38 - 1324 10 Avenue SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Dauck Sa Rang Cafe se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 788 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 550 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
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.
Polly's Kitchen
BELTLINE
Ce restaurant a été inspecté 9 fois depuis le 15 juin 2023, avec 4 conformes, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Numerous room temperature held perishable food items for which Time as a Public Health Control has been granted for were observed without required stickers stating when the product is to be consumed by. , , Placing stickers on the perishable food that has been granted Time as a Public Health Control for is required. Failure to do so could result in revocation of the use pf Time as a Public Health Control.
Aucune infraction
4 infractions
Packaged rice cakes did not have an appropriate label, no listed ingredients. , , All food must be labelled with the name of the company, the ingredients, and the expiration or best before date., , Label the rice cakes accordingly.
There is build up of grime and debris on the containers of the bulk supply for dry ingredients. , , Food containers must be maintained in a clean and sanitary manner to mitigate cross contamination. , , Ensure the containers are regularly cleaned.
Cardboard boxes containing food were stored on the floor in the walk-in cooler. , , Food should be stored at least 6 inches above the floor to protect it from contamination. , , Store the boxes of food on the shelves or on crates.
Aucune infraction
1 infraction
, There was a hole in the wall in the back storage area hallway., , Repair the hole in the wall. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Aucune infraction
1 infraction
, June 15, 2023:, , Hot water tank is undersized for the facility. Hot water tank volume is 5.8 gallon/ 21.9 L. Facility requires at least 122.7 L of hot water (at 45 degrees Celsius) in order to half fill two of the dishwashing basins half way., , June 6, 2023:, , - The temperature of the hot water measured 55 degrees Celsius. , - Operator stated that the hot water tank was repaired. Operator was still unsure of hot water capacity (volume). As discussed, send the repair invoice and notify AHS of the hot water tank volume., , May 4, 2023 (second inspection):, , Hot water temperature measured 43.7 degrees Celsius. There is an insufficient quantity of hot water available for the operation of the facility. , , - Ensure that all sinks in the facility have hot and cold running water available in quantities sufficient to meet the needs of the commercial food establishment. This includes sufficient hot water for dishwashing, handwashing, cleaning and sanitizing. , - Provide the plumbing report/invoice outlining the work done to either increase the hot water capacity, or otherwise ensure that the facility has a continuous sufficient quantity of hot water. , , May 4, 2023 (first inspection):, , There was no hot water available at either the hand wash sink or the dishwashing sinks. Maximum hot water temperature measured 38 degrees Celsius. Operator said that the facility runs out of hot water every day and that hot water is supplemented by boiling water., , Hot and cold running water must be available at all sinks at all times. Hot water must have a minimum temperature of 45 degrees Celsius. Boiling water is not an acceptable alternative to hot running water.
1 infraction
, June 15, 2023:, , Hot water tank is undersized for the facility. Hot water tank volume is 5.8 gallon/ 21.9 L. Facility requires at least 122.7 L of hot water (at 45 degrees Celsius) in order to half fill two of the dishwashing basins half way., , June 6, 2023:, , - The temperature of the hot water measured 55 degrees Celsius. , - Operator stated that the hot water tank was repaired. Operator was still unsure of hot water capacity (volume). As discussed, send the repair invoice and notify AHS of the hot water tank volume., , May 4, 2023 (second inspection):, , Hot water temperature measured 43.7 degrees Celsius. There is an insufficient quantity of hot water available for the operation of the facility. , , - Ensure that all sinks in the facility have hot and cold running water available in quantities sufficient to meet the needs of the commercial food establishment. This includes sufficient hot water for dishwashing, handwashing, cleaning and sanitizing. , - Provide the plumbing report/invoice outlining the work done to either increase the hot water capacity, or otherwise ensure that the facility has a continuous sufficient quantity of hot water. , , May 4, 2023 (first inspection):, , There was no hot water available at either the hand wash sink or the dishwashing sinks. Maximum hot water temperature measured 38 degrees Celsius. Operator said that the facility runs out of hot water every day and that hot water is supplemented by boiling water., , Hot and cold running water must be available at all sinks at all times. Hot water must have a minimum temperature of 45 degrees Celsius. Boiling water is not an acceptable alternative to hot running water.
There is food debris buildup on the floor in the walk-in cooler. , , All areas must be maintained in a clean and sanitary manner. , , Ensure hard to reach areas are regularly cleaned.