910 - 1155 Cornerstone Boulevard NE · CORNERSTONE
18 novembre 2025
ConformeA pair of tongs was stored flat in a container of pickles., , The container, tongs and pickles were replaced during the inspection. Store utensils in a manner to avoid the handles from being in contact with food.
Firehouse Subs se trouve dans le quartier CORNERSTONE. CORNERSTONE, Calgary compte 58 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 40 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (2%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 16 décembre 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
A pair of tongs was stored flat in a container of pickles., , The container, tongs and pickles were replaced during the inspection. Store utensils in a manner to avoid the handles from being in contact with food.
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.
There was food debris in the hard-to-reach area of the food slicer. , , Disassemble the food slicer. Clean and sanitize all parts of the equipment thoroughly.
A pail of quat sanitizer measured 0 ppm., , Fresh quat sanitizer at 200 ppm was prepared during the inspection.
Shredded lettuce, onions rings and cheese slices measured between 6.8 to 8C in the line cooler located next to the toaster. , , Keep perishable foods at 4C or less under refrigeration and keep the unit closed when it is not in use.
Cheese and brisket measured 8.2C in top inserts of a line cooler. Foods were stored beyond the maximum capacity of the insert containers., , Food above the fill line was placed in the bottom of the line cooler. Keep perishable foods at 4C or less under refrigeration.
Debris had accumulated on the bottom shelf of the upright fridge located in the dishwashing area., , Clean the fridge.
QUAT sanitizer solution prepared in washcloth buckets was tested at 100ppm. Dispenser pump at 3-comp sink was tested at 200 ppm. , , - Operator refilled all washcloth buckets., - As discussed, ensure that sanitizer is prepared and tested regularly using available test strips
Clean utensils stored on a shelving unit near 3-comp sink were in close proximity to open bags and buckets of chemicals stored underneath the sink., , - Operator is to ensure to relocate chemicals away from food and utensil storage areas.
Hot holding unit temperature was tested between 54-58 degrees Celsius at the time of inspection., , - Operator was instructed to increase the temperature of hot holding unit and food temperature was measured at 60.9 C., - Make sure hot holding temperature is maintained at 60 degrees Celsius or above.