1322A 17 Avenue SW · BELTLINE
9 janvier 2026
Réussi1) Porcelain bowl with no handle was used as a scoop for pasta., - Replace porcelain bowl with a food grade scoop with a handle to prevent possible contamination from chipped porcelain or contact with hands. Also ensure new scoops are stored in a manner that does not make contact with food., , 2) Several uncovered foods in walk-in cooler and freezer., - Ensure all food products are covered with lids or covering., , 3) Some food products are stored on floor in walk-in cooler and freezer., - Ensure all food products are at least 6 inches off the floor to prevent possible pest attraction and activity., , 4) Staff personal phone observed on prep counter at front of house., - Ensure staff have separate space for personal phones and belongings.
Update January 9, 2026: , - Observed great improvements with fruit fly activity. Staff are still working hard to prevent further infestation. Continue to reduce and irradicate the fruit fly activity., , High level of fruit fly activity in dining room area., - Provided staff the opportunity to reduce the level of fruit fly activity in the dining room by next week. If activity remains the same with their own traps and remedies, professional pest controller will be required to handle the pest activity.
1) Ceiling panels are missing or peeling throughout the kitchen. , - In areas with peeling ceiling panels, check for possible water damage above and rectify the issue if present., - Replace and/or refinish the ceiling panels and ensure surface is smooth, non-absorbent, and easily cleanable., , 2) Wall along the entryway to the mop sink is in disrepair and missing drywall., - Repair the damaged wall., , 3) Faucet handle used to switch between faucet spray nozzle at 3-compartment sink is loose., - Repair the handle., , 4) Mop sink is leaking despite handles turned off., - Repair the leak.
Metal strainer was in poor condition and fraying along metal strainer., - Ensure damaged equipment are replaced when needed., - Operator discarded the strainer and replaced with a different strainer in good condition.
Deep cleaning needed in the specified areas:, - Between and underneath cooking equipment along the main cookline., - Underneath and behind the stainless steel coolers along the main cookline. , - Ventilation canopy., , Please clean these areas and ensure regular cleaning is done.
YYC Pasta Bar se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 773 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 498 (64%) d'entre eux ont réussi leur dernière inspection, avec 2 (0%) fermés.
Ce restaurant a été inspecté 5 fois depuis le 27 mars 2025, avec 5 réussites et 1 fermeture au dossier.
1) Porcelain bowl with no handle was used as a scoop for pasta., - Replace porcelain bowl with a food grade scoop with a handle to prevent possible contamination from chipped porcelain or contact with hands. Also ensure new scoops are stored in a manner that does not make contact with food., , 2) Several uncovered foods in walk-in cooler and freezer., - Ensure all food products are covered with lids or covering., , 3) Some food products are stored on floor in walk-in cooler and freezer., - Ensure all food products are at least 6 inches off the floor to prevent possible pest attraction and activity., , 4) Staff personal phone observed on prep counter at front of house., - Ensure staff have separate space for personal phones and belongings.
Update January 9, 2026: , - Observed great improvements with fruit fly activity. Staff are still working hard to prevent further infestation. Continue to reduce and irradicate the fruit fly activity., , High level of fruit fly activity in dining room area., - Provided staff the opportunity to reduce the level of fruit fly activity in the dining room by next week. If activity remains the same with their own traps and remedies, professional pest controller will be required to handle the pest activity.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
BELTLINE
1) Ceiling panels are missing or peeling throughout the kitchen. , - In areas with peeling ceiling panels, check for possible water damage above and rectify the issue if present., - Replace and/or refinish the ceiling panels and ensure surface is smooth, non-absorbent, and easily cleanable., , 2) Wall along the entryway to the mop sink is in disrepair and missing drywall., - Repair the damaged wall., , 3) Faucet handle used to switch between faucet spray nozzle at 3-compartment sink is loose., - Repair the handle., , 4) Mop sink is leaking despite handles turned off., - Repair the leak.
Metal strainer was in poor condition and fraying along metal strainer., - Ensure damaged equipment are replaced when needed., - Operator discarded the strainer and replaced with a different strainer in good condition.
Deep cleaning needed in the specified areas:, - Between and underneath cooking equipment along the main cookline., - Underneath and behind the stainless steel coolers along the main cookline. , - Ventilation canopy., , Please clean these areas and ensure regular cleaning is done.
High level of fruit fly activity in dining room area., - Provided staff the opportunity to reduce the level of fruit fly activity in the dining room by next week. If activity remains the same with their own traps and remedies, professional pest controller will be required to handle the pest activity.
