187 - 2515 90 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
24 mai 2026
Update on 24th May 2026: Mice droppings seen under the dishwashing area. Operator stated that pest control company is coming biweekly for the treatment. Recent pest control reports were requested for PHI review. , , , , Mice droppings were observed above the grease trap lid under the dishwashing area. , , Safe disposal and cleanup discussed in detail with chef., Continue to work with pest control company and take all corrective actions to control/eliminate pest.
Update on 24 May 2026: Kitchen is going under some renovation work soon. Panels will be fixed during renovation work., , Two ceiling panel in dish washing area was missing., , Install ceiling panel.
Update on 24 May 2026: Work under progress, cleaning has been done in some parts. Please ensure all mentioned areas are cleaned. , , , General cleaning and sanitation was not satisfactory. , , , Behind the cooking equipment, Ceiling panels, dry storage areas, all hard to reach areas, Organization required in kitchen, bar area floor required deep cleaning, Some floor drain pipes were open and had dirt buildup. Debris, including wrappers, was found inside the drains., Please clean the drain openings and ensure they are properly secured with appropriate covers or screens to prevent pest harborage and hiding places., , *Clean the above noted area., , Develop a cleaning and sanitation plan, template attached to the report.
The Point Public House se trouve dans le quartier OAKRIDGE. OAKRIDGE, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 26 juin 2026, 33 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Lakeview Bakery On 90th
OAKRIDGE
Ce restaurant a été inspecté 6 fois depuis le 10 juillet 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
3 infractions
Update on 24th May 2026: Mice droppings seen under the dishwashing area. Operator stated that pest control company is coming biweekly for the treatment. Recent pest control reports were requested for PHI review. , , , , Mice droppings were observed above the grease trap lid under the dishwashing area. , , Safe disposal and cleanup discussed in detail with chef., Continue to work with pest control company and take all corrective actions to control/eliminate pest.
Update on 24 May 2026: Kitchen is going under some renovation work soon. Panels will be fixed during renovation work., , Two ceiling panel in dish washing area was missing., , Install ceiling panel.
Update on 24 May 2026: Work under progress, cleaning has been done in some parts. Please ensure all mentioned areas are cleaned. , , , General cleaning and sanitation was not satisfactory. , , , Behind the cooking equipment, Ceiling panels, dry storage areas, all hard to reach areas, Organization required in kitchen, bar area floor required deep cleaning, Some floor drain pipes were open and had dirt buildup. Debris, including wrappers, was found inside the drains., Please clean the drain openings and ensure they are properly secured with appropriate covers or screens to prevent pest harborage and hiding places., , *Clean the above noted area., , Develop a cleaning and sanitation plan, template attached to the report.
6 infractions
A plastic container of gravy was observed submerged in ice for cooling. The chef stated that the gravy is left in this manner for approximately 4 hours before being transferred to the cooler., The proper cooling process was discussed in detail. Recommendations included:, , Using stainless steel containers with a large surface area on ice bath to reduce cooling time, Constant stirring during cooling, Ensuring cooked gravy or any other potentially hazardous food is not left at room temperature for more than 2 hours.
The dishwasher was measured at 0 ppm chlorine. The sanitizer pail was checked and found to be empty. Staff were instructed to replace the pail. The machine was run several times, and a final reading of 100 ppm chlorine was achieved., , Please ensure that the sanitizer pails connected to the dishwasher are checked regularly and that the sanitizer concentration is measured routinely.
4 infractions
Cleaning clothes were kept on prep counters after use., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
One ceiling panel in dish washing area was missing., , Requirement:, Install ceiling panel.
Rubber gasket of prep cooler located in the kitchen was broken., , Requirement:, Repair rubber gasket.
Dirt buildup on floor behind cooking equipment., , Requirement:, , Clean the above noted area.
3 infractions
Bag of raw meat was stored on a bag of cheese in upright freezer in back storage area., , Requirement:, Store raw meat apart from any other food to prevent cross contamination.
Internal temperature of sliced cheese stored in insert of prep cooler was 12.2C and other cheese was at 9C, , Requirement: , Ensure that perishable foods under refrigeration are stored at 4C or less., -Cheese at 12.2C was discarded., - Cheese at 9C was moved to bottom part of the prep cooler.
Wine bottles were stored in ice meant for adding to drinks located in bar area., , Requirement:, Do not store any food/drinks in ice meant for drinks to prevent contamination.
3 infractions
Cleaning clothes were kept on the counter after use., , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
a) Frozen fish was kept in standing water for thawing in a pail located in the kitchen sink., b) Internal temperature of sliced cheese stored in insert at the top was 9.5C., , Requirement:, , a) Thaw frozen food under running cold water., - Cold water was turned on frozen fish during inspection, b) Ensure that perishable foods under refrigeration are stored at 4 C or less., Cheese from top was moved to bottom part of the cooler during inspection..
Boxes and a pails were stored directly on floor in walk in cooler., (This was repeat violation from the previous inspection)., , Requirement:, Store food at least 15 cm off the floor,
4 infractions
a) Internal temperature of yellow sliced cheese stored in insert of prep cooler was 13.5C and white sliced cheese was at 14.6C, , -Cole slaw and portioned chicken were at 9C. Both inserts were overfilled., b) Internal temperature of minced garlic in butter stored in insert of prep cooler was 23.3 C., , Requirement:, - Ensure that perishable foods under refrigeration are stored at or less than 4C., -Sliced cheese and garlic in butter were discarded during inspection., -Cole slaw and portioned chicken were moved to walk in cooler. Do not overfill the inserts to prevent temperature abuse.,
Frozen beef was kept at room temperature for thawing., , Requirement:, Thaw frozen foods by any of the following approved methods:, a) under running cold water, b) in the cooler, c) by heating in the microwave., Frozen beef was put under running cold water during inspection., -Do not thaw frozen foods at room temperature.
Quat test papers were expired, purchase new supplies.
Mice droppings were observed above the grease trap lid under the dishwashing area. , , Safe disposal and cleanup discussed in detail with chef., Continue to work with pest control company and take all corrective actions to control/eliminate pest.
Two ceiling panel in dish washing area was missing., , Install ceiling panel.
General cleaning and sanitation was not satisfactory. , , , Behind the cooking equipment, Ceiling panels, dry storage areas, all hard to reach areas, Organization required in kitchen, bar area floor required deep cleaning, Some floor drain pipes were open and had dirt buildup. Debris, including wrappers, was found inside the drains., Please clean the drain openings and ensure they are properly secured with appropriate covers or screens to prevent pest harborage and hiding places., , *Clean the above noted area., , Develop a cleaning and sanitation plan, template attached to the report.
a) A flour bag was left open after use located on rack in back area., b) Boxes and a pail were stored directly on floor in walk in cooler., c) Wine bottles were stored in the ice meant for adding to the drinks located in bar area., , Requirement:, a) Close the flour bag tightly after use to prevent contamination., b) Store food at least 15 cm off the floor, c) Do not store any wine bottles in the ice meant for drinks to prevent contamination.
Black garbage bag was in use to cover dough ball in the kitchen., , Requirement:, Use food grade material to cover/handle food. Remove black garbage bag as it is not food grade.,