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Schanks Sports Grill

9627 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Update"- One cooler pending for the servicing. Staff was using ice immersion methods to temporarily store perishables. Servicing appointment has been taken by manager. Observation on 3rd June 2026: Cooler were not fixed yet. Staff was using alternate cooler, measured below 4C and the ice immersion method. 26th May 2026: The cooler near the two-compartment sinks and handwashing sink was measured; the surface temperature was 10°C and the internal temperature was 9.9°C.The cooler near to the back preparation area was also measured, with a surface temperature of 8°C and an internal temperature of 7°C.Requirement:Ensure that all cooler temperatures are maintained at 4°C or below. Please get the repair asap.
    • 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?
      • Gap observed at the back door in the utility room as well as at the shipping door. Please repair the gaps to prevent pest entry. - Seal the gap.
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Update"Cooler were not fixed yet. Staff was using alternate cooler, measured below 4C and the ice immersion method. The cooler near the two-compartment sinks and handwashing sink was measured; the surface temperature was 10°C and the internal temperature was 9.9°C.The cooler near to the back preparation area was also measured, with a surface temperature of 8°C and an internal temperature of 7°C.Requirement:Ensure that all cooler temperatures are maintained at 4°C or below. Please get the repair asap.
    • 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?
      • Gap observed at the back door in the utility room as well as at the shipping door. Please repair the gaps to prevent pest entry. Old mice droppings were seen near the bait station at back delivery door. Pest control records were not located. Requirement:- Clean and disinfect the affected area.- Seal all entry points for mice.-Please send the recent 2-3 months pest control records 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?
      • 2 of the ceiling panels were missing in the main kitchen. Wooden shelves near the dishwashing area were worn out. Requirement:Install the ceiling panels. Paint/resurface the shelves to make them smooth, easily cleanable. Last report finding: "no observed during inspection"Few floor tiles in the hallway near kitchen were damaged.Requirement:- Repair the floor tiles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • “Outstanding Items"a) Accumulation of grease on the wall under cooking equipment in the kitchen.b) Food buildup on shelves and floors in the walk-in coolers and freezer. Some upper shelves of back walk-in cooler had white mold like growth. c) Blackish accumulation observed inside the dishwasher.d) Dirt and debris under the counter in the bar area.e) thorough floor cleaning is required in the kitchen. A written cleaning schedule is required; a template will be attached to the report.Requirement:Clean the above-noted areas.Implement the cleaning schedule.
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine in the back room was observed open, with ice overflowing. Install a proper cover or lid to protect the ice from environmental contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler near the two-compartment sinks and handwashing sink was measured; the surface temperature was 10°C and the internal temperature was 9.9°C.The cooler near to the back preparation area was also measured, with a surface temperature of 8°C and an internal temperature of 7°C.Requirement:Ensure that all cooler temperatures are maintained at 4°C or below. Reset or repair the coolers.
    • 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?
      • Gap observed at the back door in the utility room as well as at the shipping door. Please repair the gaps to prevent pest entry. Old mice droppings were seen near the bait station at back delivery door. Pest control records were not located. Requirement:- Clean and disinfect the affected area.- Seal all entry points for mice.-Please send the recent 2-3 months pest control records 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?
      • 2 of the ceiling panels were missing in the main kitchen. Wooden shelves near the dishwashing area were worn out. Requirement:Install the ceiling panels. Paint/resurface the shelves to make them smooth, easily cleanable. Last report finding: "no observed during inspection"Few floor tiles in the hallway near kitchen were damaged.Requirement:- Repair the floor tiles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the steel strainer's metal pieces were coming out. Strainer was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • “Outstanding Items"a) Accumulation of grease on the wall under cooking equipment in the kitchen.b) Food buildup on shelves and floors in the walk-in coolers and freezer.c) Blackish mold growth observed on the corner wall in the dishwashing area.d) Dirt and debris under the counter in the bar area.e) thorough floor cleaning is required in the kitchen. A written cleaning schedule is required; a template will be attached to the report.Requirement:Clean the above-noted areas.Implement the cleaning schedule.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of white sliced cheese stored in insert of prep cooler was 9.9CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese was moved to bottom part of this prep cooler during inspection.
    • 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?
      • Few mouse droppings were noted beside wall and in the damaged area of the wall in the utility room.Requirement:- Clean and disinfect the affected area.- Seal all entry points for mice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall was damaged in the utility room in one area leading to a big hole.Requirement:Repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Few floor tiles in the hallway near kitchen were damaged.Requirement:- Repair the floor tiles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of grease near wall under cooking equipment in the kitchen.b) Food buildup on one shelf in walk- in cooler.c) Dirt buildup under rack in the kitchend) Dirt and debris under counter in bar area.Requirement:Clean the above noted areas.
  5. 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?
