450 Rocky Vista Gardens NW · ROCKY RIDGE
9 mai 2025
RéussiAucune infraction trouvée
The Manor Village at Rocky Ridge - Food se trouve dans le quartier ROCKY RIDGE. ROCKY RIDGE, Calgary compte 14 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 avril 2026, 7 (50%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 14 juin 2024, avec 4 réussites et 1 fermeture au dossier.
The paper towel dispenser at the hand washing sink in the back kitchen area was empty. Please restock. Please have supply readily available and remind staff to restock when they are last person to finish using the roll.
Test strips were not provided for the cleaner sanitizer used. Please obtain.
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.
1) The staff in care and control of the kitchen during time of inspection was not certified in a recognized food safety course and there was a total of 8 food handlers working., 2) The staff in care and control of the kitchen during time of inspection did not demonstrate a basic level of food safety and sanitation knowledge. Please have this staff member enroll in a recognized food safety course.
1) There was an accumulation of old/dried food debris behind the blade and in hard-to-reach areas of the electric slicer that was used on a previous day. Please thoroughly clean and sanitize. Recommend obtaining a proper brush to facilitate easy cleaning., 2) Clean inserts and food equipment were stored on a shelf directly next to the wash comp , with spray arm of the 2 comp sink. Please either relocate cleaned items to sanitary area or install a barrier between the sink and shelf. Barrier installed must be suitable material that is smooth, nonabsorbent and easily cleanable.
1) A disinfectant that was not foodgrade or safe to be used on food contact surfaces was present in the kitchen and stored above a food prep surface. Staff immediately removed the solution., 2) A chemical was stored in a spray bottle that was labelled for a different chemical. Please ensure chemical containers are appropriately labelled with its respective contents., 3) Chemical was stored directly next to bins of food under the electric slicer. Please separate chemical storage.
1) Chicken quesadilla was stored on top of steam table lids and not properly temperature controlled. Temp measured 44C. Staff stated that item was just recently made and would be served within 15 mins. Please ensure hot perishable foods are stored at 60C or higher., 2) A cake with cream cheese topping was stored at room temp and measured 21C. Please store cold perishable foods at 4C or lower. Staff immediately placed into cooler.
A large storage container used in the kitchen for linen and food equipment was being taken out to the parking lot to be washed. Please ensure to wash item inside kitchen 2 comp sink where it can be properly washed, rinsed, and sanitized.
The paper towel dispenser at the hand washing sink in the back kitchen area was empty. Please restock. Please have supply readily available and remind staff to restock when they are last person to finish using the roll.
Test strips were not provided for the cleaner sanitizer used. Please obtain.
1) The staff in care and control of the kitchen during time of inspection was not certified in a recognized food safety course and there was a total of 8 food handlers working., 2) The staff in care and control of the kitchen during time of inspection did not demonstrate a basic level of food safety and sanitation knowledge. Please have this staff member enroll in a recognized food safety course.
1) There was an accumulation of old/dried food debris behind the blade and in hard-to-reach areas of the electric slicer that was used on a previous day. Please thoroughly clean and sanitize. Recommend obtaining a proper brush to facilitate easy cleaning., 2) Clean inserts and food equipment were stored on a shelf directly next to the wash comp , with spray arm of the 2 comp sink. Please either relocate cleaned items to sanitary area or install a barrier between the sink and shelf. Barrier installed must be suitable material that is smooth, nonabsorbent and easily cleanable., 3) The dipper well was not draining properly/fast enough to prevent overflowing. Please make necessary repairs so equipment can be used as intended. Please turn on and use dipper well during peak meal times. Use cleaned scoops or wash/sanitize scoop after each use during times when ice cream service is slow.