410 - 20 Crowfoot Crescent NW · ARBOUR LAKE
7 novembre 2025
Non conformeNo sanitizer available at the time of inspection., , - Ensure a sanitizer solution such as Quats at 200 ppm is available throughout the operating hours. , - Ensure to follow manufacturer's instructions. The sanitizer was initially made way to strong. , - Quat sanitizers must be used at 200 ppm. Ensure to use test strips to verify the concentration.
A cell phone was placed on the counter in the food handling area. , - Remove all personal items from the food handling area. If used for online orders, ensure they are not also personal devices.
No pest reports are available., , Provide pest report.
1) There was a leak from the faucet/sprayer arm at the 2-compartment sink. , , - Fix the leak. All plumbing fixtures must be in a good state of repair. , , 2) The wall mounted dispenser was decommissioned due to a leak., , - Please fix the leak in order to have sanitizer automatically prepared at the correct concentration.
1) There was an accumulation of food debris in various hard-to-reach areas of the facility and cooking equipment. Shelves, under shelving units, cooking equipment like rice cooler must be deep cleaned. , , - Clean and maintain clean. , , 2) The walk-in cooler and freezer were unorganized. , - Organize and clean.
Calgary Momo House se trouve dans le quartier ARBOUR LAKE. ARBOUR LAKE, Calgary compte 115 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juin 2026, 93 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 10 décembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
No sanitizer available at the time of inspection., , - Ensure a sanitizer solution such as Quats at 200 ppm is available throughout the operating hours. , - Ensure to follow manufacturer's instructions. The sanitizer was initially made way to strong. , - Quat sanitizers must be used at 200 ppm. Ensure to use test strips to verify the concentration.
A cell phone was placed on the counter in the food handling area. , - Remove all personal items from the food handling area. If used for online orders, ensure they are not also personal devices.
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.
No pest reports are available., , Provide pest report.
1) There was a leak from the faucet/sprayer arm at the 2-compartment sink. , , - Fix the leak. All plumbing fixtures must be in a good state of repair. , , 2) The wall mounted dispenser was decommissioned due to a leak., , - Please fix the leak in order to have sanitizer automatically prepared at the correct concentration.
1) There was an accumulation of food debris in various hard-to-reach areas of the facility and cooking equipment. Shelves, under shelving units, cooking equipment like rice cooler must be deep cleaned. , , - Clean and maintain clean. , , 2) The walk-in cooler and freezer were unorganized. , - Organize and clean.
Yogurt is made by back slopping previous yogurt into the heat milk and no pH was checked during the process., , Previous batches of yogurt or yogurt from other manufacturers are not approved for use as a starter culture., , Use a commercial starter culture for yogurt making and check and record the pH.
Quat food surface sanitizer was detected at 500ppm., , Use 200ppm quat sanitizer by following the manufacturer's instructions., Verify with test strips.
No pest reports are available., , Provide pest report.
Staff lacks food safety knowledge, additional food safety training required., , Take the free basic food safety course online., https://www.albertahealthservices.ca/eph/Page3151.aspx
1) Water and debris pooled underneath the 2 compartment sink and dishwasher. , , 2) No temperature checks of coolers, freezers and dishwasher., , Check and record temperatures daily.
Quat sanitizer in the bucket was measured at 100ppm. , , Use 200ppm quat sanitizer and change solution more often to maintain quat sanitizer at 200ppm.
Yogurt is made by back slopping previous yogurt into the heat milk and no pH was checked during the process., , Previous batches of yogurt or yogurt from other manufacturers are not approved for use as a starter culture., , Use a commercial starter culture for yogurt making and check and record the pH.
Containers of raw chicken were stored above the cherry tomatoes, cabbage and other sauces in the walk-in cooler. , , Store all raw meats in a safe manner to prevent contamination.
1) Chai tea and tomato sauce were left out at room temperature. Tomato sauce was measured at 27.0 degrees C., , 2) Large prep cooler:, Cooked chicken in the insert @ 10.1 degrees C. Discarded the chicken., Container of sliced chicken was placed on top of the insert, chicken was measured between 11.7 to 17 degrees C. No direct cold air onto the containers. Discarded the chicken., Soya Chaap in the insert was measured at 8.2 degrees C. , Potatoes in the insert was measured at 7.6 degrees C. , , 3) Drink cooler:, Yogurt was measured at 10.6 degrees C. , Other prepacked sauces were measured between 11.7 to 12.6 degrees C., , 1 to 3) Fix the coolers and store all perishable food at 4 degrees C or below or at 60 degrees C. , , 4) No probe thermometer was available. , , Provide a probe thermometer
Complaint:, No soap in the public washroom for handwashing. , , No paper towels at the service handwash sink. , , Provide soap and paper towels for handwashing.
Bag of onions and other food were stored directly on the floor in the storage closed. , , Store all food and food items at least 6 inches off the floor.
No pest reports are available., , Provide pest report.
Staff lacks food safety knowledge, additional food safety training required., , Take the free basic food safety course online., https://www.albertahealthservices.ca/eph/Page3151.aspx
1) Water and debris pooled underneath the 2 compartment sink and dishwasher. , , 2) No temperature checks of coolers, freezers and dishwasher., , Check and record temperatures daily.