18 - 15425 Bannister Road SE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 avril 2026
Concentration of chlorine measured 0 ppm in sani pail located in the kitchen and in bar area., , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
a) Ginger sauce, sugar, rice and salt containers were kept uncovered located under the counter in cooking area., , b) Bags of fries were stored among bags of raw meat in walk-in freezer, , Requirement:, , a) Keep food covered during storage to prevent from contamination., , b) Store raw meat apart from any other food to prevent cross contamination.
a) Coconut milk was left in the can after opening, located in prep cooler., , b) Broom and dustpan were stored along with rice bags in storage space located in front area., , , Requirement:, , a) Transfer food to food grade container made of glass/plastic or stainless steel, after opening the can., , b) Store miscellaneous items separately form food to prevent contamination.
a) Accumulation of dirt, debris and grease under cooking equipment., , b) Dirt and debris on rubber gasket of prep cooler and on the vent., , c) Dirt buildup on can opener installed on counter in the kitchen., , Requirement:, , , Clean the above noted areas and equipment
Mighty Mango Restaurant se trouve dans le quartier MIDNAPORE. MIDNAPORE, Calgary compte 81 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 62 (77%) 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.
Tim Hortons 533
MIDNAPORE
Ce restaurant a été inspecté 6 fois depuis le 25 septembre 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
4 infractions
Concentration of chlorine measured 0 ppm in sani pail located in the kitchen and in bar area., , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
a) Ginger sauce, sugar, rice and salt containers were kept uncovered located under the counter in cooking area., , b) Bags of fries were stored among bags of raw meat in walk-in freezer, , Requirement:, , a) Keep food covered during storage to prevent from contamination., , b) Store raw meat apart from any other food to prevent cross contamination.
a) Coconut milk was left in the can after opening, located in prep cooler., , b) Broom and dustpan were stored along with rice bags in storage space located in front area., , , Requirement:, , a) Transfer food to food grade container made of glass/plastic or stainless steel, after opening the can., , b) Store miscellaneous items separately form food to prevent contamination.
a) Accumulation of dirt, debris and grease under cooking equipment., , b) Dirt and debris on rubber gasket of prep cooler and on the vent., , c) Dirt buildup on can opener installed on counter in the kitchen., , Requirement:, , , Clean the above noted areas and equipment
6 infractions
No ready to use sanitizer solution was provided for surfaces in the kitchen., , Requirement:, Ensure that ready to use sanitizer solution is provided for surfaces in the kitchen.
Cleaning clothes were kept on the prep counter after use in the kitchen., (Repeat violation from previous inspection), , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of grated garlic in oil stored on a cart near the wok without temperature control was 15 C and egg yolk was at 15.4C., , , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Garlic in oil and egg yolk were discarded.
4 infractions
Cleaning clothes were kept on the prep counter after use in the kitchen., (Repeat violation from previous inspection), , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Meat bags were stored directly on walk-in freezer floor., (repeat violation from previous inspection), , Requirement: , Store food at least 15 cm off the floor.
Washroom door opening in food handling area was kept propped open., , Requirement:, Keep washroom door closed all the time.
3 infractions
Cleaning clothes were kept on the prep counter after use in the kitchen., (Repeat violation from previous inspection), , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Meat bags were stored directly on dirty walk-in freezer floor., (repeat violation from previous inspection), , Requirement: , Store food at least 15 cm off the floor.
Dried-up blood spills and dirt on walk in freezer floor., , Requirement:, , Clean walk in freezer floor.
5 infractions
Cleaning clothes were kept on the prep counter after use in the kitchen., (Repeat violation from previous inspection), , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
a) Internal temperature of grated garlic in oil was stored at 12.3C on spice cart without temperature control., , b) Internal temperature of egg yolk stored on spice cart without temperature control was 24.8C, , Requirement: , a) Ensure that fresh garlic in oil is stored at 4C or less or at 60 C and higher., Garlic in oil at 24.8 was discarded., , b) Ensure that egg yolk is stored at 4C or less., Egg yolk was discarded.
A box of meat and a bag were stored directly on walk in freezer floor., , Requirement: , Store food at least 15 cm off the floor.
8 infractions
Concentration of chlorine measured 0 ppm in sanitizer solution of pail located in the kitchen., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Cleaning clothes were kept on the prep counter after use in the kitchen., (Repeat violation from previous inspection), , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Paper dispenser located at hand washing sink in the kitchen was empty., , Requirement:, Provide paper towels in the dispenser.
Meat bags and boxes were stored directly on walk-in freezer floor., (repeat violation from previous inspection), , Requirement: , Store food at least 15 cm off the floor.
Clean aprons were stored in the washroom., , Requirement: , , Do not store clean aprons in the washroom.
Washroom door opens directly in food handling area and door was kept wide open., , , Requirement:, Keep washroom door closed all the time.
Duct tape in use to seal gap between counters was worn out trapping dirt, located in the kitchen., , Requirement:, Do not use duct tape to seal the gap between counters.
Meshed plastic bins used to store deep fried chicken had meat debris, oil from previous use., , Requirement:, Wash and sanitize meshed plastic bins in between use.
a) Extra items like out of service slicer was kept on prep counter trapping dirt., b) Dish washing area was cluttered., , Requirement:, , a) Remove extra items not required in daily operation., b) Declutter, organize and keep dish washing area clean.
Rice cookers and scoops were kept next to exposed electrical panels trapping dirt and dust in the kitchen., , Requirement:, Put a door or partition Infront of electrical panels to prevent contamination of food.
a) Miscellaneous items like chemical bottle, a box containing repair tools were kept on rice bags in front area., - Box of masks and a belt were kept on water bottles in storage room., , b) Onion bag was kept directly on dirty floor, , Requirement:, a) Store personal and miscellaneous items separately from food to prevent contamination., , b) Store food at least 15 cm off the floor.
Meshed plastic bins used to store deep fried chicken had meat debris, oil from previous use., , Requirement:, Wash and sanitize meshed plastic bins in between use.
a) Dirt and debris on the shelf being used to store onions and other foods in the kitchen., , b) Heavy dirt buildup on floor near the walls throughout the kitchen., , c) Accumulation of oil and food debris on the shelf being used to keep plastic baskets to store deep fried chicken during preparation., , d) Dirtbuildup on the small fan kept in the kitchen near cooking area., , , Requirement:, Clean the above noted areas and equipment.
a) Extra items like out of service slicer was kept on prep counter trapping dirt., b) Dish washing area was cluttered., , Requirement:, , a) Remove extra items not required in daily operation., b) Declutter, organize and keep dish washing area clean.