Stonegate Pub
12 - 7640 Fairmount Drive SE Calgary AB T2H 0X8 · Food - General
11 inspections
- Risk Management 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?
- Mice droppings present in hard-to-reach areas of back hallway.Clean up droppings.Sanitize areas where droppings were present.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Taps & faucet leaking at two compartment sink.Fix leak.All equipment must be maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and filth present on floor of walk-in cooler.All areas must be clean and well maintained.
- 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?
- Demand Inspection
6 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?
- Four mice carcasses were observed in the owner's office.Numerous mice droppings were also observed in the owner's office.Mice droppings were present on the floor of the back storage area.Remove dead mice and clean up all droppings.Sanitize areas were mice and droppings were present. Follow any / all recommendations of the pest control company.Provide pest control reports to AHS for review.
- 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?
- Gaps present at the bottom of one exterior door.Hole present in wall of men's washroom.Fill in any / all gaps and holes to help prevent pest entry.
- 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. Wall tiles missing at the left side of the prep cooler.2. Floor tiles broken / cracked in front of prep cooler and at kitchen entrance.3. Hole present in wall in men's washroom.All surfaces must be in good repair. Replace / repair broken tiles and hole.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Taps & faucet leaking at two compartment sink.Fix leak.All equipment must be maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Owner's office was extremely dirty and cluttered with items.All areas must be clean, organized and uncluttered.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food debris and filth present on floor of walk-in cooler.2. Dirt / debris present in hallway containing kegs and back storage area.3. Accumulation of grease on floor below flat-top grill.Thoroughly clean the noted areas.All areas must be clean and well maintained.
- 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?
- Demand Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Ongoing Violation*There was no thermometer available for checking the hot water of the temperature dishwasher.-Ensure there is a thermometer for measuring the temperature of the dishwasher.
- 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 dispenser at the washroom sink was empty. Operator restocked paper towels during inspection.- Ensure handwashing stations are stocked with soap and paper towels at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*1. Wall tiles were missing exposing the wood at the left and right sides of the prep cooler area of the kitchen.2. A floor tile was broken exposing the ground underneath at the floor adjacent to the prep cooler with cutting board.-Replace tiles to make wall and floor non-absorbent to moisture and easily cleanable**Update, February 4, 2026: 1. Wall and floor tiles are still missing/broken in the kitchen. 2. Hole in the wall and broken floor tile exposing plumbing lines were noted in the men's washroom. - Ensure to refinish wall and replace tiles in all the indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Ongoing Violation*The following areas had debris or dirt build up in the kitchen:1. Outside and inside surfaces of the prep coolers2. Outer surfaces of the flour mixer, dry food storage containers.3. Carpet at the 3- compartment sink-Clean the indicated areas**Update, February 4, 2025: Accumulation of grime and dust noted in areas including but not limited to underneath and behind the cooking equipment, on the walls, ceilings tiles/air vents.- Thoroughly clean the above-mentioned areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no thermometer available for checking the hot water of the temperature dishwasher.-Ensure there is a thermometer for measuring the temperature of the temperature dishwasher.
- 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. Wall tiles were missing exposing the wood at the left and right sides of the prep cooler area of the kitchen.2. A floor tile was broken exposing the ground underneath at the floor adjacent to the prep cooler with cutting board.-Replace tiles to make wall and floor non-absorbent to moisture and easily cleanable
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had debris or dirt build up in the kitchen:1. Outside and inside surfaces of the prep coolers2. Outer surfaces of the flour mixer, dry food storage containers.3. Carpet at the 3- compartment sink-Clean the indicated areas
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A cleaner solution was stored in sanitizer spray bottle as sanitizer solution at the bar area Operator discarded solution and made 100ppm Chlorine solution into the spray bottle.-Ensure to use the appropriate sanitizer solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The concentration of the chlorine in the low temperature dishwasher was measured at 0ppm at the kitchen.2. Temperature dishwasher measured 60.1*C at the bar area.-Ensure dishwasher maintains 100ppm chlorine or 71*C internal temperature as needed at all times.-Monitor chemicals and temperature of dishwasher before every dishwashing to ensure adequate washing and sanitizing of dishes
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no thermometer available for checking the hot water of the temperature dishwasher.-Ensure there is a thermometer for measuring the temperature of the temperature dishwasher.
