113 - 304 Old Canmore Road
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 avril 2026
1) Some food items in the dry storage area, such as large onions, and canned tomatoes, were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some food items in the fridge were stored uncovered. , , - Please ensure all food is covered for protect from contamination.
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.
Cacao 70
Ce restaurant a été inspecté 8 fois depuis le 7 novembre 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
1 infraction
1) Some food items in the dry storage area, such as large onions, and canned tomatoes, were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some food items in the fridge were stored uncovered. , , - Please ensure all food is covered for protect from contamination.
2 infractions
1) Some food items in the dry storage area, such as large onions, and canned tomatoes, were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some food items in the fridge were stored uncovered. , , - Please ensure all food is covered for protect from contamination.
*Repeat Violation*, There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
8 infractions
Cooling logs are not being kept for all items that are cooled., , - Please ensure cooling logs are kept verifying food items are being cooled from 60-20C within 2 hours and 20-4C within 4 hours.
Raw food items such as cut meat and eggs were stored above prepared items in the fridge., , - Please re-organize the fridge and ensure that all raw products are stored on the bottom to prevent cross contamination.
Hot water tap at the hand sink was turned broken, Hot water had to be turned on using a dial underneath the sink. , , - Please repair the hot water tap.
3 infractions
No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
Wall is damaged at bottom on right side of preparation sink. Please repair.
4 infractions
High risk foods need to be cooled from 60-20C within 2 hours then from 20-4C within 4. Ensure this has been done by using your probe thermometers to check temperatures during cooling and record on a cooling log., Was advised no large volumes of high risk food had been cooked and cooled since last inspection. The next time some is done ensure cooling log is filled in and provide a copy.
No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
9 infractions
Foodhandler was wearing a ring and bracelet. These can inhibit proper handwashing and bracelet could accidentally touch food when handling it. These were removed during inspection.
High risk foods need to be cooled from 60-20C within 2 hours then from 20-4C within 4. Ensure this has been done by using your probe thermometers to check temperatures during cooling and record on a cooling log.
The hot water tap at the handsink is leaking so the hot water valve was being shut off under the sink. Repair hot water tap.
5 infractions
, Cooling logs had been started. However, staff was not tracking the internal temperature of food products using a probe thermometer, they were just measuring the surface temperature. Products need to be cooled from 60-20C within 2 hours then from 20-4C within 4. Ensure this has been done by using your probe thermometers. , , Noted 11-07-2023, "Cooling logs are not being maintained. Please maintain cooling logs to verify that high risk foods are being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours."
There was not enough ice around the chopped vegetables (cabbage, etc) to keep at 4C or less; were at 12C. Ice needs to be to at least the level of the food in the containers.
Personal items were being stored near food items. Store separately.
14 infractions
Some of the spray bottles of sink & surface sanitizer were not at the proper concentration (too weak) and the product was not coming out of the dispenser at the proper concentration (too weak). Corrected during inspection.
Food-handlers were wearing several bracelets. Bracelets need to either be removed, covered with a glove or bracelets pushed far up the arm so can't accidentally come in contact with food. Corrected during inspection (pushed up arm) but if they can't stay high up the arm, will need to be removed or covered.
Cooling logs are not being maintained. Please maintain cooling logs to verify that high risk foods are being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
1) Some food items in the dry storage area, such as large onions, were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some food items in the fridge were stored uncovered. , , - Please ensure all food is covered for protect from contamination.
*Repeat Violation*, No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
*Repeat Violation*, There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
No written pest control records could be located onsite. , , - Please keep written records of all pest control activities taken and keep records onsite.
1) Some additional cleaning is required in the following locations: , , - Underneath and behind equipment on the main cook line, - The dry storage area, - By the back door, , Please clean these areas. , , 2) No written cleaning schedule could be located onsite., , - Please develop a cleaning schedule for the facility.
Wall is damaged at bottom on right side of preparation sink. Please repair.
There was some canned beverages being stored partly in ice that is used in drinks. Do not store these in the ice that will be consumed (unless they have been cleaned and sanitized)., , Several items in cooler were not covered. Food items to be covered unless are in the process of cooling.
There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
Wall is damaged at bottom on right side of preparation sink. Please repair.
There are several cracked wooden boards and there is a damaged green cutting board. Please discard these items., , The cloth over the tandoori pad is only being changed once a day; as dough touches this cloth is to be changed at least every 4 hours when in use. Corrected during inspection.
Overall cleanliness is good, there are just a few areas that need more thorough cleaning:, -floor under cooking equipment where there is a bit of oil, -wall to the right of the prep sink, -outside of mixer and floor underneath, -floor in a few corners where some debris, -inside edge of white chest freezer, -dirty carpet matt inside entrance to kitchen; remove and replace with one that is easily cleanable
Dishwasher is not being checking frequently enough to ensure it is dispensing 100ppm chlorine during the rinse cycle., No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
The deepfryer baskets were in disrepair. To be discarded.
Raw meats were being stored above cooked meats in the walk-in-cooler. Store raw meats below all cooked and ready-to-eat foods. Corrected during inspection.
There were spray bottles of chemical that were not labelled with their contents. To be labelled. Supplier should be able to supply proper labels.
Probe thermometer could not be located. Find probe thermometer or obtain a new one.
Flour slurry was being kept out at room temperature; to be kept refrigerated. Corrected during inspection; put into cooler., Some cooked cheese was being left to cool in top of prep cooler (with lid open). This will not cool the food quickly. Corrected during inspection; put into cooler., Lid was not being kept shut on top of prep cooler. Keep lid shut as much as possible to maintain foods here at 4C or less. Corrected during inspection., Rice was cooling in walk-in-cooler. Did not appear to be cooling fast enough based on when it was cooked and it's current temperature. Need to ensure is cooled from 60-20C within 2 hours then from 20-4C within 4 hours. Was put in ice-bath during inspection.,
There was not enough ice around the chopped vegetables (cabbage, etc) to keep at 4C or less; were at 12C. Ice needs to be to at least the level of the food in the containers.
The dishwasher is not dispensing any sanitizer. To manually sanitize utensils until repaired.
Personal items were being stored near food items. Store separately.
Dishwasher is not being checking frequently enough to ensure it is dispensing 100ppm chlorine during the rinse cycle., No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
Staff washroom door being kept open. Please keep the door shut (there is a self-closing device on the door).
The deepfryer baskets were in disrepair. To be discarded.
The following areas need cleaning:, -filters in exhaust hood, -floor around the deepfryer, , Clean these areas and maintain in a clean condition.