CalgaryDEERFOOT BUSINESS CENTRE
5103 - 901 64 Avenue NE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
4 juin 2026
Pizzeria - Artichoke and mushroom pizzas under heat lamps measured 51C and 55C., , Store perishable foods at 60C or higher during hot holding.
Central dishwashing area - An accessible hand sink was not available., , The installation is in progress.
Common area - There was a gap on the bottom perimeter of the double door located in the corridor behind the food court., , Seal gap to avoid the entry of pest.
Prima Pasta - There was a buildup of dust on the light covers and ceiling tiles in the back kitchen., , Clean the ceiling and light covers.
Lina's Italian Market se trouve dans le quartier DEERFOOT BUSINESS CENTRE. DEERFOOT BUSINESS CENTRE, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 4 juin 2026, 33 (65%) 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.
Calgary Halal RibFest
DEERFOOT BUSINESS CENTRE
Ce restaurant a été inspecté 6 fois depuis le 29 octobre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
4 infractions
Pizzeria - Artichoke and mushroom pizzas under heat lamps measured 51C and 55C., , Store perishable foods at 60C or higher during hot holding.
Central dishwashing area - An accessible hand sink was not available., , The installation is in progress.
Common area - There was a gap on the bottom perimeter of the double door located in the corridor behind the food court., , Seal gap to avoid the entry of pest.
Prima Pasta - There was a buildup of dust on the light covers and ceiling tiles in the back kitchen., , Clean the ceiling and light covers.
12 infractions
1) Pizzeria - Quat sanitizer measured 0 ppm. There were debris and grease in the sanitizer pail., , Quat sanitizer was replaced during the inspection., , 2) Central dishwashing area - Quat sanitizer measured 0 ppm in the spray bottle., , The spray bottle was emptied. Use quat sanitizer at 200 ppm. Replace sanitizer regularly as the concentration weakens with time and usage., , 3) Cafe - Used cleaning cloths were observed on the countertop., , Cleaning cloths were placed in a sanitizer pail. Keep cleaning cloths submerged in a sanitizer between uses.
1) Prima Pasta - Chicken and pasta measured 8C in a line cooler. Foods were stored above the fill line of top inserts., , 2) Deli - Prosciutto di Parma and mortadella measured 7.1C and 7.4C in the display cooler., , Store perishable foods at 4C or less under refrigeration. Do not store food past the maximum fill line of insert containers., , 3) Buffet Italiano - Potatoes measured 47C on the steam table. , , Potatoes were reheated during the inspection., , 4) Pizzeria - Pizzas under the heat lamp measured 38C and 45C., , Hanging retractable heat lamps were adjusted to minimize the physical distance to food. Store perishable foods at 60C or higher during hot holding.
5 infractions
Prima Pasta:, Cleaning cloths were observed to be stored on the counters., -Ensure that the cleaning cloths are stored in the sanitizer in between use.
1)In Prima Pasta,, The veggie cooler was measured at 11.3 degrees C., Whole produce items like cauliflower, cabbage and peppers were stored inside., -Repair /replace the cooler. , -Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration., -Do not store any perishable food items inside the cooler until repaired., , 2) In Barbeque,, The veal Parmigiana was measured at 53 degrees C in the stand-in hot holding unit., -Ensure that the perishable food in the hot holding is maintained at 60 degrees C or higher., , 3) In Cibo,, Cheese in the prep line cooler was measured at 8 degrees C., , In Pizzeria , Chopped onions in insert was stored above the insert fill line. The onions were measured at 7 degrees C., *Chopped onions from the top of the overfilled insert container were transferred to a separate container, -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
9 infractions
1)Bakery:, The Quat sanitizer in the spray bottle was measured at 0 ppm., *A new solution was prepared and filled into the spray bottle, but it still tested below 200 ppm., , Café:, The Quat sanitizer in the red sanitizer bucket was measured at less than 200 ppm., When questioned, the operator stated the solution had just been changed., Upon further inquiry, the operator confirmed that the Quat sanitizer is from the main dispenser located in the Bakery., , Both Bakery and Café staff confirmed that the Quat sanitizer is prepared using the main dispenser in the Bakery area., It was noted that operators were adding hot water to the solution after taking it from the main dispenser., Staff were informed that hot water must not be added to the Quat sanitizer, as the dispenser is pre-calibrated by the sanitizer company technician., , 2)Prima Pasta:, Quat sanitizer in the red sanitizer bucket was measured less than 200pm., Cleaning cloths were observed to be stored on the counters., -Ensure that the cleaning cloths are stored in the sanitizer in between use., , -Ensure that the Quat sanitizer is maintained at 200 ppm.
