320 - 180 Legacy Main Street SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
28 février 2025
Non conformeConcentration of quat measured 100 ppm in sanitizer solution of pail kept in back prep area., , Requirement: , , Ensure that concentration of quat is maintained at 200 ppm.
Gap on one side of the bottom of back door, which could allow entry of pests/vermin., , Requirement:, Seal the gap at the bottom of the back door.
WayBack Burgers M5-005 se trouve dans le quartier LEGACY. LEGACY, Calgary compte 81 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 58 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 9 août 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
2 infractions
Concentration of quat measured 100 ppm in sanitizer solution of pail kept in back prep area., , Requirement: , , Ensure that concentration of quat is maintained at 200 ppm.
Gap on one side of the bottom of back door, which could allow entry of pests/vermin., , Requirement:, Seal the gap at the bottom of the back door.
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.
Bumble Tea Hive Cafe
LEGACY
Aucune infraction
6 infractions
Concentration of quat measured 50 ppm in sani pail located in front prep area and 0 ppm in two other pails located in back prep area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm.
Raw meat was stored on the upper shelf above tomatoes stored below in walk in cooler., , Requirement:, Ensure that raw meat is stored in the bottom shelf apart from any other food to prevent cross contamination.
a) Internal temperature of gravy stored in the warmer was 44C., , b) Partially frozen chicken was kept on the counter for thawing., , Requirement:, , a) Ensure that gravy is stored at 60C and higher during hot holding., , b) Thaw frozen meats by one of the following approved methods:, a) in the cooler, b) under running cold water, c) by heating in the microwave, , Do not thaw frozen meats at room temperature., Partially frozen chicken was moved to the cooler during inspection.
Paper roll was kept on the counter, not stored in paper dispenser., , Requirement:, Store paper towels in the dispenser.
Staff lacked knowledge in safe food handling., , Requirement:, , Food handlers must complete online Basic food safety course available free of cost on AHS website., , https://ahs.myabsorb.ca/#/public-dashboard
Water in the heated dipper well was murky while scoops were stored in it., , Requirement: , Change water in the dipper well when it becomes murky.