1 - 4826 11 Street NE · MCCALL
3 mars 2026
Non conformeWet cleaning cloths were observed on the food contact surfaces throughout the kitchen. , , **Ensure cleaning cloths are submerged in the sanitizer solution at all times if reusing or discarded after each use.
The operator mentioned that they cool cooked high risk food from 60*C to 40*C and then move it to the cooler for further cooling. , , **Ensure cooked high risk food is cooled from 60*C to 20*C with in 2 hours and then 20*C to 4*C within next 4 hours.
NO QUATS sanitizer test strips were present onsite. , , **Please acquire QUATS test strips with valid expiry date.
1. Staff lack basic food safety knowledge. , 2. Food safety certifications expired in 2024. , , **Please re-train the staff., **Ensure at least one person present onsite has a valid food handling certificate.
Cleaning required in the following areas: , - Ceiling vents in the kitchen were visibly dirty. , - Underneath the dry food storage rack as it had significant dust and food debris accumulated.
Empire Banquet Hall se trouve dans le quartier MCCALL. MCCALL, Calgary compte 113 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 89 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 8 fois depuis le 17 juin 2024, avec 5 conformes, 3 non conformes et 1 fermeture au dossier.
Wet cleaning cloths were observed on the food contact surfaces throughout the kitchen. , , **Ensure cleaning cloths are submerged in the sanitizer solution at all times if reusing or discarded after each use.
The operator mentioned that they cool cooked high risk food from 60*C to 40*C and then move it to the cooler for further cooling. , , **Ensure cooked high risk food is cooled from 60*C to 20*C with in 2 hours and then 20*C to 4*C within next 4 hours.
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.
CALGARY INTERNATIONAL AIRPORT
NO QUATS sanitizer test strips were present onsite. , , **Please acquire QUATS test strips with valid expiry date.
1. Staff lack basic food safety knowledge. , 2. Food safety certifications expired in 2024. , , **Please re-train the staff., **Ensure at least one person present onsite has a valid food handling certificate.
Cleaning required in the following areas: , - Ceiling vents in the kitchen were visibly dirty. , - Underneath the dry food storage rack as it had significant dust and food debris accumulated.
Wet cleaning cloths were observed on the food contact surfaces throughout the kitchen. , , **Ensure cleaning cloths are submerged in the sanitizer solution at all times if reusing or discarded after each use.
QUATS sanitizer measured at 0 ppm at the time of inspection. , - Operator remade the QUATS sanitizer and tested at 200 ppm. , , **Ensure QUATS sanitizer is maintained at 200 ppm at all times for
The operator mentioned that they cool cooked high risk food from 60*C to 40*C and then move it to the cooler for further cooling. , , **Ensure cooked high risk food is cooled from 60*C to 20*C with in 2 hours and then 20*C to 4*C within next 4 hours.
NO QUATS sanitizer test strips were present onsite. , , **Please acquire QUATS test strips with valid expiry date.
1. Staff lack basic food safety knowledge. , 2. Food safety certifications expired in 2024. , , **Please re-train the staff., **Ensure at least one person present onsite has a valid food handling certificate.
Cleaning required in the following areas: , - Ceiling vents in the kitchen were visibly dirty. , - Underneath the dry food storage rack as it had significant dust and food debris accumulated.
All equipment in the premises is dirty. From the ice machine to the meat slicer and anything between. This is a built-up dirt, not from the daily usage., Clean and sanitize all the equipment.
Ensure that all foods stored in the walk-in cooler are covered.
The screen door is damaged, won't close and have large gaps between the door and the frame., Provide proper vermin proofing.
The whole kitchen needs a thorough cleaning. Floors, walls, shelves. Hard to reach areas