14 - 5010 4 Street NE · SKYLINE WEST
21 janvier 2026
Réussi**Repeat Violation**- January 21, 2026, , March 7, 2025:, 1) Surface sanitizer was unavailable in the kitchen while food processing., , Please ensure that chlorine sanitizer solution measuring 100 ppm is readily available to kitchen staff while food processing. Have sanitizer buckets available in all locations with food handling such as the bar, the cookline, and the prep line located at the back of the facility. , , 2) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., , Please ensure that a chlorine sanitizer solution with a concentration of 100 ppm, along with submerged cleaning cloths, are available at all times during food processing.
In the standing refrigerator opposite the food preparation sink at the back:, 1. Several ready-to-eat foods and sauces were observed in close proximity with raw meat products., , - Do not store raw meats with cooked/boiled or other ready to eat food items. Ensure to separate and store raw meats away and below ready to eat foods., , 2. Meat products were observed to be overfilled in containers and had accumulation of meat juices in them., , - Do not overfill containers in the cooler, store smaller portions and regularly monitor amount of juice to prevent spillage and possible cross-contamination. , , 3. Foods stored in aluminum containers are stacked without lids/covers. , , - Ensure all food containers are covered before stacking other containers on top, to prevent contamination.
1. The handwashing sink located in the front area in the kitchen was being used to dump food at the time of inspection., , - Clearly designate handwashing sinks and use for only washing hands. Do not pour food in it., , 2. At the time of inspection, access to handwashing sink beside the food preparation sink at the back area was obstructed by a garbage bin. There was also no paper towel available to dry hands after washing., , - Please remove the garbage bin from the front of the handwashing sink. Restock paper towel in the dispenser., , Ensure handwashing sinks are accessible at all times during operation. Handwashing sinks must always be stocked with supplies such as liquid soap and paper towels in suitable dispensers.
In the walk-in cooler and walk-in freezer:, 1. Various food items were observed without covers/lids., , - Ensure all food items are properly and adequately covered to prevent potential contamination., , 2. Meat products were observed to be overfilled in containers., , - Do not overfill containers in the cooler and freezer, store smaller portions to prevent spillage and possible cross-contamination. , , 3. Food items such as meats, vegetables/produce, soups, soy sauce were observed on their floors. Also noted on the floor in the back area of the kitchen, items such as canola oil and stacked boxes of ginger., , - Please ensure all food items are stored at least 6 inches off the floor., , In the prep cooler opposite the cookline, walk-in cooler and walk-in freezer:, Food items were observed in containers stacked directly on top of one another without lids/covers., , - Ensure all food containers are covered before stacking other containers on top.
**Repeat Violation**- January 21, 2026: Raw meat was stored above cooked potatoes in the walk-in cooler. Raw meats were also observed mixed with various produce., , REQUIREMENT:, DO NOT STORE RAW MEAT, FISH, SEAFOOD ABOVE OR IN CLOSE PROXIMITY WITH PRODUCE, COOKED OR READY-TO-EAT FOOD ITEMS. ARRANGE AND DEDICATED ENTIRE SHELVES/COOLERS TO STORE THEM, TO PREVENT POTENTIAL CROSS-CONTAMINATION., , March 7, 2025:, Raw shrimp paste was observed stored on top of cooked turnip cake., , Please store raw animal ingredients below ready-to-eat items like turnip cake. Raw food items must be stored below and away from cooked or ready-to-eat food items to prevent cross-contamination.
Pest activity was observed under the oven located near the back door., , Please ensure that the mouse droppings are carefully cleaned up, and the affected areas are thoroughly sanitized. Make sure to use appropriate personal protective equipment (PPE), such as gloves and a mask, to minimize exposure to potential contaminants. Organize the area under the oven by removing unused equipment, and ensuring items are kept off the floor by at least 6 inches for visibility, accessibility, and cleaning. Please send the three most recent pest control reports to the undersigned PHI.
1. The following equipment were observed in unsanitary conditions with dirt and food debris: two metal trolleys in front of the seafood holding tank, standing refrigerators, prep coolers, walk-in cooler and walk-in freezer including their shelves and hard to reach areas., , - Clean the indicated equipment and ensure to maintain in sanitary conditions at all times., , 2. One of the trolleys in front of the seafood holding tank was in disrepair, plastic wraps were used around the handle., , - Repair or replace., , Ensure that surfaces are smooth, impervious to moisture and easily cleanable., , 2. Deep grooves were observed on the surface of a white round butcher/cutting board on the food preparation sink at the back area., , - Replace the board or refinish the surface.
