1130 11 Avenue SW · BELTLINE
12 février 2026
ConformeAucune infraction trouvée
Calgary Co-op 01 se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 555 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 20 juin 2024, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
Meat cutting area, 1. The floor in the meat cutting area is cracked, gouged, has concrete and edging exposed. Ensure this is repaired or replaced., , Bakery, 2. The cupboards throughout the bakery have raw wood exposed and some doors/handles are broken. Ensure these are repaired or replaced.
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.
Meat department, A box of gloves and new dry-loc meat packing pads placed on a cutting table where it was contaminated with raw meat cuttings. Ensure these are placed away from used cutting tables to prevent cross contamination.
Meat cutting area, 1. The floor in the meat cutting area is cracked, gouged, has concrete and edging exposed. Ensure this is repaired or replaced., , Bakery, 2. The cupboards throughout the bakery have raw wood exposed and some doors/handles are broken. Ensure these are repaired or replaced.
Cutting boards in the meat cutting area are black, stained and gouged. Resurface or replace.
There is a build up of debris in the following areas:, , Cheese area, 1. Cheese slicer arm., , Produce area, 2. Mould, mildew residual and produce debris all throughout the store floor customer product cooler., 3. Under large wall shelving in the product corridor. , 4. On and under produce cooler pallets., , Bakery, 5. Under customer bread shelving units., 6. Freezer floor., , Deli, 7. Hard to reach areas behind equipment., 8. Lower table legs, rolling carts and baseboards have a build up of black debris., 9. Both walk in cooler floors hard to reach areas., 10. In cupboards near the meat slicing area., 11. Walk in freezer floor.