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Weaselhead Bar & Grill

30 - 4604 37 Street SW Calgary AB T3E 3C9 · Food - General

7 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?
      • **December 10, 2025 - Issue remains outstanding**Gaps were noted at the bottom of the back exit door.Install door sweep/weatherstripping to close the gap 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?
      • Pest control records from the last 2 months have identified that a mouse has been found each time inside a tin can.REQUIREMENT: All necessary measures must be taken to eliminate the infestation which includes:1) Cleaning and organizing the facility to remove food sources and hiding spots.2) Follow-all instructions from a Pest Control Company to eliminate the infestation.3) Remove all potential pest entry points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **January 15, 2026 - Issue remains outstanding****December 10, 2025 - Issue remains outstanding**1) The lighting levels in the walk-in cooler was dim.2) The lighting levels in the backdoor storage area was dim.Ensure the lighting levels in the indicated areas are bright and adequate in intensity to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **January 15, 2026 - Issus remains outstanding****December 10, 2025 - Issue remains outstanding**Deep groves were noted on the prep cooler cutting board.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **January 15, 2026 - Some issues remain outstanding****December 10, 2025 - Issue remains outstanding**Recurring violations:1) The backdoor storage area was cluttered and disorganized with unused items. Keep the backdoor storage area organized and uncluttered. 2) The light fixture cover was accumulated with dust and grime.Thoroughly deep clean and sanitize the kitchen specifically the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **January 15, 2026 - Some issues remain outstanding****December 10, 2025 - Issue remains outstanding**Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas.Previous violations:The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment.- The ceiling, walls, and the floors of the kitchen - all areas.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **January 15, 2026 - Issue remain outstanding****December 10, 2025 - Issue remains outstanding**Develop and maintain a written sanitation procedure/ cleaning schedule.Previous violation:There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  2. 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?
      • **December 10, 2025 - Issue remains outstanding**Gaps were noted at the bottom of the back exit door.Install door sweep/weatherstripping to close the gap 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?
      • Pest control records from the last 2 months have identified that a mouse has been found each time inside a tin can.REQUIREMENT: All necessary measures must be taken to eliminate the infestation which includes:1) Cleaning and organizing the facility to remove food sources and hiding spots.2) Follow-all instructions from a Pest Control Company to eliminate the infestation.3) Remove all potential pest entry points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **January 15, 2026 - Issue remains outstanding****December 10, 2025 - Issue remains outstanding**1) The lighting levels in the walk-in cooler was dim.2) The lighting levels in the backdoor storage area was dim.Ensure the lighting levels in the indicated areas are bright and adequate in intensity to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **January 15, 2026 - Issus remains outstanding****December 10, 2025 - Issue remains outstanding**Deep groves were noted on the prep cooler cutting board.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **January 15, 2026 - Some issues remain outstanding****December 10, 2025 - Issue remains outstanding**Recurring violations:1) The backdoor storage area was cluttered and disorganized with unused items. Keep the backdoor storage area organized and uncluttered. 2) The light fixture cover was accumulated with dust and grime.Thoroughly deep clean and sanitize the kitchen specifically the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **January 15, 2026 - Some issues remain outstanding****December 10, 2025 - Issue remains outstanding**Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas.Previous violations:The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment.- The ceiling, walls, and the floors of the kitchen - all areas.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **January 15, 2026 - Issue remain outstanding****December 10, 2025 - Issue remains outstanding**Develop and maintain a written sanitation procedure/ cleaning schedule.Previous violation:There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  3. Risk Management Inspection

