3 - 5720 Silver Springs Boulevard NW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 mai 2025
Non conformeUsed wiping clothes were stored directly on the cutting boards despite sanitizer bucket containing sanitizer was prepared., , Store wiping clothes in use inside effective sanitizer solution between uses.
A large amount of dried meat debris was found accumulating in the upper and bottom chamber of the meat saw in the butchering department., , Meat saw must be cleaned and sanitized after use.
The Foster upright hot holding unit was set between 43C to 53C at different shelves. High risk foods such as meat buns were measured around 45C and were discarded., , The steam table beside the bubble tea station was not on and cooked meat was inside the tray measured around 27C. Meat was discarded., , High risk foods must be kept either above 60C or under 4C.
Staff on site cannot answered what temperature requirement for a hot holding unit or a cooler. Food handling knowledge is inadequate., , Ensure all food handlers complete a free food safety basic course. English online module link and a booklet in Chinese are attached in the email.
No air gaps at the dipper wells., , Provide an air gap at the dipper wells.
Happy Fresh Market se trouve dans le quartier SILVER SPRINGS. SILVER SPRINGS, Calgary compte 34 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juillet 2026, 24 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 27 septembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
5 infractions
Used wiping clothes were stored directly on the cutting boards despite sanitizer bucket containing sanitizer was prepared., , Store wiping clothes in use inside effective sanitizer solution between uses.
A large amount of dried meat debris was found accumulating in the upper and bottom chamber of the meat saw in the butchering department., , Meat saw must be cleaned and sanitized after use.
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.
Circle K 22046 - Food Store
SILVER SPRINGS
The Foster upright hot holding unit was set between 43C to 53C at different shelves. High risk foods such as meat buns were measured around 45C and were discarded., , The steam table beside the bubble tea station was not on and cooked meat was inside the tray measured around 27C. Meat was discarded., , High risk foods must be kept either above 60C or under 4C.
Staff on site cannot answered what temperature requirement for a hot holding unit or a cooler. Food handling knowledge is inadequate., , Ensure all food handlers complete a free food safety basic course. English online module link and a booklet in Chinese are attached in the email.
No air gaps at the dipper wells., , Provide an air gap at the dipper wells.
1 infraction
No air gaps at the dipper wells., , Provide an air gap at the dipper wells.
3 infractions
Hot Kitchen:, 1) No prep cooler at the main cook line to store perishable food at 4 degrees C or below. , , 2) No hot holding unit to maintain perishable food at 60 degrees C or higher. , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Hot Kitchen:, No soap for handwashing at the main line., , Provide soap for handwashing.
Hot Kitchen, Twelve ice cream flavors, no dipper well. , , Provide a dipper well for the ice cream scoops.
2 infractions
Butcher:, Cooler was not turned on. , , Hot Kitchen:, Cooler was not turned on., , Retail:, Perishable dim sums in the freezer were measured at 12.0 to 15.0 degrees C. The freezer was turned off. , , Discarded all the dim sums.
Hot Kitchen was not built according to plans.