CalgaryDOWNTOWN COMMERCIAL CORE
319 5 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Calgary Petroleum Club - Main Kitchen is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 475 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 10 times since December 18, 2023, with 4 in compliance, 6 not in compliance, and 0 closures on record.
No violations
2 violations
Outstanding: April 28, 2026 , Update: Operator indicated that they intend converting the high-temperature dishwasher into a low-temperature one., , April 17, 2026:, The high temperature dishwasher at the dish level measured between 64 and 68.8 degrees Celsius after 5 consecutive cycles., , - The operator discontinued using the faulty dishwasher and dishes were transferred to another high temperature dishwasher in the kitchen on the main floor (middle level)., , Repair or service the faulty dishwasher to ensure it is adequately sanitizing at a temperature measuring at least 71 degrees Celsius. Ensure to verify with an accurate max/min reading thermometer at the dish level.
At the bar, the concentration of iodine sanitizer in the glasswasher was below 12.5 ppm, despite the container not being empty., , Service the glasswasher and ensure the concentration of the sanitizer ranges between 12.5-25ppm before using to sanitize glasses.
3 violations
The high temperature dishwasher at the dish level measured between 64 and 68.8 degrees Celsius after 5 consecutive cycles., , - The operator discontinued using the faulty dishwasher and dishes were transferred to another high temperature dishwasher in the kitchen on the main floor (middle level)., , Repair or service the faulty dishwasher to ensure it is adequately sanitizing at a temperature measuring at least 71 degrees Celsius. Ensure to verify with an accurate max/min reading thermometer at the dish level.
The manual dishwashing sinks located beside the mechanical (high temperature) dishwasher was observed to be clogged and unable to drain., , Please repair and ensure it is unclogged and draining properly.
1. The ice machine beside the dishwashing area was observed with dust build-up exteriorly., , - Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination., , 2. Some cutting boards were observed with grooves and cracks on their surfaces., , - Ensure to check all the cutting boards and replace or refinish the surfaces of defective ones to prevent potential cross-contamination of food., , 3. The lid for the bin containing bread flour in the bakery was observed to be broken, exposing the food item., , - Check all food containers and replace broken lids. Ensure they are always maintained in a clean and sanitary condition to protect food from contamination., , 4. Scoops were observed (with and without handles) stored inside different containers of food items., , - Ensure that all scoops have handles and stored in such a manner that the handles do not come in contact with food.
No violations
2 violations
The high temperature dishwasher in the main kitchen is not in good working condition. The operators are not using the dishwasher at the moment and have contacted a professional to repair. Observed proper manual dishwashing in the three-compartment sink., , The dishwasher must be in good working order to clean and sanitize food equipment and utensils. , , Continue to manually wash/sanitize food equipment and utensils until the mechanical dishwasher has been repaired.
Significant presence of fruit flies throughout the main kitchen. Observed throughout the walls, on food packages, in the waste area. Sticky traps are full of dead fruit flies. The area for waste storage has no door and the dry storage area is located next to it. , , The presence of pest must be controlled in a safe and sanitary manner to protect food from contamination. Contact a professional pest control company to address the fly concerns. In the meantime, ensure all food are covered when not in use and perform enhanced cleaning on food contact surfaces.
No violations
1 violation
*DISHWASHER FINAL RINSE MAXIMUM 56C. DISHES WILL BE TAKEN TO MAIN FLOOR KITCHEN DISHWASHER (FR TEMPERATURE 72C)
1 violation
*DISHWASHER FINAL RINSE MAXIMUM 56C. DISHES WILL BE TAKEN TO MAIN FLOOR KITCHEN DISHWASHER (FR TEMPERATURE 72C)
No violations
2 violations
, , *STAFF IN BAKERY AREA HAD NO SURFACE SANITIZER ON HAND. ENSURE THAT SANITIZER IS PREPARED AND USED PRIOR TO HANDLING ANY FOOD ON ANY SURFACE. CORRECTED*,
, , *DISHWASHER FINAL RINSE MAXIMUM 68.8C - TO ADEQUATELY SANITIZE DISHES, AT LEAST 71C MUST BE ATTAINED. STAFF WERE WORKING ON MACHINE AT END OF INSPECTION. REINSPECTION TO OCCUR TOMORROW, DEC. 19TH*,