The Point Public House
187 - 2515 90 Avenue SW Calgary AB T2V 0L8 · Food - General
5 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?
- Update on 24th May 2026: Mice droppings seen under the dishwashing area. Operator stated that pest control company is coming biweekly for the treatment. Recent pest control reports were requested for PHI review. Mice droppings were observed above the grease trap lid under the dishwashing area. Safe disposal and cleanup discussed in detail with chef.Continue to work with pest control company and take all corrective actions to control/eliminate pest.
- 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 24 May 2026: Kitchen is going under some renovation work soon. Panels will be fixed during renovation work.Two ceiling panel in dish washing area was missing.Install ceiling panel.
- 23. Is the facility maintained in a clean and sanitary condition?
- Update on 24 May 2026: Work under progress, cleaning has been done in some parts. Please ensure all mentioned areas are cleaned. General cleaning and sanitation was not satisfactory. Behind the cooking equipmentCeiling panelsdry storage areasall hard to reach areasOrganization required in kitchenbar area floor required deep cleaningSome floor drain pipes were open and had dirt buildup. Debris, including wrappers, was found inside the drains.Please clean the drain openings and ensure they are properly secured with appropriate covers or screens to prevent pest harborage and hiding places.*Clean the above noted area.Develop a cleaning and sanitation plan, template attached to the report.
- 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?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A plastic container of gravy was observed submerged in ice for cooling. The chef stated that the gravy is left in this manner for approximately 4 hours before being transferred to the cooler.The proper cooling process was discussed in detail. Recommendations included:Using stainless steel containers with a large surface area on ice bath to reduce cooling timeConstant stirring during coolingEnsuring cooked gravy or any other potentially hazardous food is not left at room temperature for more than 2 hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured at 0 ppm chlorine. The sanitizer pail was checked and found to be empty. Staff were instructed to replace the pail. The machine was run several times, and a final reading of 100 ppm chlorine was achieved.Please ensure that the sanitizer pails connected to the dishwasher are checked regularly and that the sanitizer concentration is measured routinely.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test papers were expired, purchase new supplies.
- 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 were observed above the grease trap lid under the dishwashing area. Safe disposal and cleanup discussed in detail with chef.Continue to work with pest control company and take all corrective actions to control/eliminate pest.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two ceiling panel in dish washing area was missing.Install ceiling panel.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and sanitation was not satisfactory. Behind the cooking equipmentCeiling panelsdry storage areasall hard to reach areasOrganization required in kitchenbar area floor required deep cleaningSome floor drain pipes were open and had dirt buildup. Debris, including wrappers, was found inside the drains.Please clean the drain openings and ensure they are properly secured with appropriate covers or screens to prevent pest harborage and hiding places.*Clean the above noted area.Develop a cleaning and sanitation plan, template attached to the report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 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.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling panel in dish washing area was missing.Requirement:Install ceiling panel.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rubber gasket of prep cooler located in the kitchen was broken.Requirement:Repair rubber gasket.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup on floor behind cooking equipment.Requirement:Clean the above noted area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bag of raw meat was stored on a bag of cheese in upright freezer in back storage area.Requirement:Store raw meat apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Wine bottles were stored in ice meant for adding to drinks located in bar area.Requirement:Do not store any food/drinks in ice meant for drinks to prevent contamination.
- 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 12.2C and other cheese was at 9CRequirement: Ensure that perishable foods under refrigeration are stored at 4C or less.-Cheese at 12.2C was discarded.- Cheese at 9C was moved to bottom part of the prep cooler.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on the counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes and a pails were stored directly on floor in walk in cooler.(This was repeat violation from the previous inspection).Requirement: Store food at least 15 cm off the floor
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Frozen fish was kept in standing water for thawing in a pail located in the kitchen sink.b) Internal temperature of sliced cheese stored in insert at the top was 9.5C.Requirement:a) Thaw frozen food under running cold water.- Cold water was turned on frozen fish during inspectionb) Ensure that perishable foods under refrigeration are stored at 4 C or less.Cheese from top was moved to bottom part of the cooler during inspection..
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?