7 - 240 Midpark Way SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 mai 2025
Three boxes of chicken liver stored without temperature control in repackaging area at internal temperature 6C,9C and 14.7C, , Requirement:, Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., , Chicken livers at 14.7C were discarded., Chicken livers at 6C and 9C were moved to the cooler.
(This violation is from previous inspection and not assessed this time), Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, , Provide chlorine test strips.
International Fresh Foods Supermarket se trouve dans le quartier MIDNAPORE. MIDNAPORE, Calgary compte 84 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 juillet 2026, 72 (86%) 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.
TIV's Lechon
MIDNAPORE
Ce restaurant a été inspecté 7 fois depuis le 1 septembre 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
2 infractions
Three boxes of chicken liver stored without temperature control in repackaging area at internal temperature 6C,9C and 14.7C, , Requirement:, Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., , Chicken livers at 14.7C were discarded., Chicken livers at 6C and 9C were moved to the cooler.
(This violation is from previous inspection and not assessed this time), Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, , Provide chlorine test strips.
1 infraction
(This violation is from previous inspection and not assessed this time), Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, , Provide chlorine test strips.
2 infractions
No labels were provided on several boxes of prepackaged Hopia to know the approved source., Manager stated that not sure if product was prepared in the permitted facility or not., , Requirement:, , -Ensure that all food for sale is from approved source., -Labels must be provided on packaged food to indicate name of the product, source, date of preparation, ingredients list, storage conditions (keep refrigerated/keep frozen) etc, , - Food prepared in unpermitted home kitchen is not allowed for resale., Product was put on hold to get more info regarding the source.
(This violation is from previous inspection and not assessed this time), Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, , Provide chlorine test strips.
1 infraction
Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, , Provide chlorine test strips.
6 infractions
Meat was re-packaged onsite and missing info on labels regarding best before date and repackaged by., , (Repeat violation from previous inspection), Requirement:, , Provide above mentioned additional info on the labels.
a) Concentration of chlorine measured so high in sanitizer solution of spray bottle that test strip faded immediately after dipping in the solution located in meat repackaging area., , b) No label was provided on sanitizer spray bottle located in meat re-packaging area., , Requirement: , a) Overuse of chemicals on food contact surfaces will contaminate food., Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution., , b) Provide label on spray bottle to identify its contents.
Hand washing sink for meat repackaging area was blocked with a cooking pot kept on sink basin., , Requirement:, Ensure that hand washing sink is available for use all the time and it must not be blocked.
8 infractions
Meat was re-packaged onsite and missing info on labels regarding best before date, Storage conditions (keep refrigerated/frozen), repackaged by., , Requirement:, Provide above mentioned additional info on the labels.
No ready to use sanitizer solution was provided for surfaces in produce prep room., , Requirement:, Provide ready to use sanitizer solution for the surfaces., Bleach solution was made and provided during inspection.
No ready to use sanitizer solution was provided for surfaces in meat re-packaging area., , Requirement:, Provide ready to use sanitizer solution for the surfaces in this area.
Aucune infraction
No test strips were provided to verify concentration of chlorine in sanitizer solution meant for surfaces., , (Repeat violation from previous inspection), , Requirement:, , Provide chlorine test strips.
Countertop and shelves under this counter located in produce prep room were made of raw wood making surface rough trapping dirt., , (Repeat violation from previous inspection), , Requirement:, All surfaces must be smooth, washable and non-absorbent., Refinish the shelves to have smooth surface.
a) Accumulation of dirt and debris under and on pallets in walk in cooler., , b) Dirt buildup on raw wood countertop and shelves under this counter located in produce prep area., (Repeat violation from previous inspection), , Requirement:, Clean the above noted areas.
a) Access to hand washing sink located in produce prep room was blocked by boxes kept and bins kept in front of the sink ., , b) Paper dispenser located at hand washing sink for re-packaging area was empty., , Requirement:, , a) Ensure that hand washing sink is available for use all the time and its access must not be blocked., , b) Provide paper towels in the dispenser.
a) Ketchup bottles, cooking oil bottles and boxes containing chocolates were stored directly on floor in sale area., , b) Scoop for ice machine was stored in dirty water located in scoop stand at ice machine., , Requirement:, a) Ensure that food is stored at least 15 cm off the floor., , b) Store scoop in sanitary way on clean surface to prevent contamination of ice.
No test strips were provided to verify concentration of chlorine in sanitizer solution meant for surfaces., , Requirement:, , Provide chlorine test strips.
Countertop and shelves under this counter located in produce prep room were made of raw wood making surface rough trapping dirt., , Requirement:, All surfaces must be smooth, washable and non-absorbent., Refinish the shelves to have smooth surface.
a) Accumulation of dirt and debris under and on pallets in walk in coolers and walk in freezers., , b) Dirt buildup on raw wood countertop and shelves under this counter located in produce prep area., , Requirement:, Clean the above noted areas.