3 - 2610 Centre Street NE · TUXEDO PARK
10 septembre 2025
RéussiNo temperature records were being maintained., , -Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
Walk-in cooler and walk-in freezer condenser units' liquid was discharging into the three-compartment sink., , Relocate these lines so they discharge directly into the waste line.
Macaroon inside the front display cooler was measured was measured at 8.7 degrees C. , , Store cold perishable food at 4.0 degrees C or below.
No grease trap cleaning records were being maintained., , -Maintain grease trap cleaning records., , https://www.google.ca -grease-interceptor-maintenance-record.pdf
Deep grooves observed on the counter by the front handwash sink., , Fix the counter.
Both walk-in freezer condensers were leaking into buckets. Both buckets were full of ice and ice noted on products underneath condenser units. , , Fix the walk-in freezers.
An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:, - Below shelves and equipment and the hard-to-reach areas and equipment legs. , - On floor throughout the facility including the front service area
Amandine Bakery se trouve dans le quartier TUXEDO PARK. TUXEDO PARK, Calgary compte 83 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 62 (75%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 6 fois depuis le 16 décembre 2024, avec 6 réussites et 1 fermeture au dossier.
No temperature records were being maintained., , -Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
Walk-in cooler and walk-in freezer condenser units' liquid was discharging into the three-compartment sink., , Relocate these lines so they discharge directly into the waste line.
Macaroon inside the front display cooler was measured was measured at 8.7 degrees C. , , Store cold perishable food at 4.0 degrees C or below.
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.
No grease trap cleaning records were being maintained., , -Maintain grease trap cleaning records., , https://www.google.ca -grease-interceptor-maintenance-record.pdf
Deep grooves observed on the counter by the front handwash sink., , Fix the counter.
Both walk-in freezer condensers were leaking into buckets. Both buckets were full of ice and ice noted on products underneath condenser units. , , Fix the walk-in freezers.
An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:, - Below shelves and equipment and the hard-to-reach areas and equipment legs. , - On floor throughout the facility including the front service area
Dirty cleaning cloths were stored on the counters and sinks. , , Store cleaning cloths in sanitizer in between uses.
No temperature records were being maintained., , -Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
1) Walk-in cooler and walk-in freezer condenser units' liquid was discharging into the three-compartment sink., , Relocate these lines so they discharge directly into the waste line., , 2) Mold stains observed on the wooden preparation table at the cake station. , , Resurface or replace the table., , 3) Mold was observed in the walk-in cooler in the baking oven side. , , Clean the walk-in cooler.
Beef rolls in the hot holding unit were measured between 48.0 to 49.9 degrees C. , , Discarded the beef rolls. , , Store all hot perishable foods at 60 degrees C or higher.
Large machine whisks and mixing arms were not completely submerged in chlorine sanitizer., , Ensure equipment parts are completely submerged in chlorine sanitizer during sanitizing step.
Few mouse droppings were found in the hot water tank room. , , Clean and remove mouse droppings and monitor pest activity. , Last pest report stated no pest activity.
No grease trap cleaning records were being maintained., , -Maintain grease trap cleaning records., , https://www.google.ca -grease-interceptor-maintenance-record.pdf
1) Wall in the storage area and below the 3-compartment sink is damaged. , - Fix the wall. All surfaces must be in a good state of repair. Ensure surfaces are smooth, easy to clean and impervious to moisture.
1) Deep grooves observed on the counter by the front handwash sink., , 2) A wooden panel was placed in front of the cake station sink to reduce splashes going onto the wall behind the tap. Stains build-up behind the wooden panel. , , 3) Dust and brown stains build-up on the vents above the ovens. The canopy pipe was disconnected from the canopy at the small oven.
Tape observed on the display cooler’s door handle. , - Remove tape and fix appropriately and permanently. All surfaces must be smooth and easy to clean. Tape cannot be adequately cleaned and sanitized.
1) Walk-in cooler by the ovens: Mold noted on the condenser unit, shelves and cloth towels on the floor., , Clean the entire walk-in cooler. , , 2) Walk-in freezer by the cake decorating station: broken door frame was repaired with duct tape. , , Repair the walk-in freezer door frame. , , 3) Both walk-in freezer condensers were leaking into buckets. Both buckets were full of ice and ice noted on products underneath condenser units. , , Fix the walk-in freezers.
