A - 816 16 Avenue SW
Non conforme
8 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
26 mars 2026
Non conforme1. The concentration of chlorine sanitizer solution in a bucket at the back preparation area was measured at 0 ppm., , - Operator replaced the sanitizing solution and tested at 200 ppm., , Ensure to change the solution at adequate intervals and verify the concentration of the sanitizer at 100 ppm with test strips. Low or no concentration of sanitizing solutions are ineffective in killing microorganisms., , 2. The concentration of chlorine sanitizing solution in a spray bottle at the front food preparation area exceeded 1000 ppm., , - Operator instructed to dilute the concentrated solution to the required level of 100 ppm., , Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips., , 3. Dirty cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution., , - Operator discarded and replaced with new cleaning cloths., , Ensure to only use clean cloths and place in buckets of sanitizer solution at the correct concentration between use to prevent the growth and spread of bacteria or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes. Sanitizers should be changed every 2 hours or when visibly dirty.
Two bowls containing tapioca pearls in the front preparation area were observed at room temperature for longer than 4 hours. Temperatures were measured at 26.0 and 27.3 degrees Celsius., , - Operator discarded food items., , Ensure to store at 4 degrees Celsius or less or 60 degrees Celsius or greater. Alternatively, provide a time tracking method to ensure that pearls do not sit at room temperature for more than 2-4 hours to prevent bacteria growth.
1. A bowl containing syrup was observed beside the handwashing sink at the front preparation area., , - Operator was instructed to remove and relocate the bowl., , Ensure that food items are stored in such a manner that they are protected from contamination during handwashing or install a splash guard., , 2. Utensil (whisk) was observed to be stored in a container of room temperature water , measured at 23.3 degrees Celsius on a food preparation table at the back., , - Operator changed and placed utensil in ice., , Ensure utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration., , 3. Personal items such as phone and a bottle of water belonging to staff were observed placed on a food preparation table at the back., , - Please designate a specific area/shelf for personal belongings and refrain from placing on food contact surfaces.
No food permit was posted., , - Ensure to always have a valid permit displayed so patrons can easily see it.
, Caulking was missing at the wall to the left of the food preparation sink., , Caulk/fill the gap at the wall to prevent water from running down the wall.
- A corrugated plastic panel has been installed on the wall adjacent to the food preparation sink as an alternative to caulking., *Corrugated plastic is not an approved material for use as a non-absorbent, easily cleanable, and smooth surface due to concerns regarding hygiene, durability, water absorption, and structural integrity., **Please ensure to use approved materials.
An ice machine in the back preparation area had a missing cover, thus exposing ice to potential contamination., , - Ensure to replace the cover so the food item (ice) is not contaminated.
October 18, 2024: Moldy splash guard needed to be clean regularly or install a permanent splash guard., , August 1, 2023:, , - Mouldy splash guard has been cleaned. Operator plans to have a permanent splash guard installed at this sink., , July 18, 2023:, , A temporary splash guard had been placed to the left of the two compartment sink to help prevent splashing water from contaminating equipment beside. The splash guard was mouldy., , Install a proper (permanent) splash guard.
PurrTea se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 10 octobre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
8 infractions
1. The concentration of chlorine sanitizer solution in a bucket at the back preparation area was measured at 0 ppm., , - Operator replaced the sanitizing solution and tested at 200 ppm., , Ensure to change the solution at adequate intervals and verify the concentration of the sanitizer at 100 ppm with test strips. Low or no concentration of sanitizing solutions are ineffective in killing microorganisms., , 2. The concentration of chlorine sanitizing solution in a spray bottle at the front food preparation area exceeded 1000 ppm., , - Operator instructed to dilute the concentrated solution to the required level of 100 ppm., , Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips., , 3. Dirty cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution., , - Operator discarded and replaced with new cleaning cloths., , Ensure to only use clean cloths and place in buckets of sanitizer solution at the correct concentration between use to prevent the growth and spread of bacteria or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes. Sanitizers should be changed every 2 hours or when visibly dirty.
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.
Freshslice Pizza
BELTLINE
Two bowls containing tapioca pearls in the front preparation area were observed at room temperature for longer than 4 hours. Temperatures were measured at 26.0 and 27.3 degrees Celsius., , - Operator discarded food items., , Ensure to store at 4 degrees Celsius or less or 60 degrees Celsius or greater. Alternatively, provide a time tracking method to ensure that pearls do not sit at room temperature for more than 2-4 hours to prevent bacteria growth.
