210 - 75 Cornerstone Way NE
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 octobre 2025
-, , The dedicated handwashing sink was being used to soak oranges, therefore obstructing the use of the sink. , ** Do not use the handwashing sink for food prep purposes as it must be kept clear / accessible for staff handwashing purposes. , **This was corrected at the time of the inspection. , , -
Willowbrae Academy Cornerstone - Food se trouve dans le quartier CORNERSTONE. CORNERSTONE, Calgary compte 59 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 33 (56%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Cloud Naan
CORNERSTONE
Ce restaurant a été inspecté 5 fois depuis le 7 août 2024, avec 3 conformes, 2 non conformes et 1 fermeture au dossier.
1 infraction
-, , The dedicated handwashing sink was being used to soak oranges, therefore obstructing the use of the sink. , ** Do not use the handwashing sink for food prep purposes as it must be kept clear / accessible for staff handwashing purposes. , **This was corrected at the time of the inspection. , , -
1 infraction
-, , The eating ends of many of the forks used by the children were badly damaged. , **Please remove all damaged forks and replace with new., , -
2 infractions
-, , Staff informed inspector that the two compartment sink method is mainly being used for sanitizing client dishes/ cooking equipment, and not the dishwasher on-site., Some pots/ pans used for cooking were observed to be larger than the sink basin itself, therefore the pan is not being properly sanitized as it cannot be fully immersed in a sanitizer solution. , - Please switch to smaller pans that can fit in the basin so it can be fully immersed in solution or use the dishwasher for larger items. , - If the dishwasher is to be used, the dishwasher will need to be confirmed it meets requirements. , , -
-, , The eating ends of many of the forks used by the children were badly damaged. , **Please remove all damaged forks and replace with new., , -
1 infraction
A child's drinking water cup was found to contain mould around the lid portion of the cup. This concern was promptly addressed during the inspection., , REQUIREMENT: All utensils, cups, and cutlery must be washed, rinsed, and sanitized on a regular basis.
4 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff/operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff/operator demonstrated adequate understanding of the proper dishwashing method afterwards.
The handwashing sink was being used for washing fruits. The inspector informed the staff/operator that the handwashing sink must be designated and cannot be used for any other purposes besides handwashing. The operator committed to educating the staff with keeping the handwashing sink readily available at all times for handwashing purposes.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.