407 36 Avenue SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
23 mars 2026
There was no approved food-grade sanitizer available to sanitize food contact surfaces., , Obtain an approved food grade sanitizer.
Heninger Toyota se trouve dans le quartier MANCHESTER INDUSTRIAL. MANCHESTER INDUSTRIAL, Calgary compte 331 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 207 (63%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Ce restaurant a été inspecté 5 fois depuis le 19 décembre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
1 infraction
There was no approved food-grade sanitizer available to sanitize food contact surfaces., , Obtain an approved food grade sanitizer.
Aucune infraction
6 infractions
Facility is only equipped with a one compartment dishwashing sink. , , With the level of food handling taking place, the minimum requirement for backup dishwashing is a two compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
REPEAT VIOLATION:, Ran the dishwasher 5x, the maximum temperature of 66 degrees C was reached only. Manually sanitize with sanitizer in the sink for 2 minutes before air drying. , , The water temperature at the dish level during the sanitize cycle for the dishwasher measured 58, 67, and 68 degrees Celsius for the first three run attempts., , Service the dishwasher. Ensure that the water temperature at the dish level during the sanitize cycle exceeds 71 degrees Celsius.
Dishwasher was not checked to ensure it reaches sanitizing temperature. , , Check and record dishwasher daily.
Commerical flat top grill with domestic canopy. , Staff stated that they fried eggs and warm up bacon on the flat top grill., Please check with the fire inspector to see if this meets fire code. , Provide fire report for inspector to review., , Previous Report:, , Cooking producing grease laden vapours was taking place on the flat top grill, contrary to permit restrictions and without required ventilation canopy., , Either install commercial ventilation that meets the requirements for cooking that produces grease laden vapours, or modify the menu to eliminate the menu items that require cooking that produces grease laden vapours.
7 infractions
Staff has no hair control., , Provide hair control.
Facility is only equipped with a one compartment dishwashing sink. , , With the level of food handling taking place, the minimum requirement for backup dishwashing is a two compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
REPEAT VIOLATION:, Ran the dishwasher 5x, the maximum temperature of 66 degrees C was reached only. Manually sanitize with sanitizer in the sink for 2 minutes before air drying. , , The water temperature at the dish level during the sanitize cycle for the dishwasher measured 58, 67, and 68 degrees Celsius for the first three run attempts., , Service the dishwasher. Ensure that the water temperature at the dish level during the sanitize cycle exceeds 71 degrees Celsius.
7 infractions
A bowl of raw shell eggs stored in the front display cooler had internal temperatures of 14.8 degrees Celsius., , Staff stated that the eggs had been left out of the cooler for about an hour. Raw shell eggs must be maintained at 7 degrees Celsius or lower.
Cheese that had been stored on the counter by the flat top grill had an internal temperature of 20 degrees Celsius., , Cheese was discarded. Cheese must not be stored on the countertop. Store in the cooler at 4 degrees Celsius or less.
Facility is only equipped with a one compartment dishwashing sink. , , With the level of food handling taking place, the minimum requirement for backup dishwashing is a two compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
1) Paint was peeling off the wall by the one compartment sink. , , Repair the wall., , 2) Broken laminates along the shelves' edges. , , Repair the shelves.
Stains build-up on the floor. , , Clean the floor.
Dishwasher was not checked to ensure it reaches sanitizing temperature. , , Check and record dishwasher daily.
Commerical flat top grill with domestic canopy. , Staff stated that they fried eggs and warm up bacon on the flat top grill., Please check with the fire inspector to see if this meets fire code. , Provide fire report for inspector to review., , Previous Report:, , Cooking producing grease laden vapours was taking place on the flat top grill, contrary to permit restrictions and without required ventilation canopy., , Either install commercial ventilation that meets the requirements for cooking that produces grease laden vapours, or modify the menu to eliminate the menu items that require cooking that produces grease laden vapours.
1) Paint was peeling off the wall by the one compartment sink. , , Repair the wall., , 2) Broken laminates along the shelves' edges. , , Repair the shelves.
1) Stains build-up on the floor. , , 2) Slight build-up on the air vents. , , 1 to 2) Clean the floor and air vents.
The water temperature at the dish level during the sanitize cycle for the dishwasher measured 58, 67, and 68 degrees Celsius for the first three run attempts., , Service the dishwasher. Ensure that the water temperature at the dish level during the sanitize cycle exceeds 71 degrees Celsius.
There was no hand soap dispenser at the hand wash sink in the back food handling area., , Install a soap dispenser at the back food handling area hand wash sink.
One bottle of quat test strips expired in 2014, another bottle available expired in 2016., , Obtain quat test strips within their expiration date so that quat based food contact surface sanitizer can be accurately verified.
Cooking producing grease laden vapours was taking place on the flat top grill, contrary to permit restrictions and without required ventilation canopy., , Either install commercial ventilation that meets the requirements for cooking that produces grease laden vapours, or modify the menu to eliminate the menu items that require cooking that produces grease laden vapours.