3303 3 Avenue NW · PARKDALE
7 janvier 2026
Réussi*** On-going Violation , There was no thermometer to measure that the temperature of the high temperature dishwasher., , -Ensure that thermometer is available for checking the temperature of the high temperature dishwasher.
Chlorine test strips was missing from verification sheet from the case which can not verify the concentration of the Chlorine solution. , - Replace the Chlorine test strip so it can verify the concentration of the sanitizer solution.
*** On-going Violation, In the front area of the kitchen was duct taped at certain areas., , - Ensure that the floor surfaces are smooth and made up of impervious nonslip materials and can be easily cleaned and sanitized.
*** On-going Violation , The following areas need to be cleaned due to grease and food debris and dust build up:, 1) Rear cook area and prep area walls, 2) The ceiling tiles and the vents in the rear cook area , , Thorough cleaning required in the facility.
Nove Nine Diner & Coffee se trouve dans le quartier PARKDALE. PARKDALE, Calgary compte 24 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 avril 2026, 12 (50%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 6 novembre 2024, avec 4 réussites et 1 fermeture au dossier.
*** On-going Violation , There was no thermometer to measure that the temperature of the high temperature dishwasher., , -Ensure that thermometer is available for checking the temperature of the high temperature dishwasher.
Chlorine test strips was missing from verification sheet from the case which can not verify the concentration of the Chlorine solution. , - Replace the Chlorine test strip so it can verify the concentration of the sanitizer solution.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
*** On-going Violation, In the front area of the kitchen was duct taped at certain areas., , - Ensure that the floor surfaces are smooth and made up of impervious nonslip materials and can be easily cleaned and sanitized.
*** On-going Violation , The following areas need to be cleaned due to grease and food debris and dust build up:, 1) Rear cook area and prep area walls, 2) The ceiling tiles and the vents in the rear cook area , , Thorough cleaning required in the facility.
Bottle of Raid Pesticide was found in the back area. , - They were discarded at the time of inspection. , - Do not have any insecticide in the food establishment.
Hand washing station located in the back was blocked off., - All hand washing stations must be accessible at all times.
A bag of onion was observed on the floor in the back. , - During inspection staff member moved the bag to its proper location. , - All food product must be 6" in off the ground.
Chlorine test strips was missing from verification sheet from the case which can not verify the concentration of the Chlorine solution. , - Replace the Chlorine test strip so it can verify the concentration of the sanitizer solution.
*** On-going Violation , There was no thermometer to measure that the temperature of the high temperature dishwasher., , -Ensure that thermometer is available for checking the temperature of the high temperature dishwasher.
*** On-going Violation, No pest control records were maintained in the facility., , -Ensure that the operator records and maintains the pest control reports.
*** On-going Violation, In the front area of the kitchen was duct taped at certain areas., , - Ensure that the floor surfaces are smooth and made up of impervious nonslip materials and can be easily cleaned and sanitized.
Ice machine has calcium build up and dirty in the inside. , - Have the Ice machine cleaned and sanitized.
*** On-going Violation , The following areas need to be cleaned due to grease and food debris and dust build up:, 1) Rear cook area and prep area walls, 2) The ceiling tiles and the vents in the rear cook area , , Thorough cleaning required in the facility.
***Recurrent Violation***, , The Quat sanitizer in spray bottle measured at approximately 100 ppm., , -A bleach solution was prepared at the time of inspection. Ensure an approved sanitizer solution such as chlorine at 100 ppm or Quat at 200 ppm is prepared and available at all times. , , ** Ensure that chlorine test strips are made available to test for the bleach and the concentration must be 100ppm.
No temperature records were being maintained in the facility., , -Ensure temperature records are maintained in order to maintain the safety of the food processes occurring in the food establishment.
There are inadequate number of handwashing sinks in the facility for the type/ level of food preparation. Blenders are being rinsed in the handwashing sink in the front service area. , , - Install a new handwashing sink in the back or make the sink in the closet available for handwashing. All handwashing sinks must be supplied with hot and cold water, soap and paper towels in suitable dispensers. Remove any items stored on the shelves in this area or install a splashguard. , - Do not use the handwashing sink in the front for anything other than handwashing. All utensils and equipment must be washed in the 2 compartment sink or the dishwasher.
