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Trolley Five Brewery

728 17 Avenue SW Calgary AB T2T 4M2 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • There was inadequate residual chlorine at the dish level during the sanitize cycle for the low temperature dishwasher. One cycle attempt, the residual chlorine measured <25 ppm, and the second attempt, there was no detectable residual.Have the dishwasher serviced. Residual chlorine at the dish level during the sanitize cycle must measure 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired in June 2025.Obtain new chlorine test strips.
    • 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 dishwasher was leaking.Have the dishwasher repaired to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under equipment in the kitchen had grease, soil, and/or food debris accumulation. Clean floors under equipment in the kitchen.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Beverage bottles were being stored within ice for customer drinks at the south ice well at the main floor bar.Ice for customer drinks is a ready to eat food and must be protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired in June 2025.Obtain new chlorine 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?
      • The sink in the northwest corner of the kitchen was not draining.Repair the sink so that it drains properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under equipment in the kitchen had grease, soil, and/or food debris accumulation. Clean floors under equipment in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceilings and walls adjacent to air vents in the kitchen had dust accumulation.Clean ceilings and walls adjacent to air vents. Ensure these areas are cleaned on a regular basis.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The exterior of the bulk containers are cracked. Bulk containers should be maintained in good repair to ensure proper cleaning. Replace the bulk containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top middle cooler drawer by the grill had an internal temperature of 10.4C. The temperature was measured with a probe thermometer. There were chicken stored inside. Coolers must be in good working condition to maintain temperatures at 4C or below. Please repair. Refrain from storing any food in the cooler drawer until it has been repaired.The operator removed the chicken at the time of the inspection and placed it inside the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Update June 4, 2025: the operator stated a contractor has been scheduled to come in and resurface the cutting boards***The cutting board by the grill line has deep grooves with buildup of grime in between. Food equipment must be maintained in a manner that is easily cleanable. Replace or resurface the cutting board
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is chicken wings and grease build up in the cooler drawers underneath the grill. Food equipment must be maintained in a clean and sanitary manner. Remove the chicken wings and clean out the grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulating on the ceiling above the dishwashing area and near the windows. Ceilings should be regularly cleaned to remove dust and debris and to protect food from contamination. Please clean.
  6. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The exterior of the bulk containers are cracked. Bulk containers should be maintained in good repair to ensure proper cleaning. Replace the bulk containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top middle cooler drawer by the grill had an internal temperature of 10.4C. The temperature was measured with a probe thermometer. There were chicken stored inside. Coolers must be in good working condition to maintain temperatures at 4C or below. Please repair. Refrain from storing any food in the cooler drawer until it has been repaired.The operator removed the chicken at the time of the inspection and placed it inside the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Update June 4, 2025: the operator stated a contractor has been scheduled to come in and resurface the cutting boards***The cutting board by the grill line has deep grooves with buildup of grime in between. Food equipment must be maintained in a manner that is easily cleanable. Replace or resurface the cutting board
  7. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic container used as a scoop for several dry ingredients and stored inside the bulk supply.Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food. The operator removed the plastic containers from the bulk containers at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The exterior of the bulk containers were soiled with grime and buildup of food debris and the container itself is cracked. Bulk containers should be maintained in a clean and sanitary manner and in good repair to ensure proper cleaning. Replace the bulk containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top middle cooler drawer by the grill had an internal temperature of 10.4C. The temperature was measured with a probe thermometer. There were chicken stored inside. Coolers must be in good working condition to maintain temperatures at 4C or below. Please repair. Refrain from storing any food in the cooler drawer until it has been repaired.The operator removed the chicken at the time of the inspection and placed it inside the walk-in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink (south facing) in the kitchen was blocked by a sheet pan rack and a large pot. The hand sink must be readily accessible at all times. Refrain from placing any articles near or in front of the hand sink. The operator moved the sheet pan rack and the pot to another area, away from the hand sink.
    • 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?
