4122 University Avenue NW · UNIVERSITY DISTRICT
20 avril 2026
RéussiScoops were observed stored inside food containers with the handle in direct contact with the , food product. Scoops must be stored with handles positioned above or away from the food to prevent contamination., , **Scoops were stored with handle vertically stored during the inspection
Chlorine test strips were observed to be expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection., , **Please obtain new test strips
The faucet in the 2-compartment sink was observed leaking. Leaking faucets may lead to attraction of pests and increase the risk of contamination or unsanitary conditions., , **Repair faucet
Cleaning required in the following areas:, - Along the wall next to the 2-compartment sink, - Ventilation canopy, - Walk-in cooler floor, - Floor under the cookline in the hard-to-reach areas, , **Please clean
Sesame se trouve dans le quartier UNIVERSITY DISTRICT. UNIVERSITY DISTRICT, Calgary compte 52 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 avril 2026, 44 (85%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 8 fois depuis le 1 novembre 2024, avec 8 réussites et 1 fermeture au dossier.
Scoops were observed stored inside food containers with the handle in direct contact with the , food product. Scoops must be stored with handles positioned above or away from the food to prevent contamination., , **Scoops were stored with handle vertically stored during the inspection
Chlorine test strips were observed to be expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection., , **Please obtain new test strips
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.
UNIVERSITY DISTRICT
The faucet in the 2-compartment sink was observed leaking. Leaking faucets may lead to attraction of pests and increase the risk of contamination or unsanitary conditions., , **Repair faucet
Cleaning required in the following areas:, - Along the wall next to the 2-compartment sink, - Ventilation canopy, - Walk-in cooler floor, - Floor under the cookline in the hard-to-reach areas, , **Please clean
The hot water of the hand sink between the wok area and dishwashing area was not available., , Repair the hand sink so it has cold/hot running water, soap and paper towels.
Hard to reach areas are still dirty., , Clean.
Line cook was using same gloves for raw and cooked food. , - The operator was educated on proper glove use. The operator was told that gloves should be changed after each task and that hand washing cannot be replaced by gloves.
Bulk food is stored in Rubbermaid container. , - The operator was not sure if these were food-grade or not, so the operator was asked to talk to the supplier and ask for an NSF number to ensure that these bins are food grade. If no proof the operator was asked to replace the non-food grade containers with food grade containers. The operator was educated on the requirement and that the food grade containers have an NSF number.
Meat was found sitting on a storage container at room temperature for thawing. The meat was still frozen and the external temperature was at 4 degrees C, - The operator was educated on proper thawing process and was instructed to immediately put the meat into the cooler for thawing.
A mouldy bamboo steamer was found on the counter., - The operator was instructed to discard the mouldy bamboo steamer immediately. Please ensure to inspect equipment regularly to check for signs of wear and tear and discard any equipment that has worn off and is hard to clean and sanitize.
The concentration of chlorine sanitizer in sanitizer bucket was measured at 10 ppm. , , - Ensure the sanitizer solution is changed at adequate intervals. Chlorine sanitizer solutions must be used at 100 ppm.
The temperature during sanitation cycle of the dishwasher was measured below 71 degrees Celsius. There appears to be a problem with the booster. , , - Please service the dishwasher. The temperature during the sanitation cycle must be 71C at dish level. , - Instructed operator to properly manually wash, rinse and sanitize dishes, equipment in the interim.
The concentration of sanitizer for the sanitizing solutions and temperature at dishwasher is not being monitored or verified., , - Obtain a probe thermometer with min/max function. Temperature at dish level must be at 71C and be verified daily., - Verify the concentration of chlorine sanitizer using chlorine test strips. Maintain records on site.
The concentration of sanitizer for the sanitizing solutions and temperature at dishwasher is not being monitored or verified., , - Obtain a probe thermometer with min/max function. Temperature at dish level must be at 71C and be verified daily., - Verify the concentration of chlorine sanitizer using chlorine test strips. Maintain records on site.
Pest control records were not available, neither was a pest control monitoring and treatment plan in place., , Retain a professional pest control company or do your own monthly pest control services. Provide documentation from the pest control company or use AHS pest control templates to an Alberta Health Services Public Health Inspector indicating that the food establishment is free of pest activity.
The operator and staff exhibited a lack of basic food safety knowledge., , Requirements:, A manager/owner must register and successfully complete an approved food safety course. Provide the completion certificate to an Alberta Health Services, Public Health Inspector. Please see the list of recognized food safety courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
1) The sanitizing solution concentration measured 10 ppm., - Prepare an approved sanitizing solution (i.e. chlorine at 100 ppm) at adequate intervals for sanitizing food contact surfaces. Mix ½ teaspoon of unscented household bleach per liter of water., 2) Wet cleaning cloths with zero residual sanitizing concentration were stored on food contact surfaces., - Store all cleaning cloths in an approved sanitizing solution in between use.
The internal temperature of high-risk foods on the main cookline such as cut vegetables, chopped garlic in oil, raw beaten eggs measured 14-18, 23.5, and 21.1 degrees Celsius respectively., , - All high-risk foods must be stored at 4 degrees Celsius or less or greater than 60 degrees Celsius., - All discarded.
1) The hot water for the handwashing sink in the back was turned off due to a leak., 2) No liquid soap available at the back handwashing sink and no paper towels available at the front handwashing sink., , - Ensure all handwashing sinks are always supplied with liquid soap and paper towels in suitable dispensers., - Repair the plumbing deficiencies at the handwashing sink located at the back and the preparation sink.
There were open foods stored in the chest freezer in the back storge area in front of the walk-in cooler. , , Requirements:, Ensure all food products are adequately covered.
The concentration of sanitizer for the sanitizing solutions and temperature at dishwasher is not being monitored or verified., , - Obtain a probe thermometer with min/max function. Temperature at dish level must be at 71C and be verified daily., - Verify the concentration of chlorine sanitizer using chlorine test strips. Maintain records on site.
Pest control records were not available, neither was a pest control monitoring and treatment plan in place., , Retain a professional pest control company or do your own monthly pest control services. Provide documentation from the pest control company or use AHS pest control templates to an Alberta Health Services Public Health Inspector indicating that the food establishment is free of pest activity.
The operator and staff exhibited a lack of basic food safety knowledge., , Requirements:, A manager/owner must register and successfully complete an approved food safety course. Provide the completion certificate to an Alberta Health Services, Public Health Inspector. Please see the list of recognized food safety courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The food preparation sink hot and cold water tap handles were missing; the water could not be turned on., - Repair the plumbing deficiencies at the handwashing sink located at the back and the preparation sink.
1) An accumulation of grime, grease, and food debris were observed in the hard-to-reach areas throughout the food establishment. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, the floor beneath the dishwashing pit and grease trap, and the floor under shelves and storage areas., 2) Dried food debris was observed on the upper internal surfaces of the rice cookers., 3) Dried food debris and grime was observed on preparation cooler surfaces; A knife in storage was visibly dirty., 4) There was no written sanitation schedule or temperature logs available., Requirements:, , 1) Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment., 2) Always store utensils in a clean and sanitary manner., 3)Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. Ensure to include a daily, weekly and monthly cleaning duties.