4940 Richmond Road SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 mai 2026
Facility has significant evidence of a mouse infestation due to a high number of droppings throughout the warehouse. Some doors had gaps at the bottom which could facilitate pest entry., , REQUIREMENT: Actions must be taken to eliminate the infestation, which will include:, , - Carefully clean up the mouse droppings and monitor for new activity. Follow these steps to clean up after dead mice, nesting material, and droppings:, , 1. Soak the mouse, nesting material, and droppings with a disinfectant or household bleach solution (1.5 cups of bleach per gallon of water or 1 part bleach to 10 parts water)., 2. Clean up the area with a wet paper towel. Use latex or rubber gloves or use a plastic bag as a glove when cleaning up or handling any items., 3. Put the dead and trapped mice, nesting material, droppings, and cleaning material in a sealed plastic bag and put it in a garbage container outside. Before you take off your gloves, wash your gloved hands in the bleach solution., , - Continue to retain the services of a professional pest control company. Advise them of new sightings or new droppings., , - Ensure pest entry points from the outside are properly blocked off., , - Ensure all food debris is cleaned off the floor immediately to eliminate food sources.
Calgary Co-op 06 - Food se trouve dans le quartier GLENBROOK. GLENBROOK, Calgary compte 42 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 25 juin 2026, 36 (86%) 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.
Mr. Sub
GLAMORGAN
Ce restaurant a été inspecté 7 fois depuis le 26 février 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
1 infraction
Facility has significant evidence of a mouse infestation due to a high number of droppings throughout the warehouse. Some doors had gaps at the bottom which could facilitate pest entry., , REQUIREMENT: Actions must be taken to eliminate the infestation, which will include:, , - Carefully clean up the mouse droppings and monitor for new activity. Follow these steps to clean up after dead mice, nesting material, and droppings:, , 1. Soak the mouse, nesting material, and droppings with a disinfectant or household bleach solution (1.5 cups of bleach per gallon of water or 1 part bleach to 10 parts water)., 2. Clean up the area with a wet paper towel. Use latex or rubber gloves or use a plastic bag as a glove when cleaning up or handling any items., 3. Put the dead and trapped mice, nesting material, droppings, and cleaning material in a sealed plastic bag and put it in a garbage container outside. Before you take off your gloves, wash your gloved hands in the bleach solution., , - Continue to retain the services of a professional pest control company. Advise them of new sightings or new droppings., , - Ensure pest entry points from the outside are properly blocked off., , - Ensure all food debris is cleaned off the floor immediately to eliminate food sources.
1 infraction
Facility has significant evidence of a mouse infestation due to a high number of droppings throughout the warehouse. Some doors had gaps at the bottom which could facilitate pest entry., , REQUIREMENT: Actions must be taken to eliminate the infestation, which will include:, , - Carefully clean up the mouse droppings and monitor for new activity. Follow these steps to clean up after dead mice, nesting material, and droppings:, , 1. Soak the mouse, nesting material, and droppings with a disinfectant or household bleach solution (1.5 cups of bleach per gallon of water or 1 part bleach to 10 parts water)., 2. Clean up the area with a wet paper towel. Use latex or rubber gloves or use a plastic bag as a glove when cleaning up or handling any items., 3. Put the dead and trapped mice, nesting material, droppings, and cleaning material in a sealed plastic bag and put it in a garbage container outside. Before you take off your gloves, wash your gloved hands in the bleach solution., , - Continue to retain the services of a professional pest control company. Advise them of new sightings or new droppings., , - Ensure pest entry points from the outside are properly blocked off., , - Ensure all food debris is cleaned off the floor immediately to eliminate food sources.
2 infractions
Facility has significant evidence of a mouse infestation due to a high number of droppings throughout the warehouse. Some doors had gaps at the bottom which could facilitate pest entry., , REQUIREMENT: Actions must be taken to eliminate the infestation, which will include:, , - Carefully clean up the mouse droppings and monitor for new activity. Follow these steps to clean up after dead mice, nesting material, and droppings:, , 1. Soak the mouse, nesting material, and droppings with a disinfectant or household bleach solution (1.5 cups of bleach per gallon of water or 1 part bleach to 10 parts water)., 2. Clean up the area with a wet paper towel. Use latex or rubber gloves or use a plastic bag as a glove when cleaning up or handling any items., 3. Put the dead and trapped mice, nesting material, droppings, and cleaning material in a sealed plastic bag and put it in a garbage container outside. Before you take off your gloves, wash your gloved hands in the bleach solution., , - Continue to retain the services of a professional pest control company. Advise them of new sightings or new droppings., , - Ensure pest entry points from the outside are properly blocked off., , - Ensure all food debris is cleaned off the floor immediately to eliminate food sources.
2 infractions
Handwashing sink at the deli section was not supplied with paper towels, correction done onsite.
Shelving in the deli section required cleaning.
4 infractions
Bucket of Quat sanitizer in the Deli department had a concentration of 50 ppm or less. , , Quat sanitizer solution is to have a concentration of 200 ppm
1. There is a gap along the bottom of the deli walk-in cooler and the floor. Ambient air temperature by the door measured at 8C, foods were measured at 6C. , , Fix gap and ensure foods maintain an internal temperature of 4C or below, , 2. Rotisserie chicken in the hot holding unit was measured to be 50C. Top section of hot holding unit was not working. , , Fix hot holding unit. Ensure hot foods are held at 60C or above
Mildew growth noted along the door and edges of the proofer in the Bakery department
Aucune infraction
5 infractions
Quat sanitizer bucket was measured at 100 ppm at the deli department., , Fresh sanitizer bucket was prepared at 200 ppm., , Staff stated that the sanitizer buckets are changed every 4 hours., , Ensure the sanitizer buckets are changed every 2 hours., , Ensure a digital timer is available to track the 2 hours timeline.
Recurring violation:, The internal temperature of some foods on the hot holding unit were unsatisfactory., , Fries: 52.8°C - fries were discarded, , Fried chicken: 46.8°C, 52.7°C and 56.7°C - reheat the fried chicken to an internal temperature of 74°C., , Chicken wings honey garlic: 50.8°C - wings were discarded., , The hot holding unit was not evenly maintaining the internal temperature of the foods at 60°C or above., , Service or replace the hot holding unit., , , Previous violation:, Repeat Violation @ Deli:, , Hot holding unit: Foods under direct heat lamp were measured at 60 degrees C or above. Foods not under the heat lamp were measured 38.3 to 51.0 degrees C. Fried chicken @ 38.3 degrees C., herb potatoes @ 51.0 degrees C. and chicken wings @ 44.7 degrees C. , Discarded the perishable foods in the hot holding. Closed the hot holding until foods can be stored at 60 degrees C or higher. , , Staff were checking the cooler and hot holding temperatures only. Please have staff monitor the food temperatures. , , Store perishable foods at 4 degrees C or below or at 60 degrees C or higher. ,
Shelving in the deli section required cleaning.
BAKERY, - Cleaning required under and between counters, , PRODUCE, - Cleaning required under shelving units in the walk-in cooler
Paper towels were stored on the counter at the produce department., , Place paper towels in suitable dispensers.
1) Food buildup was noted on the slicer at the deli department., , The slicer was promptly dismantled to be cleaned, washed and sanitized., , 2) Deep grooves were noted on the cutting boards at the produce department., , Resurface or replace cutting boards.
1. There were dirt buildup and food debris noted at the meat walk-in freezer and dairy walk-in cooler door frame., , 2. There was dirt buildup behind the green compost bins adjacent the meat walk-in freezer., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times.