94 Nolanfield Crescent NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 avril 2026
PHI arrived for routine inspections based on food safety plan schedule but did not gain entry as kitchen no longer operated daily. Please update food safety plan and ensure all changes are included in the revised plan. Please provide AHS with revised food safety plan., **April 10, 2026: owner advised that new daycare had been added to schedule. Please update food safety plan.
The Lunch Lady se trouve dans le quartier NOLAN HILL. NOLAN HILL, Calgary compte 44 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 juillet 2026, 33 (75%) 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.
Executive Elite Market - CGY-1841
NOLAN HILL
Ce restaurant a été inspecté 10 fois depuis le 3 octobre 2023, avec 1 conforme, 9 non conformes et 1 fermeture au dossier.
1 infraction
PHI arrived for routine inspections based on food safety plan schedule but did not gain entry as kitchen no longer operated daily. Please update food safety plan and ensure all changes are included in the revised plan. Please provide AHS with revised food safety plan., **April 10, 2026: owner advised that new daycare had been added to schedule. Please update food safety plan.
3 infractions
PHI arrived for routine inspections based on food safety plan schedule but did not gain entry as kitchen no longer operated daily. Please update food safety plan and ensure all changes are included in the revised plan. Please provide AHS with revised food safety plan.
Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
OUTSTANDING VIOLATION:, Please update the charts by adding food surface and dishwashing sanitizer., , Check and record temperatures and sanitizer daily. , - Coolers, - Foods, -food surface sanitizer, -Dishwashing sanitizer, , Have a separate chart for temperature of food at the time of delivery. , -Delivery food temperature
2 infractions
Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
OUTSTANDING VIOLATION:, Please update the charts by adding food surface and dishwashing sanitizer., , Check and record temperatures and sanitizer daily. , - Coolers, - Foods, -food surface sanitizer, -Dishwashing sanitizer, , Have a separate chart for temperature of food at the time of delivery. , -Delivery food temperature
2 infractions
Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
OUTSTANDING VIOLATION:, Please update the charts by adding food surface and dishwashing sanitizer., , Check and record temperatures and sanitizer daily. , - Coolers, - Foods, -food surface sanitizer, -Dishwashing sanitizer, , Have a separate chart for temperature of food at the time of delivery. , -Delivery food temperature
5 infractions
1) Food was stored under/among chemicals on a small shelf in the kitchen. Please store chemicals separately/away from food/food utensils (corrected)., 2) Several bags of food were left open/not protected against contamination in the chest freezer. Seal/tie up bags and protect foods in storage.
Food equipment and utensils were not always rinsed between wash and sanitize steps. Please ensure wash, rinse, and sanitize steps are conducted at all times.
OUTSTANDING VIOLATION:, Please update the charts by adding food surface and dishwashing sanitizer., , Check and record temperatures and sanitizer daily. , - Coolers, - Foods, -food surface sanitizer, -Dishwashing sanitizer, , Have a separate chart for temperature of food at the time of delivery. , -Delivery food temperature
6 infractions
1) Food was stored under/among chemicals on a small shelf in the kitchen. Please store chemicals separately/away from food/food utensils (corrected)., 2) Several bags of food were left open/not protected against contamination in the chest freezer. Seal/tie up bags and protect foods in storage.
Food equipment and utensils were not always rinsed between wash and sanitize steps. Please ensure wash, rinse, and sanitize steps are conducted at all times.
The paper towel dispenser at the hand sink was empty. Please ensure it is properly stocked at all times.
1 infraction
Please update the charts by adding food surface and dishwashing sanitizer., , Check and record temperatures and sanitizer daily. , - Coolers, - Foods, -food surface sanitizer, -Dishwashing sanitizer, , Have a separate chart for temperature of food at the time of delivery. , -Delivery food temperature
3 infractions
REPEAT VIOLATION:, , Sliced cheese, small of meat sauce, spaghetti with meat balls, cookie dough and pot of ground beef were left out at room temperature while owner went for a break. , Sliced cheese @ 17 degrees C. , Spaghetti with meat balls and cookie dough @ 23 degrees C , Ground beef @ 7 degrees C. , , DISCARDED THE CHEESE, SPAGHETTI AND COOKIE DOUGH., , Please put away all perishable food before taking a break., Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. , ,
Three large bags of pasta were stored on the floor. , , Store all food at least 6 inches off the floor. ,
Last temperature checks were done in October 2023., , Check and record temperatures daily. , - Coolers, - Foods, -Delivery food temperature, -food surface sanitizer, -Dishwashing sanitizer,
Aucune infraction
6 infractions
1) Time of the inspection was at 2:45pm., Mashed potatoes, two flats of eggs and sliced cheese were left out at room temperature from preparing today's lunch., Eggs were measured at15.4 degrees C. , mashed potatoes were measured at 11.6 degrees C. , Sliced cheese was measured at 18.6 degrees C. , , Discarded all the eggs, mashed potatoes and cheese. , , Store all perishable foods at 4 degrees C or below. , , 2) Pasta salad was transported without temperature control, No ice or ice pak was available during inspection.
1) No soap and dispenser and no paper towels were available for handwashing at the kitchen handwash sink. , , 2) No paper towels and dispenser at the staff washroom and bar soap was used to wash hands. , , 1 to 2) Provide soap and paper towels in dispensers for handwashing. ,
Used paper towel was found with food items. , , Discard paper after use., ,
1) Cardboard and porous building materials were used to raise/support the bottom of the grease trap and legs of the dishwashing sinks. All surfaces in the kitchen must be smooth, nonabsorbent, and easily cleanable. Please remove/replace risers., 2) A few bar soaps were provided at the hand sink in the bathroom (removed). Please use liquid hand soap from dispenser unit.
Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
1) Cardboard and porous building materials were used to raise/support the bottom of the grease trap and legs of the dishwashing sinks. All surfaces in the kitchen must be smooth, nonabsorbent, and easily cleanable. Please remove/replace risers., 2) A few bar soaps were provided at the hand sink in the bathroom (removed). Please use liquid hand soap from dispenser unit.
Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
OUTSTANDING VIOLATION:, Please update the charts by adding food surface and dishwashing sanitizer., , Check and record temperatures and sanitizer daily. , - Coolers, - Foods, -food surface sanitizer, -Dishwashing sanitizer, , Have a separate chart for temperature of food at the time of delivery. , -Delivery food temperature
Black stains noted on the staff washroom floor. , , Fix the floor. ,
Stains noted on the stand-up freezer door. , , Clean the freezer door. ,
Staff washroom was dirty. , , Clean the washroom.,