1)In Prima Pasta,, The veggie cooler was measured at 11.3 degrees C., Whole produce items like cauliflower, cabbage and peppers were stored inside., -Repair /replace the cooler. , -Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration., -Do not store any perishable food items inside the cooler until repaired., , 2) In Barbeque,, The veal Parmigiana was measured at 53 degrees C in the stand-in hot holding unit., -Ensure that the perishable food in the hot holding is maintained at 60 degrees C or higher., , 3) In Cibo,, Cheese in the prep line cooler was measured at 8 degrees C., , In Pizzeria , Chopped onions in insert was stored above the insert fill line. The onions were measured at 7 degrees C., *Chopped onions from the top of the overfilled insert container were transferred to a separate container, -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
Aucune infraction
3 infractions
Gelato Station:, The low-temperature mechanical dishwasher was measured to have a maximum water temperature of 45°C and no chemical sanitizer. The dishwasher indicated being a chemical dishwasher. Thus, please ensure that the dishwasher is capable of maintaining a 100-ppm chlorine or 200-ppm QUAT solution. , **OUTSTANDING (2023-11-20). The dishwasher was equipped with a chemical system. However, the chlorine concentration was measured only at 10 ppm. Please ensure that a 100-ppm chlorine is maintained., **OUTSTANDING (2023-10-29). The dishwasher was measured to have 0-ppm chlorine. The inspector informed the operator that the chemical dishwasher must be able to maintain 100-ppm chlorine.
The paper towel dispenser of one of the handwashing stations in the back area of the cafe department was empty. A paper towel roll was replaced. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with paper towel at all times during operations.
Central dishwashing area - The high temperature dishwasher measured 66.2C maximum., , Sanitize dishes manually until the dishwasher is repaired to meet cleaning and sanitizing requirements such as minimum 71C in the final rinse cycle.
Central dishwashing area - An accessible hand sink was not available., , Install a plumbed hand sink in this room.
Prima Pasta - Willow cheese was stored in a garbage bag under refrigeration., , The garbage bag was replaced with a food grade bag/ container during the inspection.
Cafe - The dishwasher sanitizer was being monitored weekly., , Monitor daily.
Common area - There was a gap on the bottom perimeter of the double door located in the corridor behind the food court., , Seal gap to avoid the entry of pest.
Central dishwashing area - Flies were observed in this room., , Eliminate flies. Remove any standing water and keep surfaces in a clean and sanitary manner. Soak dirty dishes in a soapy solution in the morning until the dishwashing staff arrives.
1) Central dishwashing area - Water was dripping from one of the taps at the 3-compartment sink., , Repair the tap to stop the leak., , 2) Central dishwashing area - Baseboard had detached from the wall under the dishwasher. There was debris on the adhesive side of the baseboard., , Repair or replace the baseboard., , 3) Central dishwashing area - The floor outside of this room was in a state of disrepair., , Repair the floor., , 4) Panini - There was bare wood in front of the janitorial sink., , Seal bare wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 5) Behind the cafe - Shelving for syrups by walk-in freezer system 1 was lined with cardboard., , Remove cardboard. Shelf liners that are non-absorbent to moisture and easy to clean can be used., , 6) Behind the cafe - There was a piece of cardboard being used as a bulletin board by the 3-compartment sink., , Remove cardboard. Suggested the use of a white board with magnets.
