1370 - 7 Mahogany Plaza SE · MAHOGANY
9 janvier 2026
ConformeAucune infraction trouvée
Toscana Italian Grill se trouve dans le quartier MAHOGANY. MAHOGANY, Calgary compte 111 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 88 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 7 fois depuis le 9 juillet 2024, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
Dented cans of crushed tomatoes (Arrezzio) were found on the dry storage. Operator removed item., , Requirement:, -Ensure all cans are inspected, and food in dented cans are not used for food preparation
1. No sanitizer solution was available for sanitizing food contact surfaces. Operator stated soapy water was used for cleaning food contact surfaces., Requirement:, Ensure there is always adequate sanitizing solution available for food contact surfaces, , 2. The sanitizer dispenser (Diversey) dispensed Quat solution of less than 200ppm., , Requirement:, Ensure there is always sanitizer solution of either 100ppm chlorine or 200ppm Quat solution available for sanitizing food contact surfaces.
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.
1. Two bottles of wine were stored inside the ice in the ice machine at the front area. Operator removed the bottle during the inspection., , - Ensure food (ice) is protected from contamination by not storing anything in it, , 2. Some foods were left open in the dry storage and walk-in freezer. Operator covered the foods in the walk-in freezer and stored dry food in lid tight container., , Requirement: , - Ensure open food are protected from contamination by storing in a lid tight container
Two spray bottles for sanitizing the food prep area were unlabeled., Operator labeled them., , Requirement:, Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals.
Some whipping creams (Dairyland) were stored in the open serving cooler at surface temperature of 15*C. Operator removed food and stored in prep cooler., , -All high-risk foods must be stored and maintained 4*C or less at all times, -Ensure food items are stored according to manufacturer's instructions. , -Only take out small amount per time as needed by consumers.
The Quat test strips available had expired. , , Requirement:, -Ensure valid test strips are available for measuring the sanitizing agent concentration at 200ppm Quat
Food handling permit was not displayed at the facility. Operator showed printed , permit and posted it at entrance., , Requirement:, -Ensure valid permit is displayed in a conspicuous place
The ceiling tiles was missing at the back kitchen beside the walk-in cooler. Operator replaced tiles during inspection., , Requirement:, - Ensure facility is maintained in good condition.
Ice scoop was found on top of the rack beside the ice machine at the back kitchen. Operator placed ice scoop in a clean container., , Requirement:, -Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.
Scoops with handles were stored directly in contact with dry bulk foods. , , , Requirement:, -Ensure scoops are stored outside of bulk food., -Use scoops with handle sticking out of the food for easy handling without contamination.
The following areas had dirt, grease, food debris build-up:, 1. Floor of the back kitchen., 2. Vent hood and wall at the back kitchen, 3. Cook stove, mixer and oven at the back kitchen, 4. Handles of the prep coolers and standup coolers at the front kitchen., , Requirement:, -Clean the indicated areas
Sanitizer buckets as well as sanitizer for scoops/tongs in grilling area measured 0ppm., - ensure sanitizer is changed more frequently
Thermometers missing in some coolers., -ensure temperatures are maintained by putting a thermometer inside all coolers.
, Update July 9, 2024:, REPEAT VIOLATION , - Install ceiling panels above the walk-in cooler. , , Few ceiling panels missing in the back kitchen/prep space., - Please replace the ceiling panels.
, 1) Several plush toys and large blanket and/or flag is being hung in the back food prep area., - Remove these items from the food prep area., , 2) Food boxes and containers are stored on the floor in the walk-in cooler and freezer. , - Please remove these off the floor at least 6 inches.
, Update July 9, 2024:, REPEAT VIOLATION. , - Replace the scoops with proper food safe scoops with handles and ensure staff store new scoops to prevent potential contamination from improper storage., , Bulk ingredients bin scoop is made of porcelain., - Please replace with a sturdy food grade scoop with a handle to prevent contamination from staff hands or physical contamination from chipped porcelain.
, Update July 9, 2024:, REPEAT VIOLATION, - Iodine strip is expired since 2022, no QUAT strips available, and chlorine strips are expired since 2023. Acquire new strips for all chemical dispensing equipment., , 1) No QUAT test strips available., , 2) No iodine test kit available., , - Please acquire valid test strips and ensure regular testing of chemical concentration is performed.
, Update July 9, 2024:, REPEAT VIOLATION , - Install ceiling panels above the walk-in cooler. , , Few ceiling panels missing in the back kitchen/prep space., - Please replace the ceiling panels.
, Bulk ingredient containers are heavily covered with loose and encrusted ingredient., - Clean the bulk ingredient containers.