3 - 1531 5 Street SW · BELTLINE
26 février 2026
Non conformeThere was a hot water leak at the south hand was sink in the kitchen., , Repair the leak.
Milpa 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 4 fois depuis le 20 mai 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
There was a hot water leak at the south hand was sink in the kitchen., , Repair the leak.
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.
February 20, 2026:, , There was no detectable residual of sanitizer at the dish level for the bar glass washer. Iodine sanitizer was hooked up to the dishwasher. Additionally, it appeared as though the dishwasher was malfunctioning, with no water coming out on the rinse side of the glasswasher., , Have the dishwasher repaired or replaced., , May 20, 2025:, , There was no detectable residual of sanitizer at the dish level for the bar glass washer. Previously, this machine had used iodine to sanitize. Chlorine solution was observed to be hooked up to the machine. , , If this glass washer uses iodine to sanitize, residual concentration must measure between 12.5 to 25 ppm. If chlorine is the sanitizer, 100 ppm residual chlorine is required.
There was no detectable concentration of sanitizer at the dish level for the kitchen dishwasher. Final rinse temperature measured 52 degrees Celsius., , Have the dishwasher serviced/repaired. Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
The inside of the ice machine had scale accumulation and/or mold growth., , Clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis.
Floors in hard to reach areas, such as corners, edges, and underneath and behind equipment and food preparation tables had grease, soil, and/or food debris accumulation. , , Clean hard to reach areas in the facility. Ensure these areas are cleaned on a regular basis.
Ceilings surrounding air vents had dust/grease accumulation., , Clean dusty ceilings. Ensure these areas are cleaned on a regular basis.
There was no detectable residual of sanitizer at the dish level for the bar glass washer. Previously, this machine had used iodine to sanitize. Chlorine solution was observed to be hooked up to the machine. , , If this glass washer uses iodine to sanitize, residual concentration must measure between 12.5 to 25 ppm. If chlorine is the sanitizer, 100 ppm residual chlorine is required.
, Fruit flies were observed in the kitchen., , Ensure that adequate pest control is taking place in the facility.
The north food preparation cooler had an ambient air temperature of 7 degrees Celsius. Internal food temperatures of food in this cooler measured 7 degrees Celsius., , Have this cooler repaired or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or lower at all times.
The ambient air temperature of the walk-in cooler measured 9 degrees Celsius. Internal temperatures of food in the cooler measured between 8-9 degrees Celsius., , Remove any perishable food from this cooler. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
There was no detectable residual of sanitizer at the dish level for the bar glass washer. Previously, this machine had used iodine to sanitize. Chlorine solution was observed to be hooked up to the machine. , , If this glass washer uses iodine to sanitize, residual concentration must measure between 12.5 to 25 ppm. If chlorine is the sanitizer, 100 ppm residual chlorine is required.
There was no detectable chlorine residual at the dish level during the sanitize cycle for the low temperature dishwasher in the kitchen., , Have the dishwasher primed, serviced, or adjusted. Residual chlorine concentration at the plate level must measure 100 ppm.
There was no soap or soap dispenser at the hand wash sink located by the dish pit., , Install a soap dispenser at the hand wash sink located by the dish pit.
, Bowls were being used as scoops in dry ingredient containers. Additionally, the improper scoops were being stored in the food items., , Obtain proper scoops for these food items. Once proper scoops are obtained, ensure that scoops are either stored outside of the food or stored so that the handle of the scoop is not in contact with the food.
, Fruit flies were observed in the kitchen., , Ensure that adequate pest control is taking place in the facility.
There was grease and food debris accumulation on floors under equipment and food preparation tables on the south side of the facility., , Clean floors under equipment and food preparation tables on the south side of the facility.