1. The following areas were observed with dirt, food debris and/or grime: walls, floors, around the dishwashing and handwashing and food preparation sinks in the kitchen, including the hard-to-reach areas. , , - Clean and organize the indicated areas., , 2. Dust buildup was observed on the washroom's ventilation surface., , - Please clean and ensure to maintain in a sanitary state at all times.
D&Y Tasty House se trouve dans le quartier SKYLINE WEST. SKYLINE WEST, Calgary compte 24 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 avril 2026, 17 (71%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 2 janvier 2025, avec 4 réussites et 1 fermeture au dossier.
**Repeat Violation**- January 21, 2026, , March 7, 2025:, 1) Surface sanitizer was unavailable in the kitchen while food processing., , Please ensure that chlorine sanitizer solution measuring 100 ppm is readily available to kitchen staff while food processing. Have sanitizer buckets available in all locations with food handling such as the bar, the cookline, and the prep line located at the back of the facility. , , 2) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., , Please ensure that a chlorine sanitizer solution with a concentration of 100 ppm, along with submerged cleaning cloths, are available at all times during food processing.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
GREENVIEW INDUSTRIAL PARK
In the standing refrigerator opposite the food preparation sink at the back:, 1. Several ready-to-eat foods and sauces were observed in close proximity with raw meat products., , - Do not store raw meats with cooked/boiled or other ready to eat food items. Ensure to separate and store raw meats away and below ready to eat foods., , 2. Meat products were observed to be overfilled in containers and had accumulation of meat juices in them., , - Do not overfill containers in the cooler, store smaller portions and regularly monitor amount of juice to prevent spillage and possible cross-contamination. , , 3. Foods stored in aluminum containers are stacked without lids/covers. , , - Ensure all food containers are covered before stacking other containers on top, to prevent contamination.
1. The handwashing sink located in the front area in the kitchen was being used to dump food at the time of inspection., , - Clearly designate handwashing sinks and use for only washing hands. Do not pour food in it., , 2. At the time of inspection, access to handwashing sink beside the food preparation sink at the back area was obstructed by a garbage bin. There was also no paper towel available to dry hands after washing., , - Please remove the garbage bin from the front of the handwashing sink. Restock paper towel in the dispenser., , Ensure handwashing sinks are accessible at all times during operation. Handwashing sinks must always be stocked with supplies such as liquid soap and paper towels in suitable dispensers.
In the walk-in cooler and walk-in freezer:, 1. Various food items were observed without covers/lids., , - Ensure all food items are properly and adequately covered to prevent potential contamination., , 2. Meat products were observed to be overfilled in containers., , - Do not overfill containers in the cooler and freezer, store smaller portions to prevent spillage and possible cross-contamination. , , 3. Food items such as meats, vegetables/produce, soups, soy sauce were observed on their floors. Also noted on the floor in the back area of the kitchen, items such as canola oil and stacked boxes of ginger., , - Please ensure all food items are stored at least 6 inches off the floor., , In the prep cooler opposite the cookline, walk-in cooler and walk-in freezer:, Food items were observed in containers stacked directly on top of one another without lids/covers., , - Ensure all food containers are covered before stacking other containers on top.
**Repeat Violation**- January 21, 2026: Raw meat was stored above cooked potatoes in the walk-in cooler. Raw meats were also observed mixed with various produce., , REQUIREMENT:, DO NOT STORE RAW MEAT, FISH, SEAFOOD ABOVE OR IN CLOSE PROXIMITY WITH PRODUCE, COOKED OR READY-TO-EAT FOOD ITEMS. ARRANGE AND DEDICATED ENTIRE SHELVES/COOLERS TO STORE THEM, TO PREVENT POTENTIAL CROSS-CONTAMINATION., , March 7, 2025:, Raw shrimp paste was observed stored on top of cooked turnip cake., , Please store raw animal ingredients below ready-to-eat items like turnip cake. Raw food items must be stored below and away from cooked or ready-to-eat food items to prevent cross-contamination.
Pest activity was observed under the oven located near the back door., , Please ensure that the mouse droppings are carefully cleaned up, and the affected areas are thoroughly sanitized. Make sure to use appropriate personal protective equipment (PPE), such as gloves and a mask, to minimize exposure to potential contaminants. Organize the area under the oven by removing unused equipment, and ensuring items are kept off the floor by at least 6 inches for visibility, accessibility, and cleaning. Please send the three most recent pest control reports to the undersigned PHI.
