1797 120 Avenue NE · STONEY 1
28 mars 2026
RéussiWarm Foods were transported in Cambros., ---, Hot held foods were first measured at below 50°C. The operators had two chafing dishes under each hot holding tray. , , The operators added an additional chafing dish under each unit (total of three), and hot holding temperatures were subsequently measured to be above 60°C., , Please ensure all hot held foods are adequately maintained at temperatures above 60°C prior to the next inspection.
Fresh Prep Foods - Events se trouve dans le quartier STONEY 1. STONEY 1, Calgary compte 31 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 31 mars 2026, 17 (55%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 6 fois depuis le 1 août 2024, avec 6 réussites et 1 fermeture au dossier.
Warm Foods were transported in Cambros., ---, Hot held foods were first measured at below 50°C. The operators had two chafing dishes under each hot holding tray. , , The operators added an additional chafing dish under each unit (total of three), and hot holding temperatures were subsequently measured to be above 60°C., , Please ensure all hot held foods are adequately maintained at temperatures above 60°C prior to the next inspection.
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 hot-holding unit (warmer) was measured at 40°C. The unit was adjusted and was then able to maintain 60°C and above. The inspector informed the operator that the food must be kept hot and be monitored to ensure that the temperature is maintained at or above 60°C.
The two coolers were measured at 12°C and 10°C using a minimum-registering thermometer. The inspector informed the operator that the coolers must be able to maintain a temperature of 4°C. All the high-risk food in the coolers were discarded., **DO NOT USE THE COOLERS UNTIL ABLE TO MAINTAIN 4°C OR BELOW.