Stage West Theatre Restaurant
727 42 Avenue SE Calgary AB T2G 1Y8 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was not able to reach 71 degreeC at the rinsing cycle. The dishwasher was switched to chlorine based until the heat booster is fixed.- Ensure the dishwasher is able to dispense 100 ppm at the rinsing cycle. Repaired.
- 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?
- Mice droppings noted in the dishwashing area, bakery, dry good area, and in the kitchen behind the saw. - Ensure the droppings are properly cleaned.Pest control reports reviewed, activity noted since July 2025, monitoring in place.
- 23. Is the facility maintained in a clean and sanitary condition?
- "Reoccurring issue"Food debris found in the dry goods room - under the shelves, in the ice machine room, and the bakery room. - Clean the indicated areas
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and splash were covered in the wall and shelves in the Ganmanger kitchen. The decommissioned display cooler motor was covered in dust. - Ensure the kitchen is cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- "Reoccurring issue"Food debris found in the dry goods room - under the shelves, in the ice machine room, and the bakery room. - Clean the indicated areas
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer in the spray bottles were measured less than 100ppm.- Corrected, ensure 200ppm quat sanitizer is in use.Cleaning rags were sitting on the counter in between use.- Corrected, ensure cleaning rags are soaked in sanitizer in between use to prevent growth of germs.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The display fridge in the bakery area was not able to maintain 4C or lower temperature, ambient temperature at 58.4F. All perishables were removed.- Ensure the fridge is able to maintain 40F or lower. The display fridge did not have a display thermometer.- Ensure a display thermometer is put in to monitor the temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris found in the dry goods room - under the shelves, in the ice machine room, and the bakery room. - Clean the indicated areas
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions