5 - 6303 Burbank Road SE
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 janvier 2025
Non conformeImproper disposable glove use was observed during the inspection. A pair of used single use gloves were found on the counter in the back preparation area. , , Discard single use gloves after they are removed from the hands. , , The operator discarded the disposable gloves at the time of the inspection.
The designated hand sink in the back preparation area was not supplied with hand soap. The operator stated that staff members are performing hand hygiene outside of the preparation room in the washrooms. , , The designated hand sink must be supplied with all provisions, including hand soap as stated in the Food Regulation. Ensure the hand sink in the preparation area is supplied at all times for staff to perform sufficient hand hygiene. In the event that the disposable gloves break, and the hands become contaminated, the designated hand sink must be readily available for staff to perform hand hygiene., , The operator refilled the soap dispenser with hand soap at the time of the inspection.
Cardboard lining used to line the shelves in the walk-in cooler. , , All surfaces must be made of smooth, durable, and easy to clean materials. , , Remove the cardboard and refrain from using it within the facility.
Bow River Foods se trouve dans le quartier BURNS INDUSTRIAL. BURNS INDUSTRIAL, Calgary compte 30 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 18 juin 2026, 14 (47%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 3 juillet 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
3 infractions
Improper disposable glove use was observed during the inspection. A pair of used single use gloves were found on the counter in the back preparation area. , , Discard single use gloves after they are removed from the hands. , , The operator discarded the disposable gloves at the time of the inspection.
The designated hand sink in the back preparation area was not supplied with hand soap. The operator stated that staff members are performing hand hygiene outside of the preparation room in the washrooms. , , The designated hand sink must be supplied with all provisions, including hand soap as stated in the Food Regulation. Ensure the hand sink in the preparation area is supplied at all times for staff to perform sufficient hand hygiene. In the event that the disposable gloves break, and the hands become contaminated, the designated hand sink must be readily available for staff to perform hand hygiene., , The operator refilled the soap dispenser with hand soap at the time of the inspection.
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.
Vinaya Enterprise
BURNS INDUSTRIAL
Cardboard lining used to line the shelves in the walk-in cooler. , , All surfaces must be made of smooth, durable, and easy to clean materials. , , Remove the cardboard and refrain from using it within the facility.
3 infractions
, , The quat sanitizer from the dispenser was measured over 1000 ppm., - Ensure the sanitizer is at food safe level of 200-400ppm
, , No drain plugs or sink stoppers available., - Ensure stoppers are obtained for manual dishwasher. , , All the bins/equipment in use must be able to be fully submerged in the 2 sinks for full sanitization.
, , All equipment and tools used must be fully cleaned and sanitized every 4 hours due to the meat processing room was not temperature controlled below 4C or lower. ,