- 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?
- Expired food handling permit was displayed at the facility.-Ensure valid permit is displayed in a conspicuous place.
- 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. Wall tiles were missing exposing the wood at the left and right sides of the prep cooler area of the kitchen.2. A floor tile was broken exposing the ground underneath at the floor adjacent to the prep cooler with cutting board.-Replace tiles to make wall and floor non-absorbent to moisture and easily cleanable
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had debris or dirt build up in the kitchen:1. Outside and inside surfaces of the prep coolers2. Outer surfaces of the flour mixer, deep fryer, dry food storage containers, and dishwasher.3. Carpet at the 3- compartment sink4. inner surfaces at the opening of the chest freezers-Clean the indicated areas
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- 1. The concentration of the chlorine in the low temperature dishwasher was measured at 0ppm at the kitchen.-Ensure dishwasher maintains 100ppm chlorine or 71*C internal temperature as needed at all times.-Monitor chemicals and temperature of dishwasher before every dishwashing to ensure adequate washing and sanitizing of dishes
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no thermometer available for checking the hot water of the temperature dishwasher.-Ensure there is a thermometer for measuring the temperature of the temperature dishwasher.
- 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. Wall tiles were missing exposing the wood at the left and right sides of the prep cooler area of the kitchen.2. A floor tile was broken exposing the ground underneath at the floor adjacent to the prep cooler with cutting board.-Replace tiles to make wall and floor non-absorbent to moisture and easily cleanable
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had debris or dirt build up in the kitchen:1. Outside and inside surfaces of the prep coolers2. Outer surfaces of the flour mixer, dry food storage containers.3. Carpet at the 3- compartment sink-Clean the indicated areas
- 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
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher had 0 ppm chlorine, and final rinse temperature only reached 65C.Chemical dishwasher is to have 100 ppm chlorine, Final rinse for high temperature dishwasher is to reach at least 71C at the dishCall to have dishwasher serviced. In the meantime, all dishes, utensils, equipment is to be manually sanitized
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles in the kitchen and bar area were not labeled as to its contents
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Packages of frozen deli meat left out on the counter to thaw
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher had 0 ppm chlorine, and final rinse temperature only reached 65C.Chemical dishwasher is to have 100 ppm chlorine, Final rinse for high temperature dishwasher is to reach at least 71C at the dishCall to have dishwasher serviced. In the meantime, all dishes, utensils, equipment is to be manually sanitized
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Build up under prep cooler door handles2) Calcium build up inside ice machine3) Ice scoop stored on top of dusty ice machine
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cleaning required under dishwasher and dishwashing sinks2) Organize and clean storage area
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The sanitizing solution was too strong. It was above 1000 PPM. Staff were directed to mix an approved sanitizing solution (ie. 100PPM chlorine ).Action required: -Ensure that an approved sanitizing solution (half teaspoon of bleach to 1 litre of water) is prepared whenever food handling is occurring.2. Operator was using a lemon scented bleach for sanitizing dishes and food contact surfaces. Action required:- Do not use scented bleach to sanitize dishes/utensils. Please purchase a plain bleach. **These 2 infractions were not assessed on Oct 6, 2023 for the complaint inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no supply of hot or cold running water to the food establishment. Food was being prepared and beverages were being served.ACTIONS:1) Stop serving and preparing food and beverages; 2) Remove all customers and do not allow others to enter premises; 3) Repair/replace any and all plumbing parts to restablish a hot and cold water supply to the premises; 4) Clean and disinfect washrooms; 5) All staff to wash their hands
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The sanitizing solution was too strong. It was above 1000 PPM. Staff were directed to mix an approved sanitizing solution (ie. 100PPM chlorine ).Action required: -Ensure that an approved sanitizing solution (half teaspoon of bleach to 1 litre of water) is prepared whenever food handling is occurring.2. Operator was using a lemon scented bleach for sanitizing dishes and food contact surfaces. Action required:- Do not use scented bleach to sanitize dishes/utensils. Please purchase a plain bleach. **These 2 infractions were not assessed on Oct 6, 2023 for the complaint inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?