315 - 722 85 Street SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 janvier 2026
One container of sink and surface sanitizer had a concentration of 0 ppm. Corrected during inspection
No soap available at the front coffee station. , , All hand wash stations are to be equipped with hot and cold running water, liquid soap, and disposable paper towels
No Sink and Surface test strips available
Morning Brunch Co se trouve dans le quartier WEST SPRINGS. WEST SPRINGS, Calgary compte 94 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 juillet 2026, 73 (78%) 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.
Masa Sushi
WEST SPRINGS
Ce restaurant a été inspecté 6 fois depuis le 14 juin 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
3 infractions
One container of sink and surface sanitizer had a concentration of 0 ppm. Corrected during inspection
No soap available at the front coffee station. , , All hand wash stations are to be equipped with hot and cold running water, liquid soap, and disposable paper towels
No Sink and Surface test strips available
Aucune infraction
5 infractions
One bucket of Sink and Surface sanitizer had a concentration of 0ppm
No soap available at the hand wash station located in the coffee station
Sanitizer concentrations were not being tested on a regular basis
No pest control record available., , **Reoccurring violation** Please send a copy of your pest control records to the health inspector
7 infractions
Recurring violations:, 1. Cleaning cloths were stored on the counter at the kitchen., 2. No sanitizer bucket was available - spray sanitizer bottles were being used., , Fresh sanitizer bucket was available and cleaning cloths were kept therein., , Ensure cleaning cloths when not in use are stored in a sanitizer solution., , Previous violations:, 1) Used cleaning cloths were stored on surfaces throughout the bar., , Store cleaning cloths in a sanitizer between uses., , 2) Cooking utensils were stored in sanitizer that was dirty with grease and food debris., , Replace sanitizer more frequently.
A box of crates of whole raw shell eggs at room temperature was stored next to the deep fryer., , The box of whole raw shell egg crates was kept in the cooler., , Whole raw shell eggs should be brought one crate at a time, and they shouldn't be left out at room temperature for more than two hours.
9 infractions
Recurring violations:, 1. Cleaning cloths were stored on the counter at the kitchen., 2. No sanitizer bucket was available - spray sanitizer bottles were being used., , Fresh sanitizer bucket was available and cleaning cloths were kept therein., , Ensure cleaning cloths when not in use are stored in a sanitizer solution., , Previous violations:, 1) Used cleaning cloths were stored on surfaces throughout the bar., , Store cleaning cloths in a sanitizer between uses., , 2) Cooking utensils were stored in sanitizer that was dirty with grease and food debris., , Replace sanitizer more frequently.
1. No paper towel was available at the prep hall handwashing sink., 2. Prep hall handwashing sink was obstructed with bag and pet kennel., Bag and kennel were stored in a separate location.,
1. Cell phones and speaker were placed on food contact surfaces., , All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.
13 infractions
1) The SMARTPOWER sanitizer concentration in some spray bottles measured 848 ppm DDBSA and 2258 ppm lactic acid., , Sanitizers were diluted to achieve 272 to 700 ppm DDBSA and 704 to 1875 ppm lactic acid., , 2) SMARTPOWER sanitizer in the bar did not have active ingredients., , Sanitizer was discarded.,
1) Used cleaning cloths were stored on surfaces throughout the bar., , Store cleaning cloths in a sanitizer between uses., , 2) Cooking utensils were stored in sanitizer that was dirty with grease and food debris., , Replace sanitizer more frequently.,
1) Spray bottles that contained sanitizers were not labeled to indicate their contents., , 2) A spray bottle that contained rubbing alcohol in the bar was not labeled to indicate its content., , Label all chemicals.,
1. Cleaning required in hard to reach areas (under prep counters), 2. Replace caulking along the 2-compartment sink, , Clean and sanitize the indicated areas.
The soap dispenser in the staff washroom was empty., , Additional soap was available and promptly restocked.
Prep cooler food inserts were over filled above the fill line., , The foods were portioned below the fill line., , Do not over fill food inserts above the fill line to adequately maintain the temperature of the food below 4C.
No pest control record available.
Recurring violation:, pH strip was not available to measure the pH of hollandaise sauce. , , Previous violation:, pH strips or a pH meter was not available for monitoring the pH of hollandaise sauce., , Provide pH strips or a pH meter. The pH of hollandaise must be less than 4.6 when kept at room temperature.
1. Walk-in cooler fan covers were accumulated with dust and grime., 2. Top of the dishwasher had food debris buildup., 3. Underneath the ventilation canopy had food debris buildup., 4. Ventilation canopy filters were accumulated with grease deposits and other residues., , Clean and sanitize the indicated areas.
Dishwasher sanitizer was monitored weekly., , Measure sanitizer concentration daily with test strips.,
1. 1. Fly strip was hung at the prep hall ceiling above the prep station., Fly strip was promptly removed., , 2. Active pest control monitoring is not in place.
Recurring violation:, pH strip was not available to measure the pH of hollandaise sauce. , , Previous violation:, pH strips or a pH meter was not available for monitoring the pH of hollandaise sauce., , Provide pH strips or a pH meter. The pH of hollandaise must be less than 4.6 when kept at room temperature.
Food handling permit was not displayed., , Permit was promptly displayed where customers can easily view them.
Dishwasher racks were stored on the fllor beneath the dishwasher.
1. Walk-in freezer fan covers were accumulated with dust and grime., 2. The air vent above the dishwasher had buildup of dust and grime., 3. Top of the dishwasher had food debris buildup., 4. Underneath the ventilation canopy had food debris buildup., 5. ventilation canopy filters were accumulated with grease deposits and other residues.
Three flats of shell eggs were stored without temperature control. Eggs measured 12C., , Store shell eggs at 7C or less or submit a TPHC (Time as Public Health Control) application with safety procedures in place for shell eggs to be stored at room temperature for a maximum of one hour.,
Whipped cream and unsalted butter were stored without temperature control. Whipped cream measured 14C. The block of butter measured 20C. Butter in a container measured 24C., , Whipped cream and butter were placed in a cooler during the inspection. Store perishable foods out of the temperature danger zone (4 to 60C).,
There was no detergent in the dishwasher., , Detergent was refilled during the inspection.,
1) There was no soap at the hand sink in the bar., , 2) There were no paper towels at the hand sinks in the back kitchen and staff washroom., , Provide handwashing supplies in dispensers at each hand sink.,
A frying pan was soaked in a kitchen hand sink., , The frying pan was removed. Hand sinks must be accessible at all times.,
Dishwasher sanitizer was monitored weekly., , Measure sanitizer concentration daily with test strips.,
pH strips or a pH meter was not available for monitoring the pH of hollandaise sauce., , Provide pH strips or a pH meter. The pH of hollandaise must be less than 4.6 when kept at room temperature.,
There was no evidence of food safety training., , Provide certification or complete an approved food safety course. Owners of more than one food establishment must have a separate, trained manager at each site., , When there are 6 or more food handlers working on-site, at least one trained individual who is in care and control of the facility must be present.,
There was debris in the ice machine., , Clean and sanitize the ice machine.,
Dust was building up on the fan guards in the walk-in cooler., , Clean fan guards.,