253 Smith Street NW · UNIVERSITY DISTRICT
13 mars 2026
Non conforme3rd floor Servery:, 1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C., - Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below. , , 2) No thermometer was observed in the juice fridge. , - Ensure to have a manual thermometer in the fridge for recording temperature.
SERVERIES:, 1) Cutting boards and knives were either washed with hand soap or rinsed off at the 2 compartment sink. Please remind staff to take cutting boards and knives back to the kitchen where they can be washed and sanitized in the dishwasher. If manual wash is conducted, please provide dish detergent and sanitizer at the serveries and ensure staff perform approved wash, rinse, sanitize in 2 comp sink.
No dishwasher thermometer was observed in the bistro for monitoring dishwasher temperature., - Provide a waterproof dishwasher thermometer with max temperature recording feature to monitor dishwasher temperature.
Walls throughout the serveries were in disrepair. , - The operator reported they were aware, and the repairs will be done soon.
1) Manufactures plastic protective cover was not removed from all the ice machines in the bistro and all the serveries., - Remove the protective covering. , , BISTRO:, 2) Mould was observed in the small fridge. , - Clean the fridge. , , 3) Excessive ice buildup was observed in the small pop and water fridge. , - Defrost the fridge and ensure to defrost it at regular intervals to avoid ice buildup., , MAIN KITCHEN: , 4) Ice machine had mould and buildup. , - Clean the ice machine. , , 5) Cutting boards on prep cooler and hot holding unit had deep groves making it rough and difficult to clean., - Resurface/ replace the cutting boards., 6) Microwave has food debris build up. , -Clean the microwave., , 3rd floor Servery:, 7) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C., - Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below., , SERVERIES:, Cutting boards and knives were stored behind the 2 comp sink and against the backsplash. This is not a sanitary area. Please store food equipment in clean/sanitary manner.
MAIN KITCHEN:, 1) There was an accumulation of food debris and garbage under the shelving units in the walk-in freezer. Please clean., , SERVERIES:, 2) Hard to reach areas in Willingham servery were observed to have food debris accumulated. , - Clean hard to reach areas.
Cambridge Manor 64416 se trouve dans le quartier UNIVERSITY DISTRICT. UNIVERSITY DISTRICT, Calgary compte 55 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 46 (84%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 25 juin 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
3rd floor Servery:, 1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C., - Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below. , , 2) No thermometer was observed in the juice fridge. , - Ensure to have a manual thermometer in the fridge for recording temperature.
SERVERIES:, 1) Cutting boards and knives were either washed with hand soap or rinsed off at the 2 compartment sink. Please remind staff to take cutting boards and knives back to the kitchen where they can be washed and sanitized in the dishwasher. If manual wash is conducted, please provide dish detergent and sanitizer at the serveries and ensure staff perform approved wash, rinse, sanitize in 2 comp sink.
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.
UNIVERSITY DISTRICT
No dishwasher thermometer was observed in the bistro for monitoring dishwasher temperature., - Provide a waterproof dishwasher thermometer with max temperature recording feature to monitor dishwasher temperature.
Walls throughout the serveries were in disrepair. , - The operator reported they were aware, and the repairs will be done soon.
1) Manufactures plastic protective cover was not removed from all the ice machines in the bistro and all the serveries., - Remove the protective covering. , , BISTRO:, 2) Mould was observed in the small fridge. , - Clean the fridge. , , 3) Excessive ice buildup was observed in the small pop and water fridge. , - Defrost the fridge and ensure to defrost it at regular intervals to avoid ice buildup., , MAIN KITCHEN: , 4) Ice machine had mould and buildup. , - Clean the ice machine. , , 5) Cutting boards on prep cooler and hot holding unit had deep groves making it rough and difficult to clean., - Resurface/ replace the cutting boards., 6) Microwave has food debris build up. , -Clean the microwave., , 3rd floor Servery:, 7) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C., - Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below., , SERVERIES:, Cutting boards and knives were stored behind the 2 comp sink and against the backsplash. This is not a sanitary area. Please store food equipment in clean/sanitary manner.
