100 - 550 6 Avenue SW · DOWNTOWN COMMERCIAL CORE
8 mai 2026
ConformeAucune infraction trouvée
Caffe Levant se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 470 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 7 fois depuis le 24 novembre 2024, avec 4 conformes, 3 non conformes et 1 fermeture au dossier.
April 28th, 2026: The dishwasher was still unable to exceed 62C. Please have the dishwasher serviced such that it is sanitizing properly at a minimum temp of 71C at the plate level. Facility must remain only offering single-use customer utensils/dishes. , , April 15th, 2026: The high-temperature mechanical dishwasher was three times, and the sanitizing rinse cycle did not exceed 53C. , , The dishwasher must be sanitizing at a minimum temperature of 71C, please have the dishwasher serviced such that it is sanitizing properly. , , Until then please switch to all single-use customer dishes and utensils and manually wash and sanitize equipment.
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.
DOWNTOWN COMMERCIAL CORE
The lid to one of the bulk dry ingredient storage containers was cracked. It had been repaired with tape., , Replace the broken lid. Tape is not cleanable and therefore not an acceptable repair method.
The high-temperature mechanical dishwasher was three times, and the sanitizing rinse cycle did not exceed 53C. , , The dishwasher must be sanitizing at a minimum temperature of 71C, please have the dishwasher serviced such that it is sanitizing properly. , , Until then please switch to all single-use customer dishes and utensils and manually wash and sanitize equipment.
The lid to one of the bulk dry ingredient storage containers was cracked. It had been repaired with tape., , Replace the broken lid. Tape is not cleanable and therefore not an acceptable repair method.
Scoops for bulk food storage containers were being stored in the food containers, with handles in contact with the food., , Either store scoops for bulk foods outside of the bulk container in a sanitary manner, or in the container with scoops out of contact with the food.
The concentration of quat based food contact surface sanitizer in spray bottles was too weak (<100 ppm)., , Quat based food contact surface sanitizer must be maintained at 200 ppm.
Soiled reusable wiping cloths were being stored on counters in between uses., , Reusable wiping cloths must be stored in food contact surface sanitizer solution between uses.
There was no hot water available in the facility, however the facility was still using the high temperature dishwasher. Dishes that had been washed were still greasy., , Facility was told to switch to all disposable customer dishes until hot water was restored and the dishwasher was properly cleaning and sanitizing again.
There was initially no paper towel available at either paper towel dispenser. Manager brought up paper towels from basement storage but the rolls did not fit the paper towel dispensers., , Either obtain paper towels that fit the paper towel dispensers, or change paper towel dispensers so that they fit the paper towels.
There was no hot water available in the facility., , Restore hot water to the facility.
Scoops for bulk food storage containers were being stored in the food containers, with handles in contact with the food., , Either store scoops for bulk foods outside of the bulk container in a sanitary manner, or in the container with scoops out of contact with the food.
The lid to one of the bulk dry ingredient storage containers was cracked. It had been repaired with tape., , Replace the broken lid. Tape is not cleanable and therefore not an acceptable repair method.