122 - 70 Shawville Boulevard SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
29 avril 2026
Non conformeUpdate on April 29/2026, , Time tracking for savory line products was not clearly recorded on the display tag located in sale area. It was hard to tell which is first or second run., , Requirement:, a) Ensure that the time that each product is to be discarded is indicated on a display tag placed on the back of the appropriate wire in the cabinets so that staff can see the time. , b) If a second run of the same product is produced, these must be displayed and tagged separately., , c) At point of sale, place a sticker on the bag of all products covered by this procedure indicating that the product should be eaten immediately or refrigerated if held.
COBS BREAD se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 88 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 30 avril 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
1 infraction
Update on April 29/2026, , Time tracking for savory line products was not clearly recorded on the display tag located in sale area. It was hard to tell which is first or second run., , Requirement:, a) Ensure that the time that each product is to be discarded is indicated on a display tag placed on the back of the appropriate wire in the cabinets so that staff can see the time. , b) If a second run of the same product is produced, these must be displayed and tagged separately., , c) At point of sale, place a sticker on the bag of all products covered by this procedure indicating that the product should be eaten immediately or refrigerated if held.
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.
The Mobile Garden – Mobile Produce Stand
SHAWNESSY
2 infractions
Concentration of quat measured 0 ppm in sani pail located in front area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm., , Staff prepared fresh quat solution during inspection.
Time tracking for savory line products was not updated for the second run on the display tag located in sale area., , Requirement:, a) Ensure that the time that each product is to be discarded is indicated on a display tag placed on the back of the appropriate wire in the cabinets so that staff can see the time. , b) If a second run of the same product is produced, these must be displayed and tagged separately., , c) At point of sale, place a sticker on the bag of all products covered by this procedure indicating that the product should be eaten immediately or refrigerated if held.
2 infractions
Concentration of quat measured 0 ppm in sanitizer solution of pail kept in front prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
A knife was stored along with cleaning cloth in sanitizer solution located in front prep area., , , Requirement:, Do not store knife along with cleaning cloth in sanitizer solution.
1 infraction
, a) Savory line product- Pizzas taken out of oven at 11 am, Cheese-meat buns taken out of oven at 10: 20 am were still stored at room temperature for more than four hours (at 3:15 pm) ., , b) Time tracking for Croissants was not updated in the tracking chart located near the products in sale area., , Requirement:, a) Savory line products are permitted to store at room temperature for four hours under TPHC and must be discarded after four hours., - Pizzas and buns past expiry time of four hours were discarded during inspection., , b) Please keep time tracking updated for every product on the chart located near the products.,