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The CattleBaron Steakhouse

33 Sunvalley Boulevard SE Calgary AB T2X 3V3 · Food - General

8 inspections

  1. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update on June 18/2026Cleaning clothes were kept on prep counters after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • buns were kept uncovered in a bin located under the counter in back prep area.Requirement:Keep food covered to prevent from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were touching sugar and flour stored in bulk binsA bowl without handle was provided in bulk bin containing corn starch Requirement:- Scoop handle must be kept out of food to prevent contamination-Provide scoop with handle and store handle out of food in corn starch
    • 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 on June 18/2026Baseboard was coming off the wall located at the door between dining area and kitchen.(Repeat violation from previous inspection)Requirement:Repair the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update on June 18/2026Shelves of glass door cooler located in the kitchen were rusted having rough surface.(Repeat violation from previous inspection)Requirement:Refinish the shelves of the cooler to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handle of upright freezer located in the kitchen was damaged(Repeat violation from previous inspection)Requirement:Repair the freezer handle.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bread and buns were kept uncovered in a bin located under the counter in back prep area.Requirement:Keep food covered to prevent from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were touching sugar and flour stored in bulk binsA bowl without handle was provided in bulk bin containing corn starch Requirement:- Scoop handle must be kept out of food to prevent contamination-Provide scoop with handle and store handle out of food in corn starch
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in bar coolerRequirement:Provide thermometer in bar cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced cheese stored in insert of prep cooler was 18.8CRequirement:Ensure that cheese is stored at 4 C or lessStaff was instructed to discard this cheese
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was coming off the wall located at the door between dining area and kitchen.Requirement:Repair the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handle of upright freezer located in the kitchen was damagedRequirement:Repair the freezer handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update on June 1/2026Shelves of glass door cooler located in the kitchen were rusted having rough surface.Requirement:Refinish the shelves of the cooler to have smooth surface.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water buildup on the interior plate of ice machine making surface rough and difficult to clean.(Repeat violation from previous inspection)Requirement:Clean the interior plate of ice machine to make surface smooth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Shelves of glass door cooler located in the kitchen were rusted having rough surface.b) Rubber gasket of walk- in cooler was broken.Requirement:a) Refinish the shelves of the cooler to have smooth surface.b) Repair/replace the rubber gasket.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sliced cheese was kept in contact with raw burger patties in the prep cooler drawer located in the kitchen.Requirement:Ensure that any non-meat item/ ready to eat food is not kept in contact with raw burger patties.Cheese was discarded by the manager during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in glass door cooler located in the kitchen.Requirement:Provide thermometer in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved during sanitizer cycle for the main dishwasher was 59C.Requirement:Ensure that minimum 71 C temperature is achieved during sanitizer cycle.Manually sanitize the dishes until dish washer is repaired.Repair dish washer asap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Shelves of glass door cooler located in the kitchen were rusted having rough surface.b) Rubber gasket of walk- in cooler was broken.Requirement:a) Refinish the shelves of the cooler to have smooth surface.b) Repair/replace the rubber gasket.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water buildup on the interior plate of ice machine making surface rough and difficult to clean.(Repeat violation from previous inspection)Requirement:Clean the interior plate of ice machine to make surface smooth.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was stored on ice in the bar area.Requirement: Store scoop handle out of ice to prevent contamination.DONE
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of blue cheese stored in insert of salad prep cooler was 9.5Cb) Internal temperature of mashed potatoes stored in the warmer was between 49 C-51 CRequirement:a) Ensure that temperature of perishable foods under refrigeration are maintained at 4C or less.-Cheese was moved to walk in cooler during inspection. DONEb) Ensure that perishable foods under hot holding are stored at 60 C and higher. Mashed potatoes were reheated before storing back in the warmer.DONE
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in the cooking area was blocked with food container kept in front of sink basin during packagingRequirement:Ensure that hand washing sink is available for use all the time and it must not be blocked. DONE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water buildup on the interior plate of ice machine making surface rough and difficult to clean.Requirement:Clean the interior plate of ice machine to make surface smooth.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Concentration of quat measured 0 ppm in sanitizer solution of spray bottle located in bar area.-Wall mount dispenser was not dispensing quat.Requirement:-Ensure that concentration of quat is maintained at 200 ppm.-Repair the wall mount dispenser to dispense quat in adequate amount.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of salad cooler was 9C and internal temperature of perishable foods: feta cheese stored in insert of this prep cooler was between 9C-10 C.Blue cheese stored in a container located in drawer of this cooler was 8.5CRequirement:-Adjust the temperature of this salad cooler to maintain temperature of perishable foods at 4C or less.- Feta cheese was moved to walk in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced cheese stored in insert of prep cooler located opposite the cooking equipment in kitchen was 14.4 C and 14.7CRequirement:-Ensure that perishable foods are stored at 4C or less during refrigeration.-Sliced cheese was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in the kitchen was being used to wash vegetables and fill up container.Requirement: Ensure that hand washing sink is available for washing hands all the time and must not be used as prep sink.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of quat measured 50 ppm in sanitizer solution of spray bottles located in the kitchen.b) Concentration of quat measured 50 ppm in sanitizer solution of spray bottle located in bar area.Requirement: Ensure that concentration of quat is maintained at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in bar area.Requirement: Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of dressings/sauce stored in inserts of prep cooler were between 8C-9CRequirement:Adjust the temperature of the cooler to maintain temperature pf perishable foods at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of fresh garlic in margarine stored in prep cooler was 22C.b) Internal temperature of white sliced cheese stored in insert of prep cooler was 19 CRequirement: - Ensure that perishable foods under refrigeration are stored at 4C or less.- Garlic in margarine and sliced cheese were discarded during inspection.