10 - 1907 34 Avenue SW · ALTADORE
13 juin 2025
Réussi1. Staff stated that they clean the food prep surfaces with soap and water but do not sanitize. , , **Ensure that a food grade sanitizer (i.e., 200 ppm QUATS) is used for sanitizing the food surfaces after cleaning. , , Note: 200 ppm QUATS sanitizer solution was available onsite., , 2. Wet cleaning cloths were observed on the food counter throughout the kitchen. , , **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
Hand washing procedures discussed onsite. Staff was not following the proper hand washing procedures. , , **Ensure proper hand washing procedures are followed to prevent cross contamination of food and food contact surfaces., , Note: A template for proper hand washing has been sent to the facility.
Spray bottles were not labelled throughout the facility. , , **Ensure spray bottles are labeled with their contents to prevent any potential cross-contamination.
Paper towel not present in the dispenser at both hand sinks in the main kitchen. , , **Ensure paper towel is placed in the dispenser or holder at all times.
Food containers observed on the floor in the walk-in-cooler. , , **Ensure food containers are stored a minimum of 6 inches off the floor to prevent cross contamination.
QUATS and Chlorine test strips not available onsite. , , **Ensure test strips are available at all times to measure the sanitizer concentration.
Staff lack basic food safety knowledge. , , **Please ensure staff receives refresher food safety training.
**Not Observed**, Rust buildup was noted in the washroom handwashing sink., The rusted areas were promptly painted however, rust build up were still noted., , Clean, sanitize and properly finish the handwashing sink.
Lighting in the main kitchen and walk-in-cooler is not adequate. , , **Ensure adequate lighting is present in kitchen and walk-in cooler to maintain sanitary conditions and perform safe food handling practices.
Baffle filter on the left-hand side of the ventilation canopy was missing in the kitchen. Staff stated that it was removed due to kitchen being too hot. , , **Please re-install the baffle filter. , **Ensure ventilation is operational to effectively remove smoke, heat, grease, and odors produced during cooking.
Cleaning is required in the following area: , - Hard-to-reach areas (such as underneath the coolers) in the kitchen as they have a significant amount of dust accumulation., - Bottom of the plate warmer was visibly dirty.
DOPO se trouve dans le quartier ALTADORE. ALTADORE, Calgary compte 38 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 avril 2026, 24 (63%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 23 octobre 2024, avec 3 réussites et 1 fermeture au dossier.
1. Staff stated that they clean the food prep surfaces with soap and water but do not sanitize. , , **Ensure that a food grade sanitizer (i.e., 200 ppm QUATS) is used for sanitizing the food surfaces after cleaning. , , Note: 200 ppm QUATS sanitizer solution was available onsite., , 2. Wet cleaning cloths were observed on the food counter throughout the kitchen. , , **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
Hand washing procedures discussed onsite. Staff was not following the proper hand washing procedures. , , **Ensure proper hand washing procedures are followed to prevent cross contamination of food and food contact surfaces., , Note: A template for proper hand washing has been sent to the facility.
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.
Spray bottles were not labelled throughout the facility. , , **Ensure spray bottles are labeled with their contents to prevent any potential cross-contamination.
Paper towel not present in the dispenser at both hand sinks in the main kitchen. , , **Ensure paper towel is placed in the dispenser or holder at all times.
Food containers observed on the floor in the walk-in-cooler. , , **Ensure food containers are stored a minimum of 6 inches off the floor to prevent cross contamination.
QUATS and Chlorine test strips not available onsite. , , **Ensure test strips are available at all times to measure the sanitizer concentration.
Staff lack basic food safety knowledge. , , **Please ensure staff receives refresher food safety training.
**Not Observed**, Rust buildup was noted in the washroom handwashing sink., The rusted areas were promptly painted however, rust build up were still noted., , Clean, sanitize and properly finish the handwashing sink.
Lighting in the main kitchen and walk-in-cooler is not adequate. , , **Ensure adequate lighting is present in kitchen and walk-in cooler to maintain sanitary conditions and perform safe food handling practices.
Baffle filter on the left-hand side of the ventilation canopy was missing in the kitchen. Staff stated that it was removed due to kitchen being too hot. , , **Please re-install the baffle filter. , **Ensure ventilation is operational to effectively remove smoke, heat, grease, and odors produced during cooking.
Cleaning is required in the following area: , - Hard-to-reach areas (such as underneath the coolers) in the kitchen as they have a significant amount of dust accumulation., - Bottom of the plate warmer was visibly dirty.
**Corrected**, QUATS sanitizer spray bottle in kitchen measured significantly higher than 500 ppm. , - Operator remade the solution and tested 200 ppm. , , **Ensure QUATS sanitizer solution is maintained at 200 pm at all times.
1. Staff stated that they clean the food prep surfaces with soap and water but do not sanitize. , , **Ensure that a food grade sanitizer (i.e., 200 ppm QUATS) is used for sanitizing the food surfaces after cleaning. , , Note: 200 ppm QUATS sanitizer solution was available onsite., , 2. Wet cleaning cloths were observed on the food counter throughout the kitchen. , , **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
Hand washing procedures discussed onsite. Staff was not following the proper hand washing procedures. , , **Ensure proper hand washing procedures are followed to prevent cross contamination of food and food contact surfaces., , Note: A template for proper hand washing has been sent to the facility.
Spray bottles were not labelled throughout the facility. , , **Ensure spray bottles are labeled with their contents to prevent any potential cross-contamination.
Paper towel not present in the dispenser at both hand sinks in the main kitchen. , , **Ensure paper towel is placed in the dispenser or holder at all times.
**Corrected**, 1. Dish soap and a scrub were observed in the basin of the hand sink. , 2. Hand sink in the bar area was obstructed with green plastic tray., - Operator removed the above-mentioned items during inspection., , **Ensure hand sinks are kept unobstructed and accessible at all times for proper handwashing.
Food containers observed on the floor in the walk-in-cooler. , , **Ensure food containers are stored a minimum of 6 inches off the floor to prevent cross contamination.
**Corrected**, Single use container without handle was observed in the bulk sugar container. , - Operator removed the container to prevent cross contamination. , , **Ensure scoops with handles are used and stored in a separate, clean, food-grade container at all times., **Do not use single use containers.
QUATS and Chlorine test strips not available onsite. , , **Ensure test strips are available at all times to measure the sanitizer concentration.
Staff lack basic food safety knowledge. , , **Please ensure staff receives refresher food safety training.
**Not Observed**, Rust buildup was noted in the washroom handwashing sink., The rusted areas were promptly painted however, rust build up were still noted., , Clean, sanitize and properly finish the handwashing sink.
Lighting in the main kitchen and walk-in-cooler is not adequate. , , **Ensure adequate lighting is present in kitchen and walk-in cooler to maintain sanitary conditions and perform safe food handling practices.
Baffle filter on the left-hand side of the ventilation canopy was missing in the kitchen. Staff stated that it was removed due to kitchen being too hot. , , **Please re-install the baffle filter. , **Ensure ventilation is operational to effectively remove smoke, heat, grease, and odors produced during cooking.
Cleaning is required in the following area: , - Hard-to-reach areas (such as underneath the coolers) in the kitchen as they have a significant amount of dust accumulation., - Bottom of the plate warmer was visibly dirty.
Rust buildup was noted in the washroom handwashing sink., The rusted areas were promptly painted however, rust build up were still noted., , Clean, sanitize and properly finish the handwashing sink.