421 12 Avenue SE · BELTLINE
23 février 2026
ConformeAucune infraction trouvée
Hitman's Bar se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 555 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 6 fois depuis le 18 juin 2024, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
Surfaces of equipment on the cookline had grease, soil, and/or food debris accumulation., , Clean surfaces of cooking equipment and ensure these areas are cleaned on a regular basis.
Surfaces of the ventilation canopy had grease accumulation. , , Clean ventilation canopy surfaces and ensure they are cleaned on a regular basis.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Floors under equipment in the kitchen had grease, soil and/or food debris accumulation., , Clean floors under equipment and ensure these areas are cleaned on a regular basis.
Tables holding equipment on the cookline had grease, soil, and/or food debris accumulation., , Clean tables holding equipment on the cookline and ensure they are cleaned on a regular basis.
Ceiling in the cookline area had grease and dust accumulation., , Clean ceilings and ensure they are cleaned on a regular basis.
, June 27, 2024:, , The north food preparation cooler. Ambient air temperature measured 13 degrees Celsius. This cooler was still being used to store perishable food. Perishable food from this cooler had internal temperatures of:, Cooked pork ribs= 12.3 degrees Celsius, Cooked penne noodles= between 11.7-12.4, Cream= 12.2 degrees Celsius, Tofu= 12 degrees Celsius, , Food was discarded. Do not use this cooler until it has been repaired and can maintain 4 degrees Celsius or less at all times. , , June 18, 2024:, , Ambient air temperature of the north food preparation cooler measured between 7-8 degrees Celsius. Internal food temperatures measured:, - Raw chicken= 7.7 degrees Celsius, - Raw pork = 8.4 degrees Celsius., , All perishable food was removed from this cooler during inspection. Have this cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
, The compressor for the walk-in freezer was leaking. Frozen condensate was present on surfaces of the walk-in freezer., , Have the walk-in freezer repaired to stop the leak. Once repaired, remove frozen condensate from freezer surfaces.
, Facility requires a deep clean. Grease, soil, and/or food debris was present in hard to reach areas (such as underneath and behind equipment), as well as in corners and edges throughout the facility., , Deep clean the facility. Follow a cleaning schedule to help keep the facility clean.
, June 27, 2024:, , The north food preparation cooler. Ambient air temperature measured 13 degrees Celsius. This cooler was still being used to store perishable food. Perishable food from this cooler had internal temperatures of:, Cooked pork ribs= 12.3 degrees Celsius, Cooked penne noodles= between 11.7-12.4, Cream= 12.2 degrees Celsius, Tofu= 12 degrees Celsius, , Food was discarded. Do not use this cooler until it has been repaired and can maintain 4 degrees Celsius or less at all times. , , June 18, 2024:, , Ambient air temperature of the north food preparation cooler measured between 7-8 degrees Celsius. Internal food temperatures measured:, - Raw chicken= 7.7 degrees Celsius, - Raw pork = 8.4 degrees Celsius., , All perishable food was removed from this cooler during inspection. Have this cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
, The compressor for the walk-in freezer was leaking. Frozen condensate was present on surfaces of the walk-in freezer., , Have the walk-in freezer repaired to stop the leak. Once repaired, remove frozen condensate from freezer surfaces.
, Facility requires a deep clean. Grease, soil, and/or food debris was present in hard to reach areas (such as underneath and behind equipment), as well as in corners and edges throughout the facility., , Deep clean the facility. Follow a cleaning schedule to help keep the facility clean.
, Ambient air temperature of the north food preparation cooler measured between 7-8 degrees Celsius. Internal food temperatures measured:, - Raw chicken= 7.7 degrees Celsius, - Raw pork = 8.4 degrees Celsius., , All perishable food was removed from this cooler during inspection. Have this cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
, Internal temperature of a container of soup in the ice well in the kitchen measured 39 degrees Celsius. Chef said that the soup had been cooked earlier that day and that it was cooling., , The level of ice was not high enough to provide adequate cooling. More ice was added during inspection. Also discussed required cooling times: cool from 60 degrees Celsius to 20 degrees Celsius in two hours or less; cool from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less.
, Blanches fries being stored at room temperature had an internal temperature of 17 degrees Celsius., , Fries were moved back into the walk-in cooler during inspection. Only take out as much food is needed for orders that come in or for a short period of time.
, The kitchen hand wash sink was non-functional., , Repair or replace the kitchen hand wash sink.
, The paper towel dispenser at the north bar hand wash sink was empty of paper towels., , Dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
, Used mop water in the mop bucket, along with a mop were being stored in the kitchen., , Discard used mop water once mopping is complete. Store mop and mop bucket in the janitorial closet to help prevent contamination of food and food contact surfaces.
, The compressor for the walk-in freezer was leaking. Frozen condensate was present on surfaces of the walk-in freezer., , Have the walk-in freezer repaired to stop the leak. Once repaired, remove frozen condensate from freezer surfaces.
, Facility requires a deep clean. Grease, soil, and/or food debris was present in hard to reach areas (such as underneath and behind equipment), as well as in corners and edges throughout the facility., , Deep clean the facility. Follow a cleaning schedule to help keep the facility clean.