2 - 4527 8 Avenue SE · FOREST LAWN
4 juin 2026
Non conformeHands were dried on the cloth towel throughout the day. , , Use paper towels to dry hands.
1) Steamed rice cakes were left out at room temperature. , , 2) Deep-fried dumplings in the hot holding were measured 45.8 degrees C and pork pies were measured at 45.4 degrees C. , , Discarded the deep-fried dumplings and pork pie, , 3) Cake cooler behind the desk was measured at 8.5 degrees C. , , 1 to 3) Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
1) Detergent plastic bucket was used to store baking oil., , Use a food grade bucket. , , 2) Blue Rubbermaid container was used to store sesames., , Use a food grade container for food., , 3) Bags of bake goods were stored directly on the walk-in freezer floor. , , Store food at least 6 inches off the floor.
Gaps along the back screen door. , , Fix the back screen door or keep the back door close.
Vents above the main cook line were missing covers. , , Provide covers.
1) Flour sifter was held together with green tape., , Fix or replace the flour sifter, , 2) Mixer buttons were covered with green tape., , Fix or replace the buttons. , , 3) Walk-in cooler door was covered with stains and dried dough. A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. Dried dough and stains on the wooden strip., , Clean the walk-in cooler and provide a proper strip to fix the door. , , 4) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. Stains and dried dough on the walk-in freezer door. , , clean the walk-in freezer and fix the door., , 5) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. , , Replace the sheeter belt., , 6) Sugar paper bags were being re-used to line the baking trays., , Use once and then discard., , 7) Red and green plastic strings were tied to the stand-up cooler handles., , Remove strings and use the handle to open the cooler.
***Repeat Violation***, , Previous Violation, , 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.
Forest Lawn Bakery se trouve dans le quartier FOREST LAWN. FOREST LAWN, Calgary compte 138 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 120 (87%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 3 septembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
Hands were dried on the cloth towel throughout the day. , , Use paper towels to dry hands.
1) Steamed rice cakes were left out at room temperature. , , 2) Deep-fried dumplings in the hot holding were measured 45.8 degrees C and pork pies were measured at 45.4 degrees C. , , Discarded the deep-fried dumplings and pork pie, , 3) Cake cooler behind the desk was measured at 8.5 degrees C. , , 1 to 3) Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
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.
1) Detergent plastic bucket was used to store baking oil., , Use a food grade bucket. , , 2) Blue Rubbermaid container was used to store sesames., , Use a food grade container for food., , 3) Bags of bake goods were stored directly on the walk-in freezer floor. , , Store food at least 6 inches off the floor.
Gaps along the back screen door. , , Fix the back screen door or keep the back door close.
Vents above the main cook line were missing covers. , , Provide covers.
1) Flour sifter was held together with green tape., , Fix or replace the flour sifter, , 2) Mixer buttons were covered with green tape., , Fix or replace the buttons. , , 3) Walk-in cooler door was covered with stains and dried dough. A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. Dried dough and stains on the wooden strip., , Clean the walk-in cooler and provide a proper strip to fix the door. , , 4) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. Stains and dried dough on the walk-in freezer door. , , clean the walk-in freezer and fix the door., , 5) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. , , Replace the sheeter belt., , 6) Sugar paper bags were being re-used to line the baking trays., , Use once and then discard., , 7) Red and green plastic strings were tied to the stand-up cooler handles., , Remove strings and use the handle to open the cooler.
***Repeat Violation***, , Previous Violation, , 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.
Please keep all cleaning cloths in a sanitizer solution when not in use. Please do not store used rags on the counter.
No test strips found on site. Please obtain test strips to test chemical sanitizer concentrations.
***Repeat Violation***, , Previous Violation, , 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.
A few shelves in the food prep area were unfinished., _ Pint or seal the unfinished shelves, so that the shelves are smooth, impervious and easy to clean.
1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.