The Lennox Irish Pub

5909 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

5 inspections

1. Monitoring InspectionJan 23, 2026

   3 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Some foods (totis) were left open in the kitchen. Operator covered the foods.Requirement:- Ensure food is protected from contamination by storing in a lid tight container
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Outstanding:There is a cracked and missing floor tile in the pop roomRequirement:Replace tiles to allow adequate cleaning of the area.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Update:Some areas appeared to have been cleaned. However, the following areas had dirt/debris:1. Underneath the counters and hard to reach areas at the bar.2. floor beside the pop cooler at the kitchen entrance.Requirement:-Clean the indicated areas.
2. Monitoring InspectionMar 21, 2025

   4 infractions

   • 09. Are chemicals stored and handled in a safe manner?
     • A couple of spray bottles were not labeled as to its contents
   • 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 is a cracked and missing floor tile in the pop room
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Mildew noted inside ice machine
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Underneath the counters and hard to reach areas at the bar were dirty and untidy.2. Debris noted in and under shelving units in the cook line3. There was a big hole that was observed inside the cupboard close to the glasswasher. the area was dirty.4. Pop syrup noted on floor of pop roomClean the indicated areas.
3. Risk Management InspectionMay 13, 2024

   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?
     • 1. There was a gap at the bottom of the front entrance left door.Install weatherstripping to prevent the gap.2. The self-closing front entrance door was not closing properly, causing a gap.Fix the self-closing mechanism.3. There was gap at the side entrance door leading to the patio.4. There was a gap at the back exit door.Seal and close the gaps to prevent the entry of pests.
   • 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) A dead mouse was found in the mouse trap underneath the counter at the handwashing sink area in the kitchen.2) Two dead mice were found in the mouse trap at the side exit door to the patio.Contact your pest control professional to treat and eliminate the pest in the facility.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Underneath the counters and hard to reach areas at the bar were dirty and untidy.2. The bar cupboards were cluttered and disorganized.3. There was a big hole that was observed inside the cupboard close to the glasswasher. the area was dirty.Clean the indicated areas.
4. Demand InspectionMay 10, 2024

   10 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The sink & surface sanitizer solution measured 0 ppm. The sanitizer dispenser station measured 0 ppm.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Used/wet cleaning cloths were kept on the prep cooler cutting boards. Cleaning cloths were kept in a sanitizer bucket at 0 ppm.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Scoops with no handle were stored in the bulk food containers.2. Ice scoop was stored in an insanitary container at the bar area.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The foods on the top of the prep cooler measured between 7°C to 12°C.Cover the top cooler lids to maintain the temperature of the food at 4°C or less.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The low temperature dishwasher measured 0 ppm. The dishwasher technician was contacted right away and was present at the time of the inspection.
   • 15. Is the facility free of a pest infestation?
     • 1. There were four dead mice at the mouse trap between the coca-cola standing fridge and the handwashing sink located at the kitchen.2. One dead moue was observed in the mouse trap at the back exit door.3. Three dead mice were observed in the trap close to the pizza oven.4. Some mouse traps were missing adhesive boards.5. The following were observed with mouse droppings:i.) Mouse droppings were noted in the pop room floorii.) behind the coca-cola fridge and underneath the counter used to store peanut butter, mustard, hot sauce, etc.iii.) between the coca-cola fridge and standing fridge close to the pizza oveniv.) at the dry storage room floor, v.) underneath the counter at the bar areaContact your pest control provider to increase the frequency of visit and develop an effective system to control/exterminate pests.Clean and sanitize the mouse droppings in 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?
     • 1. There was a gap at the bottom of the front entrance left door.Install weatherstripping to prevent the gap.2. The self-closing front entrance door was not closing properly, causing a gap.Fix the self-closing mechanism.3. There was gap at the side entrance door leading to the patio.4. There was a gap at the back exit door.Seal and close the gaps to prevent the entry of pests.
   • 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) Mouse droppings were found in the storage room and pop room.2) A dead mouse was found in the mouse trap underneath the counter at the handwashing sink area in the kitchen.3) Two dead mice were found in the mouse trap at the side exit door to the patio.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Ceiling air vents above the dishwasher had dust and grime buildup.2. Air vents close to the sanitizer dispenser station had dust and grime buildup.3. Underneath the counters and hard to reach areas at the bar area were dirty and untidy.4. The bar cupboards were cluttered and disorganized.5. There was a big hole that was observed inside the cupboard close to the glasswasher. the area was dirty.6. The top of the dishwasher was dirty.Clean the indicated areas.
5. Demand InspectionDec 18, 2023

   10 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Used/wet cleaning cloths were kept on the counter and spray sanitizer bottle.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.Alternatively, continuously switch out cleaning cloths with new ones after each use.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Scoops with no handle were stored in the bulk food containers.2. Ice scoop was stored in an insanitary container at the bar area.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Opened dressing sauces were kept underneath the counter.Sauces were kept in the walk-in cooler.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The glasswasher was measured at 0 ppm.Operator contacted the glasswasher technician right away.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. No soap at the bar handwashing sink. 2. The left side paper towel dispenser in the men's washroom was empty.
   • 15. Is the facility free of a pest infestation?
     • 1. There were four dead mice at the mouse trap between the coca-cola standing fridge and the handwashing sink located at the kitchen.2. One dead moue was observed in the mouse trap at the back exit door.3. Three dead mice were observed in the trap close to the pizza oven.4. Some mouse traps were missing adhesive boards.5. The following were observed with mouse droppings:i.) Mouse droppings were noted in the pop room floorii.) behind the coca-cola fridge and underneath the counter used to store peanut butter, mustard, hot sauce, etc.iii.) between the coca-cola fridge and standing fridge close to the pizza oveniv.) at the dry storage room floor, v.) underneath the counter at the bar areaContact your pest control provider to increase the frequency of visit and develop an effective system to control/exterminate pests.Clean and sanitize the mouse droppings in 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?
     • No pest control record available.
   • 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. There was a hole in the metal cage grease trap on the floor close to the liquor room.2. The lighting at the back kitchen walk-in freezer and walk-in cooler hallway was out of order.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Ceiling air vents above the dishwasher had dust and grime buildup.2. Hand sink beside the coca-cola fridge was dirty.3. Walk-in cooler floor was noted with food debris.4. Air vents close to the sanitizer dispenser station had dust and grime buildup.5. Kitchen ceiling light holders were accumulated with dust and grime.6. Underneath the counters and hard to reach areas at the bar area were dirty and untidy.7. The bar cupboards were cluttered and disorganized.8. There was a big hole that was observed inside the cupboard close to the glasswasher. the area was dirty.9. Glasswasher splash guard strips were accumulated with black mold.