1) Behind the cafe - There was debris on the floor, cover of the rolling rack and door handle of walk-in freezer system 1. , , Clean the areas indicated above., , 2) Buffet Italiano - There was debris in the mixing bowl. A food handler advised that the equipment was no longer being used., , Remove the equipment or keep it in a clean and sanitary manner., , 3) Central dishwashing area - There was mineral buildup in the dishwasher and on dishwashing racks., , De-scale.
Pizzeria - A wooden cutting board was cracked., , The cutting board was discarded.
1) Prima Pasta - There was a buildup of dust on the light covers and ceiling tiles in the back kitchen., , Clean the ceiling and light covers., , 2) Central dishwashing area - The walls were unclean with debris., , Clean the walls.
A few drain flies were observed in multiple areas of the facility, including:, Near the three-compartment sink in the Bakery, around the food storage area in Prima Pasta, and by the main dishwashing pit., , -Continue to monitor for pest activity and implement appropriate control measures as needed.
A ceiling tile in the back area of the Bakery was observed to be water damaged., , -Replace the water damaged tile.
In Presto Panini,, , System 6 Panini Cooler, The insulation used to seal the cooler door was observed to be coming off., -Repair or replace the insulation to ensure the door seals properly and the cooler maintains the required temperature., , In Pizzeria,, A scoop was stored inside a flour container., -Ensure that scoops are stored in a manner that prevents the handle from touching food or coming into contact with hands.
The main low temperature dishwasher in the dish pit was measuring no chlorine at dish level., The dishwasher was run for 4-5 of cycles, but no chlorine was detected., , -Ensure that the low temperature dishwasher measures a chlorine solution of 100ppm chlorine. , -Ensure that the dishwasher is repaired and use the dishwashing sinks for manual dishwashing in the interim.
Bakery: , The back hand washing sink was obstructed by bottles. , Bottles were removed., , Prima Pasta, Insert container with a dirty spoon was stored inside the hand washing sink., The operator removed the insert., , -Ensure that the hand washing sink remains unobstructed is easily accessible for hand washing.
In Pizzeria,, A small plastic container was observed being used to scoop cheese from the insert inside the prep line cooler., The container was removed at the time of inspection., Ensure that scoops with handles are used for food items to prevent direct hand contact.
A few drain flies were observed in multiple areas of the facility, including:, Near the three-compartment sink in the Bakery, around the food storage area in Prima Pasta, and by the main dishwashing pit., , -Continue to monitor for pest activity and implement appropriate control measures as needed.
A ceiling tile in the back area of the Bakery was observed to be water damaged., , -Replace the water damaged tile.
In Presto Panini,, , System 6 Panini Cooler, The insulation used to seal the cooler door was observed to be coming off., -Repair or replace the insulation to ensure the door seals properly and the cooler maintains the required temperature., , In Pizzeria,, A scoop was stored inside a flour container., -Ensure that scoops are stored in a manner that prevents the handle from touching food or coming into contact with hands., , In Cafe,, *Clean utensils were observed stored in a dirty drawer., -Ensure that the utensils/food equipment are stored in a clean container/area., *A chocolate-stained scoop was observed stored in stagnant water inside the dipper well., -Ensure that scoops are replaced with clean ones at least every 2 hours, and that they are stored in clean, running water or in a manner to prevent contamination.
1)In Buffet,, A broken plastic lid was being used to cover an insert in the hot holding unit., The damaged lid was discarded., -Ensure that broken or damaged utensils and equipment are not used,, , 2) An ice scoop was stored inside the ice machine., Scoop was removed., -Ensure that scoops are stored in a manner that prevents the handle from touching food or coming into contact with hands.
There were no test strips available during the inspection for the dishwasher’s chlorine concentration. The inspector informed the operator that test strips must be used to ensure that the dishwasher has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use. A copy of a Dishwasher Monitoring Sheet will be provided with this report., **OBTAIN CHLORINE TEST STRIPS AND RECORD THE DISHWASHER CHLORINE CONCENTRATION DAILY.