1. There were no disposable paper towels available for the hand wash sink in the back area., , 2. There was no soap for the hand wash sink in the front area. , , All hand wash sinks must be fully equipped with soap, disposable paper towels, and hot/cold running water to adequately perform hand hygiene. , , The operator placed paper towels and soap at the time of the inspection.
The operators are using a garbage bag to cover bread. , , Garbage bags should not be used to cover food as the material is not considered food safe and the chemicals lining the plastic can leach into the food. Only use food safe materials to handle food. , , The operator removed the garbage bag at the time of the inspection.
The prep sink is in disrepair. The operator stated that the drainpipe was dismantled and is not in use., , All plumbing and construction materials must be in good working condition and repair to ensure safe and sanitary drainage of liquid waste. , , Repair the drainpipe.
Dust and debris accumulating in the following areas: , 1. The ceiling above the grill line , , The facility must be maintained in a clean and sanitary manner to prevent contamination of food, utensils, or equipment. , , Please clean.
No sanitizer available during the time of the inspection. The operators are using a vinegar solution to wipe food contact surfaces. , , An approved sanitizer must be used to sanitize food contact surfaces. The use of vinegar does not adequately remove contamination. , , Refrain from using a vinegar solution and ensure an approved sanitizer (bleach, quat) is used and readily available for staff members to use. , , The operator made a quat sanitizer solution and measured 200ppm at the time of the inspection.
Frozen raw chicken was thawing under cold running water in the second compartment of a three-compartment sink where there were unclean dishes and utensils stored in the first compartment. , , Food must be handled in a safe and sanitary manner to prevent contamination. Thawing raw chicken in the second compartment where there are unclean dishes in proximity can contaminate the chicken or the raw chicken can contaminate the clean dishes in the third compartment. , , Refrain from using the three-compartment sink for handling food and cleaning/sanitizing dishes to minimize direct or cross contamination. Until the prep sink has been repaired, thaw food in the cooler. , , The operator removed the raw chicken and placed it in the cooler to thaw at the time of the inspection.
1. The following high-risk foods were stored at room temperature: , - A large bucket of milk measured 14.8C, , - A large bucket of cream and butter were stored beside the grill and measured 22C and 23C, respectively. The cream and butter were placed in an ice bath, however, the ice was not in contact with the insert, therefore, could not maintain temperatures at 4C or below. , , All high-risk foods must maintain a temperature of 4C or lower or 60C or higher to prevent the growth of bacteria. , , Store the butter and milk in an appropriate ice bath and monitor the temperature to ensure it is maintained at 4C or lower. The ice should be in contact with the insert to maintain the food at 4C or lower. If the food is not in use, place it in the cooler to prevent bacteria from growing. , , The operator placed the bucket of milk in the cooler and remade the ice bath for the cream and butter at the time of the inspection. , , 2. Cooked bacon measured 23.6C and was cooling at room temperature., , Once food has been cooked and cooled down to 60C, it must be cooled down as fast as possible to mitigate the growth of bacteria. Use the following methods to cool foods in a safe manner:, - Ice bath, , - place in the cooler (uncovered until it reaches 4C) , , The operator made an ice bath and placed the cooked bacon inside at the time of the inspection.
1. Bowls and inserts were use to scoop the panko and the flour. , , Scoops should have a proper handle to mitigate cross contamination. Obtain proper scoops and store in a separate area or with the handle upright to prevent contamination. , , The operator removed the bowl and the inserts at the time of the inspection. , , 2. Proper scoops were stored inside the flour bulk container and the handle was submerged. , , The scoop must be stored in a manner that prevents contamination of the food. Store the scoop with the handle upright. , , The operator removed the scoop and washed it at the time of the inspection.
The prep sink is in disrepair. The operator stated that the drainpipe was dismantled and is not in use., , All plumbing and construction materials must be in good working condition and repair to ensure safe and sanitary drainage of liquid waste. , , Repair the drainpipe.
Utensils stored in water at room temperature (22.4C). , , Store utensils in the following manner to prevent the growth of bacteria. , a) iced water , b) bleach solution of 100ppm , c) quat solution of 200ppm , , The operator filled the bucket with iced water at the time of the inspection.
Dust and debris accumulating in the following areas: , 1. The ceiling above the grill line , 2. High touch surfaces - light switches , 3. The walls by the prep table and where customer utensils are stored , , The facility must be maintained in a clean and sanitary manner to prevent contamination of food, utensils, or equipment. , , Please clean.