G - 1003 55 Avenue NE · SKYLINE EAST
9 mai 2025
RéussiRed meat room - Quat sanitizer in a spray bottle measured 0 ppm., , 200 ppm quat sanitizer was prepared during the inspection. Ensure to replace sanitizer regularly as the concentration weakens with time and usage.
A floor drain cover located between the back of house and office was missing., , Install a tight-fitting cover over the floor drain.
Chicken room - There was an odor from the floor drain., , Remove odor.
1) Red meat room - The switch for the fan located by the prep table was covered with duct tape., , Remove duct tape and repair properly., , 2) Red meat room - A set of lights had burned out. This area with the prep table was dim., , Replace light fixtures.
1) Red meat room - There was a build-up of dried meat debris in the meat packaging machine., , Clean and sanitize the food equipment. , , 2) Red meat room - There was an old label on the drain board of the dishwashing sink., , Remove the label., , 3) Red meat room - A dirty cutting board was being used as a base for the band saw., , Keep all surfaces clean and sanitary., , 4) Red meat room - The non-food contact components of the band saw had signs of corrosion., , Maintain food equipment in good condition., , 5) Red meat room - There was mineral build-up on the prep table., , Descale, clean and sanitize the prep table.
1) Red meat room - The bucket containing clean knives was unclean. , , The bucket was discarded. Knives were placed in the dishwashing sink for cleaning and sanitizing., , 2) Storage area in the back of house - Bins for equipment storage had debris on the bottom. The hand grips of these bins were unclean., , Bins and equipment were taken to the dishwashing sink for cleaning and sanitizing., , 3) Chicken room - A cutting board was stored by the hand sink., , The cutting board was taken to a clean area for storage.
Chicken walk-in freezer - Wood splinters were found on the floor., , Clean the floor including hard-to-reach areas.
Rocky Mountain Game Meats se trouve dans le quartier SKYLINE EAST. SKYLINE EAST, Calgary compte 20 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 janvier 2026, 18 (90%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 10 décembre 2024, avec 4 réussites et 1 fermeture au dossier.
Red meat room - Quat sanitizer in a spray bottle measured 0 ppm., , 200 ppm quat sanitizer was prepared during the inspection. Ensure to replace sanitizer regularly as the concentration weakens with time and usage.
A floor drain cover located between the back of house and office was missing., , Install a tight-fitting cover over the floor drain.
Chicken room - There was an odor from the floor drain., , Remove odor.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
1) Red meat room - The switch for the fan located by the prep table was covered with duct tape., , Remove duct tape and repair properly., , 2) Red meat room - A set of lights had burned out. This area with the prep table was dim., , Replace light fixtures.
1) Red meat room - There was a build-up of dried meat debris in the meat packaging machine., , Clean and sanitize the food equipment. , , 2) Red meat room - There was an old label on the drain board of the dishwashing sink., , Remove the label., , 3) Red meat room - A dirty cutting board was being used as a base for the band saw., , Keep all surfaces clean and sanitary., , 4) Red meat room - The non-food contact components of the band saw had signs of corrosion., , Maintain food equipment in good condition., , 5) Red meat room - There was mineral build-up on the prep table., , Descale, clean and sanitize the prep table.
1) Red meat room - The bucket containing clean knives was unclean. , , The bucket was discarded. Knives were placed in the dishwashing sink for cleaning and sanitizing., , 2) Storage area in the back of house - Bins for equipment storage had debris on the bottom. The hand grips of these bins were unclean., , Bins and equipment were taken to the dishwashing sink for cleaning and sanitizing., , 3) Chicken room - A cutting board was stored by the hand sink., , The cutting board was taken to a clean area for storage.
Chicken walk-in freezer - Wood splinters were found on the floor., , Clean the floor including hard-to-reach areas.
REPEATING VIOLATION:, Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler., **Dec 19, 2024: same observations. Both turkey and bagged chicken were in 2 comp sink. Turkey in 1 comp sitting in sink with standing water half full; temp @ 4C. Chicken in other sink comp sitting at room temp; temp @ 8C. Additional whole turkey on drainboard at room temp and under liquid soap dispenser.
