319 5 Avenue SW · DOWNTOWN COMMERCIAL CORE
5 mai 2026
Non conforme**Outstanding Violation**- May 5, 2026:, Cooler M6 was not in use and had an out of order sign posted. Cooler M10 was in use, temperature readings ranged 10.1-13.6 degrees Celsius. Operator explained it was in use because the temperature was at 4 degrees Celsius earlier in the day., , Requirement:, Do not use until the coolers have been repaired or serviced and can consistently maintain a temperature of 4 degrees Celsius or less to prevent the growth of harmful bacteria., , Outstanding: April 28, 2026 , Update: Cooler M10 was empty and not in use. Cooler M6 was in use but not overly stocked, temperature reading ranged from 4-7 degrees Celsius. Operator indicated that both coolers would be serviced., , April 17, 2026:, 1 Cooler M10 across the cookline had temperature reading 10.8 degrees Celsius, cooked Salmons had an internal temperature of 11.9 degrees Celsius., , - The operator discarded the salmons and removed other foods from the cooler at the time of the inspection., , 2. Cooler M6 beside a 2-compartment sink had temperatures ranging 7 and 11 degrees Celsius. The cooler was observed to be overly stocked, cooked burger patty had an internal temperature of 10.9 degrees Celsius., , - The operator discarded the burger patty and removed other foods from the cooler at the time of the inspection., , 1, 2: Repair or service the coolers and ensure they maintain a temperature 4 degrees Celsius or less to prevent the growth of harmful bacteria. , Do not place any high-risk foods in the coolers until they have been fixed, also refrain from overloading coolers as air flow and circulation may be impeded.
Calgary Petroleum Club - Main Floor Kitchen se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 470 (69%) 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 3 septembre 2024, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
**Outstanding Violation**- May 5, 2026:, Cooler M6 was not in use and had an out of order sign posted. Cooler M10 was in use, temperature readings ranged 10.1-13.6 degrees Celsius. Operator explained it was in use because the temperature was at 4 degrees Celsius earlier in the day., , Requirement:, Do not use until the coolers have been repaired or serviced and can consistently maintain a temperature of 4 degrees Celsius or less to prevent the growth of harmful bacteria., , Outstanding: April 28, 2026 , Update: Cooler M10 was empty and not in use. Cooler M6 was in use but not overly stocked, temperature reading ranged from 4-7 degrees Celsius. Operator indicated that both coolers would be serviced., , April 17, 2026:, 1 Cooler M10 across the cookline had temperature reading 10.8 degrees Celsius, cooked Salmons had an internal temperature of 11.9 degrees Celsius., , - The operator discarded the salmons and removed other foods from the cooler at the time of the inspection., , 2. Cooler M6 beside a 2-compartment sink had temperatures ranging 7 and 11 degrees Celsius. The cooler was observed to be overly stocked, cooked burger patty had an internal temperature of 10.9 degrees Celsius., , - The operator discarded the burger patty and removed other foods from the cooler at the time of the inspection., , 1, 2: Repair or service the coolers and ensure they maintain a temperature 4 degrees Celsius or less to prevent the growth of harmful bacteria. , Do not place any high-risk foods in the coolers until they have been fixed, also refrain from overloading coolers as air flow and circulation may be impeded.
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.
DOWNTOWN COMMERCIAL CORE
Outstanding: April 28, 2026 , Update: Cooler M10 was empty and not in use. Cooler M6 was in use but not overly stocked, temperature reading ranged from 4-7 degrees Celsius. Operator indicated that both coolers would be serviced., , April 17, 2026:, 1 Cooler M10 across the cookline had temperature reading 10.8 degrees Celsius, cooked Salmons had an internal temperature of 11.9 degrees Celsius., , - The operator discarded the salmons and removed other foods from the cooler at the time of the inspection., , 2. Cooler M6 beside a 2-compartment sink had temperatures ranging 7 and 11 degrees Celsius. The cooler was observed to be overly stocked, cooked burger patty had an internal temperature of 10.9 degrees Celsius., , - The operator discarded the burger patty and removed other foods from the cooler at the time of the inspection., , 1, 2: Repair or service the coolers and ensure they maintain a temperature 4 degrees Celsius or less to prevent the growth of harmful bacteria. , Do not place any high-risk foods in the coolers until they have been fixed, also refrain from overloading coolers as air flow and circulation may be impeded.
At the bars, 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.
The following were observed:, 1. Grease, smoke observed on the exhaust ventilation hood in the cookline., 2. Dust build-up on ceiling including the air vents., , 1,2: Clean thoroughly for all the floors in the facility and ensure to always maintain in a sanitary manner to prevent potential contamination of food.
1. Cooler M10 across the cookline had temperature reading 10.8 degrees Celsius, cooked Salmons had an internal temperature of 11.9 degrees Celsius., , - The operator discarded the salmons and removed other foods from the cooler at the time of the inspection., , 2. Cooler M6 beside a 2-compartment sink had temperatures ranging 7 and 11 degrees Celsius. The cooler was observed to be overly stocked, cooked burger patty had an internal temperature of 10.9 degrees Celsius., , - The operator discarded the burger patty and removed other foods from the cooler at the time of the inspection., , 1, 2: Repair or service the coolers and ensure they maintain a temperature 4 degrees Celsius or less to prevent the growth of harmful bacteria. , Do not place any high-risk foods in the coolers until they have been fixed, also refrain from overloading coolers as air flow and circulation may be impeded.
At the bar, a scoop for ice was observed to be placed directly on a counter at the time of inspection., , - Operator was instructed to remove and place scoop in a container., , Ensure the scoops are stored in a manner that prevent potential contamination of ice.
The following were observed:, 1. Grease, smoke observed on the exhaust ventilation hood in the cookline., 2. Dust build-up on ceiling including the air vents., , 1,2: Clean thoroughly for all the floors in the facility and ensure to always maintain in a sanitary manner to prevent potential contamination of food.
Main floor Kitchen - The cooler by the cafe station had an internal temperature reading of 12.2C. Milk products were stored inside the cooler. , , All coolers must maintain a temperature below 4C to prevent the growth of bacteria. , , Please repair and refrain from placing any food in the cooler until the issue has resolved. , , The operator removed all food from the cooler at the time of the inspection.
Basement Kitchen - The high temperature dishwasher reached a high of 55C on the final rinse cycle. , , The high temperature dishwasher must achieve a temperature of 71C or above on the final rinse cycle to sufficiently clean and sanitize food equipment and utensils. , , Please repair. In the meantime, use the two-compartment sink to sanitize as the final step. Ensure all food equipment are fully submerged for at least 2 minutes before drying. , , Discussed with the operator to make a sodium hypochlorite (bleach) solution by mixing 1-2 tablespoon per gallon of water. The operator made a bleach sanitizer solution of 100ppm at the time of the inspection.