of mould. Clean ice machines.
  8. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler had an ambient air temperature of 7-8C at the time of the inspection. The internal temperature of multiple food items were taken and the temperatures were satisfactory (4C of below). Please monitor the cooler temperature to ensure it is capable of maintaining a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar 6 - glasswasher was not operational Please service/repair these dishwasher to ensure it is sanitizing at 100ppm chlorine.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit that was posted was expired. Please post a copy of the valid food handling permit in a location that is visible to the public.
    • 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 dish pit had peeling paint and water damage. Please repair/replace the wall such that it is smooth, impervious to moisture, and cleanable.
  9. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar 6 - glasswasher was not operational Please service/repair these dishwasher to ensure it is sanitizing at 100ppm chlorine.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit that was posted was expired. Please post a copy of the valid food handling permit in a location that is visible to the public.
    • 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 dish pit had peeling paint and water damage. Please repair/replace the wall such that it is smooth, impervious to moisture, and cleanable.
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Thymol disinfectant being used on food contact surfaces in the cookshack.Please do not use this disinfectant on food contact surfaces and instead use a 200ppm Quat or 100ppm Chlorine solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature of the walk-in cooler measured 7-8 degrees Celsius.- Internal temperature of chicken wings measured 9-10 degrees Celsius.- Internal temperature of cooked pork ribs measured 20 degrees Celsius- Internal temperature of cooked taco meat measured 7.4 and 9.2 degrees Celsius (two containers).The pork ribs were discarded at the time of the inspection and a technician was called to service the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Bar 1 - glasswasher had an undetectable concentration of chlorine at the dish level2) Bar 6 - glasswasher was not operational Please service/repair these dishwashers to ensure they are sanitizing at 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No quat test strips were available Please obtain quat test strips to be able to test and verify the concentration of the surface sanitizer. 2) Chlorine test strips had a damaged label/ unreadable label. Please obtain a new label for the test strips to be able to compare the strip color to the colors on the label that indicate the concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Food truck - no paper towel or soap dispensers were available 2) Bar 4 - no paper towel dispenser3) Bar 5 - no paper towel dispenserPlease ensure all hand sinks are stocked with paper towel in a proper dispenser, liquid hand soap, and hot/cold running water to facilitate proper hand washing by staff.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bar 6, Bar 2, and the food truck had intermittent hot water at the hand sinks. Please service the plumbing system to ensure a sufficient supply of hot water is available at all of the hand sinks.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit that was posted was expired. Please post a copy of the valid food handling permit in a location that is visible to the public.
    • 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 dish pit had peeling paint and water damage. Please repair/replace the wall such that it is smooth, impervious to moisture, and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) No cold water tap at the west kitchen hand wash sink.Please replace the tap at the faucet. 2)Waste water was collecting in an open bucket in the cookshack.Please install a proper enclosed sump pump system.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • West wall had dust accumulation.Please clean.
  11. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open boxes with shattered beer bottles and glass were left in the kitchen near dishwashing trays and other dishes and utensils.- Please do not store broken glass bottles in the kitchen near dishwasher equipment and/or dishes and utensils to prevent physical contamination.- Boxes of broken glass was removed during inspection.