119 - 1013 17 Avenue SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 janvier 2026
1. Several containers of raw chicken were stored at room temperature. Staff was breading chicken but was doing other tasks. Ensure excess is stored in the cooler until staff is ready to use it. , 2. Used utensils were stored in water and vinegar. Ensure utensils are stored in ice was or a sanitizer solution when not in use.
Staff was adding chlorine to the soapy water to wash and sanitize dishes. Ensure dishes are washed with soap and water, rinsed, soaked in 100-200ppm chlorine sanitizer for 2 minutes then air dried. Reviewed dishwashing procedures onsite. Do not add chlorine to the soapy water. Please review with staff.
Heaven Artisan GF Cuisine se trouve dans le quartier LOWER MOUNT ROYAL. LOWER MOUNT ROYAL, Calgary compte 71 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 59 (83%) 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.
Daily Globe News - Food
LOWER MOUNT ROYAL
Ce restaurant a été inspecté 5 fois depuis le 21 mai 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
1. Several containers of raw chicken were stored at room temperature. Staff was breading chicken but was doing other tasks. Ensure excess is stored in the cooler until staff is ready to use it. , 2. Used utensils were stored in water and vinegar. Ensure utensils are stored in ice was or a sanitizer solution when not in use.
Staff was adding chlorine to the soapy water to wash and sanitize dishes. Ensure dishes are washed with soap and water, rinsed, soaked in 100-200ppm chlorine sanitizer for 2 minutes then air dried. Reviewed dishwashing procedures onsite. Do not add chlorine to the soapy water. Please review with staff.
Aucune infraction
3 infractions
There was no probe thermometer available for use., , Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
The hot water source for the hand wash sink in the kitchen had been turned off due to a leak., , Have the handwash sink repaired. Ensure that hot and cold water are available at all hand wash sinks at all times.
, There was duct tape on the floor at the transition between the front service area and the kitchen., , Duct tape is not a cleanable surface. Install a proper floor transition.
4 infractions
, The concentration of bleach water in the spray bottle used for sanitizing food contact surfaces measured >200 ppm., , Solution was diluted during inspection and then concentration measured 200 ppm.
, Vacuum sealed bags of frozen cooked beef and pork were being thawed in a container of standing water. Food was not capable of being fully submerged in the containers being used., , Food was moved to a larger container and was moved into the sink under cold running water. Acceptable thawing methods include: thawing in the refrigerator, thawing under cold running water, thawing as part of the cooking/reheating process., ,
, The hot water source was initially turned off to the hand wash sink in the kitchen., , The hot water source was turned back on during inspection. Ensure that all hand wash sinks are equipped with hot and cold water at all times.
10 infractions
, The concentration of chlorine in the bleach water prepared in a sanitizer spray bottle was too strong (>200 ppm)., , Solution was diluted during inspection. Bleach water solution must measure between 100-200 ppm.
, Staff stated that food was not reheated before being placed in hot holding. Internal temperature of cooked beef in the hot holding unit measured 38 degrees Celsius; the internal temperature of cooked pork in the hot holding unit measured 45 degrees Celsius., , Food must be fully reheated to 74 degrees Celsius or greater before being placed into hot holding. Food was reheated during inspection and then moved back into hot holding.
, Staff stated that dishes are washed by: washing with soap and water, then rinsing with fresh water, then air dried., , Proper manual dishwashing technique is:, - Scrape food remaining on dishes, - Wash with soap and water, - Rinse with fresh water, - Sanitize. If using the chlorine based sanitizer available at the time of inspection, use 1/2 a teaspoon to 1 teaspoon of bleach per litre of water (100 ppm). Submerge dishes for 2 minutes. , - Air dry.
, There was duct tape on the floor at the transition between the front service area and the kitchen., , Duct tape is not a cleanable surface. Install a proper floor transition.
, The paper towel dispenser for the front service area hand wash sink was empty of paper towels., , Paper towels were refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
, The kitchen hand wash sink was not draining well., , Repair the kitchen hand wash sink to improve draining.
, There was no paper towel dispenser installed at the kitchen hand wash sink., , Install a paper towel dispenser at the kitchen hand wash sink to help protect the paper towel from contamination.
, Baseboards were falling off the wall in the front service area., , Replace falling off baseboards.
, Baseboards were missing in the back food preparation area., , Replace missing baseboards.
, There was a two-basket deep fryer that was located outside of the ventilation canopy., , Deep frying and grease producing cooking must take place under the ventilation canopy.
, There was duct tape on the floor at the transition between the front service area and the kitchen., , Duct tape is not a cleanable surface. Install a proper floor transition.