842 Crowfoot Crescent NW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
28 octobre 2025
Non conformeSeveral cleaning cloths observed on the food contact surfaces. , , -Ensure cleaning cloths are stored in a sanitizer in between uses or have an adequate amount of sanitizer solution in them.
No splash guard was present between the hand washing sink and the waffle maker. , , -Please provide a splash guard on the right side of the hand washing sink or relocate waffle maker to prevent cross contamination.
There was a small pot/saucepan placed in the handwashing sink located on the main cooking line. , , - Do not store anything in the handwashing sink. Handwashing sinks must be accessible for handwashing and must not be used for anything other than handwashing.
1) Fly strips were placed above food storage/preparation area in the back. , - Remove and place in areas that are not used for food/utensils storage or food preparation. , , 2) Back exit door was left open at the time of inspection. , - Ensure the door is completely shut when not actively in use. For example, for deliveries. , , 3) There was a gap alongside the bottom the back exit door. , , - Seal the door/replace the weatherstripping to prevent the entry of pests into the facility.
***Recurring violation***, , Ice buildup observed on the floor of the walk-in freezer., , -Fix the walk-in freezer leak or issue.
*** Recurrent violation *** , 1) Heavy dust build-up observed on the ceiling tiles right above the main cooking line. , , - Clean or replace. Ensure they are maintained at all times as thy are directly above the main food handling area. Advised manager to explore options to install filters in the vents in this area., , 2) A build-up of grease and food debris observed in the hard to reach areas of the facility including the space next to the walk-in freezer., There was also grease buildup behind and above the oven in the back. , , - Clean and maintain in a clean and sanitary condition at all times., , 3) Clutter observed in the mop closet/area. , - Declutter and organize the area.
Monki Breakfast Club & Bistro se trouve dans le quartier ARBOUR LAKE. ARBOUR LAKE, Calgary compte 115 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 87 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 22 juillet 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
6 infractions
Several cleaning cloths observed on the food contact surfaces. , , -Ensure cleaning cloths are stored in a sanitizer in between uses or have an adequate amount of sanitizer solution in them.
No splash guard was present between the hand washing sink and the waffle maker. , , -Please provide a splash guard on the right side of the hand washing sink or relocate waffle maker to prevent cross contamination.
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.
Sushi Boat
ARBOUR LAKE
There was a small pot/saucepan placed in the handwashing sink located on the main cooking line. , , - Do not store anything in the handwashing sink. Handwashing sinks must be accessible for handwashing and must not be used for anything other than handwashing.
1) Fly strips were placed above food storage/preparation area in the back. , - Remove and place in areas that are not used for food/utensils storage or food preparation. , , 2) Back exit door was left open at the time of inspection. , - Ensure the door is completely shut when not actively in use. For example, for deliveries. , , 3) There was a gap alongside the bottom the back exit door. , , - Seal the door/replace the weatherstripping to prevent the entry of pests into the facility.
***Recurring violation***, , Ice buildup observed on the floor of the walk-in freezer., , -Fix the walk-in freezer leak or issue.
*** Recurrent violation *** , 1) Heavy dust build-up observed on the ceiling tiles right above the main cooking line. , , - Clean or replace. Ensure they are maintained at all times as thy are directly above the main food handling area. Advised manager to explore options to install filters in the vents in this area., , 2) A build-up of grease and food debris observed in the hard to reach areas of the facility including the space next to the walk-in freezer., There was also grease buildup behind and above the oven in the back. , , - Clean and maintain in a clean and sanitary condition at all times., , 3) Clutter observed in the mop closet/area. , - Declutter and organize the area.
6 infractions
Cleaning cloths were placed on the food counters and the food prep areas. , *It was observed that the operator was using cleaning cloth to wipe hands, clean the knives and then placing the same cloth on the counter., , -Ensure that the cleaning cloths are not used for wiping hands and are stored in sanitizer in between uses.
1)No splash guard was present between the hand washing sink and the chocolate hot holding unit., -Please provide a splash guard besides the hand washing sink to prevent splashing and food contamination., , 2) There was dust build up on the ceiling tiles right above the food preparation area., -Ensure that the ceiling tiles are cleaned to prevent contamination of food., , 3) The food was stored uncovered inside prep coolers., -Ensure that the food is covered during storage.
1)In the prep cooler 3 inserts, the eggs were measured in the range between 9 to 10 degrees C., 2)In the prep cooler 1 inserts, the eggs were measured at 9 degrees C., *Eggs from both the cooler insets were placed inside their respective prep coolers., 3) In the prep cooler 2 insert, Salmon was measured at 8 degrees C., *Salmon was placed inside the cooler., , -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration., -Ensure that the egg temperature does not exceed 7 degrees C.
No Quat test strips were present in the facility., , -Purchase valid new test strips.
Ice buildup was observed on the floor of the walk-in freezer., , -Fix the walk-in freezer.
Clean utensils were stored inside dirty containers., *All the dirty containers and utensils were removed and placed in the dish washing pile by the operator., , -Ensure that the utensils are stored in clean and sanitary manner.
Aucune infraction
1 infraction
Station 1 prep cooler was measured at 9.3 degrees C. , , Fix the cooler and ensure it's at 4 degrees C or below.