309 - 2525 Woodview Drive SW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 novembre 2025
1. Small prepackaged butter cups were stored at room temperature. The surface temperature was measured at 25°C. The butter cups were discarded. Instructions were provided to either use the ice immersion method or store them inside the cooler., , 2. Temperature of one display cooler inside the kitchen (Cooler 17) was measured at 8°C. This cooler contained buns, cheese, yogurt, etc. Staff were instructed to immediately remove all perishable items and transfer them to another cooler. Correction was completed onsite. Instructions were provided not to use the cooler until repaired (must be maintained at 4°C or below). Staff were also instructed to regularly monitor the temperatures of all temperature-controlling equipment.
1. Over-stacking of containers on the preparation tables: Freshly cut vegetables were stored in containers, and the bottom of one container was touching the vegetables in the container below. Corrected onsite., 2. Personal items on preparation counters: Coffee cups were found on the preparation counter. Staff were instructed to use designated areas for breaks and beverages. The cups were removed, and the area was cleaned and sanitized. Corrected onsite. , 3. Inside the walk-in freezer, some of the prepackaged meats were directly stored on the ground, some containers were directly lying on the ground. Staff was instructed to store all the items above the ground (at least 6 inches).
Mice droppings were observed on two sites. , Mice droppings (10-12) observed on the floor, behind the display cooler 17. , 5-8 observed below the handwashing sink at the front area. Both areas were shown to staff member onsite. , , *Please clean and sanitize the affected areas. Wear proper PPE. , Continue to work with the pest control company and take corrective actions to control/eliminate pest problem. , Look throughout the facility and seal all the possible entry points such as holes, gaps. , Continue to work on your cleaning and sanitation schedule.
1. A hole was observed in the wall under the handwashing sink in the front area. Please seal or repair this hole., 2. Some baseboards throughout the kitchen were loose and had gaps. Please seal the baseboards to the wall.
Display cooler 17 was measured at 8C. Please ensure that the cooler is set at 4C or below, get the repairs if needed.
General cleanliness of the kitchen is not satisfactory, please increase the frequency of cleaning and continue to work on your cleaning schedule. Additional deep cleaning is required especially,, the back bakery part floor, shelves, dishwashing area, Walk-in freezer requires organization, floor and shelves cleaning., Ceiling panels
Patisserie Du Soleil se trouve dans le quartier WOODBINE. WOODBINE, Calgary compte 21 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 16 (76%) 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.
Tim Hortons 7548
WOODBINE
Ce restaurant a été inspecté 10 fois depuis le 14 septembre 2023, avec 1 conforme, 9 non conformes et 1 fermeture au dossier.
6 infractions
1. Small prepackaged butter cups were stored at room temperature. The surface temperature was measured at 25°C. The butter cups were discarded. Instructions were provided to either use the ice immersion method or store them inside the cooler., , 2. Temperature of one display cooler inside the kitchen (Cooler 17) was measured at 8°C. This cooler contained buns, cheese, yogurt, etc. Staff were instructed to immediately remove all perishable items and transfer them to another cooler. Correction was completed onsite. Instructions were provided not to use the cooler until repaired (must be maintained at 4°C or below). Staff were also instructed to regularly monitor the temperatures of all temperature-controlling equipment.
1. Over-stacking of containers on the preparation tables: Freshly cut vegetables were stored in containers, and the bottom of one container was touching the vegetables in the container below. Corrected onsite., 2. Personal items on preparation counters: Coffee cups were found on the preparation counter. Staff were instructed to use designated areas for breaks and beverages. The cups were removed, and the area was cleaned and sanitized. Corrected onsite. , 3. Inside the walk-in freezer, some of the prepackaged meats were directly stored on the ground, some containers were directly lying on the ground. Staff was instructed to store all the items above the ground (at least 6 inches).
Mice droppings were observed on two sites. , Mice droppings (10-12) observed on the floor, behind the display cooler 17. , 5-8 observed below the handwashing sink at the front area. Both areas were shown to staff member onsite. , , *Please clean and sanitize the affected areas. Wear proper PPE. , Continue to work with the pest control company and take corrective actions to control/eliminate pest problem. , Look throughout the facility and seal all the possible entry points such as holes, gaps. , Continue to work on your cleaning and sanitation schedule.
1. A hole was observed in the wall under the handwashing sink in the front area. Please seal or repair this hole., 2. Some baseboards throughout the kitchen were loose and had gaps. Please seal the baseboards to the wall.
Display cooler 17 was measured at 8C. Please ensure that the cooler is set at 4C or below, get the repairs if needed.
