116 13 Avenue SW · BELTLINE
1 décembre 2025
RéussiThe mechanical high-temperature dishwasher was tested using a probe thermometer and recorded final rinse temperatures of 68C on the first attempt, 68C on the second, 69.2C on the third, and 71C on the final attempt. Mechanical high-temperature dishwashers must reach 71C to effectively sanitize dishes., , Please run the mechanical dishwasher multiple times in the morning and test the final rinse temperatures to ensure it reaches 71C, confirming that it is effectively sanitizing.
The tip of the probe thermometer was covered in leftover food residue., , The operator was instructed to clean and sanitize the probe thermometer. Please ensure that the thermometer is clean and sanitized after every use.
Kido Care - Food se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 773 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 498 (64%) d'entre eux ont réussi leur dernière inspection, avec 2 (0%) fermés.
Ce restaurant a été inspecté 3 fois depuis le 5 décembre 2024, avec 3 réussites et 1 fermeture au dossier.
The mechanical high-temperature dishwasher was tested using a probe thermometer and recorded final rinse temperatures of 68C on the first attempt, 68C on the second, 69.2C on the third, and 71C on the final attempt. Mechanical high-temperature dishwashers must reach 71C to effectively sanitize dishes., , Please run the mechanical dishwasher multiple times in the morning and test the final rinse temperatures to ensure it reaches 71C, confirming that it is effectively sanitizing.
The tip of the probe thermometer was covered in leftover food residue., , The operator was instructed to clean and sanitize the probe thermometer. Please ensure that the thermometer is clean and sanitized after every 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.
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.
BELTLINE
Sanitizer solution again bleached out test strips. Operator said they were using 1/2 of a tbsp scoop., -Ensure chlorine solution is made between 100-200 ppm. Staff should test regularly when making it (test strips available onsite), -Operator remade sanitizing solution using 1/2 tsp scoop of bleach
Sanitizer solution bleached out test strips., -Ensure staff are trained to make bleach between 100-200 ppm in the kitchen at all times (1/2 tsp bleach in 1L water), -Solution was diluted during inspection
Dishwasher checked with inspector's probe thermometer multiple times, readings were 54.8C, 65.8C, and 55.8C. Dishwasher had been used that day. Temperature logs show staff recording 54C for multiple months., -Ensure dishwasher sanitizing cycle rinses dishes with water at least 71C/160F, -Until repaired, staff must make a sanitizing solution in the sink and soak dishes for 2 minutes after washing in dishwasher
Soap in foaming pump bottle was very dilute., -Ensure adequate soap is available for handwashing