6112 - 8650 112 Avenue NW · ROYAL VISTA
25 juin 2025
Réussi1) Cleaning cloth used to wipe the espresso machine wand was stored on the espresso base., , The wiping cloth was promptly removed., , 2) No sanitizer solution was prepared to clean food contact surfaces., , Sanitizer solution at 100 ppm was promptly prepared and the cleaning cloths were stored therein.
Kitchen:, 1) The following food was stored on top of hot water in the kitchen:, Homemade Ban-chan 21.6°C, 22.4°C, 22.8°C, 22.9°C, and 23.6°C., Donkatsu Dosirat measured 20.2°C., , 2) Cooked eggs were stored inside the rice cooker at 18.9°C., , 3) Food in the hot holding unit measured between 30.2°C to 45°C. It was noted that the food items were stored on a stainless steel., , Store food directly on the hot holding unit., , Food items were discarded.
Cafe:, 1) Paper towel dispenser was empty., , Meat department:, 1) Paper towel dispenser was empty., , Additional paper towel was available and promptly restocked.
Cafe:, Utensils used to serve the pearl were stored in a stagnant water., , Utensils were promptly washed in the dishwasher., , 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.
Produce:, Deep grooves were noted on the cutting board., , Resurface or replace as needed., , Meat:, Deep grooves were noted on the blue cutting board.
Cafe:, Dust was noted on top of the shelve above the microwave., , The area was promptly cleaned.
A-Mart - Food Store se trouve dans le quartier ROYAL VISTA. ROYAL VISTA, Calgary compte 80 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 64 (80%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 11 juillet 2024, avec 5 réussites et 1 fermeture au dossier.
1) Cleaning cloth used to wipe the espresso machine wand was stored on the espresso base., , The wiping cloth was promptly removed., , 2) No sanitizer solution was prepared to clean food contact surfaces., , Sanitizer solution at 100 ppm was promptly prepared and the cleaning cloths were stored therein.
Kitchen:, 1) The following food was stored on top of hot water in the kitchen:, Homemade Ban-chan 21.6°C, 22.4°C, 22.8°C, 22.9°C, and 23.6°C., Donkatsu Dosirat measured 20.2°C., , 2) Cooked eggs were stored inside the rice cooker at 18.9°C., , 3) Food in the hot holding unit measured between 30.2°C to 45°C. It was noted that the food items were stored on a stainless steel., , Store food directly on the hot holding unit., , Food items were discarded.
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.
Cafe:, 1) Paper towel dispenser was empty., , Meat department:, 1) Paper towel dispenser was empty., , Additional paper towel was available and promptly restocked.
Cafe:, Utensils used to serve the pearl were stored in a stagnant water., , Utensils were promptly washed in the dishwasher., , 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.
Produce:, Deep grooves were noted on the cutting board., , Resurface or replace as needed., , Meat:, Deep grooves were noted on the blue cutting board.
Cafe:, Dust was noted on top of the shelve above the microwave., , The area was promptly cleaned.
Staff did not washed hands before putting gloves on., , Wash hands before putting gloves on.
New dishwasher was not operational. Staff was not sanitizing the dishes after washing. , , Install the dishwasher or sanitize the dishes manually by submerging in 100ppm chlorine for 2 minutes and then air dry.
Both handwash sinks at the street food kitchen were blocked., , Ensure both handwash sink are available for handwashing.
Black flies were observed in the food handling areas by the handwash sink. , , Remove black flies with fly strips or fly light.
Meat Dept:, , Dried meat noted on the meat slicer indicating improper cleaning and sanitizing of food equipment. , , Clean and sanitize the meat slicer. All meat equipment needs to clean and sanitize every 2 to 4 hrs.
Meat Dept:, , 1) Chlorine sanitizer in the spray bottle was measured greater than 1000ppm., , Use 100 chlorine (1/2teaspoon bleach per L water), , 2) Chlorine/Bleach solution was placed in the Windex bottle. , , Label all chemical bottles properly.
Deli Dept:, 1) Kimbop cooler was measured at 8.0 degrees C. , No temperature checks were done. , , Fix cooler and store all perishable foods at 4 degrees C or below. , , 2) Pre-packaged Assorted Deon Daes and Soon Dae on top of the tray hot holding unit above water were 34.3 to 47.3 degrees C. No temperatures were done. Staff stated they made them a hour ago. , Reheat to 74 degrees C or higher before serving., , 3) Pre-packaged squid and menchi on top rack in the hot plate hot holing unit were measured between 38.6 to 49.2 degrees C. , Discarded these items. , , 2 to 3) Store all hot perishable food at 60 degrees C and monitor and record the temperature every 2 hours.
Retail Dept:, 1) Black flies were found in the store. No fly light in the entire store., , No remove flies, , 2) Back exit door by the rolling doors were propped open., , Do not prop open the door. , ,
Deli Dept:, Vegetable spinner top cover was cracked and repaired with green tape. , , Replace the cover. , , Meat Dept:, Used single use trays were drying in the sink. , , Discarded the trays. Do not reuse single use trays.
REPEAT VIOLTION:, Meat Dept:, Stickers were covering the packaging machine., , Remove all the stickers and clean the packaging machine., , Deli Dept, Today's Inspection:, Dried food debris on the clean vegetable cutter blade. , Previous inspection:, Machine used for cutting veggies had left over vegetable debris in the machine., , **Ensure machine is cleaned between use on different food product., , Produce Dept:, Today's Inspection:, Dust build-up on the walk-in cooler fan covers. , , Clean these covers.
Retail Dept:, 1) Stains build-up on the back area walk-in cooler and walk-in freezer doors. , 2) Mop sink in the back was dirty., , Deli Dept:, 1) Stains build-up on the white cupboard doors. , , 2) Grime build-up on the floor's hard to reach areas and table legs. , , Produce Dept:, Food debris build-up underneath the shelves and pallets in the walk-in cooler. Mold and debris build-up on the plastic storage shelves. , , Meat Dept:, 1) Dried meat juice and debris build-up on the walk-in cooler floor , 2) Dried debris on the black crates underneath the 3-compartment sink , , Clean these areas. , , No temperature checks were done in all departments. , , Check and record all temperature checks for each department.,
REPEAT VIOLATION:, Meat Dept:, Grime build-up on the floor's hard to reach areas. , , Produce Dept:, Food and other debris noted on the floor underneath the seafood, produce walk-in coolers racks and shelves., , Clean these areas. , ,