      • ***Outstanding violation - notes May 14, 2025***Fruit flies were present in the upper bar.Take measures to eliminate the fruit flies from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is chicken wings and grease build up in the cooler drawers underneath the grill. Food equipment must be maintained in a clean and sanitary manner. Remove the chicken wings and clean out the grease.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was grime on the exterior surfaces of several food equipment in the back area (behind the grill). Food equipment must be maintained in a clean and sanitary manner, especially high tough surfaces including the handles. Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board by the grill line has deep grooves with buildup of grime in between. Food equipment must be maintained in a manner that is easily cleanable. Replace or resurface the cutting board
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall by the dishwashing area has splatters of ketchup. All areas of a food facility including the walls must be maintained in a clean and sanitary manner. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulating on the ceiling above the dishwashing area and near the windows. Ceilings should be regularly cleaned to remove dust and debris and to protect food from contamination. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available during the inspection. A cleaning schedule is required to ensure all areas throughout the facility are attended to for cleanliness. Create a cleaning schedule and maintain onsite.
  8. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing food contact surface sanitizer were not labelled.Label all chemical bottles to identify their contents to help prevent accidental misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand wash sinks for the lower level bar did not have a paper towel dispenser.Ensure that paper towels in/on a holder/dispenser are available.
    • 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?
      • Fruit flies were present in the upper bar.Take measures to eliminate the fruit flies from the facility.
  9. Monitoring Inspection

    18 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing food contact surface sanitizer were not labelled.Label all chemical bottles to identify their contents to help prevent accidental misuse.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options for utensils include: storing in ice water, storing in hot water (temperature greater than 60 Celsius, so in an insert on the grill, for example), or changing utensils frequently (every 2 hours or less).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures for food in the south food preparation cooler measured:Cream= 10 degrees CelsiusDim sum (three trays)= between 7-8 degrees CelsiusSome food from the cooler was discarded, some food was moved to a properly functioning cooler. Have the cooler serviced/repaired, adjusted, or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures in the north drawer cooler measured around 10 degrees Celsius.Instructed perishable food in this cooler to be discarded. Have the cooler serviced/repaired, adjusted, or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle for the south glasswasher of the main level bar was undetectable. The bulk sanitizer bottle for the glasswasher was empty.The dishwasher was hooked up to a new bottle of sanitizer, and then the concentration measured 100 ppm. Ensure that dishwasher chemical supplies are changed as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the north hand wash sink in the kitchen was empty.The dispenser was refilled during inspection. Ensure that all hand wash sinks are fully stocked with hand washing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels were not available at the south hand wash sink of the upper level bar.Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand wash sinks for the lower level bar did not have a paper towel dispenser.Ensure that paper towels in/on a holder/dispenser are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The south hand wash sink in the kitchen was completely obstructed from use, the paper towel dispenser was empty of paper towels and the soap dispenser had fallen off the wall.Ensure that all hand wash sink are unobstructed for use at all times, are fully functional, and fully stocked with handwashing 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?
      • Fruit flies were present in the upper bar.Take measures to eliminate the fruit flies from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outside of the floor mixer had flour accumulation.Clean the floor mixer and ensure the floor mixer is cleaned after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board at a food preparation station on the north side of the kitchen was worn, with numerous cut marks.Either resurface the cutting board so that it can be cleaned, or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the two compartment food preparation sinks and by the floor mixer had grease, soil, and food debris accumulation.Clean the floor under the two compartment food preparation sinks and by the floor mixer and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the hot holding units and smoker, and underneath the stove on the west side of the kitchen had grease, soil, and food debris accumulation.Clean the floor under the hot holding units and smoker, and underneath the stove on the west side of the kitchen. Ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the food preparation tables on the west side of the kitchen had grease, soil, and food debris accumulation.Clean the floor underneath the food preparation tables on the west side of the kitchen. Ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the stove, deep fryers, and grill had grease, soil, and food debris accumulation. Clean the floor under the stove, deep fryers and grill and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath equipment at the upper level bar had food spillage and soil accumulation.Clean the floor under equipment at the upper level bar. Ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents and adjacent ceiling tiles had dust accumulation.Clean ceiling vents and adjacent ceiling tiles and ensure these are cleaned on a regular basis.
  10. Initial Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The south hand wash sink at the upper bar was missing a paper towel dispenser.Install a paper towel dispenser at the south hand wash sink of the upper bar.
  12. 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)?
      • - Chlorine test strips had expired.- Quat test strips had expired.Obtain sanitizer test strips within their expiry date so that sanitizer concentrations can be accurately verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The south hand wash sink at the upper bar was missing a paper towel dispenser.Install a paper towel dispenser at the south hand wash sink of the upper bar.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available at the hand wash sinks of the main floor bar, and the lower level bar.Ensure that all hand wash sinks are fully functional and stocked with hot and cold running water at all times.
    • 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 kitchen dishwasher was leaking.Repair the leak at the kitchen dishwasher.