Skip to content
Loading map…

West Gate Social

Z221 - 4825 Mount Royal Gate SW Calgary AB T3E 6K6 · Food - General

6 inspections

  1. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of limes used for garnish/drinks was stored in customer ice at both bar stations.REQUIREMENT: Do not store containers in customer ice. One suggestion is to use a container filled with ice and stick the container containing limes in the ice-filled container. Alternatively, keep the container of cut limes in a cooler nearby and use when needed.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle of QUAT sanitizer was empty enough that the spray mechanism could not dispense solution.The solution was replenished during the inspection. Ensure spray bottles of sanitizer are not empty so that routine sanitization of surfaces is being facilitated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of limes used for garnish/drinks was stored in customer ice at both bar stations.REQUIREMENT: Do not store containers in customer ice. One suggestion is to use a container filled with ice and stick the container containing limes in the ice-filled container. Alternatively, keep the container of cut limes in a cooler nearby and use when needed.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The quat sanitizer bucket in the kitchen measured below 10 ppm.2) The quat sanitizer bucket in the bar area did not detect sanitizer with the quat test strip.Fresh sanitizer buckets were prepared and measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinks and equipment were stored on the floor in the basement dry storage area.Store food related items at least 6 inches of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the pizza in the hot holding unit at the bar area measured 56°C.The hot holding was adjusted and the temperature of the pizza measured above 60°C.
    • 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 was a gap on the ceiling in the basement dry storage room.Seal the gap with a smooth, non-absorbent to moisture and easy to clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the preparation cooler cutting board.Resurface or replace the cutting board as needed.2) Tapes were affixed to the chest freezer in the basement.Remove the tapes.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels for the kitchen and bar hand sinks were not stored in dispensers. Store paper towels in the dispensers provided.**OUTSTANDING (2023-10-03). The paper towels in the two handwashing stations (bar and kitchen) were not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
  6. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A hot-holding unit was measured on the surface at 52°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff/operator that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be above 71°C. However, the staff were not recording the temperatures daily. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels for the kitchen and bar hand sinks were not stored in dispensers. Store paper towels in the dispensers provided.**OUTSTANDING (2023-10-03). The paper towels in the two handwashing stations (bar and kitchen) were not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
    • 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?
      • The operating name (The Hub) displayed on the Food Handling Permit was different from the facility’s advertising name (West Gate Social). To ensure that the public are informed that the facility is permitted, please ensure that the business name depicted on the permit are consistent with the advertising name or the name displayed at the facility. Thus, please submit a Food Handling Permit application form to request for the change of name as soon as possible. Once the new permit is obtained, please replace and display the new permit with the correct business name.**SUBMIT A NEW FOOD HANDLING PERMIT APPLICATION FORM.
    • 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 splash guard between the handwashing station and the shelving unit in the kitchen was broken and fixed with duct tape. The inspector informed the staff/operator that duct tape should not be used to fix broken equipment/surfaces. Please ensure to fix the splash guard properly with materials that are impervious to moisture, smooth, and easily cleanable.