4129 4 Street NW · HIGHWOOD
12 juin 2025
RéussiAucune infraction trouvée
Flavours Restaurant se trouve dans le quartier HIGHWOOD. HIGHWOOD, Calgary compte 30 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 18 (60%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 25 octobre 2024, avec 3 réussites et 1 fermeture au dossier.
There were several spray bottles which had their label worn off but was not immediately replaced (e.g. bleach sanitizer bottles)., , REQUIREMENT: Ensure that all containers/items are properly labelled so that the contents are known to all staff members.
The handwashing sink in the staff washroom did not have any paper towel inside the dispenser., , REQUIREMENT: Provide and maintain a sanitary means to dry hands after staff use the washroom.
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.
The toilet paper in the staff washroom was not placed in a suitable contained dispenser and was instead placed on the hand sink countertop. Unwashed hands which have just used the toilet could potentially contaminate the bulk supply., , This concern was corrected during the inspection.
1) According the the head chef, pest control records were not being maintained. The pest control company on contract was not providing a report for the facility., , REQUIREMENT: A written record must be maintained demonstrating proper pest control checks are being conducted and actions are taken when concerns are identified., , 2) The facility has an insect screen for the back door which has not been properly installed. A gap was noted at the top of the door frame due to the insect screen being placed on the tiered step below the frame., , REQUIREMENT: Properly install the insect screen so that there are no gaps for insects to enter.
High touch areas, in particular the light switches to the kitchen, were not being routinely cleaned and sanitized. A visible layer of grime was noted on the light switch., , This was corrected during the inspection., , REQUIREMENT: Ensure all high-touch surfaces are being routinely cleaned and sanitized.
The chlorine sanitizer solution was measured too strong and was prepared with lemon scented bleach. , , - Prepare an approved sanitizing solution (i.e. chlorine at 100 ppm) at adequate intervals for sanitizing food contact surfaces. Mix ½ teaspoon of unscented household bleach per liter of water.
1) Raw shell eggs were left out in room temperature. The internal temperature was measured 17.8 degrees Celsius. , , - Discarded. Raw shell eggs must always be stored at 7 degrees Celsius or less. , , 2) Improper thawing of high-risk foods observed. Raw fish and beef were left out in room temperature to thaw., , -Do not thaw foods at room temperature. Food must be thawed by one of the following approved methods: thaw in the refrigerator, thaw under running cold water, thaw during the cooking process, or thaw in the microwave if the food being cooked immediately., , 3) Evidence of food being re-heated several times. Small portions of foods in containers in the upright double door cooler. , - Operator advised most foods are pre-cooked and re-heated to order and the small portions were the excess from a previous order. , , - Only re-heat the correct amount of food for each order. Several temperature changes such as re-heating, cooling, cold storage and re-heating again may result in foods being in the temperature danger zone for too long.
Several containers of cooked foods were uncovered in the upright cooler next to the walk-in freezer., , - Ensure all food products are adequately covered.
Dried food debris was observed on the shelves in the main cooking area. , - Thoroughly clean and sanitize all surfaces.