2L - 1134 8 Avenue SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Discovery Child Care - Food se trouve dans le quartier DOWNTOWN WEST END. DOWNTOWN WEST END, Calgary compte 61 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 juillet 2026, 35 (57%) 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.
Unison Kerby Centre - Main Kitchen
DOWNTOWN WEST END
Ce restaurant a été inspecté 8 fois depuis le 21 novembre 2023, avec 4 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
The dishwasher is not sanitizing adequately. It required four cycles before the sanitizing temperature at the plate reached 71°C., Service the dishwasher to ensure it consistently reaches a sanitizing temperature of 71°C at the plate. Until the issue is resolved, manually sanitize all dishes to maintain hygiene standards.
The stove and the fridge handle are dirty. Please clean thoroughly.
3 infractions
1. Upon immediate temperature checks of food items delivered from the central kitchen, several were found to be temperature abused. Cut fruit measured at 21°C, pizza pops at 44°C, and pizza at 37°C—none within safe holding ranges. As a result, staff discarded the affected items and procured sandwiches from a nearby grocery store.
The temperature of the dishwasher was measured at 68.2 degree C at the plate level. Please ensure the sanitizing temperature reaches 71C at the plate. Until the dishwasher is fixed, please perform manual sanitizing of the dishes.
1. Staff are not taking food temperatures immediately upon delivery from the central kitchen. Please ensure that temperatures are checked and recorded promptly as soon as the food arrives., , 2. The temperature of all food delivered from the central kitchen is not being checked upon arrival. Please ensure that the temperature of each food item is measured immediately upon delivery and properly logged.
Aucune infraction
Aucune infraction
3 infractions
No surface sanitizer was prepared at beginning of inspection., -Ensure surface sanitizer is always available during food handling
Probe thermometer is bent., -Obtain a new probe thermometer
No soap and paper towel available at start of inspection (paper towel dispenser was jammed)., -Ensure soap and paper towel are available at all times during food preparation, -Operator brought out more soap and fixed dispenser. Ensure dispenser works easily or replace
Aucune infraction
5 infractions
Bleach sanitizer used in the kitchen is 1000ppm. Please ensure the bleach solution is at food safe concentration (i.e. 100 ppm). Please use a test strip to verify the concentration.
High risk foods (chicken stew, rice) were left out at room temperature. The external temp of the foods was 26C. , The foods were discarded by the operator., , Please ensure high risk foods are stored below 4C or above 60 C.
Food temperature during receiving is not logged consistently. Please ensure temperature of high-risk foods are taken and logged during arrival.
One of the cabinets is missing a door. Please install a cabinet door.
A. The following areas are dirty and needs cleaning:, 1. Hard to clean areas such as corners, between appliances, by the dishwasher. , 2. The stove is grimy., 3. The storage shelves have food crumbs., , Please ensure thorough cleaning/disinfection of these areas are conducted to maintain the sanitation of the facility., , B. Cleaning schedule for the kitchen is not available/followed. Please ensure that the written sanitation procedure is designed and followed for safe and sanitary operation of the facility.