      • Update November 18, 2024:- Pest reports received, activity listed in electrical room. No concerns in food handling areas/kitchen. Continue monitoring and cleaning as needed. Update October 31, 2024:- Few mouse droppings beside the trap next the utility room exit door. Clean and disinfect the affected area.- Ensure pest control is coming at least once a week until issue is resolved.Update Oct 2, 2024:- Pest reports were submitted to Health Inspector for review. Few activity noted by pest controller. Continue with pest controller recommendations for cleaning and maintain cleanliness and vermin proofing the facility as colder season approaches.Update September 13, 2024:- Mouse droppings were observed in the utility room around the trap beside the exit door.- Consult with pest control regarding this activity and address the door gaps immediately. - Clean and disinfect the affected areas with mouse droppings.Mouse droppings were observed in the storage area. Action required: Remove all mouse droppings . Clean and disinfect all contaminated surfaces. Disinfected food contact surfaces must be rinsed with potable water following disinfection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update Nov 18, 2024:- Work order submitted to be completed after Christmas break. Staff will be checking this area to ensure cleaning is done routinely until tiles are replaced.Few tiles under the far right deep fryer need replacing.- Fix the floor tiles to ensure cleaning can be done adequately. Remove the tape on the floor.
  6. Risk Management Inspection

    5 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?
      • Update October 31, 2024:- Side kitchen door still needs to be sealed and newly noted gaps around the front entrance door needs to be addressed. - Ensure both doors are addressed ASAP!Update Oct 2, 2024:- New runners were installed on all doors of concern. - Need to fill the small gaps for the side entrance door by the kitchen.Update September 13, 2024:- Gaps are still present at the back door. - Additional gaps were found at the side entrance door in the kitchen.Gaps were observed at the back door. Action required: Seal all gaps to prevent entry of pest into the facility.
    • 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?
      • Update October 31, 2024:- Few mouse droppings beside the trap next the utility room exit door. Clean and disinfect the affected area.- Ensure pest control is coming at least once a week until issue is resolved.Update Oct 2, 2024:- Pest reports were submitted to Health Inspector for review. Few activity noted by pest controller. Continue with pest controller recommendations for cleaning and maintain cleanliness and vermin proofing the facility as colder season approaches.Update September 13, 2024:- Mouse droppings were observed in the utility room around the trap beside the exit door.- Consult with pest control regarding this activity and address the door gaps immediately. - Clean and disinfect the affected areas with mouse droppings.Mouse droppings were observed in the storage area. Action required: Remove all mouse droppings . Clean and disinfect all contaminated surfaces. Disinfected food contact surfaces must be rinsed with potable water following disinfection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Few tiles under the far right deep fryer need replacing.- Fix the floor tiles to ensure cleaning can be done adequately. Remove the tape on the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update Oct 2, 2024:- Light covers are on order. Discussed with GM that shatterproof light tubes are also a satisfactory solution without the panels. Must provide proof that the light tubes are shatterproof.Several light covers missing in kitchen. GM stated lights are not shatter proof.- Acquire covers for the lights or switch to shatter proof light tubes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update October 31, 2024:- Cleaning has improved since last inspection. Advised staff to ensure the sidewalls and inside the deep dryer doors are scraped and/or degreased to remove hard stuck on grease accumulation.Minor grease and debris accumulation along the stainless steel wall panel on the far right side of the cook line next to deep fryer as well as inside/underneath the deep fryers when fryer front door is opened.- Please clean these areas and ensure regular cleaning is done.
  7. Risk Management Inspection

    4 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?
      • Update Oct 2, 2024:- New runners were installed on all doors of concern. - Need to fill the small gaps for the side entrance door by the kitchen.Update September 13, 2024:- Gaps are still present at the back door. - Additional gaps were found at the side entrance door in the kitchen.Gaps were observed at the back door. Action required: Seal all gaps to prevent entry of pest into the facility.
    • 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?
      • Update Oct 2, 2024:- Pest reports were submitted to Health Inspector for review. Few activity noted by pest controller. Continue with pest controller recommendations for cleaning and maintain cleanliness and vermin proofing the facility as colder season approaches.Update September 13, 2024:- Mouse droppings were observed in the utility room around the trap beside the exit door.- Consult with pest control regarding this activity and address the door gaps immediately. - Clean and disinfect the affected areas with mouse droppings.Mouse droppings were observed in the storage area. Action required: Remove all mouse droppings . Clean and disinfect all contaminated surfaces. Disinfected food contact surfaces must be rinsed with potable water following disinfection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update Oct 2, 2024:- Light covers are on order. Discussed with GM that shatterproof light tubes are also a satisfactory solution without the panels. Must provide proof that the light tubes are shatterproof.Several light covers missing in kitchen. GM stated lights are not shatter proof.- Acquire covers for the lights or switch to shatter proof light tubes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor grease and debris accumulation along the stainless steel wall panel on the far right side of the cook line next to deep fryer as well as inside/underneath the deep fryers when fryer front door is opened.- Please clean these areas and ensure regular cleaning is done.