An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:, - Below shelves and equipment and the hard-to-reach areas. , - Inside the walk-in cooler and freezer, - Equipment door handles , - On shelves throughout the facility, - On floor throughout the facility including the front service area
No chlorine sanitizer solution available at the bakery area near the office and the sanitizer solution on the cake decorating area was measured at 10 ppm. , , - A chlorine solution at 100 ppm must be available in each area of the facility for frequent sanitation of food contact surfaces throughout the day. Store cleaning cloths in the solution in between use. Ensure to mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the concentration using chlorine test strips.
No temperature records were being maintained., , -Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
Dirty oven mats were resting on top of baked good in the kitchen. , , - All foods must be protected from contamination. Do not store oven mats that on or near foods. , - All potentially contaminated baked goods were discarded.
Display cooler with perishable food items such as cakes was measured at 8.7 degrees Celsius. , - Foods were removed. All perishable food items under refrigeration must always be stored at 4 degrees Celsius or less. , - Service the coolers and do not store any perishable foods in these coolers until the cooler can consistently maintain a temperature of 4 degrees Celsius or less., - All foods were removed from the cooler.
No grease trap cleaning records were being maintained., , -Maintain grease trap cleaning records., , https://www.google.ca -grease-interceptor-maintenance-record.pdf
1) Wall in the storage area and below the 3-compartment sink is damaged. , - Fix the wall. All surfaces must be in a good state of repair. Ensure surfaces are smooth, easy to clean and impervious to moisture.
Tape observed on the display cooler’s door handle. , - Remove tape and fix appropriately and permanently. All surfaces must be smooth and easy to clean. Tape cannot be adequately cleaned and sanitized.
An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:, - Below shelves and equipment and the hard-to-reach areas. , - Inside the walk-in cooler and freezer, - Equipment door handles , - On shelves throughout the facility, - On floor throughout the facility including the front service area
1) No sanitizer solution available at the time of inspection. Operator prepared a sanitizer solution but was too strong. , - A sanitizer solution such as chlorine at 100 ppm is required for frequent sanitation of food contact surfaces throughout the day. Mix ½ teaspoon of regular unscented bleach per liter of water. Verify the concentration using chlorine test strips., , 2) Soiled cleaning cloths were placed on the counters., , -Ensure that the cleaning cloths are stored inside the sanitizer bucket.
No temperature records were being maintained., , -Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
TDisplay cooler with perishable food items such as cakes was measured at 8 degrees Celsius. The upright double door cooler used for perishable and non-perishable food items was measured at 9.4 degrees Celsius. , - Foods were removed. All perishable food items under refrigeration must always be stored at 4 degrees Celsius or less. , - Service the coolers and do not store any perishable foods in these coolers until the cooler can consistently maintain a temperature of 4 degrees Celsius or less.
1) The hand sink in the back kitchen near the cake baking area was broken., No hot or cold water was available when the tap was turned on. When asked by the inspector, the operator mentioned that the hand sink has not been working and there was some issue with the plumbing connections/lines., , 2)Dirty utensils/dishes were stored inside the hand wash sinks at the front and back of the kitchen., , -Ensure that the hand sink is fixed, and hot and cold water is available in order to encourage hand hygiene., -Do not store dirty utensils inside the hand sink. Hand sink must be designated for washing hands only.
1) A few bags of flour were stored directly on the floor. , 2) Boxes used for cakes were stored on the floor. , - All foods and food storage items must be always protected from contamination. Must store all foods and boxes at least 6 inches off the floor.
Mice droppings found in the back storage area under shelves. , , -Please clean the mice droppings immediately and sanitize the area. Monitor for any pest activity in the facility and increase pest control measures accordingly.
No grease trap cleaning records were being maintained., , -Maintain grease trap cleaning records., , https://www.google.ca -grease-interceptor-maintenance-record.pdf
1) Wall in the storage area and below the 3-compartment sink is damaged. , - Fix the wall. All surfaces must be in a good state of repair. Ensure surfaces are smooth, easy to clean and impervious to moisture. , 2) Tape observed on the flooring in the preparation area., - Remove tape and fix appropriately and permanently. All surfaces must be smooth and easy to clean.
