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The Workbench Bar & Grill - Food

6 - 5269 Memorial Drive SE Calgary AB T2A 4V1 · Food - General

9 inspections

  1. Risk Management Inspection

    7 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) Gap along the front entrance doors.Fix the entrance door.2) Broken fly screen in the back door. Fix the screen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The bulk container for flour and its lid was visibly dirty. Please clean the outside of the bulk container so it is in a clean and sanitary condition3. Some of the dry goods containers had scoopers without handles, increasing the risk of food contamination.Please get scoopers with handles for food containers and ensure they are stored outside of the containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains and grease on the walk-in cooler door and handle and walk-in cooler storage racks were rusted.Clean the door and clean or replace the storage racks.2) Stains on the walk-in freezer door.Clean the walk-in freezer door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The following areas are dirty with dust and food debris. Areas under dishwashing sinks/dishwasher.- Clean and sanitize the above-mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean and sanitize the following areas- High touch surfaces like door handles on the walk in cooler.-fan cover in the walk-in cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Chemical and grime build-up underneath the dishwasher and sinks.2) Stains and debris on the table between the oven and dishwasher. 3) Food stains on the kitchen walls and grease on the paper towel dispenser. 1 to 3) Clean these areas4) Mold build-up along the spray sink sealant. Replace the sink sealant.5) No cleaning scheduleDishwasher, coolers, freezer and food surface sanitizer were not checked or record. Provide a cleaning schedule Check and record the dishwasher, coolers, freezer and food surface sanitizer daily
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Broken grill was stored between the oven and dishwasher. Remove broken grill from the kitchen.
  2. Monitoring Inspection

