2 - 1327 1 Street SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 mai 2026
Hot water was not available at the hand-washing sink. , , Staff explained that the faucet is leaking so they turn off the hot water below the sink to stop the leak. Please repair the leak such that both hot and cold water can be kept on at all times to facilitate proper hand washing.
La Mano 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 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Saffron Street
BELTLINE
Ce restaurant a été inspecté 8 fois depuis le 2 octobre 2024, avec 5 conformes, 2 non conformes et 1 fermeture au dossier.
1 infraction
Hot water was not available at the hand-washing sink. , , Staff explained that the faucet is leaking so they turn off the hot water below the sink to stop the leak. Please repair the leak such that both hot and cold water can be kept on at all times to facilitate proper hand washing.
Aucune infraction
Aucune infraction
3 infractions
Evidence of a cockroach infestation was observed in the stall. Pest control monitoring glue boards were completely full of cockroaches in all cycles of life. One live cockroach was observed on the facility floor outside of monitoring traps., , Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
The basement shared food storage area had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor., , Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
The general sanitation of the stall was poor. A buildup of food debris and grease, soil, and/or food debris was observed along the hard-to-reach areas such as floor under and behind equipment. Equipment also had grease, soil, and/or food debris accumulation., , Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
3 infractions
Evidence of a cockroach infestation was observed in the stall. Pest control monitoring glue boards were completely full of cockroaches in all cycles of life. One live cockroach was observed on the facility floor outside of monitoring traps., , Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
The basement shared food storage area had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor., , Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
The general sanitation of the stall was poor. A buildup of food debris and grease, soil, and/or food debris was observed along the hard-to-reach areas such as floor under and behind equipment. Equipment also had grease, soil, and/or food debris accumulation., , Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
1 infraction
1. The sanitizer spray bottle did not contain any quats, which is the sanitizer solution that is used onsite. , , The concentration of the quats sanitizer solution must be maintained at 200ppm to effectively sanitize food contact surfaces. Ensure the concentration is tested daily with the test strips. , , The operator remade the sanitizer solution and measured 200ppm at the time of the inspection., , 2. A bottle of oxivir disinfectant was found in the facility. , , Oxivir is not an approved sanitizer for food contact surfaces as it requires a rinse step. Chlorine (bleach) or quats are approved sanitizers that can be used safely around a food facility. , , The operators removed the oxivir bottle at the time of the inspection.
Aucune infraction
4 infractions
- The sanitizer concentration in the dishwashing sink was measured at 100 ppm of QUATS., *The correct concentration was prepared, and the solution was adjusted to 200 ppm., **To effectively sanitize food contact surfaces and dishes, the QUATS concentration should be maintained at 200 ppm.
- Partially submerged dishes were observed in the sink with the sanitizer solution., *Staff submerged the dishes completely and sent the larger dishes to the dish pit., **Partially submerged dishes cannot be sanitized entirely., ***The building has a dish pit and a commercial dishwasher at the back for all vendors to use., The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry., Steps in proper manual dishwashing are:, - Scrape food particles from dishes., - Wash dishes with soapy water., - Rinse dishes with fresh water., - Sanitize dishes. If using the QUATS-based food contact surface sanitizer available on site, use 200 ppm QUATS., - Fully submerge dishes in the sanitizer solution for 2 minutes., - Air dry.
-There was no hand soap dispenser. Staff were using dish soap from the original container, requiring them to open the cap and pour the soap into their hands., *A soap dispenser with a pump has been installed., **Handwashing sinks must be equipped with hot and cold running water, soap, and single-use paper towels at all times, ensuring that the solution remains uncontaminated.
- There were no test strips onsite to measure QUATS solutions., *Staff arranged for test strips during the inspection, and the violation was corrected., **Please ensure that the correct test strips for the sanitizer are available onsite, specifically QUATS test strips for measuring QUATS concentrations and must test the sanitizer daily or after preparing a fresh one each time.