2132 - 10 Aspen Stone Boulevard SW
Conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 janvier 2026
Dirty cleaning clothes were left on the counter outside the sanitizing bucket. , Operator removed dirty clothes and submerged clean ones in sanitizer solution., , Requirement:, -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure cleaning clothes submerged in the sanitizing solution or changed every 2 hours with a record to show when it is changed.
The buckets that contain sanitizer solution were unlabeled., , Operator labeled them., , Requirement:, Ensure all buckets and bottles containing sanitizer solution are labeled correctly to prevent incorrect use of chemicals.
1. A bucket containing frozen chicken and water was placed on counter at the kitchen. , , Operator returned food to cooler., , 2. Deserts in display cooler measured 8.5*C surface temperature but the ambient temperature of the cooler was below 4*C., , Operator moved deserts inward to allow air circulation to get to them., , Requirements:, -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
Food handling permit displayed at the facility was expired. , , Operator printed the valid permit and posted it at entrance., , Requirement:, -Ensure valid permit is displayed in a conspicuous place
The containers for clean utensils had debris in them at the drawer beside the dishwasher., , Operator cleaned the containers., , Requirement:, -Ensure all utensils and containers for them are maintained in clean and sanitary condition.
A Ladybug Bakery and Cafe se trouve dans le quartier ASPEN WOODS. ASPEN WOODS, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 40 (85%) 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.
COBS BREAD
ASPEN WOODS
Ce restaurant a été inspecté 6 fois depuis le 4 octobre 2023, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
5 infractions
Dirty cleaning clothes were left on the counter outside the sanitizing bucket. , Operator removed dirty clothes and submerged clean ones in sanitizer solution., , Requirement:, -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure cleaning clothes submerged in the sanitizing solution or changed every 2 hours with a record to show when it is changed.
The buckets that contain sanitizer solution were unlabeled., , Operator labeled them., , Requirement:, Ensure all buckets and bottles containing sanitizer solution are labeled correctly to prevent incorrect use of chemicals.
1. A bucket containing frozen chicken and water was placed on counter at the kitchen. , , Operator returned food to cooler., , 2. Deserts in display cooler measured 8.5*C surface temperature but the ambient temperature of the cooler was below 4*C., , Operator moved deserts inward to allow air circulation to get to them., , Requirements:, -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
Food handling permit displayed at the facility was expired. , , Operator printed the valid permit and posted it at entrance., , Requirement:, -Ensure valid permit is displayed in a conspicuous place
The containers for clean utensils had debris in them at the drawer beside the dishwasher., , Operator cleaned the containers., , Requirement:, -Ensure all utensils and containers for them are maintained in clean and sanitary condition.
Aucune infraction
3 infractions
Sticky fly traps hung above food prep space at front of house., - Refrain from hanging sticky fly traps above any food prep, storage, or food pathways to prevent potential risk of contamination below., - Fly strip was removed at time of inspection.
Some surfaces on the walls and ceilings in main kitchen need to be refinished and painted., - Please refinish and unfinished surfaces and ensure surface is smooth, non-absorbent, and easily cleanable.
1) Dust accumulation on light ceiling panels in main kitchen., , 2) Debris accumulation on top of dishwasher., , - Please clean these areas and ensure regular cleaning is done.
7 infractions
Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Rags not in use must be submerged in sanitizer solution to kill harmful bacteria., Cleaning cloths were promptly placed in quats sanitizer solution at 200 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
Waffles were observed uncovered in direct contact with an unsanitary freezer shelf located at the back of the kitchen. Food should be protected from cross-contamination from unsanitary surfaces to prevent the transmission of harmful pathogens., , Store waffles in a food grade container or bag to prevent cross-contamination from unsanitary surfaces.
Sanitizer spray bottles were observed to be unlabeled., Operator promptly labelled the sanitizer spray bottles during the time of the inspection., , Ensure chemical bottles are clearly labelled to identify their contents.
3 infractions
Repeat Violation:, A pH meter was not available for monitoring the acidity of hollandaise sauces. Hollandaise sauce was stored at room temperature and pH was not checked., , Obtain a pH meter and ensure the pH is less than 4.6; otherwise, store hollandaise sauces out of the temperature danger zone (5C to 59C).,
1) Wall by the office was missing a panel and dirty tape covered the wall. , , 2) Protective coating missing on several shelves. , , 3) Broken shelf at the bar., , 1 to 3) Fix these items., ,
1) Teflon coating was peeling off the crepe grills. , , Repair or replace the crepe grills., , 2) Cloth fabrics on the pizza dough press were covered with dried dough and flour. Dust build-up on top of the dough press., , Change cloth fabric daily. ,
14 infractions
Repeat violation:, Quat sanitizer measured above 400 ppm. Staff was not checking sanitizer strength., , Use 200ppm Quat sanitizer., , ,
Front food handler had loose hair in the front. , , Ensure all food handlers have proper hair control.,
Repeat Violation:, Croissants containing perishable ingredients were displayed at room temperature for 2 hours without approval., , Complete the application for Time as Public Health Control (TPHC) and include details such as using timers for time tracking, maintaining records for the number of pastries disposed after the two-hour period and a written statement for take-out similar to "Enjoy now or keep under refrigeration".,
Inserts from the sandwich cooler on the cook line were noted to be overfilled, resulting in insufficient cooling. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment., , Please remove the excess food to the fill line and ensure the insert is not overfilled in the future for adequate refrigeration.
