700 - 16061 Macleod Trail SE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 février 2026
Labels were faded on three quat sanitizer bottles located in kitchen and bar area., , Requirement:, , Provide new labels on spray bottles to identify their contents.
Internal temperature of portioned cheese stored in cooler insert under the grill was 9.7C , , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4 C or less., Ice pack was added on cheese during inspection.
Paper towels were not provided at hand washing sink located in bar area., , Requirement:, , Provide paper towels in the dispenser at this hand-washing sink
a) A wine bottle was stored in ice meant for pouring into drinks., , b) Knife was stored in the gap between counters in the kitchen, , , Requirement:, , a) Do not store any food/drinks in the ice meant for pouring into drinks., , b) Do not store knives in the gap between counters as this area cannot be adequately cleaned.
Hudsons Canadian Tap House se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 88 (73%) 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.
Panago Pizza
SHAWNESSY
Ce restaurant a été inspecté 6 fois depuis le 29 juin 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
4 infractions
Labels were faded on three quat sanitizer bottles located in kitchen and bar area., , Requirement:, , Provide new labels on spray bottles to identify their contents.
Internal temperature of portioned cheese stored in cooler insert under the grill was 9.7C , , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4 C or less., Ice pack was added on cheese during inspection.
Paper towels were not provided at hand washing sink located in bar area., , Requirement:, , Provide paper towels in the dispenser at this hand-washing sink
a) A wine bottle was stored in ice meant for pouring into drinks., , b) Knife was stored in the gap between counters in the kitchen, , , Requirement:, , a) Do not store any food/drinks in the ice meant for pouring into drinks., , b) Do not store knives in the gap between counters as this area cannot be adequately cleaned.
Aucune infraction
3 infractions
Labels were faded on all sanitizer spray bottles located in the kitchen and bar area., , Requirement:, Provide new labels on sanitizer spray bottles to identify their contents.
a) Internal temperature of gouda cheese stored in insert of prep cooler was between 12 C-13 C at the top and 9.5 C at the bottom., , b) Internal temperature of parmesan cheese stored in insert of second prep cooler was 9C, , , Requirement:, Ensure that perishable foods under refrigeration are stored at 4 C and less., Gouda cheese between 12-13 c was discarded., , Remaining Gouda cheese and parmesan cheese were moved to bottom part of the coolers.
Concentration of iodine measured 0 ppm during sanitizer cycle., , Requirement: , , -Ensure that 12.5 ppm concentration of iodine is achieved during sanitizer cycle., , - Wash & sanitize bar glasses in the main dish washer until bar glass washer is repaired.
6 infractions
Concentration of quat measured 100 ppm in sani- pail located in the kitchen., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
No label was provided on one sanitizer spray bottle located in bar area., , Requirement:, Provide label on spray bottle to identify its contents.
a) Internal temperature of sliced cheese stored in insert of one prep cooler was 8.5C., b) Internal temperature of portioned shredded cheese stored in prep cooler drawer located under the grill was 9.7C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., Ice packs were put on these two foods during inspection.
4 infractions
Cleaning clothes were kept on prep counters after use in the kitchen., , (This is repeat violation from previous inspection), , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.,
- Internal temperatures of portioned coleslaw stored in insert of prep cooler at the top were 12.5C,13C and 15C and at the bottom was at 9C., , -Internal temperature of portioned rice stored in insert of prep cooler at the top was 12 C and at the bottom 9.5C, - Internal temperature of gouda cheese was 9.5C, , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4C or less., Perishable foods at 10 C and higher were discarded: coleslaw and rice., - Remaining perishable foods like coleslaw, rice and gouda cheese were moved to the bottom part of this prep cooler., - Keep the lid of prep cooler inserts down when not in use, as the cooler inserts were getting hot air from the oven located next to it.,
5 infractions
1) Cleaning clothes were kept on prep counters after use in the kitchen., 2) Concentration of quat measured 50 ppm in sanitizer solution of pails located in the kitchen., Requirement:, 1) Soak cleaning clothes in sanitizer solution in between use., 2) Ensure that concentration of quat is maintained at 200 ppm.
1) Internal temperature of partially cooked bacons stored near grill without temperature control was 25.5 C, 2) Internal temperature of sliced cheese stored in insert of prep cooler was 8C, , Requirements:, 1) Ensure that perishable foods are stored at 4C or less or at 60 C or higher., Partially cooked bacons at 25.5C were discarded., 2) Ensure that perishable foods under refrigeration are stored at or less than 4C, - Sliced cheese at 8C was moved to bottom part of the prep cooler.,
1) A container of cut lemons was stored in ice of ice pit meant for drinks in bar area., 2) A food container was stored in uncovered black beans in prep cooler insert located in the kitchen, , Requirement:, 1. Do not store any food container in ice meant for drinks to prevent contamination of ice., 2) Do not store any food container in uncovered food to prevent contamination.,
- No paper towels were provided at hand washing sink located in bar area towards east side., (Repeat violation from previous inspection., , Requirement:, Provide paper towels at this hand washing sink.
Fruit flies were noted in the kitchen and bar area., , Requirement:, Implement control measures to eliminate fruit fly's issue., Manager stated that pest control company has already been contacted and treatment will be done today evening.
Accumulation of Slimy material at the at interior plastic plate of ice machine., , Requirement:, , Clean the interior plastic plate of ice machine.
-Paper dispenser located at hand washing sink in bar area towards east side was empty., , -No soap and paper towels were provided at hand washing sink in the bar area located towards west side., , Requirement:, Provide soap and paper towels at hand washing sinks.
Dirt buildup at front area of ice machine., , Requirement:, , Clean the front of ice machine.
No iodine test strips provided to verify concentration of iodine during sanitizer cycle of glass washer located in the bar., , Requirement:, Provide iodine test strips.
Accumulation of grease and grime on the hood located in the kitchen., , Requirement:, Clean the hood.