2727 16 Avenue NW · ST. ANDREWS HEIGHTS
5 novembre 2025
RéussiMain kitchen: The Quats sanitizer was measured at 100 ppm., - The operator prepared a new solution, and it was measured at 200 ppm. Maintain the concentration of quats sanitizer at 200 ppm at all times.
Main Kitchen:, 1) The prep cooler temperature was measured at 13 degrees C and the internal temperature of food in the prep cooler was measured as follows: , Tuna Salad 13.1 degrees C , Egg Salad 10.1 degrees C., - All food (Tuna salad, ham, beef, egg salad, cheese, butter) was discarded from the prep cooler. All perishable food in refrigeration has to be maintained at or below 4 degrees C. Repair the prep cooler and do not use until it is repaired., , 2) Hot holding was measured below 60 degrees C. The following food temperatures were taken: , Chicken fingers 54 degrees C, Gravy 51.5 degrees C, Roasted tofu 53.3, Cooked rice 26.7 degrees C, - All above mentioned foods were discarded. All perishable foods in hot holding must be maintained at or above 60 degrees C.
Main kitchen: Staff food (halloween candy) was stored on the front prep line., -The staff food was removed from the prep line during the inspection. Have a designated storge for staff food.
Main kitchen:, 1) The handwashing sink opposite the dishwasher the water pressure was too low. , - Fix the water pressure. , , Evergreen servery:, 2) The sink tap near the fridge was leaking. , - Repair the tap. , , Elk landing servery:, 3) The baseboard under the handwashing sink was in disrepair. , - Repair or replace the baseboard. , 4) Ceiling had an open hole. , - Repair the ceiling. , , Castle dinning:, 5) The baseboard in the cabinet under the hot holding was in disrepair. , - Repair or replace the baseboard., 6) Silicone behind the handwashing sink in kitchen was coming off. , - Re-caulk the sill behind the handwashing sink., , Canmore: , 7) The grease trap had a leak and was sealed with duct tape. , - Replace the gasket of the grease trap., , Spruce: , 8) The trim on the microwave shelf edge was coming off., - Repair/ replace the trim.
Nourishment room: , 1) Water mould was observed in the ice machine. , - Clean the mould., , Main kitchen: , 2) Tin inserts were being stacked on top of each other during storage without properly being dried. , - Completely air-dry utensils before storing them., 3) The prep cooler in the back was in disrepair and was not maintaining temperature at/ below 4 degrees. , - Repair/ replace the prep cooler. Do not store any perishable foods in it until it is repaired and is maintaining temperature at/below 4 degrees.
Main kitchen:, 1) A dried-out spill was observed on the floor near the back door of the dry storage room. , - Clean the spill., 2) The vent near the dishwasher had visible dust accumulated. , - Clean the vent.
Intercare Brentwood Care Centre - Food se trouve dans le quartier ST. ANDREWS HEIGHTS. ST. ANDREWS HEIGHTS, Calgary compte 24 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 avril 2026, 16 (67%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 6 fois depuis le 31 juillet 2024, avec 6 réussites et 1 fermeture au dossier.
Main kitchen: The Quats sanitizer was measured at 100 ppm., - The operator prepared a new solution, and it was measured at 200 ppm. Maintain the concentration of quats sanitizer at 200 ppm at all times.
Main Kitchen:, 1) The prep cooler temperature was measured at 13 degrees C and the internal temperature of food in the prep cooler was measured as follows: , Tuna Salad 13.1 degrees C , Egg Salad 10.1 degrees C., - All food (Tuna salad, ham, beef, egg salad, cheese, butter) was discarded from the prep cooler. All perishable food in refrigeration has to be maintained at or below 4 degrees C. Repair the prep cooler and do not use until it is repaired., , 2) Hot holding was measured below 60 degrees C. The following food temperatures were taken: , Chicken fingers 54 degrees C, Gravy 51.5 degrees C, Roasted tofu 53.3, Cooked rice 26.7 degrees C, - All above mentioned foods were discarded. All perishable foods in hot holding must be maintained at or above 60 degrees C.
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.
UNIVERSITY OF CALGARY
Main kitchen: Staff food (halloween candy) was stored on the front prep line., -The staff food was removed from the prep line during the inspection. Have a designated storge for staff food.
Main kitchen:, 1) The handwashing sink opposite the dishwasher the water pressure was too low. , - Fix the water pressure. , , Evergreen servery:, 2) The sink tap near the fridge was leaking. , - Repair the tap. , , Elk landing servery:, 3) The baseboard under the handwashing sink was in disrepair. , - Repair or replace the baseboard. , 4) Ceiling had an open hole. , - Repair the ceiling. , , Castle dinning:, 5) The baseboard in the cabinet under the hot holding was in disrepair. , - Repair or replace the baseboard., 6) Silicone behind the handwashing sink in kitchen was coming off. , - Re-caulk the sill behind the handwashing sink., , Canmore: , 7) The grease trap had a leak and was sealed with duct tape. , - Replace the gasket of the grease trap., , Spruce: , 8) The trim on the microwave shelf edge was coming off., - Repair/ replace the trim.
Nourishment room: , 1) Water mould was observed in the ice machine. , - Clean the mould., , Main kitchen: , 2) Tin inserts were being stacked on top of each other during storage without properly being dried. , - Completely air-dry utensils before storing them., 3) The prep cooler in the back was in disrepair and was not maintaining temperature at/ below 4 degrees. , - Repair/ replace the prep cooler. Do not store any perishable foods in it until it is repaired and is maintaining temperature at/below 4 degrees.
Main kitchen:, 1) A dried-out spill was observed on the floor near the back door of the dry storage room. , - Clean the spill., 2) The vent near the dishwasher had visible dust accumulated. , - Clean the vent.
Multiple buckets of sanitizer in the kitchen and serveries measured >400 ppm quats (strips turned very blue). Operator says that staff make a large batch in a dishwashing sink. Test strips were available in the area., -Ensure staff are retrained on making sanitizer at proper concentration (200-400 ppm quat), and on how to properly use test strips, -Quat sanitizer buckets were diluted during inspection, new batch was prepared in sink
Large blocks of roast beef cooling in walk-in fridge measured at 8.4C and 7.7C internally., -Ensure proper cooling is observed. Operator must test next batch to ensure that food goes from 60C to 20C in first two hours and from 20C to 4C in next 4 hours. If this fridge is inadequate for cooling the product, operator may want to use a smaller dedicated cooler with a lower temperature
Bowls used as scoops left in bulk ingredients., -Ensure scoops without handles do not reside in bulk ingredients, -Operator removed scoops
Tray of knives soaked in liquid observed in prep area. Operator said they were manually washing and then sanitizing knives by soaking overnight. Some knives and scissors had rust on them., -Discard or repair rusty knives. Recommended not to soak knives overnight to prevent rust
5th floor south serving kitchen: There was water in the cupboard around the grease trap and water was backing up into the sink when the dishwasher drained., -Please service the drain and repair any leaks.
There was some debris build up on the floor under the chemical bottles and around the grease traps in the serving kitchens where the grease trap is installed directly on the concrete., -Please clean these cupboards more frequently to prevent any grease and debris build up.