There was no paper towel dispenser in the front hand wash sink., , -Ensure that the hand sink is adequately supplied with hand wash supplies such as hot and cold potable water, soap and single use paper towels in a paper towel dispenser.
Single use plastic bags are re-used for storage of baked goods. , , - Do not re-use single use bags. Discard after a single use. Plastic bags cannot be adequately cleaned and sanitized. , - Use sarran wrap or place in re-usable food safe containers.
There was no thermometer to measure that the temperature of the high temperature dishwasher., , -Ensure that thermometer is available for checking the temperature of the high temperature dishwasher.
No pest control records were maintained in the facility., , -Ensure that the operator records and maintains the pest control reports.
No food permit was displayed. , , -Ensure that the food permit is displayed in a conspicuous place where it is visible to people.
Floor in the front area of the kitchen was duct taped at certain areas., , -Ensure that the floor surfaces are smooth and made up of impervious nonslip materials and can be easily cleaned and sanitized.
The following areas need to be cleaned due to grease and food debris and dust build up:, , 1) Rear cook area floor (underneath fryers and counters), 2) Rear cook area and prep area walls, 3) The ceiling tiles and the vents in the rear cook area , , **Stains observed in the cabinets in the front., , Please clean the noted areas., , ***The ice well was stained, grimy and had a bad odor coming from it., , -Please clean and maintain ice well., , The following areas need to be organized: , , 1) Mop sink room , 2) Storage room , 3) The excess pans and other storage on the bottom rack of the utensil storage racks., , -Ensure that a cleaning schedule is maintained and remove/discard the items not utilized in the facility., , Thorough cleaning required in the facility.
The Quat sanitizer was measuring 0 ppm with the facility's test strips and even with the inspector's test strips., , -Even though a new solution was prepared by the operator the concentration was still reading 0ppm with the test strips., , -A bleach solution was prepared by the operator when suggested by the inspector. , , The bleach solution was tested at 100ppm. , , ** Ensure that chlorine test strips are made available to test for the bleach and the concentration must be 100ppm.
No temperature records were being maintained in the facility., , -Ensure temperature records are maintained in order to maintain the safety of the food processes occurring in the food establishment.
The internal temperature of bacon was measured at 20.3 C. , , -The bacon was discarded. , , -Ensure that the perishable foods are stored at 4 C or less.
There are not adequate number of sinks in the facility for the type/ level of food preparation., , -Ensure that adequate number of sinks are available to facilitate effective cleaning and sanitizing of it and all the equipment, utensils and surfaces with which the food comes in contact.
There was no paper towel dispenser in the front hand wash sink., , -Ensure that the hand sink is adequately supplied with hand wash supplies such as hot and cold potable water, soap and single use paper towels in a paper towel dispenser.
There was no thermometer to measure that the temperature of the high temperature dishwasher., , -Ensure that thermometer is available for checking the temperature of the high temperature dishwasher.
No pest control records were maintained in the facility., , -Ensure that the operator records and maintains the pest control reports.
No food permit was displayed. , , -Ensure that the food permit is displayed in a conspicuous place where it is visible to people.
Floor in the front area of the kitchen was duct taped at certain areas., , -Ensure that the floor surfaces are smooth and made up of impervious nonslip materials and can be easily cleaned and sanitized.
The following areas need to be cleaned due to grease and food debris and dust build up:, , 1) Rear cook area floor (underneath fryers and counters), 2) Rear cook area and prep area walls, 3) The ceiling tiles and the vents in the rear cook area , , **Stains observed in the cabinets in the front., , Please clean the noted areas., , ***The ice well was stained, grimy and had a bad odor coming from it., , -Please clean and maintain ice well., , The following areas need to be organized: , , 1) Mop sink room , 2) Storage room , 3) The excess pans and other storage on the bottom rack of the utensil storage racks., , -Ensure that a cleaning schedule is maintained and remove/discard the items not utilized in the facility., , Thorough cleaning required in the facility.