CalgaryCALGARY INTERNATIONAL AIRPORT
3434 48 Avenue NE
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 avril 2026
Quat sanitizer measured 0 ppm from the chemical dispenser., , Calibrate the chemical dispenser and use quat sanitizer at 200 ppm. Monitor the sanitizer concentration daily. The facility will use 100 ppm chlorine in the meantime.
March 24, 2026 - Spray bottles that contained cleaners were not labeled to indicate their contents., , Label all chemical bottles., , April 27, 2026 - The chemical company will provide spray bottles with proper labels.
The plumbed handwash sink in the banquet hall had been removed. The portable bar had no handwashing facilities. , , The portable bar can be set up in the banquet hall, patio or outdoors. Set up a temporary handwashing station for handling food. Provided information on how to set up a temporary handwashing station.
March 24, 2026 - There was no evidence of testing equipment available for monitoring the high temperature dishwasher at dish level., , Provide testing equipment such as a probe thermometer with max registering function. , , Monitor the dishwasher daily and ensure that the final cycle reaches minimum 71C., , April 27, 2026 - Not observed at the time of inspection. Will follow up next time.
1) Mouse droppings were observed in the following areas:, - under the dish pit, oven and rolling rack, - by the shelf with clean containers and ice machine, - in the dry storage room by the walk-in cooler, , 2) There was a gap along the bottom perimeter of the rear door., , Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points.
There was food debris in the hard-to-reach areas of the food slicer., , Disassemble the equipment. Clean and sanitize all equipment parts properly.
There was a small pool of grease and water mixture under the oven., , Clean the floor.
Wingfield Golf Club se trouve dans le quartier CALGARY INTERNATIONAL AIRPORT. CALGARY INTERNATIONAL AIRPORT, Calgary compte 140 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 123 (88%) 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.
Walmart Canada Logistics ULC
HORIZON
Ce restaurant a été inspecté 6 fois depuis le 14 juillet 2023, avec 3 conformes, 3 non conformes et 1 fermeture au dossier.
7 infractions
Quat sanitizer measured 0 ppm from the chemical dispenser., , Calibrate the chemical dispenser and use quat sanitizer at 200 ppm. Monitor the sanitizer concentration daily. The facility will use 100 ppm chlorine in the meantime.
March 24, 2026 - Spray bottles that contained cleaners were not labeled to indicate their contents., , Label all chemical bottles., , April 27, 2026 - The chemical company will provide spray bottles with proper labels.
The plumbed handwash sink in the banquet hall had been removed. The portable bar had no handwashing facilities. , , The portable bar can be set up in the banquet hall, patio or outdoors. Set up a temporary handwashing station for handling food. Provided information on how to set up a temporary handwashing station.
March 24, 2026 - There was no evidence of testing equipment available for monitoring the high temperature dishwasher at dish level., , Provide testing equipment such as a probe thermometer with max registering function. , , Monitor the dishwasher daily and ensure that the final cycle reaches minimum 71C., , April 27, 2026 - Not observed at the time of inspection. Will follow up next time.
1) Mouse droppings were observed in the following areas:, - under the dish pit, oven and rolling rack, - by the shelf with clean containers and ice machine, - in the dry storage room by the walk-in cooler, , 2) There was a gap along the bottom perimeter of the rear door., , Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points.
There was food debris in the hard-to-reach areas of the food slicer., , Disassemble the equipment. Clean and sanitize all equipment parts properly.
There was a small pool of grease and water mixture under the oven., , Clean the floor.
10 infractions
1) There was a bulging carton of whipping cream in the line cooler. The carton had a best before date of March 10, 2026., , 2) The bag of spinach in the walk-in cooler had evidence of spoilage., , Whipping cream and spinach were discarded.
1) There was no sanitizer for surfaces., , 2) Quat sanitizer measured 0 ppm from the chemical dispenser. , , Prepare a surface sanitizer before handling food., , Use quat sanitizer at 200 ppm., , The operator prepared 100 ppm chlorine sanitizer during the inspection. Use commercial or regular household bleach, not fibregard or scented bleach.
Spray bottles that contained cleaners were not labeled to indicate their contents., , Label all chemical bottles.
Aucune infraction
Aucune infraction
Aucune infraction
7 infractions
Head gear most be worn while handling food
Provide thermometer for the hot display and probe thermometer
Hot display at 49C. Hot holding must be at least at 60C or above., Hot dog roller not turned on, but the hot dogs are on it. Preheat the roller before placing the hot dogs on
Temperature inside the small countertop fridge measured at 15C. Remove the sandwiches and service the equipment. Ensure the temperature is maintained at 4C or below
The roll of paper towels for the kitchen hand sink was stored on the countertop. There was debris on the paper towels., , Store paper towels in a suitable dispenser.
Cases of bottled pop were stored on the floor of the storage room by the janitorial room., , Store food including drinks at least 6 inches off the floor.
There was no evidence of testing equipment available for monitoring the high temperature dishwasher at dish level., , Provide testing equipment such as a probe thermometer with max registering function. , , Monitor the dishwasher daily and ensure that the final cycle reaches minimum 71C.
1) Mouse droppings were observed in the following areas:, - by the pepsi cooler and chest freezer, - under the dish pit, oven and fire suppression system, - by the shelf with clean containers, - in both storage rooms. There was an empty peanut butter packet on the floor with bits of the peel off lid left behind. , , 2) There was at least one deceased rodent in the pest monitoring device by the upright freezer., , 3) There was a gap along the bottom perimeter of the rear door., , 4) There was an opened floor drain in the dry storage room., , 5) The floor drain below the dishwasher was damaged., , 6) There was a gap at the floor-wall joint under the dish pit., , 7) There was a hole in the floor under shelving units by the coffee brewer., , Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points. Monitor and reset pest control devices. Store items off the floor to facilitate cleaning and pest control monitoring. Discard any contaminated food products.
One of the light fixtures in the walk-in cooler was not operational. Lighting was dim at the back of the cooler., , Provide adequate lighting.
There was food debris in the hard-to-reach areas of the food slicer., , Disassemble the equipment. Clean and sanitize all equipment parts properly.
1) There was an accumulation of grease and debris on the floor and on the side of cooking equipment in the front cook line., , 2) There was a puddle of oil below the oven., , 3) There was standing water under the dishwasher., , 4) There was a buildup of char on shelving units near the coffee brewer., , Clean the areas noted.
Scrub the long white cutting board at the cold prep table. Scrubbing will remove built-up dirt from the grooves. Repeat daily
Discard the dough cutter. Do not use damaged utensils.
Clean and maintain clean the drawer where the clean utensils are stored