4105 Montgomery View NW · MONTGOMERY
15 janvier 2026
RéussiEgg temperature was measured at 9.4 C., - Staff member moved into the walk-in fridge. Have eggs temperature below 7C.
Angel's Cafe se trouve dans le quartier MONTGOMERY. MONTGOMERY, Calgary compte 74 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 avril 2026, 50 (68%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 12 septembre 2024, avec 4 réussites et 1 fermeture au dossier.
Egg temperature was measured at 9.4 C., - Staff member moved into the walk-in fridge. Have eggs temperature below 7C.
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.
MONTGOMERY
Rodent bait stations were being used inside the food establishment, namely under the 3 compartment sink, the mechanical room, and near the grill line. , - Retain the services of a professional pest control company to install appropriate rodent traps.
A bottle of bleach sanitizer was measured over 200ppm. , - Ensure the bleach sanitizer is in food safe concentration of 100ppm.
There was hair on the drain board for the two-compartment sink., -Ensure all food handlers demonstrate proper hair control.
A spray bottle that contained chlorine sanitizer was not labeled to indicate its content., - Label all chemicals to indicate their contents.
Slices of tomato and margarine on ice baths measured 9.1°C and 10.9°C respectively., Slices of raw onions and sauteed onions were stored without temperature control., Perishable foods such as cheeses and deli meats in the line cooler measured between 12.5°C to 17.0°C., - Discard temperature abused foods mentioned above. Store perishable foods at 4°C or less in ice baths. Store perishable foods away from the temperature danger zone (5 to 59°C).
The handwashing sink was obstructed by a dishwasher cutlery basket., - Ensure the handwashing sink is not obstructed at all time.
Rodent bait stations were being used inside the food establishment, namely under the 3 compartment sink, the mechanical room, and near the grill line. , - Retain the services of a professional pest control company to install appropriate rodent traps.
Flies were noted in the kitchen., -Contact your pest control professional to identify the source and eliminate the flies in the kitchen., , "Reoccurring violation" 2024-10-25: flies were noted at the dipper well and handwashing sink areas. -Contact your pest control professional to identify the source and eliminate the flies in the kitchen.
1) Mouse droppings were observed in the facility including the area between the frond display cooler and on the counter., 2) Flies were observed flying around the kitchen and landing on clean dishes, food and food contact surfaces., 3) No pest control record was available., , Clean and sanitize the mouse droppings., Contact your pest control professional to eliminate the evidence of pest on site., Ensure adequate pest control measures are implemented. Monitor activity and maintain records on site at all times., , "Reoccurring violation" 2024-10-25: There was an abundance of mouse droppings in the dishwashing area, the kitchen, and janitorial room. Flies were observed in the dipper well area and at the handwashing sink., Remove the mouse droppings, clean and sanitize the kitchen.
Staff demonstrated lack of food safety knowledge., -Ensure new and existing staff are trained in food safety., , "Reoccurring violations" 2024-10-25, Staff demonstrated lack of food safety knowledge., - A manager/owner must register and successfully complete an approved food safety, course., - All other staff members are required to take the Alberta Food Safety Basics Interactive, Course
The line cooler was not able to keep foods 4C and lower. , - Repair the line cooler so that perishable foods are maintained at 4°C or less under refrigeration., , The cupboard above the dishwasher was water damaged, revealing exposed wood., - Repair or replace the cupboard. Ensure surfaces are smooth, non-absorbent to moisture and easy to clean.
Dirt buildup was noted underneath the handwashing sink and prep counter, Clean the indicated area specifically hard to reach areas in the facility., , "Reoccurring violation" 2024-10-25:, The floor in the walk-in freezer, janitorial room, dishwashing area and under cooking equipment were contaminated with debris, stains and /or broken glass., - Clean and sanitize all areas of the kitchen thoroughly including hard to reach areas.
1) Cleaning cloths were kept on the counter., 2)The sanitizer bucket used to wipe the steam wand of the espresso machine was measured at 10 ppm. , , Clean wiping cloths were used and fresh bleach sanitizer bucket was prepared and measured at 100 ppm.
Glassware for drinks were stored on the door handle compartment of the standing freezer., Ensure the glassware are stored in a separate freezer to prevent cross contamination of frozen raw/uncooked food., , The manager indicated to rewash and relocate the glassware in a separate freezer.
1) Mouse droppings were observed in the facility including the area between the frond display cooler and on the counter., 2) Flies were observed flying around the kitchen and landing on clean dishes, food and food contact surfaces., 3) No pest control record was available., , Clean and sanitize the mouse droppings., Contact your pest control professional to eliminate the evidence of pest on site., Ensure adequate pest control measures are implemented. Monitor activity and maintain records on site at all times.
Flies were noted in the kitchen., -Contact your pest control professional to identify the source and eliminate the flies in the kitchen.
Food handling permit is not displayed., Display the permit where your customers can easily view it.
Staff demonstrated lack of food safety knowledge., -Ensure new and existing staff are trained in food safety.
Spoon used to mix chocolate drink at the espresso machine was stored in a stagnant water with a surface temperature of 24.6°C., , The water was discarded., , 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.
Dirt buildup was noted underneath the handwashing sink and prep counter., Clean the indicated area specifically hard to reach areas in the facility.
1) Bleach sanitizer spray bottle measured 1000 ppm., -The bleach sanitizer was discarded, premade and measured 100 ppm., , 2) Used/wet cleaning cloths were kept on the counter. The cloth is being reused to clean the nozzle of the expresso machine., A fresh sanitizer bucket was prepared, measured at 100 ppm, and the cleaning cloths were kept in it.
Chemical spray bottles were not labelled. , -Chemical spray bottles were promptly labelled to identify tier contents.
1) Margarine was left on the counter with a surface temperature of 19°C., The label indicated "keep refrigerated"., -Ensure manufacturer's instructions are adhered too., Ensure the margarine is portioned and kept in an ice bath, with the ice bath maintaining the same level as the margarine., , 2) Cooked ham was kept in an ice bath on the counter with a surface 18.6°C., -The foods were kept in the cooler., -Ensure the ice bath is proportionate to the level of the ham., , 3. A jug of uncovered milk was kept of the counter at the coffee prep station with an internal temperature of 9.6°C., -The jug of milk was promptly kept in the cooler.
Containers without handles were stored in the bulk food bins., -Use scoops with handles.
Serving utensils were stored in stagnant water., -New serving utensils were use and the used one washed in the dishwasher., , 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.
Swimming pool test strip was used to measure the dishwasher sanitizer concentration., -Obtain chlorine test strip.
Flies were noted in the kitchen., -Contact your pest control professional to identify the source and eliminate the flies in the kitchen.
Staff demonstrated lack of food safety knowledge., -Ensure new and existing staff are trained in food safety.
Deep grooves noted on the prep cooler cutting boards., -Resurface or replace the cutting boards.