16 - 2110 41 Avenue NE
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
17 août 2024
ConformeOperator had lemon-scented bleach onsite., -Ensure sanitizer is made with plain non-scented bleach, -Operator obtained new bleach before end of event inspection
St. Vincent & Grenadines Association - Events 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 28 juillet 2026, 44 (59%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 18 août 2023, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
1 infraction
Operator had lemon-scented bleach onsite., -Ensure sanitizer is made with plain non-scented bleach, -Operator obtained new bleach before end of event inspection
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.
Leroy's Catering
NORTH AIRWAYS
1 infraction
1) Hot holding unit was not working. Meats probed at 37.5C. Instructed operator to reheat meat immediately. Staff put the large pans on the grill to reheat, **OUTSTANDING (2023-08-18). The hot-holding unit was not turned on during the inspection. The inspector informed the operator that the hot-holding unit must be able to maintain a temperature of 60C or above. A probe thermometer was available. The operator mentioned that they would only be cooking what would be ordered by the customer and not use the hot-holding unit. If the hot-holding unit is to be used, the inspector informed the operator to check temperatures., , 2) Fridge was not working. Maintain potentially hazardous foods at 4C or below. Operator moved salad into cooler boxes with ice., **FIXED (2023-08-18). The fridge was functional during the inspection.
4 infractions
There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A 100-ppm sanitizer solution was prepared during the inspection.
1) Hot holding unit was not working. Meats probed at 37.5C. Instructed operator to reheat meat immediately. Staff put the large pans on the grill to reheat, **OUTSTANDING (2023-08-18). The hot-holding unit was not turned on during the inspection. The inspector informed the operator that the hot-holding unit must be able to maintain a temperature of 60C or above. A probe thermometer was available. The operator mentioned that they would only be cooking what would be ordered by the customer and not use the hot-holding unit. If the hot-holding unit is to be used, the inspector informed the operator to check temperatures., , 2) Fridge was not working. Maintain potentially hazardous foods at 4C or below. Operator moved salad into cooler boxes with ice., **FIXED (2023-08-18). The fridge was functional during the inspection.
There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. , **OBTAIN TEST STRIPS.
Booth was not ready to operate at start of event. Booth must be ready 1 hour before event starts., **Repeat violation. Operator was not ready 1 hour prior to event. Cold and hot holding units were not in operation. Ensure units are ready and working before bringing food onsite, **Repeat violation (2023-08-18). The operator was not ready one hour prior to the event.
2 infractions
1) Hot holding unit was not working. Meats probed at 37.5C., -Instructed operator to reheat meat immediately. Staff put the large pans on the grill to reheat, , 2) Fridge was not working., -Maintain potentially hazardous foods at 4C or below, -Operator moved salad into cooler boxes with ice
Booth was not ready to operate at start of event. Booth must be ready 1 hour before event starts., **Repeat violation. Operator was not ready 1 hour prior to event. Cold and hot holding units were not in operation. Ensure units are ready and working before bringing food onsite, **Repeat violation (2023-08-18). The operator was not ready one hour prior to the event.