28 Crowfoot Circle NW · ARBOUR LAKE
9 mars 2026
Non conformeThe concentration of chlorine in one bucket sanitizer solution was measured too strong. , , - Please ensure chlorine sanitizers are used at 100-200 ppm. Mix 1/2 spoon of bleach per liter of water. Verify the concentration using chlorine test strips.
Bon Ton Meat Market se trouve dans le quartier ARBOUR LAKE. ARBOUR LAKE, Calgary compte 115 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juin 2026, 93 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 6 février 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
The concentration of chlorine in one bucket sanitizer solution was measured too strong. , , - Please ensure chlorine sanitizers are used at 100-200 ppm. Mix 1/2 spoon of bleach per liter of water. Verify the concentration using chlorine test strips.
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.
1. Meat saw is not being cleaned and sanitized every 2 to 4 hours- Corrected during inspection., , Equipment such as meat slicers and saws used continuously at room temperature for the handling of potentially hazardous foods must be cleaned and sanitized at least every four hours, this is to prevent cross-contamination., , 2. Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution., , Please ensure that cleaning cloths are submerged in a bucket of chlorine sanitizer solution with a concentration of 100 ppm at all times during food processing to kill harmful bacteria.
In the bakery area, no chlorine detected in the sanitizing sink (Recurring Violation), , - Operator prepared chlorine solution and verified the concentration of 100 ppm with test strips., , Ensure to always have the sanitizing solution prepared at a concentration of 100 ppm and verify with test strips, as low concentrations of chlorine sanitizer are ineffective in killing microorganisms., , 2. At the prep table beside the salad area, the concentration of the sanitizing solution exceeded 1000ppm., , - Operator diluted the concentration to 100 ppm., , Ensure that to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe.
At the handwashing sink in the bakery area, access was obstructed by a garbage bin at the time of inspection., , - The operator removed the garbage bin from the front of the handwashing sink., , Ensure that all handwashing sinks are accessible and clear at all times during operation to facilitate hand hygiene.
1. Food items such as frozen meats and cooked cabbage rolls were observed on floors of the walk-in freezers in the facility., , Ensure all food items are stored at least 6 inches off the floor., , 2. In the bakery area, scoops were noted to be stored inside containers of flour., , -Ensure that the scoops are stored in such a manner that the handles do not come in contact with food, to prevent potential contamination.
Hot water supply at the 3-compartment dishwashing sink of the salad area was shut off due to a faulty fixture., , - Repair/fix the plumbing issue. , , Ensure that hot and cold running water are available to facilitate hand hygiene and sanitation at all times during operation.
Meat saw is being cleaned at the end of the day., The owner was instructed to dismantle, clean and sanitize the meat saw every 2 to 4 hours., , Equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours (e.g., deli meat slicers, meat saws)
Wiping cloths were kept on the counter., Chlorine sanitizer buckets were promptly prepared at 100ppm and the wiping cloths were stored therein., , Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
The sanitizer compartment of the 3-compartment sink was measured to be below 50 ppm., Fresh chlorine sanitizer solution was prepared at 100 ppm.
There was a gap between the back exit doors., Seal the gap to prevent the entry of pest.