1 - 208 Midpark Way SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 mai 2026
Update on May 22/2026, , No door provided in front of mop sink., , Requirement:, Provide door in front of mop sink.
Update on May 22/2026, , , Dish washing area was cluttered having several chemical pails stored directly on floor, dirt buildup on the floor in this area., , (Repeat violations from previous inspection., , Requirement:, , a) Clean the above noted area, b) Declutter dish washing area. Store all items off the floor.
Eggsmart se trouve dans le quartier MIDNAPORE. MIDNAPORE, Calgary compte 84 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 juillet 2026, 72 (86%) 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.
ND Fresh Meat
MIDNAPORE
Ce restaurant a été inspecté 8 fois depuis le 11 juillet 2023, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
2 infractions
Update on May 22/2026, , No door provided in front of mop sink., , Requirement:, Provide door in front of mop sink.
Update on May 22/2026, , , Dish washing area was cluttered having several chemical pails stored directly on floor, dirt buildup on the floor in this area., , (Repeat violations from previous inspection., , Requirement:, , a) Clean the above noted area, b) Declutter dish washing area. Store all items off the floor.
3 infractions
Update on April14/2026, , No door provided in front of mop sink., , Requirement:, Provide door in front of mop sink.
a) Food spills and dirt under inserts of sandwich prep cooler., , b) Food debris and dirt on inserts stand of prep cooler located under the grill., , c)Accumulation of grease and dirt under cooking equipment, , d) Dirt buildup at number of places on the floor in the back dish washing and prep area., , e) sanitizer spray bottle located in back prep area was sticky and dirty, , Requirement:, , Ensure that facility is deep cleaned in addition to above noted areas and equipment
Update on April14/2026, , a) Dirt buildup on rubber gasket of prep cooler., , c) Dish washing area was cluttered having several chemical pails stored directly on floor, , (Repeat violations from previous inspection., , Requirement:, , a) Clean the above noted areas, b) Declutter dish washing area. Store all items off the floor.
6 infractions
Cleaning clothes were kept on prep counters after use., , Requirement:, Ensure that cleaning clothes are soaked in sanitizer solution in between use.
a) Internal temperature of melon stored in insert of prep cooler was 15C, , b) Internal temperature of egg sauce stored on the counter without temperature control was 21 C, , Requirement: , a) Ensure that perishable foods under refrigeration are stored at 4 C or less., , Melon was discarded., b) Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Egg sauce was discarded.
There is door between beverage prep area and location of hand washing sink., , Requirement:, Keep the door open between beverage prep area and hand washing sink location during operation.
3 infractions
a) Concentration of chlorine in spray bottle was more than 200 ppm located in the kitchen., , b) Label on sanitizer spray bottle was completely faded., , Requirement:, a) Ensure that concentration of chlorine is maintained at 100 ppm., , b) Provide label on spray bottle to identify its contents.
Internal temperature of raw shelled eggs just moved to the cooler was 18.6C, , Requirement:, , Ensure that shelled raw eggs are stored at 7C or less., Eggs were discarded.
There is door between beverage prep area and location of hand washing sink., , Requirement:, Keep the door open between beverage prep area and hand washing sink location during operation.
4 infractions
Concentration of chlorine in sanitizer solution of spray bottle located in dining area measured 0 ppm., , Requirement:, Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm.
No label was provided on sanitizer spray bottle located in dining area., , Requirement:, Provide label on spray bottle to identify its contents.
a) Internal temperature of egg yolk stored on the counter without temperature control was 15C., , b) Internal temperature of milk creamers stored on ice in beverage prep area was 8C, , Requirement: , a) Ensure that egg yolk is stored at 4C or less., -Egg yolk was discarded., , b) Ensure that milk creamers are stored at 4C or less., Milk creamers were moved to the cooler during inspection.
1 infraction
a) Internal temperature of shelled raw eggs stacked on prep cooler inserts in the kitchen was 14C., , b) Internal temperature of creamers stored on ice in front area was 8C, , Requirement:, a) Ensure that shelled raw eggs are stored at 7C or less., , Shelled eggs at 14 C were discarded during inspection., , b) Ensure that creamers are stored at 4C or less. Creamers were moved to the cooler.
2 infractions
Cleaning clothes were kept on prep counters after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.,
Internal temperature of raw Peameal bacons stored in insert of prep cooler was 10.5C, sliced ham and salmon were at 7C., , Requirement: , - Adjust the cooler temperature to maintain temperature of perishable foods at 4C or less., -Peameal bacons were discarded.
7 infractions
Cleaning clothes were kept on prep counters after use in the kitchen and on prep counter in dining area., Requirement:, Soak cleaning clothes in sanitizer solution in between use.
No thermometer was provided in the prep cooler., , Requirement:, , Provide thermometer in the cooler.
Internal temperature of raw bacons stored in insert of prep cooler was 11 C at the top and 8C at the bottom., , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4C or less., -Bacons at 11 C were discarded and the remaining were moved to bottom part of this prep cooler.
Bananas were stored in contact with dirty cleaning clothes located on prep counter in the kitchen., , Requirement:, Do not store food in contact with used cleaning clothes to prevent from contamination.
No door provided in front of mop sink., , Requirement:, Provide door in front of mop sink.
a) Accumulation of loose dust on the ceiling in the kitchen., , b) Dirt buildup on rubber gasket of prep cooler., , c) Dish washing area was cluttered having several chemical pails stored directly on floor, , Requirement:, a) Clean the above noted areas, b) Declutter dish washing area. Store all items off the floor.
There is door between beverage prep area and location of hand washing sink., , Requirement:, Keep the door open between beverage prep area and hand washing sink location.
Internal temperature of creamers stored on melted ice located on counter in dining area was 17C., , Requirement: , - Ensure that creamers are stored at 4C or less., -Creamers were discarded.
a) A food container was stacked on uncovered raw bacons in prep cooler insert., b) A syrup container and a kettle were stored along with garbage bin under the counter in front area., , Requirement: , a) Do not stack food container on uncovered food in the inserts to prevent contamination., b) Do not store food and utensils along with garbage bin to prevent contamination.
Walk in cooler floor was rusted trapping dirt., , Requirement:, Refinish the floor to have smooth surface.
Dirt buildup on walk in cooler floor., , Requirement:, Clean the cooler floor.