1. A bowl containing syrup was observed beside the handwashing sink at the front preparation area., , - Operator was instructed to remove and relocate the bowl., , Ensure that food items are stored in such a manner that they are protected from contamination during handwashing or install a splash guard., , 2. Utensil (whisk) was observed to be stored in a container of room temperature water , measured at 23.3 degrees Celsius on a food preparation table at the back., , - Operator changed and placed utensil in ice., , Ensure utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration., , 3. Personal items such as phone and a bottle of water belonging to staff were observed placed on a food preparation table at the back., , - Please designate a specific area/shelf for personal belongings and refrain from placing on food contact surfaces.
No food permit was posted., , - Ensure to always have a valid permit displayed so patrons can easily see it.
, Caulking was missing at the wall to the left of the food preparation sink., , Caulk/fill the gap at the wall to prevent water from running down the wall.
- A corrugated plastic panel has been installed on the wall adjacent to the food preparation sink as an alternative to caulking., *Corrugated plastic is not an approved material for use as a non-absorbent, easily cleanable, and smooth surface due to concerns regarding hygiene, durability, water absorption, and structural integrity., **Please ensure to use approved materials.
An ice machine in the back preparation area had a missing cover, thus exposing ice to potential contamination., , - Ensure to replace the cover so the food item (ice) is not contaminated.
October 18, 2024: Moldy splash guard needed to be clean regularly or install a permanent splash guard., , August 1, 2023:, , - Mouldy splash guard has been cleaned. Operator plans to have a permanent splash guard installed at this sink., , July 18, 2023:, , A temporary splash guard had been placed to the left of the two compartment sink to help prevent splashing water from contaminating equipment beside. The splash guard was mouldy., , Install a proper (permanent) splash guard.
3 infractions
- A corrugated plastic panel has been installed on the wall adjacent to the food preparation sink as an alternative to caulking., *Corrugated plastic is not an approved material for use as a non-absorbent, easily cleanable, and smooth surface due to concerns regarding hygiene, durability, water absorption, and structural integrity., **Please ensure to use approved materials.
, Caulking was missing at the wall to the left of the food preparation sink., , Caulk/fill the gap at the wall to prevent water from running down the wall.
October 18, 2024: Moldy splash guard needed to be clean regularly or install a permanent splash guard., , August 1, 2023:, , - Mouldy splash guard has been cleaned. Operator plans to have a permanent splash guard installed at this sink., , July 18, 2023:, , A temporary splash guard had been placed to the left of the two compartment sink to help prevent splashing water from contaminating equipment beside. The splash guard was mouldy., , Install a proper (permanent) splash guard.
8 infractions
- Observed wet cleaning cloths not being stored in sanitizer solution bucket. Staff corrected the violation onsite., *Please make sure cleaning cloths are kept in the sanitizer, such as 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
- The sanitizer concentration in the dishwashing sink was measured at 50 ppm of Chlorine., *The correct concentration was prepared, and the solution was adjusted to 100 ppm., **To effectively sanitize food contact surfaces and dishes, the Chlorine concentration must be maintained between 100-200 ppm.
- Improper sanitization of dishes was observed during inspection. A jug was soaked partially in the sanitizer solution. Staff submerged the dishes completely., *Partially submerged dishes were observed in the sink with the sanitizer solution. Partially submerged dishes cannot be sanitized entirely., **The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry., Steps in proper manual dishwashing are:, - Scrape food particles from dishes., - Wash dishes with soapy water., - Rinse dishes with fresh water., - Sanitize dishes. If using the Chlorine-based food contact surface sanitizer available on site, use 100 ppm Chlorine., - Fully submerge dishes in the sanitizer solution for 2 minutes., - Air dry.
- Expired permit was posted., *Please ensure to post updated permit.
, Baseboards were missing from the west and south wall of the front service area., , Either install baseboards, or seal the gap at the wall/floor junction.
, The bottom of the cupboard of the hand wash sink was water damaged., , Remove water damaged material. Replace with new building materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose.
, Caulking was missing at the wall to the left of the food preparation sink., , Caulk/fill the gap at the wall to prevent water from running down the wall.
, August 1, 2023:, , - Mouldy splash guard has been cleaned. Operator plans to have a permanent splash guard installed at this sink., , July 18, 2023:, , A temporary splash guard had been placed to the left of the two compartment sink to help prevent splashing water from contaminating equipment beside. The splash guard was mouldy., , Install a proper (permanent) splash guard.