105 - 919 11 Avenue SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
29 septembre 2025
Non conforme- No thermometer was observed in the hot holding unit. The temperature of the unit was measured at 48.8°C. Staff explained that the cheese balls had been placed in the unit approximately 30 minutes earlier after being cooked to a temperature above 74°C., *Staff increased the hot holding temperature., **A thermometer or another reliable method of recording temperatures must be available in the facility for all food storage and holding units to ensure consistent monitoring., The temperature in hot holding units must be maintained at or above 60°C. If the temperature drops below 60°C, the food must either be reheated to the appropriate safe temperature before serving or discarded if it has remained in the temperature danger zone (between 4°C and 60°C) for two hours or more.
Ben's Cafe se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 788 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 550 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
Ce restaurant a été inspecté 3 fois depuis le 15 juin 2023, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
1 infraction
- No thermometer was observed in the hot holding unit. The temperature of the unit was measured at 48.8°C. Staff explained that the cheese balls had been placed in the unit approximately 30 minutes earlier after being cooked to a temperature above 74°C., *Staff increased the hot holding temperature., **A thermometer or another reliable method of recording temperatures must be available in the facility for all food storage and holding units to ensure consistent monitoring., The temperature in hot holding units must be maintained at or above 60°C. If the temperature drops below 60°C, the food must either be reheated to the appropriate safe temperature before serving or discarded if it has remained in the temperature danger zone (between 4°C and 60°C) for two hours or more.
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.
Sushi Sora
BELTLINE
1 infraction
Knives were stored in the gap between line prep counter and prep cooler., , Store knives in a sanitary manner.
2 infractions
, Improper manual dishwashing procedure was in use. Dishes were being washed with soap and water, then sanitized, then rinsed., , Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
, - Quat test strips had expired., - Chlorine test strips had expired., , Obtain quat and chlorine test strips within their expiry date. Ensure test strips are used to verify concentration of sanitizer for food contact surfaces and dishes.