227 35 Avenue NE · GREENVIEW INDUSTRIAL PARK
4 novembre 2025
Non conformeThe concentration of the quats sanitizer measured greater than 500ppm. , , The manufacturer's directions indicate to maintain the concentration between 200ppm to 400ppm. , , Ensure the manufacturer's directions are followed on how to properly dilute the quat sanitizer. , , The operator diluted the quat sanitizer solution during the inspection and measured 200ppm.
The hot holding unit measured 55C. , , Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. , , Ensure the temperature is frequently tested. Refrain from placing food inside until it has reached a temperature above 60C. , , The operator increased the temperature during the inspection and measured 60C.
Facility uses small containers that could fit into the 3-compartment sink., , No mechanical dishwasher in the sea-can., Mechanical dishwasher was available in the bar area., , Previous violation:, Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... , Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. , , , Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. , , Containers have been reduced to ensure they will fit in both sinks and dishwasher. , , Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
There were utensils stored in water that measured 23C. , , Utensils must not be stored in water at room temperature as this promotes the growth of bacteria. , , Store utensils in the following manner: , - Iced cold water <4C , - Hot water >60C , - An approved sanitizer solution (100ppm of chlorine or 200ppm of quats). , , The operator discarded the water and replaced it with quats sanitizer during the inspection.
Citizen Brewing Company se trouve dans le quartier GREENVIEW INDUSTRIAL PARK. GREENVIEW INDUSTRIAL PARK, Calgary compte 81 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 61 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 26 novembre 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
The concentration of the quats sanitizer measured greater than 500ppm. , , The manufacturer's directions indicate to maintain the concentration between 200ppm to 400ppm. , , Ensure the manufacturer's directions are followed on how to properly dilute the quat sanitizer. , , The operator diluted the quat sanitizer solution during the inspection and measured 200ppm.
The hot holding unit measured 55C. , , Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. , , Ensure the temperature is frequently tested. Refrain from placing food inside until it has reached a temperature above 60C. , , The operator increased the temperature during the inspection and measured 60C.
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.
GREENVIEW INDUSTRIAL PARK
Facility uses small containers that could fit into the 3-compartment sink., , No mechanical dishwasher in the sea-can., Mechanical dishwasher was available in the bar area., , Previous violation:, Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... , Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. , , , Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. , , Containers have been reduced to ensure they will fit in both sinks and dishwasher. , , Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
There were utensils stored in water that measured 23C. , , Utensils must not be stored in water at room temperature as this promotes the growth of bacteria. , , Store utensils in the following manner: , - Iced cold water <4C , - Hot water >60C , - An approved sanitizer solution (100ppm of chlorine or 200ppm of quats). , , The operator discarded the water and replaced it with quats sanitizer during the inspection.
Facility uses small containers that could fit into the 3-compartment sink., , No mechanical dishwasher in the sea-can., Mechanical dishwasher was available in the bar area., , Previous violation:, Facility has 3 compartment sink where all utensils, containers and equipment are being sanitized. Due to volume of food being produced in the kitchen, large containers are used for items such as raw hamburger, lettuce washing, macaroni salad, etc.... , Containers do not fit in sink properly and cannot be properly cleaned or immersed in sanitizer. , , , Dishwasher has been ordered for kitchen, but is currently back ordered. Will be installed as soon as it arrives. , , Containers have been reduced to ensure they will fit in both sinks and dishwasher. , , Due to volume of business, nature of food and size of containers, larger sinks/commercial dishwasher is needed to properly clean and sanitize items.
1. Under the handwashing sink near entrance door, where the pest traps are located and hard-to-reach areas in the sea-can are dirty., , 2. The sea-can flooring has buildup of grease and appeared to be slippering., , Ensure the indicated areas are maintained in a sanitary condition at all times,