110 - 1928 34 Avenue SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 janvier 2026
ConformeLe Comptoir se trouve dans le quartier SOUTH CALGARY. SOUTH CALGARY, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 84 (57%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 10 juillet 2024, avec 3 conformes, 1 non conforme et 1 fermeture au dossier.
Aucune infraction
2 infractions
1. There was a wet cloth on the front counter. Ensure these cloths are placed in a sanitizer solution when not in use., 2. The quat sanitizer solution at the front counter measured over 500ppm. Ensure quat solutions are between 200-400ppm.
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.
Miru Fragrance
SOUTH CALGARY
Cheese cake stored at room temperature. Ensure all savory and perishable baked goods are stored at or below 4C.
4 infractions
Used wet cleaning cloths were stored on the edge of the handwashing sink., Fresh sanitizer solution buckets were prepared at 200 ppm and the cleaning cloths were stored there in.
1) French onions soup was stored on the Cuisinart cooker measured 36.6°C. It was indicated that the Cuisinart cooker was turned off., 2) Cheese was stored on the counter at 17°C., Food items were discarded.
Improper manual dishwashing procedure observed. Staff were seen washing, sanitizing, rinsing, and air-drying the dishes. The staff was instructed to follow the correct manual dishwashing method: wash, rinse, sanitize for 2 minutes, and then air-dry the dishes.
1) Used serving utensils were stored on the counter at room temperature., The serving utensils were watched and stored in a sanitizer solution at 200 ppm., , 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., , 2) Staff was using the same rubber gloves to handle dirty and clean dishes., Staff was instructed to use a different glove to handle clean dishes
Aucune infraction