108 - 1020 9 Avenue SE · INGLEWOOD
20 mars 2026
ConformeAucune infraction trouvée
Kups se trouve dans le quartier INGLEWOOD. INGLEWOOD, Calgary compte 172 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 106 (62%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 29 octobre 2024, avec 3 conformes, 2 non conformes et 1 fermeture au dossier.
Kitchen area requires a thorough cleaning. Additionally, surfaces touched often by foodhandlers must be sanitized multiple times per day as they become soiled with food particles.
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 hot holding unit used for the eggs measured 45C using a probe thermometer. The water level was too low to reach the inserts. , , Hot holding units must maintain a temperature of 60C or greater to prevent the growth of bacteria. Ensure the temperature is regularly checked in the inserts., , The operator poured more hot water in the hot holding unit and the inserts measured 60C.
1. Bowl stacked on top of uncovered fries in the cooler beside the prep line. , , Refrain from stacking bowls or other dishes on top of uncovered food as the bottom of the bowl can , contaminate the food. Place adequate lids or cover the food first before stacking. , , The operator removed the bowl at the time of the inspection., , 2. Plastic container and bowl without a proper handle were used as a scoop and stored inside the rice and flour bulk container. , , Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with , the handle upright to avoid contamination of the food., , The operator removed the plastic container and bowl from the bulk supply at the time of the inspection., , 3. Two bags of rice stored directly on the floor. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the food on a shelf at the time of the inspection.
The food permit was not posted. , , A valid food handling permit must be posted at all times. , , The operator posted the food handling permit at the time of the inspection in a conspicuous place that is easily seen by the public.
Rice scoop stored in water at room temperature (22.4C). , , Store utensils in the following manner to prevent the growth of bacteria. , a) iced water , b) bleach solution of 100ppm , c) quat solution of 200ppm , , The operator filled the bucket with iced water at the time of the inspection.
grease and dirt still noted at the kitchen ceiling and its adjacent wall. , - Ensure the areas are cleaned and sanitized.
The probe thermometer onsite was not able to accurately measure the temperature., - Obtain a functional thermometer.
Bags of corn starches and flour were stored directly on the floor., - Ensure foods are stored 6 inches off the floor, and hand protection equipment is provided for bulk food storage.
Quat test strips and a maximum registering thermometer were not available to confirm sanitizing efficiency daily. , - Obtain the equipment and test daily.
The hot holding unit was not turn on, unable to confirm its holding temperature., - Ensure the unit is able to keep 60C and higher., , The hot water tap at the food prep sink was leaking., - Repair.
Grease, dirt, dust, and food debris noted at the kitchen ceiling, the handwashing faucet in the kitchen, the line fridge, the floor behind the cook line, in between the cooking equipment, the kitchen wall, and the front serving area. , - Ensure the areas above are cleaned., , A cleaning schedule was not implemented.