General cleanliness of the kitchen is not satisfactory, please increase the frequency of cleaning and continue to work on your cleaning schedule. Additional deep cleaning is required especially,, the back bakery part floor, shelves, dishwashing area, Walk-in freezer requires organization, floor and shelves cleaning., Ceiling panels
Aucune infraction
6 infractions
**Corrected**, Pineapple can stored in the dry storage area was damaged from two sides. , - Operatror discarded the can during inspection.
**Corrected**, Cleaning cloths were observed on the counter throughout the facility. , - Operator moved the cleaning cloths back to the sanitizer bucket. , , **Ensure cleaning cloth are submerged in sanitizer solution at all times if reusing or discarded after every use.
**Corrected**, 1. Chlorine sanitizer spray bottle measured 50 ppm in the back kitchen area. , 2. Chlorine sanitizer spray bottle measured 1000 ppm in the front kitchen area. , - Operator remade the sanitizer solution and measured 100 ppm. , , **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
1 infraction
Rubber gasket of one upright cooler located in the kitchen was broken., , (Repeat violation from previous inspection), , Requirement:, Repair/replace the rubber gasket.
5 infractions
Thermometer was not provided in upright cooler located in front bakery sale area., , Requirement:, , Provide thermometer in the cooler.
No pest control records were provided., , (Repeat violation from previous inspection), , Requirement:, Maintain adequate pest control records.
House flies and fruit flies were noted in the facility., , Requirement:, , Implement control measures to resolve flies' issue.
7 infractions
Concentration of chlorine in sanitizer spray bottle located in bakery prep area measured 0 ppm., , (Repeat violation from previous inspection), , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
No label was provided on one spray bottle located in the kitchen., , (Repeat violation from previous inspection), , Requirement:, Provide label on spray bottle to identify its contents.
Thermometers were not provided in cooler#8 and in upright cooler located in front bakery sale area., , Requirement:, , Provide thermometers in the these coolers.
6 infractions
Concentration of chlorine in sani pail located in cooking area measured 0 ppm., , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm.
a) No label was provided on spray bottle located in the kitchen., , b) No label was provided on spray bottle containing bleach disinfectant for tables located in front prep area., , Requirement:, Provide labels on spray bottles to identify their contents.
Tomato sauce and sliced olives were left in cans after opening., , Requirement:, , Transfer food to plastic/glass/ stainless steel containers after opening cans.
6 infractions
House flies and fruit flies were noted in prep areas., , Requirement:, Implement control measures to eradicate flies., , ,
Floor in dish washing area was damaged having rough surface trapping dirt., (this was repeat violation from previous inspection), Requirement:, Repair the floor to have smooth, washable surface.
Baseboard had come off the wall in dry storage room., , (Repeat violation from previous inspection), Requirement:, Repair the baseboard.,
7 infractions
Concentration of chlorine measured 10 ppm in sanitizer solution of spray bottle and 0 ppm in sani- pail located in bakery prep area. , , Requirement: , Ensure that concentration of chlorine is maintained at 100 ppm.
House flies and fruit flies were noted in prep areas., , Requirement:, Implement control measures to eradicate flies., , ,
Floor in dish washing area was damaged having rough surface trapping dirt., (this was repeat violation from previous inspection), Requirement:, Repair the floor to have smooth, washable surface.
14 infractions
a) Concentration of chlorine measured 0 ppm in sanitizer solution of spray bottle located in bakery prep area., b) Dirty cleaning clothes were kept on prep counters after use in bakery prep area and in the kitchen., , Requirement: , a) Ensure that concentration of chlorine is maintained at 100 ppm., b) Soak cleaning clothes in sanitizer solution in between use
Labels were completely faded on two spray bottles: one containing cleaning chemical and another containing sanitizer located in front prep area., , Requirement:, Provide labels on spray bottles to identify their contents.
Internal temperatures of sliced cheese stored in insert of prep cooler were 11.7C and 14.6C. Insert was over filled., , Requirement:, Ensure that cheese is stored at 4C or less., Cheese was discarded during inspection.
**Corrected**, Hand sink in the back kitchen area was obstructed with utensils. , - Operator removed the utensils during inspection. , , **Ensure hand sink remain accessible at all times for hand washing.
**Corrected**, Containers without handle were observed in the bulk food containers throughout the facility. , - Operator removed the container to prevent cross contamination. , , **Ensure scoops with handles are used and stored in a separate, clean, food-grade container at all times.
Can opener in the back kitchen area was visibly dirty. , , **Please clean to prevent cross contamination.