Tape observed on the display cooler’s door handle. , - Remove tape and fix appropriately and permanently. All surfaces must be smooth and easy to clean. Tape cannot be adequately cleaned and sanitized.
An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:, - Below shelves and equipment and the hard-to-reach areas. , - Inside the walk-in cooler and freezer, - Equipment door handles , - On shelves throughout the facility, , , 2)The racks used to store baking trays were lined with cardboard that was extremely greasy and dirty., - Remove cardboard and do not use cardboard on any surfaces. All surfaces must be smooth, easy to clean and impervious to moisture.
1)No bleach sanitizing solution was found in the facility at the time of food handling and preparation., , The facility was open from 8:00am in the morning and no bleach solution was available till 12:30 pm which was the time of the inspection. The baker had been preparing cakes from the morning., * The operator did not know how to prepare the bleach solution and was shown how to make a new bleach solution by the inspector. , , A new bleach solution was prepared by the operator, and it was tested to be at 100ppm. , , -Ensure that the sanitizing solution is always prepared before the start of any food preparation., , -The bleach solution must be maintained at 100 ppm.
The cleaning cloths were placed on the counters., , -Ensure that the cleaning cloths are stored inside the sanitizer bucket.
No temperature records were being maintained., , -Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
The ambient temperature of the cake cooler was found around 8 degrees C., , -Cakes, fruits and other baked goods were measured at 6 degrees C., , -Ensure that the cakes and other baked goods and other perishable food items are stored inside the working walk-in cooler., -Please fix/repair/replace the cake cooler and please don't store any perishable food items inside the cooler until it is fixed.
1) The hand sink in the back kitchen near the cake baking area was broken., No hot or cold water was available when the tap was turned on. When asked by the inspector, the operator mentioned that the hand sink has not been working and there was some issue with the plumbing connections/lines., , 2)Dirty utensils/dishes were stored inside the hand wash sinks at the front and back of the kitchen., , -Ensure that the hand sink is fixed, and hot and cold water is available in order to encourage hand hygiene., -Do not store dirty utensils inside the hand sink. Hand sink must be designated for washing hands only.
No soap was present at the hand wash sink near the dough machine., , -Soap dispenser was brought in by the operator., , -Ensure that hand sinks are properly supplied with hot and cold water, soap and single use paper towels.
1) Dirty apron and cap were placed with the fruit basket., , 2) The food containers were stored on the floor in the walk-in freezer., , -Ensure that no personal items are stored with food and the food containers are stored at least 6 inches above the floor.
No chlorine test strips were available., , -Please purchase new valid chlorine test strips.
Some mice dropping were found under the pizza oven and the racks beside the oven., , -Please clean the mice droppings and monitor for any pest activity in the facility.
No grease trap cleaning records were being maintained., , -Maintain grease trap cleaning records., , https://www.google.ca -grease-interceptor-maintenance-record.pdf
1) The ventilation units were dusty and greasy., , 2) Area under the 3-compartment sink, and in the storage room, behind the grease trap had a whole section of dry wall missing and the plumbing lines were visible., , 3) The floor tiles in the cake baking area were broken., , 4) The counter used for baking cakes had polish worn off in couple of areas. , , -Ensure that the floor tiles are fixed, repolish or replace the surface of the work counter so that it is smooth and cleanable. , -Fix the holes in the wall, replace the drywall and cover the drywall so that the wall surfaces are smooth.
1) The area under the food storage racks, and the baking goods storage racks had food debris, dirt and stains., , 2) Wet cloths were placed under the racks in the egg walk-in cooler., , 3) The door handles of the walk-in coolers and the walk-in freezer was grimy and had flour and food debris on it., , 4) The hard-to-reach areas were caked with dust and debris., , 5) The pest control tin boxes were dirty,, , 6) The proofing oven racks were dusty and the area under the oven was filled with dirt and debris., , 7)The racks used to store the baked goods was dusty., , 8) The counters used for baking cakes had dried food paint on it., , -Ensure that the areas mentioned in 1) to 8) are cleaned. , -Do not store wet and dirty cloths under the racks of the walk-in cooler.