Woody's Taphouse
606 - 500 Country Hills Boulevard NE Calgary AB T3K 4Y7 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1.QUAT solution in a spray bottle had a ppm around 100 when measured with a test strip. Quat needs to have a minimum ppm of 200ppm to effectively sanitize surfaces. Operator remade QUAT solution at 200 ppm.2. Used Cleaning cloths were found on the counter at the front bar and collecting grease near the kitchen stove. Cleaning cloths need to be removed or placed in a sanitizer solution when not in use.Operator moved cloths to sanitizer solution during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The hand sink in the bar area was too close to the ice tub and the food prep area, creating a risk of contamination through splashing waterPlease install a splash guard on both sides of the sink to prevent the contamination of foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1.Bulk containers of mayonnaise in the walk in cooler were visibly dirty.Please clean the bulk containers and ensure all food containers are kept in a clean and sanitary condition2. The mat used to store glasses in the bar area was dirty and made of a material that is not cleanable.Please remove the mat, clean the countertop and store the glasses on a surface that is smooth, non-porous, and easy to clean.3. Personal items were being stored next to food items on the shelves by the meat slicerPlease separate all personal items from food items and have them stored in an designated area
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags and other personal items were stored with glasses and drinks at the bar.Provide a separate space to store personal items.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles filled with sanitizer solution were unlabeled throughout the facility. Please label the spray bottles when they are being filled with the sanitizer solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water for the hand sink was shut off due to a leak from the faucet, resulting in no hot water available for hand washing. Hot and cold water needs to be supplied at all times for hand washing sinks, please have the faucet repaired.Operator turned the hot water back on during the inspection.
- 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. Shelving throughout the facility had the finish peeling off making them absorbent to moisture, difficult to clean.Please refinish all shelving that has paint and finish peeling off including- The shelves by the microwave- The shelves in the dishwashing area- The shelves by the meat slicer- the wooden counter top by the can opener2. the floor tiles in the kitchen by the deep fryer was damaged and in disrepair making it difficult to clean.Please repair or replace the floor tiles so they are smooth, non-porous, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint was peeling off the shelf by the microwave. Refinish the shelf.Updated Dec 29th, 2025Status: Outstanding
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The storage area outside of the walk in cooler was overcrowded with empty beer kegs and other equipment such as ladders. Please clean and organize the area so that is easy to clean, and accessible to monitor for pests.2. The inside of the walk in cooler was crowded with beer kegs, making it difficult to clean the floors.Please clean and organize the area so that the floor is easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please clean the following the areas1. Inside the ice machine bin including the inside of the bin door2. the floor in the walk in cooler including under the shelves3. The floor in the walk in freezer including under the shleves4. the kitchen floor5. Underneath the dishwasher6. the shelves in the area near the dishwasher
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dust build-up on the open ceiling vents above the bar service area. 2) Dried pop syrup build-up on the pop boxes storage cupboard.Clean ceiling vents and cupboard.Updated Dec 29th, 2025Status: Outstanding
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags and other personal items were stored with glasses and drinks at the bar.Provide a separate space to store personal items.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint was peeling off the shelf by the microwave. Refinish the shelf.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cirtus condiments holder was missing a lid. Provide a lid.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dust build-up on the open ceiling vents above the bar service area. 2) Dried pop syrup build-up on the pop boxes storage cupboard.Clean ceiling vents and cupboard.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fly strips with dead flies were hung above the main prep line and back prep area.Remove fly strips and do not hang any fly strips above food areas. Provide a fly light for flies.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Pop syrup bag was stored directly on the floor inside the bar cupboard.Store all food at least 6 inches off the floor. 2) Bags and other personal items were stored with glasses and drinks at the bar.Provide a separate space to store personal items.
- 09. Are chemicals stored and handled in a safe manner?
- 1) Quat sanitizer in the spray bottle was measured at 500ppm.Use 200ppm quat sanitizer. 2) Chemical bottles were not labelled. Label all chemical bottles.
- 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) Paint was peeling off the shelf by the microwave. Refinish the shelf. 2) Acoustic tiles were used to replace the kitchen smooth washable tiles. Replace the acoustic tiles when they get dirty.3) Spray tap was leaking. Repair the tap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Debris build-up next to the walk-in cooler condenser unit and stains and food debris on the black shelf on the floor. Rust and debris on the walk-in cooler racks. Clean the walk-in cooler. 2) Black debris build-up on the right side of the ice machine. Clean ice machine. 3) Cirtus condiments holder was missing a lid. Provide a lid.4) Dried debris on potato cutter and dried sauce on the can opener. Clean these items.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Aluminum foil was used to line the kitchen shelves.2) Parchment paper was used to line food carts. 1 to 2) Remove aluminum foil and parchment paper and clean surfaces when they get dirty. 3) Slight dust on the kitchen air vents and dust build-up on the open ceiling vents above the bar service area. 4) Debris build-up underneath the dishwasher. 3 to 4) Clean these areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Trays of food were stored on the floor in the walk-in freezer. The inspector informed the staff/manager that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper temperature control of food was noted during the inspection where high-risk food items, being chicken meat, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was moved to the cooler during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff/manager to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in an approved sanitizer solution in the multiple-compartment sink.**FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were test strips available during the inspection to test the iodine concentration of the mechanical glasswasher in the bar station. However, daily testing of the iodine solution was not being conducted. The staff was using chlorine test strips to test the iodine concentration. The inspector informed the staff/manager that the glasswasher must be tested daily to ensure that the sanitizer solution has an iodine concentration between 12.5-25 ppm. Less than 12.5 ppm means inadequate sanitization and more than 25 ppm means that iodine residues could stay in the glassware surfaces, which may contaminate food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?