    13 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) No mop sink available. Mop water is being dumped into the right side two-compartment sink.Do not dump mop water into the two-compartment sink.2) Dirty cleaning cloths were placed on top of the meat slicer. Place dirty cleaning cloths in the laundry bag.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff pants and T-shirt was stored with food containers and pans.2) Staff used aprons were stored in food containers. 1 to 2) Provide a separate space to store personal items and dirty aprons.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the spray bottle was measured at 1000ppm.Use 100ppm chlorine (1/2 bleach per L water) and use chlorine test strips to verify.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen fish fillets were being thawed at room temperature.Thaw frozen foods in cooler overnight or under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION---June 5, 2026, inspection:No chlorine was detected in the kitchen dishwasher. Fix dishwasher and ensure there is 100pm chlorine at the dishes. Previous Inspection:Mechanical dishwasher was not sanitizing properly and showed a chlorine concentration of 0 ppm when a test strip was used. Please fix the mechanical dishwasher so it is sanitizing with a chlorine concentration of 100 ppm. Until the dishwasher is fixed it can only be used for the wash and rinse cycle but not for sanitizing dishes. Sanitizing must occur in the 2 compartment sink and dishes need to be fully submerged for at least a minute at 100 ppm of chlorine solution (half a cap per litre).
    • 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) Gap along the front entrance doors.Fix the entrance door.2) Broken fly screen in the back door. Fix the screen.
    • 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 hot water tank had a visible leak in it. Water pooled on the floor.Please repair the hot water tank so it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains and grease on the walk-in cooler door and handle and walk-in cooler storage racks were rusted.Clean the door and clean or replace the storage racks.2) Stains on the walk-in freezer door.Clean the walk-in freezer door. 3) Dust build-up on the beer walk-in cooler condenser unit. Clean the condenser unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The bulk container for flour and its lid was visibly dirty. Please clean the outside of the bulk container so it is in a clean and sanitary condition3. Some of the dry goods containers had scoopers without handles, increasing the risk of food contamination.Please get scoopers with handles for food containers and ensure they are stored outside of the containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Chemical and grime build-up underneath the dishwasher and sinks.2) Water and grime next to the bar glasswasher. 3) Debris and stains build-up on the ice machine room floor. 4) Stains and debris on the table between the oven and dishwasher. 5) Food stains on the kitchen walls and grease on the paper towel dispenser. 1 to 5) Clean these areas6) Mold build-up along the spray sink sealant. Replace the sink sealant.7) No cleaning scheduleDishwasher, coolers, freezer and food surface sanitizer were not checked or record. Provide a cleaning schedule Check and record the dishwasher, coolers, freezer and food surface sanitizer daily
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The following areas are dirty with dust and food debris. Area behind the cooking equipment, by the glass washer and under dishwashing sinks/dishwasher and air vents in the kitchen.- Clean and sanitize the above-mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean and sanitize the following areas- High touch surfaces like door handles on the walk in cooler.-fan cover in the walk-in cooler
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Broken grill was stored between the oven and dishwasher. Remove broken grill from the kitchen.
  3. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were being stored on the food prep counters. Operator was education about proper storage of cloths and moved the cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Food items in the freezer and fridge were being stored on the ground. Please move all food items and store them at least 6 inches off of the ground to allow for proper cleaning.2. Opened cans of tomato sauce were being stored in the original tin cans, which creates a risk of leeching.Please move the sauce into a food safe container for storage
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat products were stored on the top shelf in the walk in cooler above ready to eat products.Operator moved raw meat to the bottom shelf.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not sanitizing properly and showed a chlorine concentration of 0 ppm when a test strip was used. Please fix the mechanical dishwasher so it is sanitizing with a chlorine concentration of 100 ppm. Until the dishwasher is fixed it can only be used for the wash and rinse cycle but not for sanitizing dishes. Sanitizing must occur in the 2 compartment sink and dishes need to be fully submerged for at least a minute at 100 ppm of chlorine solution (half a cap per litre).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available for testing the concentration of chlorine in the mechanical dishwasher and spray bottles.Please obtain chlorine test strips to measure the concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available in the staff washroom. All hand sinks must have soap present to all for proper hand hygiene.Please clean and refill the soap dispenser in the staff washroom
    • 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?
      • Facility has an expired food permit posted.Please display your most recent food permit.
    • 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.The staff washroom door was damaged and the finish on bottom of the door is peeling off, making it hard to clean, and difficult to close.Fix the bathroom door so it is smooth and easy to clean, as well as able to close.2. The hot water tank had a visible leak in it. Please repair the hot water tank so it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The meat slicer was visibly dirty and not cleaned.Please clean the meat slicer with proper clean in place methods and an approved sanitizer. Meat slicers should be cleaned every 4 hours at minimum.2. The bulk container for flour and its lid was visibly dirty. Please clean the outside of the bulk container so it is in a clean and sanitary condition3. Some of the dry goods containers had scoopers without handles, increasing the risk of food contamination.Please get scoopers with handles for food containers and ensure they are stored outside of the containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The following areas are dirty with dust and food debris. Area behind the cooking equipment, by the glass washer and under dishwashing sinks/dishwasher and air vents in the kitchen.- Clean and sanitize the above-mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean and sanitize the following areas-The holsters for the soda guns at the front bar- High touch surfaces like door handles on the walk in cooler.- hot holding well needs to be cleaned and descaled -fan cover in the walk in cooler-the grease filters in the fume hood
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few wall tiles were missing from the wall near to paper towel dispenser.- Install the tiles so that the wall is smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The following areas are dirty with dust and food debris. Area behind the cooking equipment, by the glass washer and under dishwashing sinks/dishwasher and air vents in the kitchen.- Clean and sanitize the above-mentioned areas.
  5. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The operator replaced the existing hand washing sink with a laundry sink (made up of black plastic). - Ensure to install a hand washing sink, the wall and sink joint should be sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The following areas are dirty with dust and food debris. Area behind the cooking equipment, by the glass washer and under dishwashing sinks/dishwasher and air vents in the kitchen.- Clean and sanitize the above-mentioned areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • **The violation still exists**The mop bucket with dirty water was stored by the prep sink area.- Ensure to store the mop bucket mop closet.
  6. 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)?
      • 1. Iodine test strips for glass washer were not available.Ensure to have Iodine test strips to test glass washer. 2. Chlorine test strips were expired- Ensure to have valid test strips.
    • 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 was blocked with a pail.- Keep the hand washing sink clear for hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas are dirty with dust and food debris. Dough mixer corner, area behind the cooking equipment, by the glass washer and under dishwashing area in kitchen.- Clean and sanitize the above-mentioned areas.2. The facility did not have cleaning schedule.- Prepare and implement the cleaning schedule.A blank cleaning schedule template was sent via email.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The mop bucket with dirty water was stored by the prep sink area.- Ensure to store the mop bucket mop closet.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some tools and other items not related to food preparation stored under the oven in the kitchen. **Please remove all non-food related items from the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not working correctly and sanitizer was not detected after the rinse cycle. It appeared that the water with sanitizer was draining out before it could be rinsed over the dishware. Operator immediately called a repair person and will not be using the dishwasher until this is repaired.
    • 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 were a couple areas with missing or damaged finishes. This includes but is not limited to: a couple broken or missing tiles on the wall inside the walk in cooler and outside the walk in cooler, a couple edges of shelving and counter where the finish has worn or flaked off and exposes some raw wood, and raw wood that is below the shelving along the cook line. **Ensure all floors, walls, ceilings, work surfaces, and food storage is properly finishes with a smooth, easy to clean, and non-absorbent material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning needed throughout the kitchen in the harder to reach areas such as underneath, between, and behind large equipment. There is also a bit of clutter and items which appear to not be needed or used tucked around the kitchen. **Do a thorough cleaning of the kitchen to get rid of all of that greasy build up that accumulates. **Remove all items that are not used or needed in the kitchen to help facilitate cleaning.
  9. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some tools and other items not related to food preparation stored under the oven in the kitchen. **Please remove all non-food related items from the kitchen.
    • 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 were a couple areas with missing or damaged finishes. This includes but is not limited to: a couple broken or missing tiles on the wall inside the walk in cooler and outside the walk in cooler, a couple edges of shelving and counter where the finish has worn or flaked off and exposes some raw wood, and raw wood that is below the shelving along the cook line. **Ensure all floors, walls, ceilings, work surfaces, and food storage is properly finishes with a smooth, easy to clean, and non-absorbent material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning needed throughout the kitchen in the harder to reach areas such as underneath, between, and behind large equipment. There is also a bit of clutter and items which appear to not be needed or used tucked around the kitchen. **Do a thorough cleaning of the kitchen to get rid of all of that greasy build up that accumulates. **Remove all items that are not used or needed in the kitchen to help facilitate cleaning.