1) Boursin cheese left out at room temperature. Internal temperature of the cheese was measured at 9°C. , Operator stored the container of Boursin cheese in the cooler., , 2) The internal temperature of the gravy in the hot holding table was measured at 45.1°C. Harmful pathogens such as Clostridium perfringens can produce toxins when held within the danger zone., Operator discarded the temperature abused gravy.
1) Kitchen utensils like tongs and spatulas on the cook line were observed to be stored on unsanitary contact surfaces such as countertops and oven handles., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 2) Portioning spoon handles were buried in the matcha, turmeric, and espresso powders located at the coffee bar., Please ensure that the handles of portioning spoons remain outside the powder.
1) Disposable single-use coffee cups were being used to portion ground coffee beans. Used coffee cups cannot be cleaned and sanitized and can harbor harmful bacteria. , Discard the single-use coffee cups and replace them with food grade portioning cups that can be adequately cleaned and sanitized., , 2) Deep grooves were observed on the sandwich prep cooler cutting boards surfaces, creating areas that can trap contaminants., Please resurface, replace, or flip the cutting surface
Repeat Violation:, A pH meter was not available for monitoring the acidity of hollandaise sauces. Hollandaise sauce was stored at room temperature and pH was not checked., , Obtain a pH meter and ensure the pH is less than 4.6; otherwise, store hollandaise sauces out of the temperature danger zone (5C to 59C).,
October 4, 2023 Inspection;, Sliced ham was stored above the insert load limit. Ham was measured between 7 to 8 degrees C on the top and measured at 4 or below on the bottom., , Previous Inspection:, Boursin cheese and sausage measured 6.8C in another line cooler., , Close lids when coolers are not in use. Store perishable foods at 4C or less under refrigeration.,
1) Square pre-cooked potatoe hash browns were stored at room temperature. Potatoe hash browns were measured at 16.8 degrees C. , , 2) Pancake batter and egg mixture were left out at room temperature. Pancake batter was measured at 15.8 degrees C and egg mixture was measured more than 10 degrees C. , , 3) Container of Hollandaise sauce was stored at room temperature. pH of the sauce was not checked and made with pasteurized raw egg yolks., , Discarded the perishable foods noted above. , , 1 to 3) Store all perishable food at 4 degrees C or below or at 60 degrees C or higher. , ,
No paper towels and dispenser at the main line kitchen hand wash sink. , , Provide paper towels in proper dispenser. ,
Staff backpacks were stored with food items., , Provide a separate space to store personal items. ,
1) Debris and stains on the mouse traps. , , 2) Large on the bottom of the screen door. , , 1 to 2) Address these items. , ,
Records for servicing the grease interceptor were not available., , Maintain records for all inspections, maintenance and services as per municipal bylaw.,
1) Wall by the office was missing a panel and dirty tape covered the wall. , , 2) Protective coating missing on several shelves. , , 3) Broken shelf at the bar., , 1 to 3) Fix these items., ,
1) Grease build-up on the deep fryer. , , Clean the deep fryer., , 2) Crepe tool was stored in stagnant water. , , Store tool in ice water., , 3) Teflon coating was peeling off the crepe grills. , , Repair or replace the crepe grills., , 4) Cloth fabrics on the pizza dough press were covered with dried dough and flour. Dust build-up on top of the dough press., , Change cloth fabric daily. ,
1) Char and grease had accumulated on the ventilation system., , Clean the ventilation system., , 2) There was an accumulation of dust on the hanging pot rack and screen door., , Clean the pot rack and screen door., , ,
1) Grime build-up on the bottom of the equipment and shelves. , , 2) Dust build-up on the walls, canopy filters and cooler air vents., , 3) Grease and dust build-up on the shelves along the canopy/handwash sink and above the crepe grills. , , 4) Milk crates were covered in flour dust. , , 5) Slight dust build-up on the air vents. , , 1 to 5) Clean these areas. , , 6) No cleaning schedule or cooler, freezer, dishwasher and food surface sanitizer checks were done. , , Provide a cleaning schedule. , Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer. , ,