2479 23 Street NE · SOUTH AIRWAYS
1 avril 2026
ConformeAucune infraction trouvée
Byblos Bakery se trouve dans le quartier SOUTH AIRWAYS. SOUTH AIRWAYS, Calgary compte 141 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 106 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 9 fois depuis le 6 août 2024, avec 5 conformes, 4 non conformes et 1 fermeture au dossier.
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.
**Outstanding**, Prep cooler in the kitchen measured 18.8*C at the time of inspection. , , **Please repair immediately.
**Outstanding**, A gap was observed at the bottom of the overhead door #1 in the back area. , , **Please replace or repair the weatherstripping to prevent the potential pest entry.
**Outstanding**, Prep cooler in the kitchen measured 18.8*C at the time of inspection. , , **Please repair immediately.
Following food items in the prep cooler measured greater than 15*C internally and were discarded by the , operator during inspection. , - 1 container of Beef at 16°C., - 2 bottles of Tahini sauce. , - 1 tray of Falafel (deep fried chickpea balls) containers of paneer measured at 16.8°C and 18.8°C in the prep cooler., - A bag of cheese measured at 17*C. , , **Ensure high risk foods stored in cooler are maintained at 4*C or below at all times to prevent bacterial , growth.
**Outstanding**, Hand sink faucet in the front kitchen was in disrepair. , - Operator stated that the faucet was leaking so they closed the valve from below. , , **Please repair.
**Outstanding**, A gap was observed at the bottom of the overhead door #1 in the back area. , , **Please replace or repair the weatherstripping to prevent the potential pest entry.
**Outstanding**, 2-compartment sink faucet was leaking in the baklava room at the time of inspection. , , **Please repair.
Falafel (Chickpeas) balls measured at 26*C in the baklava room. , - Operator stated that they keep the falafel at room temperature for 2 days. Operator moved the falafel to the walk-in-cooler at the time of inspection., , **Ensure high risk food is cooled down from 60*C to 20*C within 2 hours and then 20*C to 4*C in cooler within next 4 hours to prevent bacterial growth., , Note: This inspection Falafel was deep fried two and half hours ago as per operator.
Prep cooler in front kitchen measured 9.4*C. , - Operator moved the food to different cooler during inspection. , , **Please repair. , **Ensure high risk food stored in cooler are maintained at 4*C or below at all times.
Hand sink faucet in the front kitchen was in disrepair. , - Operator stated that the faucet was leaking so they closed the valve from below. , , **Please repair.
Single use container without handle observed in the bulk food container. , - Operator removed the container during inspection. , , **Use container with handles and store them in separate food grade container to prevent cross contamination of food. , **Do not reuse single use containers.
Non-perishable food products observed on floor in the dry storage area. , , **Ensure food is stored at a minimum of 6 inches above the floor to prevent cross contamination.
A gap was observed at the bottom of the overhead door #1 in the back area. , , **Please replace or repair the weatherstripping to prevent the potential pest entry.
2-compartment sink faucet was leaking in the baklava room at the time of inspection. , , **Please repair.
In the room where the sweets are prepared, utensils are stored in dirty containers., Ensure that storage containers for clean utensils, are also cleaned and sanitized as often as necessary.