1. The following equipment were observed in unsanitary conditions with dirt and food debris: two metal trolleys in front of the seafood holding tank, standing refrigerators, prep coolers, walk-in cooler and walk-in freezer including their shelves and hard to reach areas., , - Clean the indicated equipment and ensure to maintain in sanitary conditions at all times., , 2. One of the trolleys in front of the seafood holding tank was in disrepair, plastic wraps were used around the handle., , - Repair or replace., , Ensure that surfaces are smooth, impervious to moisture and easily cleanable., , 2. Deep grooves were observed on the surface of a white round butcher/cutting board on the food preparation sink at the back area., , - Replace the board or refinish the surface.
1. The following areas were observed with dirt, food debris and/or grime: walls, floors, around the dishwashing and handwashing and food preparation sinks in the kitchen, including the hard-to-reach areas. , , - Clean and organize the indicated areas., , 2. Dust buildup was observed on the washroom's ventilation surface., , - Please clean and ensure to maintain in a sanitary state at all times.
1) Surface sanitizer was unavailable in the kitchen while food processing., , Please ensure that chlorine sanitizer solution measuring 100 ppm is readily available to kitchen staff while food processing. Have sanitizer buckets available in all locations with food handling such as the bar, the cookline, and the prep line located at the back of the facility. , , 2) The concentration of the chlorine sanitizer in the spray bottle located in the front of house was too weak, testing at 25 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Low concentrations of chlorine sanitizer are ineffective in killing harmful microorganisms., , Please adjust the chlorine sanitizer so the concentration of the solution is measured at 100 ppm., , 3) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., , Please ensure that a chlorine sanitizer solution with a concentration of 100 ppm, along with submerged cleaning cloths, are available at all times during food processing.
Six frozen whole chickens were observed thawing in room temperature water in the two-compartment sink. Thawing in room temperature water allows the outer layers to reach temperatures where harmful bacteria can grow, while the inside may still be frozen, increasing the risk of bacterial contamination and foodborne illness., , The operator removed the whole chickens from the room temperature water and stored them in the cooler measuring at 4C to thaw. Please thaw frozen food products by running the item under cold water, storing the item in the cooler overnight, or using a microwave for items processed right away.
The high-temperature dishwasher was unable to sanitize dishes, as it only reached 63C during testing with a probe thermometer, even after three attempts. The temperature of the dishwasher must reach 71C to ensure proper sanitization of dishes and kitchen equipment., , The operator adjusted the settings on the dishwasher, and upon retesting, it reached 73C. Please ensure staff are trained on how to properly use the dishwasher and adjust its settings as needed.
Raw shrimp paste was observed stored on top of cooked turnip cake., , Please store raw animal ingredients below ready-to-eat items like turnip cake. Raw food items must be stored below and away from cooked or ready-to-eat food items to prevent cross-contamination.
Pest activity was observed under the oven located near the back door., , Please ensure that the mouse droppings are carefully cleaned up, and the affected areas are thoroughly sanitized. Make sure to use appropriate personal protective equipment (PPE), such as gloves and a mask, to minimize exposure to potential contaminants. Organize the area under the oven by removing unused equipment, and ensuring items are kept off the floor by at least 6 inches for visibility, accessibility, and cleaning. Please send the three most recent pest control reports to the undersigned PHI.
The two-compartment sink located beside the mechanical dishwasher was observed to be clogged and unable to drain., , Please repair the two-compartment sink to ensure it is unclogged and draining properly.
1) Soiled rice scoops were stored in room temperature water. Food debris in room temperature water provides an ideal environment for harmful bacteria to grow., , Please store used rice scoops in an iced water bath, maintaining the temperature at 4C or lower, as discussed during the inspection. Replace the water when the ice has melted or when the water is visibly soiled with food debris., , 2) Soiled knives covered in food debris were observed stored on a magnetic knife strip used for clean tools, cross contaminating the sanitary surface., , Please clean and sanitize the magnetic knife strip, as well as the knives that were stored on it, to prevent cross-contamination and maintain a sanitary environment.
1. Bowls were used as a scoop and stored in the bulk rice bin., , Obtain scoops with proper handles., , 2. Containers of sauces were stored on the floor in the walk-in cooler., , Ensure that all food items remain at least 6 inches above the ground.
Mice droppings noted in the following areas:, , 1. Underneath the oven adjacent to the dry storage racks., 2. Under the green wire racks adjacent to the dishwasher., 3. In the mop closet and water tank closet., 4. In the equipment storage room near the rear exit door., , Remove the mice droppings in these areas. Thoroughly clean and sanitize all areas contaminated by mice droppings.