122 - 4909 17 Avenue SE · FOREST LAWN INDUSTRIAL
22 mai 2026
ConformeAucune infraction trouvée
Bread and Rusk se trouve dans le quartier FOREST LAWN INDUSTRIAL. FOREST LAWN INDUSTRIAL, Calgary compte 69 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 59 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 29 janvier 2025, avec 1 conforme, 1 non conforme et 1 fermeture au dossier.
Various workstations observed to be cluttered, and in disarray with personal items, dishes, containers. , , Please ensure workstations are being cleaned and sanitized routinely., , Please ensure large items that are not able to be cleaned in the 2-comparment sink are being cleaned and sanitized routinely.
Various amounts of food and food containers observed stored on the floor, uncovered and or unprotected. Including food stored directly on the oven., , Ensure all food items are covered, protected and stored off the floor. Or placed and stored on baking racks, or parchment paper, as not all surfaces are being routinely cleaned and sanitized.
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.
Raw eggs observed sitting in room temperature. A cooked stew of meat observed sitting in room temperature., , Ensure all high-risk foods are stored below 4 degrees C or above 60 degrees C. , , This was corrected, during inspection.
Hand washing stations in the front of house, back of house and washroom observed to have no paper towels in the dispenser. Paper towels were observed on site, however nowhere in proximity to dispensers. Paper towels in use do not fit the dispensers. , , Ensure to replace dispensers or fill with proper size paper towels.
**Repeat Violation**, , Please also clean, on top, in-between, underneath, behind equipment and movable prep tables. , , , Previous Violation, , Food equipment including but not limited to dough mixer, pizza oven, and kitchen aid stand mixer in the back kitchen were not properly cleaned, and food debris was noted on the equipment., , - Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
**Repeat Violation**, , Floors in the walk-in cooler, in and around the cook line and in the facility require a deep clean as build up is occurring. , , Please deep clean the facility, storage areas, and ceilings in the kitchen and office, where large dust or grease build up is accumulating. , , Previous Violation, , Floor in the back kitchen was visibly dirty, and accumulation of debris was observed in multiple hard-to-reach areas of the facility., , - Make sure to regularly and thoroughly clean all above areas of food debris.
Wet and dirty washcloths were stored on food prep tables in the kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 0 ppm. Operator prepared bleach solution during inspection and concentration was tested at 100 ppm., , - Ensure that cleaning cloths are stored in the sanitizer solution bucket., - As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
Spray bottle containing bleach sanitizer was not labelled. Operator labeled spray bottle during inspection., , - As discussed, bottles and containers containing chemicals should be appropriately labeled.
9 white eggs stored on the middle food prep table in the back kitchen were measured at 14.9 degrees Celsius using a probe thermometer. Operator voluntarily discarded the eggs., , - Operator was informed that eggs must be kept at or below 7°C. , - Do not store eggs and other high-risk food items at room temperature.
No probe or infrared thermometer was available in the facility at the time of inspection., , - Ensure working thermometer is available to check food temperatures regularly.
Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing , purposes. Proper sanitizing step was not followed, as required. Operator was instructed to always prepare bleach sanitizer solution when dishwashing., , - Operator was informed on how to properly use the 2-comp sink for dishwashing:, 1) Sink 1 - wash with soap and rinse with warm water., 2) Sink 2 - sanitize with 100ppm bleach sanitizer and then air dry.
Hot-water supply to hand sink was turned off at the time of inspection. 2-comp sink water tap fixture started leaking when operator turned on the valve., , - Repair the tap leak., - Ensure hand sink has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap at all times.
1. Food trays placed besides the display cooler at the front of the house were stored without any barrier or lid. Operator placed plastic cover over the food products., - Cover all food products and store in a sanitary manner to prevent from any contamination., , 2. Personal items (staff drinks, cellphone, and binder) were stored on food prep tables in the back kitchen., - Store stationary items and personal food/items in areas that will not contaminate food or food areas.
1. Ceiling tile directly above the clean utensil storage rack was not properly installed., - Operator is to ensure that ceiling tile is installed correctly., , 2. Oil and grease build-up on left ventilation hood in the back kitchen was noted., - Please clean ventilation hood and include routine cleaning in cleaning schedule.
Food equipment including but not limited to dough mixer, pizza oven, and kitchen aid stand mixer in the back kitchen were not properly cleaned, and food debris was noted on the equipment., , - Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
Floor in the back kitchen was visibly dirty, and accumulation of debris was observed in multiple hard-to-reach areas of the facility., , - Make sure to regularly and thoroughly clean all above areas of food debris.