528 17 Avenue SW · BELTLINE
24 avril 2026
ConformeAucune infraction trouvée
Lonely Mouth Bar se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 555 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 5 fois depuis le 10 avril 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
**Recurring violation**- April 15, 2026:, The high temperature dishwasher measured between 66 and 68.6 degrees Celsius after 4 consecutive cycles using 3 different thermometers at the time of inspection. Operator said the dishwasher was repaired/serviced and working until this morning when they recorded 150F (66 degrees Celsius)., , Repair or replace the high temperature dishwasher. , Do not use it to sanitize utensils until it is able to reach a temperature of at least 71 degrees Celsius. , , March 31, 2026, In the kitchen, the high temperature dishwasher at the dish level measured 67.1 degrees Celsius after 5 consecutive cycles., , - In the interim to manually wash, rinse and sanitize utensils in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink., , Repair or service the dishwasher to ensure it is adequately sanitizing at a temperature measured at 71 degrees Celsius. Ensure to verify with an accurate max/min reading thermometer at the dish level.
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.
1. The concentration of quat sanitizer solution in spray bottles were measured to be less than 100 ppm., , - The sanitizer solutions in the spray bottles were replaced and verified at 200 ppm., , Ensure to change the solution at adequate intervals and verify the concentration of the quat sanitizer at 200 ppm with test strips. Low concentrations of sanitizer solutions are ineffective in killing microorganisms. , , 2. Cleaning cloths were observed on food contact surfaces throughout the facility with no sanitizer residue detected in them/in buckets of sanitizing solution. , , - Ensure cleaning cloths are submerged in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
There was no valid test strip to verify sushi rice pH. The one available is a saliva and urine test strip. Also, the pH is not being checked on a regular basis, and records are not being maintained., , Ensure to obtain the appropriate test strip or a pH meter that is capable of measuring the pH of the sushi rice. Check and maintain records of sushi rice pH.
Gyoza (contains pork, cabbage) placed in a bowl of water to thaw in the sink downstairs., , Ensure to use one of the following approved methods to thaw foods:, - In the cooler ahead of time, - Submerged under running cold water, - During cooking , - In the microwave, if being cooked or consumed immediately
In the kitchen, the high temperature dishwasher at the dish level measured 67.1 degrees Celsius after 5 consecutive cycles., At the bar, the high temperature dishwasher at the dish level measured 58.4 degrees Celsius after 3 consecutive cycles. , , - In the interim to manually wash, rinse and sanitize utensils in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink., , Repair or service the dishwasher to ensure it is adequately sanitizing at a temperature measured at 71 degrees Celsius. Ensure to verify with an accurate max/min reading thermometer at the dish level.
A food strainer was observed to be placed in the handwashing sink located in the sushi preparation area at the time of inspection., , - Do not pour food into the handwashing sink, use a dump sink instead. Ensure all handwashing sinks are clean, clear and accessible at all times during operation to facilitate hand hygiene.
No quats sanitizer test strips available through-out the facility., , - Obtain valid test strips and ensure to regularly verify the concentration of 200ppm.
Sliced lemons and limes were placed in the bowl of water to dip hands., , Use the handwash sink or use vinegar (change the vinegar every 2hours), , Previous Inspection:, A bowl was placed at the sushi bar to dip the hands prevent rice from sticking onto hands. Rice was floating in the bowl., , Use the handwash sink to wet the hands instead of bowl.
1) Debris build-up at the bar hard to reach areas. , , 2) Debris build-up underneath the dishwasher. , , 1 to 2) Clean these areas.
A bowl was placed at the sushi bar to dip the hands prevent rice from sticking onto hands. Rice was floating in the bowl., , Use the handwash sink to wet the hands instead of bowl.
1) Small of fish was placed on the pass thru window heat lamp. Fish was measured at 47 degrees C. , , 2) Perishable foods were placed on top of ice. , Blanched mushrooms were measured between 4.8 (bottom) to 10.0 (top) degrees C. , Fish sticks were measured between 13 to 16 degrees C. , Perishable foods were not surrounded by ice and water to keep them at 4 degrees C or below. Ice bath should only be set-up for busy times only. , , 3) Miso sauce and mushroom, soy sauce & kelp sauce were stored at room temperature. Not sure if these sauces are shelf stable. , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Utensils were stored in stagnant water. No ice observed in the water. , , Store utensil in ice water (4 degrees C or below) or in hot water ( 60 degrees C or higher)
1) Dust build-up on the air vents. , , 2) Debris build-up at the bar hard to reach areas. , , 3) Debris build-up underneath the dishwasher. , , 1 to 3) Clean these areas.