319 19 Street NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 mai 2026
Rear door (from common corridor) has visible light on bottom edge of door to threshold plate. , , Ensure door bottom provides full seal along edge to prevent pest entry.
Dairy Lane Cafe se trouve dans le quartier WEST HILLHURST. WEST HILLHURST, Calgary compte 54 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juillet 2026, 39 (72%) 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.
Blum Childcare Academy - Food
WEST HILLHURST
Ce restaurant a été inspecté 6 fois depuis le 2 avril 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
1 infraction
Rear door (from common corridor) has visible light on bottom edge of door to threshold plate. , , Ensure door bottom provides full seal along edge to prevent pest entry.
4 infractions
Storage cooler across from kitchen sinks- the folloiwng food temperatures probed 12-13 deg C and were discarded: cooked rice, sliced mushrooms, sliced cabbage, cut cheesecake, container of sauce. , , Ensure cooler maintains food at 4 deg C or lower at all times.
1 of 3 LTDW is not achieving sanitizing rinse of 100 ppm chlorine. No detectable color change noted on test strip for testing kitchen LTDW. , , For kitchen, use the LTDW in the front area for dishwashing in interum.
Rear door (from common corridor) has visible light on bottom edge of door to threshold plate. , , Ensure door bottom provides full seal along edge to prevent pest entry.
The washroom doors were open and did not have a self-closing mechanism., , -Ensure that the washroom doors are self-closing.
7 infractions
Storage cooler across from kitchen sinks- food temperatures were 4-11 deg C. , , Ensure cooler maintains food at 4 deg C or lower at all times.
Bain marie 4 insert food warmer- one insert of chili was probed @41 deg C. , Staff did not reheat prior to placement into warmer. , , Ensure food is placed into the food warmer, all food must be heated/reheated to 74 deg C prior to being held in the warmer.
2 of 3 low temperature (undercounter) dishwashers (one in basement prep and the other in the kitchen) onsite were not obtaining chlorine residual for sanitizer rinse. Did not read chlorine on test strip. , , Technician called, in interum for the basement prep room: manually sanitize all items from dishwasher in the sink with dilution prepared @ 100 ppm chlorine concentration . For kitchen, use the LTDW in the front area for dishwashing in interum.
5 infractions
Cleaning cloths were stored on the food counters., , -Ensure that the cleaning cloths are stored in sanitizer in between uses.
In the hot side cooler,, , 1) Cheddar cheese was measured at 12 degrees , 2) Mozzarella cheese was measured at 8 degrees , , *Cheddar cheese was discarded., , -Ensure that the perishable food under the refrigeration is maintained at 4 degrees C or less.
The washroom doors were open and did not have a self-closing mechanism., , -Ensure that the washroom doors are self-closing.
8 infractions
Quat sanitizer in the spray bottle in the main kitchen and in the front area was measured at 0 ppm., * New solutions were prepared for the spray bottle in the main kitchen and in the front area which was tested at 200ppm., , -Ensure that the Quat sanitizer is maintained at 200ppm.
Cleaning cloths were stored on the food counters., , -Ensure that the cleaning cloths are stored in sanitizer in between uses.
In the hot side cooler,, , 1) Cheddar cheese was measured at 12 degrees , 2) Mozzarella cheese was measured at 8 degrees , , *Cheddar cheese was discarded., , -Ensure that the perishable food under the refrigeration is maintained at 4 degrees C or less.
2 infractions
reoccurring issue, Wiping clothes in use were left on the cutting boards in the main floor kitchen., , Ensure the wiping clothes in use are stored in sanitizer solution between uses.
The sanitizer bottle for coffee shop dishwasher was empty and the residual sanitizer was 0ppm., , Corrected on site after replacing with a new bottle.
Front handsink does not have dispenser for storing paper towel for use. , , Please provide a suitable dispenser for use. An upright holder which allows for single sheet tear away can be used.
Delivery baskets containing bagged bread items was stored in the dry storage room without clearance from the floor. , , Ensure all food is stored at least 6 inches from the floor.
Basement prep room- the staff could not properly identify proper concentration for dishwasher rinse. Corrected onsite. , , Ensure staff are trained propely for testing dishwasher sanitizer concentration. Testing of dishwasher sanitizer should be done at least once daily to ensure sanitizing strength is appropriate.
The washroom doors were open and did not have a self-closing mechanism., , -Ensure that the washroom doors are self-closing.
1) Ice machine was dirty., -Clean the ice machine., , 2) Spoons and forks at front were stored on business end down. (handle down)., -Store utensils business end up. (handle up).
1) Wall behind the grill and the area behind the fryers and cook line had grease stains and accumulation of food debris and grease., , 2) Dust was observed on the air vents., , -Clean the above-mentioned areas.
Chlorine in the front dishwasher/glass washer was measured at 0ppm., * Chlorine bottle was attached to the dishwasher, but no sanitizer was measured on the dishes, glasses and in the dishwasher., , -Ensure that the chlorine is maintained at 100ppm., -Do not use the use the dishwasher and please wash the dishes and glasses in different dishwasher.
No Quat test strips, and chlorine test strips were available in the facility., , -Purchase new valid test strips.
Both the washroom and the main kitchen door were open, and washroom door was directly opening the food handling area., * The main kitchen door and the washroom door were closed., , -Ensure that the washroom do not open in the food handling area.
1) Ice machine was dirty., -Clean the ice machine., , 2) Spoons and forks at front were stored on business end down. (handle down)., -Store utensils business end up. (handle up).
1) Wall behind the grill and the area behind the fryers and cook line had grease stains and accumulation of food debris and grease., , 2) Dust was observed on the air vents., , 3) Grease accumulation was observed on the exhaust hood above the fryers., - Clean the exhaust hood., , -Clean the above-mentioned areas.