19 - 2219 35 Avenue NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Spitfire Grills se trouve dans le quartier NORTH AIRWAYS. NORTH AIRWAYS, Calgary compte 75 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juin 2026, 42 (56%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
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.
Quality Food & Bakery
NORTH AIRWAYS
Ce restaurant a été inspecté 5 fois depuis le 17 septembre 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
*Outstanding*, - The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles., *The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes., Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing., Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
Outstanding, , - Floor below the dishwasher was in disrepair., *Replace/fix the floor., , - There is not enough lightning in the storage area (hallway)., *Install/replace lights with better luminous intensity in order to facilitate better cleaning.
3 infractions
- The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles., *The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes., Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing., Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
- Floor below the dishwasher was in disrepair., *Replace/fix the floor., , - There is not enough lightning in the storage area (hallway)., *Install/replace lights with better luminous intensity in order to facilitate better cleaning.
7 infractions
- The sanitizer in the spray bottle was tested as more than 400 ppm of Quats., *Staff reprepared the solution and the violation was corrected onsite.
- The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles., *The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes., Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing., Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
Aucune infraction
- Deep cleaning of kitchen is required., *Prepare a plan for deep cleaning and implement it.
- Ensure to have a thermometer to measure the temperature of the dishwasher at the plate level.
- Various locations inside the facility were observed that may allow potential pest entry, including, but not limited to, below and beside the dishwasher, the back storage area, and the hallway storage area., , - The most recent pest control report indicated one mouse capture near the dishwasher., *All openings and holes must be sealed with a permanent solution. Temporary fixes, such as metal wool, are not acceptable.
- Floor below the dishwasher was in disrepair., *Replace/fix the floor., , - There is not enough lightning in the storage area (hallway)., *Install/replace lights with better luminous intensity in order to facilitate better cleaning.
- Clean utensils must be stored inverted (upside down), and all cutlery must be stored with the food‑contact (business) end facing downward to prevent contamination during handling.
- Deep cleaning of kitchen is required., *Prepare a plan for deep cleaning and implement it.