105 - 108 Shawville Place SE · SHAWNESSY
8 septembre 2025
RéussiNo 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.
Morning Brunch Co se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 116 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 78 (67%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 12 juin 2024, avec 5 réussites et 1 fermeture au dossier.
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.
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.
SHAWNESSY
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.
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.
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.
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.