2623 17 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 mars 2026
At the time of inspection, no paper towels were available at the kitchen hand wash station. , , Ensure hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin at all times.
Food Handling Permit was not displayed.
1) The hallway on both sides on the walk-in cooler (not operational) in the back of the kitchen was disorganized and may facilitate pests hiding in the area as mouse dropping were noted in the area., , REQUIREMENT: Organize that area, and ensure all areas of the facility are well organized., , 2) The following areas were noted to have significant accumulation of grease, debris, dirt, or a combination of:, , - The underside of the cook line., - Behind the fridge units across from the dish pit. , - The undersides of shelving in the hallway., - Light switches in the kitchen., - The sides of cooking equipment such as the deep fryer., - Ventilation Canopy, , REQUIREMENT: Clean and sanitize the indicated areas.
G & B Fuels - Food se trouve dans le quartier KILLARNEY/GLENGARRY. KILLARNEY/GLENGARRY, Calgary compte 61 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juillet 2026, 37 (61%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Mindful Playful School - Food
KILLARNEY/GLENGARRY
Ce restaurant a été inspecté 7 fois depuis le 10 janvier 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
3 infractions
At the time of inspection, no paper towels were available at the kitchen hand wash station. , , Ensure hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin at all times.
Food Handling Permit was not displayed.
1) The hallway on both sides on the walk-in cooler (not operational) in the back of the kitchen was disorganized and may facilitate pests hiding in the area as mouse dropping were noted in the area., , REQUIREMENT: Organize that area, and ensure all areas of the facility are well organized., , 2) The following areas were noted to have significant accumulation of grease, debris, dirt, or a combination of:, , - The underside of the cook line., - Behind the fridge units across from the dish pit. , - The undersides of shelving in the hallway., - Light switches in the kitchen., - The sides of cooking equipment such as the deep fryer., - Ventilation Canopy, , REQUIREMENT: Clean and sanitize the indicated areas.
3 infractions
**REPEAT OBSERVATION - January 20, 2026**, , Mice droppings observed on floor of hallway/back storage area., , **JANUARY 20, 2026 - In addition, mouse droppings have also been observed in corners in proximity to the refrigeration units across from the dough mixer**, , REQUIREMENT: Clean up all mouse droppings in the facility. Continue to monitor for pest activity and take immediate actions to organize and clean up the facility.
Several lightbulbs in the back hallway were not operational and was impacting the cleanliness of the facility., , REQUIREMENT: Replace the lightbulbs and/or repair the electrical outlet - ensure the light sources are operational when needed.
: Organize that area, and ensure all areas of the facility are well organized., , 2) The following areas were noted to have significant accumulation of grease, debris, dirt, or a combination of:, , - The underside of the cook line., - Behind the fridge units across from the dish pit. , - The undersides of shelving in the hallway., - Light switches in the kitchen., - The sides of cooking equipment such as the deep fryer., , REQUIREMENT: Clean and sanitize the indicated areas.
10 infractions
Chlorine sanitizer in a spray bottle was estimated to be well-above 1000 ppm - the solution had 'whited out' the test strip., , The solution was heavily diluted and corrected to 100 ppm.
The chef was continuously entering and exiting the kitchen wearing the same pair of gloves. At no point were gloves exchanged and handwashing was conducted before food handing had commenced., , REQUIREMENT: Handwashing must be conducted prior to commencing food handling.
Upon entering the kitchen. Several meats including chicken, diced beef, and whole pork were left to thaw out at room temperature. Meats were temped/probed and upon determining that risk was low, were ordered to be placed back into a cooler/refrigerator., , REQUIREMENT: Proper thawing procedures must be conducted that ensures perishable foods do not proliferate and propagate the spread of microorganisms.
3 infractions
Mice droppings observed on floor of back storage area., Clean up droppings and continue to monitor for pest activity.
No posted food handling permit on site., Post a current / valid food handling permit.
Faucet at two-compartment sink leaking., Fix or replace as necessary., All equipment must be maintained in good repair.
4 infractions
Dishes and equipment could not be properly washed, rinsed and sanitized as there was no hot water., Hot/warm water is needed for proper dishwashing.
Mice droppings observed on floor of back storage area., Clean up droppings and continue to monitor for pest activity.
No posted food handling permit on site., Post a current / valid food handling permit.
6 infractions
Dishes and equipment could not be properly washed, rinsed and sanitized as there was no hot water., Hot/warm water is needed for proper dishwashing.
No hot water at hand wash sink., Hot water is required for proper hand washing.
Kitchen open and operating without hot water., Advised operators that kitchen side must close until hot water is restored., A food establishment must have both hot and cold running water at all times to operate safely.
3 infractions
Cardboard was used to line the shelf where the bags of onions were stored., , Cardboard was promptly removed., , Shelves must be smooth, non-absorbent to moisture and easily cleanable.
Serving utensils were kept on the hot holding unit., , Utensils were promptly washed., , Utensils should be stored in ice water at 4C or lower, hot water at 60C or above or in an approved sanitizer solution.
There were moulds build-up on the walls of the dry storage area adjacent the walk-in cooler., , Observe for any water damage, leaks or moisture. Remove, clean and sanitize any visible mould growing at the indicated area.
There were two wall-mounted soap dispensers for a handwashing sink near the dishwashing sink - one was broken off the wall and cumbersome to use, and the other was mounted but did not contain any soap inside., , REQUIREMENT: Ensure that soap dispensers are properly mounted/in good repair and contain soap so that handwashing is facilitated.
A backpack was stored/placed on a saran wrapping machine in the food handling area., , REQUIREMENT: Store all personal items away from food preparation areas and spaces.
**REPEAT OBSERVATION - January 20, 2026**, , Mice droppings observed on floor of hallway/back storage area., , **JANUARY 20, 2026 - In addition, mouse droppings have also been observed in corners in proximity to the refrigeration units across from the dough mixer**, , REQUIREMENT: Clean up all mouse droppings in the facility. Continue to monitor for pest activity and take immediate actions to organize and clean up the facility.
The chef, who was the only kitchen staff member onsite, did not display sufficient knowledge and practices of food safety., , REQUIREMENT: Take a food safety course from the provided list of Ministry approved food safety providers.
Several lightbulbs in the back hallway were not operational and was impacting the cleanliness of the facility., , REQUIREMENT: Replace the lightbulbs and/or repair the electrical outlet - ensure the light sources are operational when needed.
An uncleanable can, which used to contain pineapple, is being used to bread calamari. It may be possible for metal shards from the can to impact food., , REQUIEMENT: Cease using this can. Obtain and use equipment which is food-grade and can be kept in a clean and sanitary condition.
1) The hallway on both sides on the walk-in cooler (not operational) in the back of the kitchen was disorganized and may facilitate pests hiding in the area as mouse dropping were noted in the area., , REQUIREMENT: Organize that area, and ensure all areas of the facility are well organized., , 2) The following areas were noted to have significant accumulation of grease, debris, dirt, or a combination of:, , - The underside of the cook line., - Behind the fridge units across from the dish pit. , - The undersides of shelving in the hallway., - Light switches in the kitchen., - The sides of cooking equipment such as the deep fryer., , REQUIREMENT: Clean and sanitize the indicated areas.
Faucet at two-compartment sink leaking., Fix or replace as necessary., All equipment must be maintained in good repair.
Mice droppings observed on floor of back storage area., Clean up droppings and continue to monitor for pest activity.
No posted food handling permit on site., Post a current / valid food handling permit.
Faucet at two-compartment sink leaking., Fix or replace as necessary., All equipment must be maintained in good repair.