4155 126 Avenue SE · EAST SHEPARD INDUSTRIAL
22 avril 2026
ConformeAucune infraction trouvée
ML Snack House - CGY-1114 se trouve dans le quartier EAST SHEPARD INDUSTRIAL. EAST SHEPARD INDUSTRIAL, Calgary compte 119 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 89 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 25 juillet 2024, avec 4 conformes, 1 non conforme et 1 fermeture au dossier.
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 1000-ppm (darker than the maximum color). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
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 operator was not checking temperatures of the food during the cooking process. The inspector educated the operator regarding the need to confirm that the safe internal temperature of the food is reached during cooking. For the most part, please ensure that the food reaches at least 74°C on the thickest part of the food using a probe thermometer.
The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
The bleach sanitizer had a concentration below 100ppm. More bleach was added to the solution during the inspection.
There were fries that were being pre-cooked in advance of the event and left in large inserts at room temperature with no temperature control. All food must be properly temperature controlled (i.e., kept hot above 60C or cold below 4C). , , Fries were moved to cooler/freezer during the time of the inspection.