4611 14 Street NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
31 mars 2026
The internal temperature of perishable foods such as quinoa and potato salad in the cafeteria's front cooler was measured at 9.6-10 degrees Celsius. , , - Ensure the internal temperature of perishable foods stored in the cooler are maintained at 4C or less. Monitor the internal temperature regularly. Advised using deeper container may help with maintaining the temperature.
1) The walk-in freezer flooring in the banquet kitchen is in disrepair, rusted and no longer, smooth, easy to clean. , , - Please address during the renovations., , 2) Accumulation of mildew/mold observed on the caulking along the dishwashing counters in the banquet kitchen. , , - Clean and or replace.
The yellow cutting board in the elevation restaurant's kitchen had deep grooves, was no longer smooth and easy to clean and sanitize., , Discard and replace. All food contact surfaces must be in a good state of repair.
Calgary Winter Club se trouve dans le quartier NOSE HILL PARK. NOSE HILL PARK, Calgary compte 1 restaurant suivi sur Pass or Fail, inspecté par Alberta Health Services Environmental Public Health. En date du 31 mars 2026, 1 (100%) 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.
Barn Burner Cafe Company - CGY-1616
COLLINGWOOD
Ce restaurant a été inspecté 6 fois depuis le 7 mars 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
3 infractions
The internal temperature of perishable foods such as quinoa and potato salad in the cafeteria's front cooler was measured at 9.6-10 degrees Celsius. , , - Ensure the internal temperature of perishable foods stored in the cooler are maintained at 4C or less. Monitor the internal temperature regularly. Advised using deeper container may help with maintaining the temperature.
1) The walk-in freezer flooring in the banquet kitchen is in disrepair, rusted and no longer, smooth, easy to clean. , , - Please address during the renovations., , 2) Accumulation of mildew/mold observed on the caulking along the dishwashing counters in the banquet kitchen. , , - Clean and or replace.
The yellow cutting board in the elevation restaurant's kitchen had deep grooves, was no longer smooth and easy to clean and sanitize., , Discard and replace. All food contact surfaces must be in a good state of repair.
Aucune infraction
1 infraction
High-temperature dishwasher in the cafeteria did not reach the minimum required temperature of 71C during the sanitation cycle. , , Please have the dishwasher serviced. A temperature of 71C at dish level is required during the sanitation cycle in order to achieve adequate sanitation.
4 infractions
High-temperature dishwasher in the cafeteria did not reach the minimum required temperature of 71C during the sanitation cycle. , , Please have the dishwasher serviced. A temperature of 71C at dish level is required during the sanitation cycle in order to achieve adequate sanitation.
The quat sanitizer test strips were observed to be expired., , Obtain test strips within their expiration date so that the sanitizer solution strength can be accurately tested and concentration verified.
1) The meat slicer located at Club Cafe was observed to have food debris accumulated in hard-to-reach areas that could potentially come into contact with food products., , Please thoroughly clean and sanitizer the meat slicer., , 2) Cutting boards throughout the facility were observed to have pitting with deep groves that could trap contaminants and make it difficult to clean., , Please replace the cutting boards., , 3) The seals around the door of the walk-in cooler located in Elevation was observed to be cracked and in disrepair, trapping contaminants and making it difficult to clean., , Please replace the seal.
1 infraction
High-temperature dishwasher in the cafeteria did not reach the minimum required temperature of 71C during the sanitation cycle. , , - Please have the dishwasher serviced. A temperature of 71C at dish level is required during the sanitation cycle in order to achieve adequate sanitation.,
4 infractions
A few cleaning cloths were stored within the splash zone of the handwashing sink located in the cafeteria's main cooking line., , - Please do not store cleaning cloths or utensils near handwashing sinks to prevent contamination.
Several containers of garlic butter were left out in room temperature in R&R, elevation and the cafeteria. There was also, caramelized onions stored in room temperature in R&R. , - Do not store perishable foods such as garlic in oil/butter or caramelized onions in room temperature. Store at a temperature of less than 4 degrees Celsius or above 60 C. , - Due to the anaerobic conditions of garlic in oil/butter, there is potential for production of botulinum toxins.
High-temperature dishwasher in the cafeteria did not reach the minimum required temperature of 71C during the sanitation cycle. , , - Please have the dishwasher serviced. A temperature of 71C at dish level is required during the sanitation cycle in order to achieve adequate sanitation., - Advised staff and management to manually wash, rinse and sanitize dishes or use another mechanical dishwasher in the interim.
The wire shelving in the walk-in cooler of the main kitchen, which stores alcoholic beverages, was observed to be covered in grime, dust, and food debris., , Please clean and sanitize the indicated area.
Observed a gap alongside the bottom of exterior doors located at the kitchen back receiving and hallway fire exit areas., , - Please install weatherstripping/seal gap to prevent the entry of pests into the facility. ,