    9 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher in the back kitchen was not dispensing chlorine sanitizer. After modifying the dishwasher by switching the rinse aid and sanitizer hoses, the dishwasher started dispensing chlorine sanitizer between 50-100 ppm.REQUIREMENT: Properly repair the dishwasher and ensure that chlorine sanitizer is dispensing at 100 ppm.
    • 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?
      • **December 10, 2025 - Issue remains outstanding**Gaps were noted at the bottom of the back exit door.Install door sweep/weatherstripping to close the gap 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 near a tin cat close to the handwashing sink.2) Mouse droppings were found at the bottom part of shelving unit across from the cook line.3) Pest control records from the last 2 months have identified that a mouse has been found each time inside a tin can.REQUIREMENT: All necessary measures must be taken to eliminate the infestation which includes:1) Cleaning and organizing the facility to remove food sources and hiding spots.2) Follow-all instructions from a Pest Control Company to eliminate the infestation.3) Remove all potential pest entry points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **December 10, 2025 - Issue remains outstanding**1) The lighting levels in the walk-in cooler was dim.2) The lighting levels in the backdoor storage area was dim.Ensure the lighting levels in the indicated areas are bright and adequate in intensity to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **December 10, 2025 - Issue remains outstanding**Deep groves were noted on the prep cooler cutting board.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **December 10, 2025 - Issue remains outstanding**Recurring violations:1) The backdoor storage area was cluttered and disorganized with unused items. Keep the backdoor storage area organized and uncluttered. 2) Dust and grime buildup was noted on the kitchen ceiling.3) The light fixture cover was accumulated with dust and grime.Thoroughly deep clean and sanitize the kitchen specifically the indicated areas.Previous violations:Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas.**OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **December 10, 2025 - Issue remains outstanding**Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas.Previous violations:The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment.- The ceiling, walls, and the floors of the kitchen - all areas.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **December 10, 2025 - Issue remains outstanding**Recurring violation:The ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the 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.Previous violation:The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **December 10, 2025 - Issue remains outstanding**Develop and maintain a written sanitation procedure/ cleaning schedule.Previous violation:There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  4. Monitoring Inspection

    9 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher in the back kitchen was not dispensing chlorine sanitizer. After modifying the dishwasher by switching the rinse aid and sanitizer hoses, the dishwasher started dispensing chlorine sanitizer between 50-100 ppm.REQUIREMENT: Properly repair the dishwasher and ensure that chlorine sanitizer is dispensing at 100 ppm.
    • 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 near a tin cat close to the handwashing sink.2) Mouse droppings were found at the bottom part of shelving unit across from the cook line.3) Pest control records from the last 2 months have identified that a mouse has been found each time inside a tin can.REQUIREMENT: All necessary measures must be taken to eliminate the infestation which includes:1) Cleaning and organizing the facility to remove food sources and hiding spots.2) Follow-all instructions from a Pest Control Company to eliminate the infestation.3) Remove all potential pest entry points.
    • 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?
      • **December 10, 2025 - Issue remains outstanding**Gaps were noted at the bottom of the back exit door.Install door sweep/weatherstripping to close the gap to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **December 10, 2025 - Issue remains outstanding**1) The lighting levels in the walk-in cooler was dim.2) The lighting levels in the backdoor storage area was dim.Ensure the lighting levels in the indicated areas are bright and adequate in intensity to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **December 10, 2025 - Issue remains outstanding**Deep groves were noted on the prep cooler cutting board.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **December 10, 2025 - Issue remains outstanding**Recurring violations:1) The backdoor storage area was cluttered and disorganized with unused items. Keep the backdoor storage area organized and uncluttered. 2) Dust and grime buildup was noted on the kitchen ceiling.3) The light fixture cover was accumulated with dust and grime.Thoroughly deep clean and sanitize the kitchen specifically the indicated areas.Previous violations:Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas.**OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **December 10, 2025 - Issue remains outstanding**Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas.Previous violations:The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment.- The ceiling, walls, and the floors of the kitchen - all areas.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **December 10, 2025 - Issue remains outstanding**Recurring violation:The ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the 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.Previous violation:The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **December 10, 2025 - Issue remains outstanding**Develop and maintain a written sanitation procedure/ cleaning schedule.Previous violation:There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  5. Risk Management Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were kept on the floor in the walk-in cooler.Food items must be stored off the floor.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hot water handle at the kitchen handwashing sink was not operational. There was no hot water running at the handwashing faucet.2) The hot water handle at the bar handwashing sink was not operational.Fix the hot water handle.
    • 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?
      • Gaps were noted at the bottom of the back exit door.Install door sweep/weatherstripping to close the gap to prevent the entry of pests.
    • 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 lighting levels in the walk-in cooler was dim.2) The lighting levels in the backdoor storage area was dim.Ensure the lighting levels in the indicated areas are bright and adequate in intensity to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the prep cooler cutting boards.Resurface or replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used utensils were stored on the pizza oven handle and on top of the counter.Utensils were taken to the dish pit area.Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) The backdoor storage area was cluttered and disorganized with unused items. Keep the backdoor storage area organized and uncluttered. 2) Dust and grime buildup was noted on the kitchen ceiling.3) The light fixture cover was accumulated with dust and grime.Thoroughly deep clean and sanitize the kitchen specifically the indicated areas.Previous violations:Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas.**OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered. Food equipment was stored on a soiled cardboard liner on top of the oven. Please remove cardboard and use liners that are smooth and cleanable. **FIXED (2023-08-24). This practice was not observed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas.Previous violations:The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment.- The ceiling, walls, and the floors of the kitchen - all areas.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:The ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the 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.Previous violation:The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Develop and maintain a written sanitation procedure/ cleaning schedule.Previous violation:There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  6. Monitoring Inspection

