728 17 Avenue SW · BELTLINE
2 juin 2026
Non conformeThere was inadequate residual chlorine at the dish level during the sanitize cycle for the low temperature dishwasher. One cycle attempt, the residual chlorine measured <25 ppm, and the second attempt, there was no detectable residual., , Have the dishwasher serviced. Residual chlorine at the dish level during the sanitize cycle must measure 100 ppm.
Chlorine test strips had expired in June 2025., , Obtain new chlorine test strips.
The dishwasher was leaking., , Have the dishwasher repaired to stop the leak.
Floors under equipment in the kitchen had grease, soil, and/or food debris accumulation. , , Clean floors under equipment in the kitchen.
Trolley Five Brewery se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 555 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 6 fois depuis le 14 mai 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
There was inadequate residual chlorine at the dish level during the sanitize cycle for the low temperature dishwasher. One cycle attempt, the residual chlorine measured <25 ppm, and the second attempt, there was no detectable residual., , Have the dishwasher serviced. Residual chlorine at the dish level during the sanitize cycle must measure 100 ppm.
Chlorine test strips had expired in June 2025., , Obtain new chlorine test strips.
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.
The dishwasher was leaking., , Have the dishwasher repaired to stop the leak.
Floors under equipment in the kitchen had grease, soil, and/or food debris accumulation. , , Clean floors under equipment in the kitchen.
Beverage bottles were being stored within ice for customer drinks at the south ice well at the main floor bar., , Ice for customer drinks is a ready to eat food and must be protected from contamination.
The sink in the northwest corner of the kitchen was not draining., , Repair the sink so that it drains properly.
Chlorine test strips had expired in June 2025., , Obtain new chlorine test strips.
Floors under equipment in the kitchen had grease, soil, and/or food debris accumulation. , , Clean floors under equipment in the kitchen.
Ceilings and walls adjacent to air vents in the kitchen had dust accumulation., , Clean ceilings and walls adjacent to air vents. Ensure these areas are cleaned on a regular basis.
The top middle cooler drawer by the grill had an internal temperature of 10.4C. The temperature was measured with a probe thermometer. There were chicken stored inside. , , Coolers must be in good working condition to maintain temperatures at 4C or below. , , Please repair. Refrain from storing any food in the cooler drawer until it has been repaired., , The operator removed the chicken at the time of the inspection and placed it inside the walk-in cooler.
The exterior of the bulk containers are cracked. , , Bulk containers should be maintained in good repair to ensure proper cleaning. , , Replace the bulk containers.
***Update June 4, 2025: the operator stated a contractor has been scheduled to come in and resurface the cutting boards***, , The cutting board by the grill line has deep grooves with buildup of grime in between. , , Food equipment must be maintained in a manner that is easily cleanable. , , Replace or resurface the cutting board
There is chicken wings and grease build up in the cooler drawers underneath the grill. , , Food equipment must be maintained in a clean and sanitary manner. , , Remove the chicken wings and clean out the grease.
There is dust accumulating on the ceiling above the dishwashing area and near the windows. , , Ceilings should be regularly cleaned to remove dust and debris and to protect food from contamination. , , Please clean.
The top middle cooler drawer by the grill had an internal temperature of 10.4C. The temperature was measured with a probe thermometer. There were chicken stored inside. , , Coolers must be in good working condition to maintain temperatures at 4C or below. , , Please repair. Refrain from storing any food in the cooler drawer until it has been repaired., , The operator removed the chicken at the time of the inspection and placed it inside the walk-in cooler.
The exterior of the bulk containers are cracked. , , Bulk containers should be maintained in good repair to ensure proper cleaning. , , Replace the bulk containers.
***Update June 4, 2025: the operator stated a contractor has been scheduled to come in and resurface the cutting boards***, , The cutting board by the grill line has deep grooves with buildup of grime in between. , , Food equipment must be maintained in a manner that is easily cleanable. , , Replace or resurface the cutting board
The top middle cooler drawer by the grill had an internal temperature of 10.4C. The temperature was measured with a probe thermometer. There were chicken stored inside. , , Coolers must be in good working condition to maintain temperatures at 4C or below. , , Please repair. Refrain from storing any food in the cooler drawer until it has been repaired., , The operator removed the chicken at the time of the inspection and placed it inside the walk-in cooler.
The hand sink (south facing) in the kitchen was blocked by a sheet pan rack and a large pot. , , The hand sink must be readily accessible at all times. Refrain from placing any articles near or in front of the hand sink. , , The operator moved the sheet pan rack and the pot to another area, away from the hand sink.
Plastic container used as a scoop for several dry ingredients and stored inside the bulk supply., , Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with , the handle upright to avoid contamination of the food. , , The operator removed the plastic containers from the bulk containers at the time of the inspection.
The exterior of the bulk containers were soiled with grime and buildup of food debris and the container itself is cracked. , , Bulk containers should be maintained in a clean and sanitary manner and in good repair to ensure proper cleaning. , , Replace the bulk containers.
***Outstanding violation - notes May 14, 2025***, Fruit flies were present in the upper bar., , Take measures to eliminate the fruit flies from the facility.
There is chicken wings and grease build up in the cooler drawers underneath the grill. , , Food equipment must be maintained in a clean and sanitary manner. , , Remove the chicken wings and clean out the grease.
There was grime on the exterior surfaces of several food equipment in the back area (behind the grill). , , Food equipment must be maintained in a clean and sanitary manner, especially high tough surfaces including the handles. , , Please clean.
The cutting board by the grill line has deep grooves with buildup of grime in between. , , Food equipment must be maintained in a manner that is easily cleanable. , , Replace or resurface the cutting board
The wall by the dishwashing area has splatters of ketchup. , , All areas of a food facility including the walls must be maintained in a clean and sanitary manner. , , Please clean.
There is dust accumulating on the ceiling above the dishwashing area and near the windows. , , Ceilings should be regularly cleaned to remove dust and debris and to protect food from contamination. , , Please clean.
No cleaning schedule available during the inspection. , , A cleaning schedule is required to ensure all areas throughout the facility are attended to for cleanliness. , , Create a cleaning schedule and maintain onsite.