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St. Louis Bar & Grill

220 Na'a Common SW Calgary AB T3H 6A3 · Food - General

6 inspections

  1. Monitoring Inspection

    3 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?
      • Small flies observed around the dishwashing area
    • 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 holes in the walls due to a leak in the pipes. When pipes are fixed, ensure walls are patched up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard-to-reach areas. Please focus around large cooking equipment on the cook line.
  2. 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?
      • Cold water tap was turned off for the hand sink located at the end of the kitchen cook line
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape used to secure door of stand up freezer in the kitchen. Remove tape - this material is difficult to keep clean and sanitary. Repair door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas:1. Debris accumulation under bar counter2. Grease and debris coated wall behind dish washer
  3. Monitoring Inspection

    6 infractions

    • 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 roll in the bar was not in a proper dispenser
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water tap was turned off for the hand sink located at the end of the kitchen cook line
    • 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. Small fruit flies observed in the bar area and in the kitchen2. Back door propped open
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape used to secure door of stand up freezer in the kitchen. Remove tape - this material is difficult to keep clean and sanitary. Repair door
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up observed inside pop gun dispenser
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris accumulation under bar counter2. Grease and debris coated wall behind dish washer
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer bucket at the cook line area 0 ppm.2) The pre-mixed bleach sanitizer dispenser station measured 0 ppm.Undiluted bleach sanitizer solution was connected to the sanitizer hose.Fresh bleach sanitizer solution was measured at 100 ppm.Previous violations:1) Sanitizer buckets measured 0 ppm.2) Quat spray bottles measured 0 ppm.3) Quat sanitizer container was empty.The manager was indicated to purchase bleach solution right away.
    • 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 mop sink faucet was trinkling water, and cleaning cloths were used to secure the faucet to stop the leak.Fix the faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board.Resurface or replace cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the dishwasher had food debris build up.2) Around the grease trap had food debris build up.3) Underneath the ice machine was dirty and had black spot4) Underneath the ventilation canopy system had black char build up.5) Mineral buildup was noted underneath the glass washer in the bar area.6) Mouse traps underneath the handwashing sink in the back kitchen had food debris and grease buildup.Thoroughly clean and sanitize the indicted areas.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Sanitizer buckets measured 0 ppm.2) Quat spray bottles measured 0 ppm.3) Quat sanitizer container was empty.The manager was indicated to purchase bleach solution right away.
    • 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 mop sink faucet was trinkling water, and cleaning cloths were used to secure the faucet to stop the leak.Fix the faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board.Resurface or replace cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the dishwasher had food debris build up.2) Around the grease trap had food debris build up.3) Underneath the ice machine was dirty and had black spot4) Underneath the ventilation canopy system had black char build up.5) Mineral buildup was noted underneath the glass washer in the bar area.6) Mouse traps underneath the handwashing sink in the back kitchen had food debris and grease buildup.Thoroughly clean and sanitize the indicted areas.
  6. Initial Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink was immediately adjacent to the food preparation table without a physical barrier in between.A stainless-steel splash guard was installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink by the grill did not have hand soap. The paper towel dispenser was empty.Liquid hand soap and paper towels were provided in dispensers.2) Water at automated hand sinks in customer washrooms measured at a maximum temperature of 13C.The temperature setting was adjusted. Warm running water was available at the sinks.3) The roll of paper towels was stored on the countertop at the bar hand sink.A paper towel holder was provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the cupboard under the bar hand sink.Seal the hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was debris in the ice well.The ice well had been cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigeration drawers in the cook line were not operational at the time of inspection.Do not use for perishable foods until it is at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper was not available in the staff washroom.Toilet paper was provided in a dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was construction debris on the baffle filters and kitchen floor.Clean the areas noted above.