    13 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bag was used to cover dough.The garbage bag was removed. Plastic lid was used to cover the dough.Use food grade bags/lids to cover dough.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable containers without handles were stored in the bulk food bins.The containers were removed at the time of the inspection.Use scoops that have handles and ensure the handles are not in direct contact with the bulk food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were kept on the floor in the walk-in cooler.Food items must be stored off the floor.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hot water handle at the kitchen handwashing sink was not operational. There was no hot water running at the handwashing faucet.2) The hot water handle at the bar handwashing sink was not operational.Fix the hot water handle.
    • 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?
      • Gaps were noted at the bottom of the back exit door.Install door sweep/weatherstripping to close the gap to prevent the entry of pests.
    • 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 lighting levels in the walk-in cooler was dim.2) The lighting levels in the backdoor storage area was dim.Ensure the lighting levels in the indicated areas are bright and adequate in intensity to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the prep cooler cutting boards.Resurface or replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used utensils were stored on the pizza oven handle and on top of the counter.Utensils were taken to the dish pit area.Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) The backdoor storage area was cluttered and disorganized with unused items. Keep the backdoor storage area organized and uncluttered. 2) Dust and grime buildup was noted on the kitchen ceiling.3) The light fixture cover was accumulated with dust and grime.Thoroughly deep clean and sanitize the kitchen specifically the indicated areas.Previous violations:Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas.**OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered. Food equipment was stored on a soiled cardboard liner on top of the oven. Please remove cardboard and use liners that are smooth and cleanable. **FIXED (2023-08-24). This practice was not observed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas.Previous violations:The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment.- The ceiling, walls, and the floors of the kitchen - all areas.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:The ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the 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.Previous violation:The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Develop and maintain a written sanitation procedure/ cleaning schedule.Previous violation:There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top of the dishwasher had dirt and debris buildup.The top of the dishwasher was promptly cleaned at the time of the inspection.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Signet Neutral Disinfectant was used on food contact surfaces, which was inconsistent with the instructions on the labeling. Use an approved sanitizer such as 100 ppm Chlorine or 200 ppm Quat on food contact surfaces. **OUTSTANDING (2023-08-24). A 400 ppm QUAT sanitizer solution was available on site during the inspection. The solution was being taken directly from the sanitizer dispenser (pre-diluted). The inspector informed the staff that a 200-ppm must be used. Thus, please configure the dispenser to dispense 200-ppm QUAT sanitizer solution or call a technician to adjust it.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). All units were also equipped with a functional thermometer. However, there were no records provided for temperature monitoring. The inspector informed the owner/operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report.**RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.The low-temperature, chemical dishwasher with chlorine solution was measured to have 100-ppm chlorine. Records indicating the daily testing of the dishwasher chlorine concentration when in use was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration before use using the Dishwasher Monitoring Sheet provided with this report, or you may create your own monitoring sheet. **RECORD DISHWASHER CHLORINE CONCENTRATION DAILY.
    • 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?
      • There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. The operator agreed/committed to do the second option. Ensure to have these records available during inspection. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. Please complete this checklist as soon as possible and send a copy to the inspector to clear this violation.**CONDUCT AND COMPLETE THE PROVIDED PEST CONTROL CHECKLIST EVERY MONTH.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The owner/operator mentioned that they will be having new employees and managers. Thus, please ensure to provide a valid Food Safety Training approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. The inspector informed the owner/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Commercial stand mixer was covered in dust, grime and food debris. Clean and sanitize thoroughly.**OUTSTANDING (2022-08-24). The stand mixer was still noted to be covered in dust and food debris during the inspection. Please ensure to routinely clean the mixer as part of a cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas.**OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered. Food equipment was stored on a soiled cardboard liner on top of the oven. Please remove cardboard and use liners that are smooth and cleanable. **FIXED (2023-08-24). This practice was not observed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment.- The ceiling, walls, and the floors of the kitchen - all areas.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.