CONC E - 2016 Airport Road NE · CALGARY INTERNATIONAL AIRPORT
21 mai 2026
Non conformeThe maximum water temperature at the hand sink in the staff washroom measured 25C. Water measured maximum 20C at the kitchen hand sink., , Replace the water heater with a larger capacity., , Provide running water between 30 to 45C at the hand sinks.
Water was dripping from the tap at the kitchen hand sink., , Repair the sink to stop the leak.
Aspire Transborder Airport Lounge se trouve dans le quartier CALGARY INTERNATIONAL AIRPORT. CALGARY INTERNATIONAL AIRPORT, Calgary compte 139 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 121 (87%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 23 septembre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
The maximum water temperature at the hand sink in the staff washroom measured 25C. Water measured maximum 20C at the kitchen hand sink., , Replace the water heater with a larger capacity., , Provide running water between 30 to 45C at the hand sinks.
Water was dripping from the tap at the kitchen hand sink., , Repair the sink to stop the leak.
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.
CALGARY INTERNATIONAL AIRPORT
Fruit salad in a tall bowl measured 8C on the cold plate., , Fruit salad was transferred to a shallow bowl during the inspection. Store perishable foods at 4C or less under refrigeration.
1) Sloppy Joe beef on the warmer measured 55C., , Beef was reheated and transferred to a round container that was compatible to the shape and size of the induction ring element. Beef was previously stored in an oval container. Store perishable food at 60C or higher during hot holding., , 2) Aioli on display was stored without temperature control. Aioli measured 22.9C., , Aioli was discarded. Store perishable foods out of the temperature danger zone (4 to 60C).
A cell phone was found on a food prep table., , The cell phone was placed in a separate area for storage during the inspection.
Bowls of food on the cold plate were stored beyond the scope of where the sneeze guard covered., , Bowls were placed directly under the sneeze guard during the inspection.
There was no testing equipment for monitoring the high temperature dishwasher at plate level., , Provide testing equipment such as a probe thermometer with maximum registering function. Monitor daily and ensure that the sanitizing temperature is at least 71C at plate level.
Quat sanitizer in a spray bottle and from the chemical dispenser measured approximately 150 ppm., , Use quat sanitizer at 200 ppm.
Potato salad and carrot salad on the cold plate measured 6.5C and 7.7C., , Store perishable foods at 4C or less under refrigeration.
1) Chicken bowl and couscous on the hot plate measured 54.1C and 54.6C., , Store perishable foods at 60C or higher during hot holding., , 2) The following foods were stored without any temperature control on the buffet table, Cream cheese at 19.4C, Butter at 21.5C, Guacamole, diced tomatoes and lettuce between 10-11C, , Foods were discarded. Store perishable foods away from the temperature danger zone between 4 to 60C.
There was no hot running water at the hand sink in the staff washroom. Water measured below 10C., , Repair the hand sink and ensure that there is warm water for proper handwashing.
A bowl of salad was stored near the edge of the counter, beyond the scope of where the sneeze guard covered., , Display open food under the sneeze guard.
A jug was stored in the ice machine with its handle in contact with ice., , The jug was removed from the ice machine.
A cell phone was placed on a box of food., , The cell phone was removed during the inspection. Store personal items in an area separate from food handling and food storage.
There was no testing equipment for monitoring the high temperature dishwasher at plate level., , Provide testing equipment such as a probe thermometer with maximum registering function. Monitor daily and ensure that the sanitizing temperature is at least 71C at plate level.
Dust had accumulated in the following areas, - the mechanic component of a display cooler located in a kitchen cupboard, - on a ceiling vent above a shelf for clean equipment/ dishware, , Clean the areas noted above.
REPEATING VIOLATIONS:, 1) Cheese and deli meat in insert cooler in customer self-serve area measured 8-9C. Please adjust temp so that perishable foods are stored at 4C or lower., **Sept 23, 2024: Cold perishable foods in self-serve area were inadequately temp controlled (full bowls/trays stored on top of cold plate); temps were all above 4C and measured as high as 12C. Bowls of condiments at taco station were left at room temp and measured as high as 13C. Manager advised that food turnover was quick and food was replaced at least once every 2 hours. If 2-hour time control is used, facility must mark the time at which product was removed from temp control, maintain written records of time tracking, and amount of food discarded once expired - provide AHS with written procedures and template used. Otherwise all cold perishable foods must be maintained at 4C or lower., 2) Milk in a coffee machine measured 10C (destroyed). Do not store milk in the machine until temp can be adjusted/unit repaired and can maintain milk at 4C or lower., **Sept 23, 2024: milk measured 9C (destroyed). Please adjust/repair unit so milk is maintained at 4C or lower.
1) There were foods (particularly the taco station) in the self-serve area that were not covered/protected against customer contamination. Discussed installation of sneeze guard., 2) The sneeze guard at the cold foods line was inadequate to properly protect foods stored closest to the edge of the counter. Please adjust sneeze guard to all foods are adequately protected against customer contamination.