2401 4 Street SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Earls Kitchen + Bar se trouve dans le quartier CLIFF BUNGALOW. CLIFF BUNGALOW, Calgary compte 52 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 juillet 2026, 44 (85%) 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.
South Block Barbecue & Brewing - CGY-1962
CLIFF BUNGALOW
Ce restaurant a été inspecté 7 fois depuis le 5 décembre 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
3 infractions
Glass washer at bar measured 0ppm iodine. Ensure glasswasher is able to supply 12.5ppm iodine.
Pizza paddle stored on floor. Discarded.
Fruit flies at bar. Continue to work with pest control to abate issue.
1 infraction
Iodine test strips expired in 2022., - Acquire new tests trips and check expiry on the test strip roll and not on the colour chart in the iodine kit.
4 infractions
Raw meat and seafood products stored beside or above ready-to-eat products in walk-in freezer., - Rearrange the freezer to ensure raw meats and seafood are stored at the bottom to prevent risk of potential cross contamination.
Iodine test strips expired in 2022., - Acquire new tests trips and check expiry on the test strip roll and not on the colour chart in the iodine kit.
1) Hot water handle at hand wash sink near entrance to kitchen is loose., - Repair the handle., , 2) Spray nozzle at dishwashing area has detached from the wall., - Repair and securely mount the spray nozzle.
1 infraction
, There was a hole in the wall behind the two compartment food preparation sink for plumbing access., , Install an access panel. Ensure the panel is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
2 infractions
, December 20, 2024:, , Garlic butter was being stored on ice, however the ice was only in contact with the bottom of the container. The garlic butter not stored on ice had an internal temperature of greater than 4 degrees Celsius. , , December 5, 2023:, , Garlic butter was being stored at room temperature. Internal temperature measured 25 degrees Celsius., , Garlic butter carries the risk of botulism. Garlic butter must be kept either cold (4 degrees Celsius or lower), or hot (60 degrees Celsius or higher). Garlic butter was discarded during inspection.
, There was a hole in the wall behind the two compartment food preparation sink for plumbing access., , Install an access panel. Ensure the panel is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
8 infractions
, Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in sanitizer solution between uses., , Wiping cloths were placed in a wiping cloth sanitizer bucket during inspection.
, The concentration of quat based food contact surface sanitizer available in a spray bottle at the bar measured approximately 100 ppm. , , Solution was remade and then concentration measured 200 ppm. Ensure that quat based food contact surface sanitizer is maintained at 200 ppm.
, Utensils in the kitchen were being stored in quat based sanitizer between uses. , , Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water (with temperature control, ie on the grill or in a hot holding insert), or use separate utensils for raw and cooked, and change utensils out frequently. Utensils were moved to ice water during inspection.
Dust accumulation around ceiling vent above dishwashing area., - Please clean this area and ensure regular cleaning is done.
, Garlic butter was being stored at room temperature. Internal temperature measured 25 degrees Celsius., , Garlic butter carries the risk of botulism. Garlic butter must be kept either cold (4 degrees Celsius or lower), or hot (60 degrees Celsius or higher). Garlic butter was discarded during inspection.
, A spoon and a metal ramekin were in the basin of the hand wash sink on the east of the kitchen (hand wash sink at the end of the cookline)., , Dishes were moved during inspection. Ensure that the hand wash sink is used for handwashing only.
, Iodine test strips were not available for use., , Obtain iodine test strips for verifying iodine concentration at the dish level for iodine glass washers.
, There was a gap at the back door (by the walk-in cooler)., , Replace the weather stripping or otherwise ensure that the gap at the back door is sealed to help prevent the entry of pests.
, There was a hole in the wall behind the two compartment food preparation sink for plumbing access., , Install an access panel. Ensure the panel is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.