187 - 2515 90 Avenue SW · OAKRIDGE
April 17, 2026
PassA 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.
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.
The Point Public House is in the OAKRIDGE neighbourhood. OAKRIDGE, Calgary has 47 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 30 (64%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since October 10, 2024, with 3 passes and 0 closures on record.
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.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
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.
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.
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.