The Regal Beagle Pub
7 - 5308 17 Avenue SW Calgary AB T3E 6S6 · Food - General
3 inspections
- 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 bar glasswasher was not dispensing a detectable concentration of iodine sanitizer.REQUIREMENT: Service the dishwasher and ensure iodine is dispensed between 12.5 to 25 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The handwashing sink in the kitchen near the door to the bar area was not attached to the wall, and otherwise in disrepair.REQUIREMENT: Properly repair and maintain this handwashing sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **November 27, 2025** Issue was also noted this inspection.Deep grooves and scratched surfaces were noted on the cutting board.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The following areas had a build-up of grease, debris, and dirt:- The walls in the area of the back handwashing sink.- Walls in the area of the dishwashing spray sink.- Underneath and around the grease interceptor.- Walls in the area of the walk-in cooler raw meat/chicken wings area.- Light switches (particularly on the walk-in cooler. REQUIREMENT: Clean and sanitizer the indicated areas routinely and thoroughly.**November 27, 2025** Reoccurring issues were also noted this inspection.2) Ventilation canopy filters were accumulated with grease deposits and other residues.**Filers, as well as much of the cooking equipment were covered with grease**3) Top of the dishwasher had dirt and debris buildup.Ensure the dishwasher top and ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths when not in use were kept on the counter. Cleaning cloths were being reused.Fresh sanitizer bucket was prepared at 200 ppm and cleaning cloths were kept therein.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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Black garbage bag was used to cover the dough on the counters.The garbage bag was promptly removed.Obtain transparent bag to cover dough.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Dressing sauces were kept in the cooler.2) Mini fridge located at the bar area was measured at 6.1°C.The mini fridge was operational, but there was no food in it.Ensure the mini fridge is maintained at not more than 4ºC or such higher temperature.Previous violations:1) Dressing sauces were kept on the counter at 20C.Sauces were kept in the cooler.2) Mini fridge located at the bar area was measured at 8.1°C.Perishable foods were promptly kept in the walk-in cooler.3) Cesar supreme and Ranch were kept on the top counter. Food labels noted "Always refrigerate" and "Keep Refrigerated".Ensure manufacturer's instructions are strictly adhered to.
- 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) Gaps were noted on the back kitchen ceiling.2) The back exit door floor had missing/cracked tiles.3) Light fixtures were not covered with shatterproof covers.
- 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 cutting board.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Ventilation canopy filters were accumulated with grease deposits and other residues.2) Top of the dishwasher had dirt and debris buildup.Ensure the dishwasher top and ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Cell phone was kept on the cutting board.Cell phone was removed and the cutting board was washed.2) Takeout containers were kept on the floor at the dry storage area.Takeout containers were promptly removed.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Dressing sauces were kept on the counter at 20C.Sauces were kept in the cooler.2) Mini fridge located at the bar area was measured at 8.1°C.Perishable foods were promptly kept in the walk-in cooler.3) Cesar supreme and Ranch were kept on the top counter. Food labels noted "Always refrigerate" and "Keep Refrigerated".Ensure manufacturer's instructions are strictly adhered to.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was measured at less than 10 ppm.Operator was informed to use single-ue containers or 2-comp sink dishwashing method in the meantime until the dishwasher is in good repair.
- 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) Gaps were noted on the back kitchen ceiling.2) The back exit door floor had missing/cracked tiles.3) Light fixtures were not covered with shatterproof covers.
- 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 cutting board.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Ventilation canopy filters were accumulated with grease deposits and other residues.2) Top of the dishwasher had dirt and debris buildup.Ensure the dishwasher top and ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?