75 East Hills Boulevard SE · BELVEDERE
1 août 2025
RéussiOne of the hand washing sinks in bakery area was not dispensing hot water., - Ensure to repair the hot water supply tap.
No pest activity was observed during inspection.
Costco Wholesale 1217 se trouve dans le quartier BELVEDERE. BELVEDERE, Calgary compte 35 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 avril 2026, 28 (80%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 4 octobre 2024, avec 4 réussites et 1 fermeture au dossier.
One of the hand washing sinks in bakery area was not dispensing hot water., - Ensure to repair the hot water supply tap.
No pest activity was observed during inspection.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The QUAT-based sanitizer solution used to sanitize food-contact surfaces at the meat department and bakery department were measured at 0-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food.
Improper glove use was noted during the inspection. Specifically, a staff put gloves on without washing hands. The inspector informed the staff that proper glove use must be practiced and implemented at all times when handling food. A copy of the Guidelines for Proper Glove Use in Food Establishments will be provided with this report. As indicated, hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves.
The QUAT concentration in the multiple-compartment sinks at the meat and bakery department used to manually sanitize the dishes, equipment, and utensils, was measured at 0-ppm. The inspector informed the staff that a QUAT concentration of at least 200-ppm must be maintained when manually sanitizing dishes, equipment, and utensils. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that chemical residues from the sanitizer solution could stay in food-contact surfaces, which contaminates food.
The maximum temperature of the high-temperature mechanical pan-dishwasher was measured at the dish level using a maximum-registering thermometer to be 66.8°C (tested three times). The inspector informed the manager to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, please ensure to fully submerge all utensils, equipment, and dishes in a 200-ppm QUAT (or equivalent) solution in the multiple-compartment sink., **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
The chicken ovens at the chicken department were not being sanitized after being used. The staff mentioned that they only use a cleaner solution to clean the oven equipment. The inspector informed the staff and manager that all food equipment must be cleaned and sanitized after use. Please ensure to educate all staff regarding proper sanitization of all food equipment and implement a proper written sanitation procedure and cleaning schedule.