101 - 6 Crowfoot Circle NW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 janvier 2026
Salmon receipts did not indicate sushi-grade status., , Verify with the supplier that the salmon used for sushi is sushi grade, ie acceptable for raw consumption. If the purchased salmon is not sushi grade, purchase sushi grade seafood for making sushi.
Used single-use gloves left on counters and cutting boards for reuse later., , The used gloves were discarded on site. Ensure food handling gloves are not reused.
Two containers of raw chicken were stored above tempura batter and flour in prep cooler., , Corrected on site. Ensure raw meat and high risk foods are stored below low risk and ready to ready foods.
Sushi bamboo roller wrap replaced every 4 hours after first use., The staff was instructed to reduce to every 2 hours after use., , Rice scoop and cooking utensils were stored in room-temperature water with food debris and grease., Ensure the utensils are stored in a sanitary manner, such as ice water. Clean and sanitize utensils if really soiled.
Day Day Bistro se trouve dans le quartier ARBOUR LAKE. ARBOUR LAKE, Calgary compte 116 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 93 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Bon Ton Meat Market
ARBOUR LAKE
Ce restaurant a été inspecté 6 fois depuis le 27 novembre 2023, avec 3 conformes, 3 non conformes et 1 fermeture au dossier.
4 infractions
Salmon receipts did not indicate sushi-grade status., , Verify with the supplier that the salmon used for sushi is sushi grade, ie acceptable for raw consumption. If the purchased salmon is not sushi grade, purchase sushi grade seafood for making sushi.
Used single-use gloves left on counters and cutting boards for reuse later., , The used gloves were discarded on site. Ensure food handling gloves are not reused.
Two containers of raw chicken were stored above tempura batter and flour in prep cooler., , Corrected on site. Ensure raw meat and high risk foods are stored below low risk and ready to ready foods.
Sushi bamboo roller wrap replaced every 4 hours after first use., The staff was instructed to reduce to every 2 hours after use., , Rice scoop and cooking utensils were stored in room-temperature water with food debris and grease., Ensure the utensils are stored in a sanitary manner, such as ice water. Clean and sanitize utensils if really soiled.
Aucune infraction
3 infractions
Used cleaning cloths were stored on the prep counter., , Cleaning cloths were stored in the bleach sanitizer bucket at 100 ppm. Additional chlorine sanitizer buckets were prepared for the other prep station.
A food handler re-using gloves and blowing air from mouth into the gloves., , The food handler was instructed to discard the gloves and wash their hands., , Disposable gloves should only be used once.
Operator purchased a quat test strip instead and ordered a pH test strip right away., , Previous violation:, No pH tests trips or pH meter were available to test the pH of the sushi rice., , -Purchase pH test strips and meter and maintain records daily after testing the pH of the sushi rice.
3 infractions
No pH tests trips or pH meter were available to test the pH of the sushi rice., , -Purchase pH test strips and meter and maintain records daily after testing the pH of the sushi rice.
1)Utensils were stored in stagnant water., -Ensure that the utensils are stored in ice water., , 2) The single use utensils for the customers were stored business end down (handle at the bottom)., -Ensure that the utensils are stored business end up (handle on the top) to prevent contamination.
Aluminum foil and duct tape was wrapped around the bottom of the utensil basket and was used as a layer to stop the water from dripping., , -Ensure that the aluminum foil or duct tape is not used as they are not a cleanable surface., - Air dry utensils on racks and shelves.
Aucune infraction
Aucune infraction