105 - 108 Shawville Place SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 mai 2026
Hand washing sink located in dish washing area was non-operational as no water supply was available due to damaged taps., , Requirement:, , Repair the taps to make this hand-washing sink operational.
Morning Brunch Co se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 88 (73%) 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.
Mobil @ Superstore 1778 - Food Store
SHAWNESSY
Ce restaurant a été inspecté 7 fois depuis le 12 juin 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
1 infraction
Hand washing sink located in dish washing area was non-operational as no water supply was available due to damaged taps., , Requirement:, , Repair the taps to make this hand-washing sink operational.
4 infractions
No thermometer was provided in the small cooler located in bar area., , , Requirement:, , Provide thermometer in the cooler
Concentration of chlorine measured 0 ppm during sanitizer cycle and sanitizer pail connected to dish washer was empty. There was no extra commercial use sanitizer available onsite, , Requirement:, , Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., A can containing small amount of non-commercial use bleach sanitizer was connected to the dish washer as a temporary fix. Please provide commercial use sanitizer for the dish washer.
Hand washing sink located in dish washing area was non-operational as no water supply was available due to damaged taps., , Requirement:, , Repair the taps to make this hand-washing sink operational.
Paper dispenser located at hand washing sink in one customer washroom was empty., , Requirement:, , Provide paper towels in the dispenser.
2 infractions
No pest control records were available., (Repeat violation from previous inspection), , Requirement:, , Maintain pest control records on monthly basis.
Spout of hot water tap was missing located at hand washing sink in cooking area., , (Repeat violation from previous inspection), Requirement:, Provide spout for the tap.
5 infractions
No probe thermometer was provided to verify cooking and hot holding temperatures., , Requirement:, , Provide probe thermometer.
Pepsi cans and single use plates were stored under sink in front beverage prep area., , Requirement:, Do not store food/drinks and utensils under sinks to prevent contamination.
No pest control records were available., , Requirement:, , Maintain pest control records on monthly basis.
3 infractions
Cleaning clothes were kept on prep counters after use in the kitchen., , (Repeat violation from previous inspection), , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of left over milk creamers provided on customers' tables and collected at the end of the shift to store in the cooler for next day use was between 20 C-22 C, , Requirement:, , Ensure that creamers are stored at 4C or less., , Creamers between 20 C-22 C were discarded., Provide number of creamers to customers as needed and discard any left over.
No test strips were provided to verify concentration of quat in sanitizer solution., , Requirement:, , Provide quat test strips.
3 infractions
Cleaning clothes were kept on prep counters after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
a) Internal temperature of salmon stored in insert of first prep cooler was 7.8C, , b) Internal temperature of shredded cheese stored in insert of second prep cooler was 12.1 C, sliced meat was at 8.5C, sliced cheese was at 8.7C, , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4C or less., , - Put ice packs on salmon, sliced meat and sliced cheese., -Keep the lid of prep coolers closed when not in use to prevent temperature abuse.
Quat test strips provided onsite were damaged with water and can no longer be used to test concentration of quat in sanitizer solution., , Requirement:, , Provide new quat test strips.
Aucune infraction
Spout of hot water tap was missing located at hand washing sink in cooking area., , Requirement:, Provide spout for the tap.
Paper dispenser located at hand washing sink in third washroom was empty., , Requirement:, , Provide paper towels in the dispenser.