625 25 Avenue SE · MANCHESTER INDUSTRIAL
23 mars 2026
RéussiAucune infraction trouvée
Zest Market and Deli se trouve dans le quartier MANCHESTER INDUSTRIAL. MANCHESTER INDUSTRIAL, Calgary compte 316 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 190 (60%) d'entre eux ont réussi leur dernière inspection, avec 1 (0%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 5 décembre 2024, avec 3 réussites et 1 fermeture au dossier.
Wiping cloths were being stored in soap and water. , , This was corrected during inspection. The solution was changed out for quat based food contact surface sanitizer. Concentration measured 200 ppm. Ensure that reusable wiping cloths are stored in food contact surface sanitizer between uses.
Garlic in oil being stored on the counter top had an internal temperature of 20 degrees Celsius. It had been made the day before., , Product was discarded. Garlic in oil carries the risk of botulism. Ensure that garlic in oil/butter products are stored either cold (4 degrees Celsius or lower) or hot (60 degrees Celsius or higher).
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.
Quat test strips were not available for use., , Ensure that quat test strips are available for use. Use the quat test strips to verify the concentration of quat based food contact surface sanitizer.
Cleaning cloths used in the kitchen were placed directly on food prep. counters. As discussed, store all cleaning cloths in a container of a food-safe sanitizer solution during use.,
Employee was observed picking up waste from the floor of the kitchen. The employee returned to food preparation without changing gloves or washing hands., , Instructed employee to discard gloves, wash hands, and then put on new gloves (if choosing to use gloves).
Employee was cutting up whole raw turkeys into smaller pieces. The exterior of bulk food containers such as flour and margarine had turkey juice and raw turkey meat pieces accumulated., , Instructed staff to move food containers from the splash zone until the turkey processing was finished. Instructed staff to clean and sanitize the outside of all affected bulk food containers.
The concentration of the quat based food contact surface sanitizer solution measured greater than 500 ppm., , Solution was diluted during inspection to 200 ppm. Ensure that quat based food contact surface sanitizer is maintained at 200 ppm.
The ambient air temperature of the north food preparation cooler measured between 11-12 degrees Celsius. Internal food temperatures measured:, Deli ham= 10 degrees Celsius, Deli turkey= 10 degrees Celsius, Grated cheese= 10.4 degrees Celsius, Raw shell eggs= 10 degrees Celsius, , All food in the cooler with an internal temperature of greater than 4 degrees were discarded. Have the cooler serviced/repaired or adjusted. Ensure that the cooler maintains 4 degrees Celsius or less at all times.
Quat test strips were not available for use., , Ensure that quat test strips are available for use. Use the quat test strips to verify the concentration of quat based food contact surface sanitizer.
In the bulk food area, scoops (including single use scoops) were placed in the food containers. As discussed, store all scoops outside of the food container (or without the handles in the food), and replace single use scoops.,