2132 - 10 Aspen Stone Boulevard SW · ASPEN WOODS
21 janvier 2026
RéussiDirty cleaning clothes were left on the counter outside the sanitizing bucket. , Operator removed dirty clothes and submerged clean ones in sanitizer solution., , Requirement:, -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure cleaning clothes submerged in the sanitizing solution or changed every 2 hours with a record to show when it is changed.
The buckets that contain sanitizer solution were unlabeled., , Operator labeled them., , Requirement:, Ensure all buckets and bottles containing sanitizer solution are labeled correctly to prevent incorrect use of chemicals.
1. A bucket containing frozen chicken and water was placed on counter at the kitchen. , , Operator returned food to cooler., , 2. Deserts in display cooler measured 8.5*C surface temperature but the ambient temperature of the cooler was below 4*C., , Operator moved deserts inward to allow air circulation to get to them., , Requirements:, -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
Food handling permit displayed at the facility was expired. , , Operator printed the valid permit and posted it at entrance., , Requirement:, -Ensure valid permit is displayed in a conspicuous place
The containers for clean utensils had debris in them at the drawer beside the dishwasher., , Operator cleaned the containers., , Requirement:, -Ensure all utensils and containers for them are maintained in clean and sanitary condition.
A Ladybug Bakery and Cafe se trouve dans le quartier ASPEN WOODS. ASPEN WOODS, Calgary compte 45 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 18 mars 2026, 35 (78%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 23 octobre 2024, avec 4 réussites et 1 fermeture au dossier.
Dirty cleaning clothes were left on the counter outside the sanitizing bucket. , Operator removed dirty clothes and submerged clean ones in sanitizer solution., , Requirement:, -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure cleaning clothes submerged in the sanitizing solution or changed every 2 hours with a record to show when it is changed.
The buckets that contain sanitizer solution were unlabeled., , Operator labeled them., , Requirement:, Ensure all buckets and bottles containing sanitizer solution are labeled correctly to prevent incorrect use of chemicals.
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. A bucket containing frozen chicken and water was placed on counter at the kitchen. , , Operator returned food to cooler., , 2. Deserts in display cooler measured 8.5*C surface temperature but the ambient temperature of the cooler was below 4*C., , Operator moved deserts inward to allow air circulation to get to them., , Requirements:, -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
Food handling permit displayed at the facility was expired. , , Operator printed the valid permit and posted it at entrance., , Requirement:, -Ensure valid permit is displayed in a conspicuous place
The containers for clean utensils had debris in them at the drawer beside the dishwasher., , Operator cleaned the containers., , Requirement:, -Ensure all utensils and containers for them are maintained in clean and sanitary condition.
Sticky fly traps hung above food prep space at front of house., - Refrain from hanging sticky fly traps above any food prep, storage, or food pathways to prevent potential risk of contamination below., - Fly strip was removed at time of inspection.
Some surfaces on the walls and ceilings in main kitchen need to be refinished and painted., - Please refinish and unfinished surfaces and ensure surface is smooth, non-absorbent, and easily cleanable.
1) Dust accumulation on light ceiling panels in main kitchen., , 2) Debris accumulation on top of dishwasher., , - Please clean these areas and ensure regular cleaning is done.
Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Rags not in use must be submerged in sanitizer solution to kill harmful bacteria., Cleaning cloths were promptly placed in quats sanitizer solution at 200 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
Waffles were observed uncovered in direct contact with an unsanitary freezer shelf located at the back of the kitchen. Food should be protected from cross-contamination from unsanitary surfaces to prevent the transmission of harmful pathogens., , Store waffles in a food grade container or bag to prevent cross-contamination from unsanitary surfaces.
Sanitizer spray bottles were observed to be unlabeled., Operator promptly labelled the sanitizer spray bottles during the time of the inspection., , Ensure chemical bottles are clearly labelled to identify their contents.
Inserts from the sandwich cooler on the cook line were noted to be overfilled, resulting in insufficient cooling. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment., , Please remove the excess food to the fill line and ensure the insert is not overfilled in the future for adequate refrigeration.
1) Boursin cheese left out at room temperature. Internal temperature of the cheese was measured at 9°C. , Operator stored the container of Boursin cheese in the cooler., , 2) The internal temperature of the gravy in the hot holding table was measured at 45.1°C. Harmful pathogens such as Clostridium perfringens can produce toxins when held within the danger zone., Operator discarded the temperature abused gravy.
1) Kitchen utensils like tongs and spatulas on the cook line were observed to be stored on unsanitary contact surfaces such as countertops and oven handles., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 2) Portioning spoon handles were buried in the matcha, turmeric, and espresso powders located at the coffee bar., Please ensure that the handles of portioning spoons remain outside the powder.
1) Disposable single-use coffee cups were being used to portion ground coffee beans. Used coffee cups cannot be cleaned and sanitized and can harbor harmful bacteria. , Discard the single-use coffee cups and replace them with food grade portioning cups that can be adequately cleaned and sanitized., , 2) Deep grooves were observed on the sandwich prep cooler cutting boards surfaces, creating areas that can trap contaminants., Please resurface, replace, or flip the cutting surface