Baseboard located on wall in the kitchen in front of office was loose leading to a gap., , Requirement: , , Repair the baseboard.
Rubber gasket of one upright cooler located in the kitchen was broken., , (Repeat violation from previous inspection), , Requirement:, Repair/replace the rubber gasket.
Scoop handles were kept in food in bulk bins in back storage area., , Requirement:, Store scoop handles out of food to prevent contamination. , Store scoops vertically with handle up.
No pest control records were provided., , Requirement:, Maintain adequate pest control records.
Plumbing was leaking under hand washing sink located in cooking area. , , (Repeat violation from previous inspection), , Requirement:, Repair the plumbing to stop leakage.
Rubber gasket of one upright cooler located in the kitchen was broken., , (Repeat violation from previous inspection), , Requirement:, Repair/replace the rubber gasket.
Plumbing was leaking under hand washing sink located in dish cooking area. , , Requirement:, Repair the plumbing to stop leakage.
Rubber gasket of one upright cooler located in the kitchen was broken., , Requirement:, Repair/replace the rubber gasket.
a) Dirt buildup on floor in between equipment in cooking and bakery prep area., , b) Accumulation of loose dust on the hood located above ovens in bakery prep area., , Requirement:, Clean the above noted areas.
Floor throughout the prep areas was rough trapping dirt., , Requirement:, Repair the floor to have smooth washable floor.,
Plumbing was leaking under two comp sink in dish washing area., , Requirement:, Repair the plumbing to stop leakage.
a) Many extra items not required in daily operation were stored in the facility making place clutter and difficult to clean., b) Cleaning has been done but some areas like dish washing area, under and behind equipment still needs attention., , Requirement:, a) Declutter the facility., b) Clean the above noted areas.,
Baseboard had come off the wall in dry storage room., , (Repeat violation from previous inspection), Requirement:, Repair the baseboard.,
Floor throughout the prep areas was rough trapping dirt., , Requirement:, Repair the floor to have smooth washable floor.,
Plumbing was leaking under two comp sink in dish washing area., , Requirement:, Repair the plumbing to stop leakage.
a) Many extra items not required in daily operation were stored in the facility making place clutter and difficult to clean., b) Cleaning has been done but some areas like dish washing area, under and behind equipment still needs attention., , Requirement:, a) Declutter the facility., b) Clean the above noted areas.,
Concentration of chlorine measured 0 ppm during sanitizer cycle for the dish washer., , Requirement: , - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., - Manually sanitize dishes until dish washer is repaired., - Repair dish washer asap., -Bleach solution at 100 ppm was provided in one of the sinks for manual sanization during inspection.
a) Access to hand washing sink was blocked with a bucket containing food kept on another bucket in front of hand washing sink located in the kitchen., , b) Access to hand washing located in front area was blocked by a big garbage bin and miscellaneous items kept in front of sink., , Requirement: , Ensure that hand washing sinks are available for use all the time and their access is not blocked any time.
- Concentration of chlorine during sanitizer cycle was not verified as required., -No written records of sanitizer verification were maintained., Requirement:, - Verify concentration of chlorine during sanitizer cycle on daily basis., - Maintain written records of sanitizer verification.,
Numerous house flies and fruit flies were noted in prep areas., , Requirement:, -Implement control measures to eradicate flies., -Keep facility clean , -Store dirty cleaning clothes meant for laundry in covered container,
Fly glue tape was hanged in back food handling area., , Requirement: , Hang fly glue tapes in non-food area.
Floor in dish washing area was damaged having rough surface trapping dirt., (this was repeat violation from previous inspection), Requirement:, Repair the floor to have smooth, washable surface.
-Baseboard had come off the wall in dry storage room., , (Repeat violation from previous inspection), Requirement:, Repair the baseboard.,
Floor throughout the prep areas was rough trapping dirt., , Requirement:, Repair the floor to have smooth washable floor.,
Pizza boxes and other takeout boxes were stored directly on floor in front area., , Requirement:, Store pizza boxes and other takeout boxes off the floor to prevent contamination.
Dirt buildup on floor throughout the facility., (repeat violation from previous inspection), Requirement:, , Clean the floor
a) Dirt buildup under and behind equipment throughout the facility., b) Dirt and food buildup on bulk bins, c) Food and dirt buildup on dough rolling machine belt., d) Many extra items not required in daily operation were stored in the facility making place clutter and difficult to clean, e) No written cleaning schedule was maintained, Requirement:, a) In addition to above noted areas, ensure that facility is deep cleaned., b) Declutter the facility, e) Maintain written cleaning schedule.