REPEATING VIOLATIONS:, 1) Whole frozen turkey were thawed on wire shelves at room temp in the warehouse. Surface temp of turkeys ranged 8-11C. Dried blood was noted on floor around the shelves and staff admitted that thawing turkey at room temp was a routine practice. Immediately place product into the cooler and practice safe thawing procedures., **Dec 19, 2024: whole turkey on wire rack outside of cutting room measured 7C., 2) Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler., **Dec 19, 2024: same observations. Both turkey and bagged chicken were in 2 comp sink. Turkey in 1 comp sitting in sink with standing water half full; temp @ 4C. Chicken in other sink comp sitting at room temp; temp @ 8C. Additional whole turkey on drainboard at room temp and under liquid soap dispenser.
REPEATING VIOLATIONS:, 1) The hose connections with splitter adapter in the red meat cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker., 2) The hose connections with splitter adapter in the poultry cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker.
REPEATING VIOLATION:, Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler., **Dec 19, 2024: same observations. Both turkey and bagged chicken were in 2 comp sink. Turkey in 1 comp sitting in sink with standing water half full; temp @ 4C. Chicken in other sink comp sitting at room temp; temp @ 8C. Additional whole turkey on drainboard at room temp and under liquid soap dispenser.
REPEATING VIOLATIONS:, 1) Whole frozen turkey were thawed on wire shelves at room temp in the warehouse. Surface temp of turkeys ranged 8-11C. Dried blood was noted on floor around the shelves and staff admitted that thawing turkey at room temp was a routine practice. Immediately place product into the cooler and practice safe thawing procedures., **Dec 19, 2024: whole turkey on wire rack outside of cutting room measured 7C., 2) Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler., **Dec 19, 2024: same observations. Both turkey and bagged chicken were in 2 comp sink. Turkey in 1 comp sitting in sink with standing water half full; temp @ 4C. Chicken in other sink comp sitting at room temp; temp @ 8C. Additional whole turkey on drainboard at room temp and under liquid soap dispenser.
REPEATING VIOLATIONS:, 1) The hose connections with splitter adapter in the red meat cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker., 2) The hose connections with splitter adapter in the poultry cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker.
Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler.
1) Whole frozen turkey were thawed on wire shelves at room temp in the warehouse. Surface temp of turkeys ranged 8-11C. Dried blood was noted on floor around the shelves and staff admitted that thawing turkey at room temp was a routine practice. Immediately place product into the cooler and practice safe thawing procedures., 2) Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler., 3) Several boxes of chicken bones (consumable and for sale) were left on a trolley in the poultry cutting room. Temp of chicken measured as high as 12C. Temp inside cutting room was 14C. Transfer product into cooler after processing - do not leave out at room temp until trolley is full.
1) Hand soap was not supplied at the hand sink in the poultry cutting room. Please restock dispenser., 2) Hand soap was not supplied at the hand sink outside the poultry cutting room in the ware washing area. Please restock dispenser., 3) Hand soap and paper towel dispensers were empty at the hand sink in the warehouse on the red meat cutting room side. Please restock.
1) The band saw in the red meat department was thoroughly cleaned once per day and at the end of the day only. Please ensure to thoroughly wash, rinse, and sanitize the entire band saw at least once every 4 hours during operation, AND between cutting meat of different species. Only one species of meat was cut on the day of inspection., 2) Dirty laundry in hamper and bag was stored under/next to and touching clean smocks in the warehouse. Please separate clean and dirty laundry/smocks.
1) Sanitizer test strips for quats were not provided in the red meat cutting room. Please provide., 2) The quat sanitizer test strips for the poultry cutting room were water damaged. Please obtain new test strips.
1) The hose connections with splitter adapter in the red meat cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker., 2) The hose connections with splitter adapter in the poultry cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker.
There was raw meat debris left on a cleaned knife in storage in the red meat cutting room. Please do not conduct clean-in-place method on items that can be manually washed in the 2 comp sink. Ensure items are washed/scrubbed with detergent and rinsed with clean water in the 1st compartment, then sanitized by complete immersion in an approved sanitizer in the 2nd compartment.
1) There were dried and fresh blood on the floor in the beef cooler. Staff advised that the cooler is cleaned once per week on Friday. Inspection was conducted on Tuesday. Please clean as needed between routine scheduled cleaning. Recommend to increase cleaning of cooler to twice per week., 2) Dried blood drippings were noted under/around the wire shelves where turkey were thawed at room temp in the warehouse. Please clean.