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Ranchmen's Club Calgary

710 13 Avenue SW Calgary AB T2R 0K9 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels in the paper towel dispenser at the second floor bar. Dispenser was refilled during inspection. Ensure that paper towels are refilled as required.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Shellfish tags were not being retained.Shellfish tags must be retained for at least 90 days.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The water temperature at the dish level during the sanitize cycle for the third floor high temperature dishwasher measured 65 degrees Celsius after multiple run attempts.Have the dishwasher serviced/repaired. Water temperature at the dish level during the sanitize cycle must measure greater than 71 degrees Celsius.
    • 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 dispenser available at the second floor bar hand wash sink.Install a paper towel dispenser at the second floor bar hand wash sink.
  5. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Shellfish tags were not being retained.Shellfish tags must be retained for at least 90 days.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based sanitizer in the spray bottle at the upper bar was undetectable.Ensure that sanitizer solution is changed out frequently enough so that the concentration is within acceptable range (200 ppm for quats).
    • 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 hand soap available at the upper bar.Ensure that all hand wash sinks are stocked with all hand washing supplies at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation located on the floor underneath the deep fryers and stoves on the cookline.Clean the floor underneath the deep fryers and stoves on the main cookline, and ensure this area is cleaned on a regular basis.