MAIN KITCHEN:, 1) There was an accumulation of food debris and garbage under the shelving units in the walk-in freezer. Please clean., , SERVERIES:, 2) Hard to reach areas in Willingham servery were observed to have food debris accumulated. , - Clean hard to reach areas.
MAIN KITCHEN:, 1) Food was stored on the floor in the walk-in freezer. , - Operator moved the food on to a shelf. Ensure food is stored at least 6 inches above the floor at all times., , 2) Raw meat was stored above ready to eat/ cooked food in the walk-in cooler., - The operator moved the raw meat to bottom shelf. Ensure to store raw meat below ready to eat/ cooked foods to avoid cross contamination.
3rd floor Servery:, 1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C., - Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below. , , 2) No thermometer was observed in the juice fridge. , - Ensure to have a manual thermometer in the fridge for recording temperature.
3rd FLOOR SERVERY, 1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C and internal temperature of milk was measured at 10.2 degrees C in the servery fridge. , - All food was discarded from the fridge. , , 2) High risk perishable food was stored at room temperature in the 3rd floor servery., Poached eggs were measured at 20.1 degrees C and sausage temperature was measured at 21.3 and Pasta was measured at 36.0 degrees C
SERVERIES:, 1) Cutting boards and knives were either washed with hand soap or rinsed off at the 2 compartment sink. Please remind staff to take cutting boards and knives back to the kitchen where they can be washed and sanitized in the dishwasher. If manual wash is conducted, please provide dish detergent and sanitizer at the serveries and ensure staff perform approved wash, rinse, sanitize in 2 comp sink.
No dishwasher thermometer was observed in the bistro for monitoring dishwasher temperature., - Provide a waterproof dishwasher thermometer with max temperature recording feature to monitor dishwasher temperature.
Walls throughout the serveries were in disrepair. , - The operator reported they were aware, and the repairs will be done soon.
1) Manufactures plastic protective cover was not removed from all the ice machines in the bistro and all the serveries., - Remove the protective covering. , , BISTRO:, 2) Mould was observed in the small fridge. , - Clean the fridge. , , 3) Excessive ice buildup was observed in the small pop and water fridge. , - Defrost the fridge and ensure to defrost it at regular intervals to avoid ice buildup., , MAIN KITCHEN: , 4) Ice machine had mould and buildup. , - Clean the ice machine. , , 5) Cutting boards on prep cooler and hot holding unit had deep groves making it rough and difficult to clean., - Resurface/ replace the cutting boards., 6) Microwave has food debris build up. , -Clean the microwave., , 3rd floor Servery:, 7) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C., - Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below., , SERVERIES:, Cutting boards and knives were stored behind the 2 comp sink and against the backsplash. This is not a sanitary area. Please store food equipment in clean/sanitary manner.
MAIN KITCHEN:, 1) There was an accumulation of food debris and garbage under the shelving units in the walk-in freezer. Please clean., , SERVERIES:, 2) Hard to reach areas in Willingham servery were observed to have food debris accumulated. , - Clean hard to reach areas.
The quats sanitizer concentration was less than 100ppm when tested from one of the sanitizer pails in the main kitchen., -Please change the sanitizer solution more frequently and monitor the concentration to ensure 200ppm quats is maintained., Note: the concentration from the dispenser was tested to be at 200ppm.
A staff member in the main kitchen was rinsing and loading dirty dishes into the dishwasher and then immediately handled clean dishes without changing gloves and washing hands between tasks. , -Please review hand hygiene and safe glove use practices with all food services staff.
1. Some of the ready to use dishes still had food debris on them and some of the containers storing clean dishes had debris in them. This was seen on the storage rack in the main kitchen dishwashing area., -Some of these dishes were removed and staff were asked to wash the dishes again. Please ensure that dishes are thoroughly cleaned and sanitized. Please also clean the containers storing dishes on a routine basis., , 2. Coffee pots were not being properly washed and sanitized in the 3rd floor serving kitchen. , -Please send coffee pots to the main kitchen to clean and sanitize using the dishwasher.
There were some small black flies found in the back storage room in the main kitchen., -Please consult with the pest control company to eradicate the flies.
One hand wash sink in the main kitchen and the hand wash sink in the 3rd floor dining room were not draining properly., -Please service the sinks so they are draining efficiently.