  8. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Update September 13, 2024:- Fly light still present since last report.A fly light had been installed over a food preparation surface.If fly lights are in use, they must be installed in an area where they won't contaminate food or food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredient scoops have no handles and made of brittle plastic.- Acquire food grade scoops with handles and ensure storage of these scoops are done in a manner to protect the bulk ingredient from contact with staffs hands. Store scoop with handle facing up or in a separate clean container and washed frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler at main cook line was measured at 10-12C in both top and bottom compartments.- Items that were stored inside were measured between 8-11C at time of inspection and immediately removed to walk-in bar cooler.- Repair the cooler and ensure cooler is able to achieve 4C or less before storing any perishable food products.
    • 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?
      • Update September 13, 2024:- Gaps are still present at the back door. - Additional gaps were found at the side entrance door in the kitchen.Gaps were observed at the back door. Action required: Seal all gaps to prevent entry of pest into the facility.
    • 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?
      • Update September 13, 2024:- Mouse droppings were observed in the utility room around the trap beside the exit door.- Consult with pest control regarding this activity and address the door gaps immediately. - Clean and disinfect the affected areas with mouse droppings.Mouse droppings were observed in the storage area. Action required: Remove all mouse droppings . Clean and disinfect all contaminated surfaces. Disinfected food contact surfaces must be rinsed with potable water following disinfection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the 2-compartment sink to the right of the washing machine is in disrepair.- Reseal the area around the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers missing in kitchen. GM stated lights are not shatter proof.- Acquire covers for the lights or switch to shatter proof light tubes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update September 13, 2024:- Deep clean is still needed in noted areas from last report below.- Cleaning schedule needs to be adjusted as current cleaning schedule is not working for the facility. Increase frequency of cleaning for all affected areas with heavy grease/debris accumulation and ensure staff are performing the cleaning as required.Cleaning is required in the kitchen. - Accumulation of sauce splashes were observed at the back splash in the dishwasher area. - The floor beside the upright coolers is very dirty- Floor underneath the prep coolers was dirt at time of inspection.- Food debris were observed on the floor in the kitchen and hard to reach areas.- Mildew build up on caulking by the dish sink.- Sections of wall around the dish sink is rotting away by moisture.Action required: - Thoroughly clean and sanitize the floor, walls, equipment in the kitchen.- Develop a written cleaning schedule for the food establishment. - Clean or replace the caulking strips in the dishwasher area
  9. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strip was found hanging above in the kitchen.- Do not hang fly strips in the kitchen to prevent potential contamination from flies falling down.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Update September 13, 2024:- Fly light still present since last report.A fly light had been installed over a food preparation surface.If fly lights are in use, they must be installed in an area where they won't contaminate food or food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredient scoops have no handles and made of brittle plastic.- Acquire food grade scoops with handles and ensure storage of these scoops are done in a manner to protect the bulk ingredient from contact with staffs hands. Store scoop with handle facing up or in a separate clean container and washed frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler at main cook line was measured at 10-12C in both top and bottom compartments.- Items that were stored inside were measured between 8-11C at time of inspection and immediately removed to walk-in bar cooler.- Repair the cooler and ensure cooler is able to achieve 4C or less before storing any perishable food products.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not dispensing sanitizer solution but able to dispense soap.- Repair the dishwasher and ensure machine is dispensing chlorine sanitizer solution at the dish level.- Kitchen supervisor was advised to set up a sanitizer sink basin next to the dishwasher as an interim. Dishes can be washed in the mechanical dishwasher then transferred over to the sanitizer sink basin and submerge for at least 2 minutes before air drying.
    • 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?
      • Update September 13, 2024:- Gaps are still present at the back door. - Additional gaps were found at the side entrance door in the kitchen.Gaps were observed at the back door. Action required: Seal all gaps to prevent entry of pest into the facility.
    • 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?
      • Update September 13, 2024:- Mouse droppings were observed in the utility room around the trap beside the exit door.- Consult with pest control regarding this activity and address the door gaps immediately. - Clean and disinfect the affected areas with mouse droppings.Mouse droppings were observed in the storage area. Action required: Remove all mouse droppings . Clean and disinfect all contaminated surfaces. Disinfected food contact surfaces must be rinsed with potable water following disinfection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers missing in kitchen. GM stated lights are not shatter proof.- Acquire covers for the lights or switch to shatter proof light tubes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the 2-compartment sink to the right of the washing machine is in disrepair.- Reseal the area around the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update September 13, 2024:- Deep clean is still needed in noted areas from last report below.- Cleaning schedule needs to be adjusted as current cleaning schedule is not working for the facility. Increase frequency of cleaning for all affected areas with heavy grease/debris accumulation and ensure staff are performing the cleaning as required.Cleaning is required in the kitchen. - Accumulation of sauce splashes were observed at the back splash in the dishwasher area. - The floor beside the upright coolers is very dirty- Floor underneath the prep coolers was dirt at time of inspection.- Food debris were observed on the floor in the kitchen and hard to reach areas.- Mildew build up on caulking by the dish sink.- Sections of wall around the dish sink is rotting away by moisture.Action required: - Thoroughly clean and sanitize the floor, walls, equipment in the kitchen.- Develop a written cleaning schedule for the food establishment. - Clean or replace the caulking strips in the dishwasher area