2110 - 47 Legacy View SE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Deagla Restaurant se trouve dans le quartier LEGACY. LEGACY, Calgary compte 81 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 juillet 2026, 65 (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.
Fitness 1440 Legacy
LEGACY
Ce restaurant a été inspecté 9 fois depuis le 23 octobre 2023, avec 2 conformes, 7 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
No sanitizer was prepared at the time of the inspection., , During the inspection, the operator prepared a bleach and water sanitizer solution.
1 infraction
No pest control records were maintained., , (Repeat violation from previous inspection), , Requirement:, Maintain pest control records on monthly basis., , (AHS pest control check list again provided to the operator)
4 infractions
Vinegar was being used to sanitize surfaces., , Requirement:, , - Use approved sanitizer like plain bleach, quat to make sanitizer solution for the surfaces., , - Vinegar is not approved sanitizer for food contact surfaces.
Left over beef meat cone from vertical grill were saved and stored in walk in cooler., , Requirement:, Ensure that leftover meat on vertical grill is shaved, cooked to 74C, chilled and stored in the cooler. Reheated to 74C before serving., , Left over beef meat cones were discarded., , (Guidelines for the Preparation and Serving , , of Donairs, Shawarmas and Similar Products document again provided to the operator)
a) Lemon scented bleach was provided to make sanitizer solution for the surfaces and for the dishes., , b) No labels were provided on sanitizer spray bottles located in the prep area., , Requirement:, , a) Use plain bleach free from added chemicals like lemon scented to prepare sanitizer solution for the surfaces and for the dishes., , b) Provide labels on spray bottles to identify their contents.
1 infraction
No test strips were provided to verify concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, Provide chlorine test strips.,
3 infractions
Internal temperature of white sliced cheese stored in insert of first prep cooler was 10.7 C and shredded cheese was at 11.4C., , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4C or less., , -Sliced cheese at10.7C and shredded cheese at 11.4C were discarded.
Internal temperature of humus stored in insert of second prep cooler was 8C and creamy sauce was at 8.3C., , Requirement:, -Ensure that perishable foods under refrigeration are stored at 4C or less., -Keep lids on to prevent temperature abuse., -Temperature of the cooler was adjusted during inspection.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, Provide chlorine test strips.,
3 infractions
a) Internal temperature of cooked chicken stored in a container on grill was between 38C-45 C., , b) Internal temperature of sliced cheese stored in insert of prep cooler was at 9.8 C at the top. Insert was overfilled., , Requirement:, a) Ensure that perishable foods under hot holding are stored at 60 C and higher., , Chicken between 37C-45 C was discarded., , b) Ensure that perishable foods under refrigeration are stored at 4C or less., Cheese from top at 9.8 C was moved to walk in cooler.
Scoop handle was stored in rice located in the hot holding unit., , Requirement:, , Ensure that scoop handle is stored out of food to prevent contamination. Store scoop vertically with handle up.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, Provide chlorine test strips.,
4 infractions
a) cleaning cloth was kept on cart after use along with bread in front prep area., , b) cleaning cloth was kept on prep counter after use under pita bread in back prep area., , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
Used cleaning clothes were kept on and along with bread and pita bread., , Requirement:, Do not store used cleaning clothes on and along food to prevent contamination.
Internal temperature of shaved/ cooked beef stored in the warmer was 53C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60C and higher., Beef was reheated to 74C before storing back in the hot holding unit.
5 infractions
Several partially cooked leftover meat on cones from the vertical grills were stored in walk in cooler., , Requirement:, - Do not save leftover meat on cones from the previous night - all shawarma and donair meat must be completely removed from the cone, cooked at 74C or more, then cooled and stored at 4C or less for reuse., -The partially cooked meat cones were discarded.
Internal temperature of chicken stored in a container kept at the side of grill was 52C., , Requirement:, , Ensure that hot perishable foods are stored at 60C and higher., , Use a proper warmer to store hot perishable foods not side/back of grill as it does not have temperature regulator., , -Chicken was reheated to 74C during inspection.,
Hand washing sink located in front prep area was blocked with empty condiment bottles kept in sink basin., , Requirement:, , Ensure that hand washing sink is available for use all the time and it must not be blocked.
No pest control records were maintained., , Requirement:, Maintain pest control records on monthly basis., , (AHS pest control check list again provided to the operator)
No test strips were provided to verify concentration of chlorine in sanitizer solution., , Requirement:, Provide chlorine test strips.,
Mop bucket was stored in back food handling area next to clean utensils on the rack., , Requirement:, Store mop bucket in a separate area away from food and utensils., , Mop bucket was moved to the washroom during inspection.
a) One side of chest freezer was damaged exposing insulation., , b) Empty condiment bottles after washing were stored in hand washing sink basin., , Requirement:, , a) Repair chest freezer lid., , b) Store clean containers/bottles in sanitary way on clean surface not in hand washing sink basin.