824 Edmonton Trail NE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 janvier 2026
Non conformeFried chicken in pan on shelf - for use during busy times - measured at 23C. Restaurant was not busy at the time. Ensure that potentially hazardous foods are kept at or below 4C or at or above 60C.
No sanitizer detected in dishwasher final rinse. Priming the sanitizer pump did not help. Staff member drained the sanitizer from the line and re-primed the pump. 100 PPM chlorine achieved.
Namo Cafe Bistro se trouve dans le quartier RENFREW. RENFREW, Calgary compte 54 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 37 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 14 novembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
2 infractions
Fried chicken in pan on shelf - for use during busy times - measured at 23C. Restaurant was not busy at the time. Ensure that potentially hazardous foods are kept at or below 4C or at or above 60C.
No sanitizer detected in dishwasher final rinse. Priming the sanitizer pump did not help. Staff member drained the sanitizer from the line and re-primed the pump. 100 PPM chlorine achieved.
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.
Wok & Co.
RENFREW
1 infraction
2 pans were stored directly on the floor by the grill., - Ensure all food equipment are stored minimum 6 inches off the floor.
8 infractions
Quat sanitizer at the bucket was measured at 100ppm., - Ensure quat sanitizer is in food safe level of 200-400ppm. , Remixed a 100ppm bleach solution., , Mutiple dirty cleaning rags were noted at the cookline., Rags for cleaning the steaming wand were sitting on the machine. , - Soak rags in sanitizer while not in use.
The ambient temperature of the line cooler was measured at 8.8C., - Ensure the temperature is maintained below 4C., , No thermometer was available to confirm the internal cook temperature., - Obtain a thermometer and or a timer.
The handwashing in the kitchen was blocked by a strainer., - Ensure the handwashing is not obstructed
The quat sanitizer test strips were expired and wrapped in its original package., No bleach test strips were available for the dishwasher. , - Obtain valid test strips and test the sanitizer daily.
ample amount of mice droppings were noted throughout the facility, including but not limited to in the kitchen, behind the line cooler, in the chest freezer room, and in the basement., A dead mouse was noted at one of the mechanical trap. , - Clean out the mice droppings and follow the pest control report advice.
waiting for the chef's food safety certificate.
2 pans were stored directly on the floor by the grill., - Ensure all food equipment are stored minimum 6 inches off the floor.
Food debris and grease were noted to the side of grill and line cooler, the floor behind the equipment, in the chest freezer room, - Thoroughly clean and sanitize the kitchen and the chest freezer storage room, , Styrofoam and cardboard were used as the base for chest freezers in the facility., - Remove the Styrofoam and cardboard as those are not cleanable.