150 - 180 Legacy Main Street SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
7 mars 2025
Dough was covered with black garbage bag again., , Requirement:, Use food grade material to cover/wrap food not black garbage bag., Remove black garbage bag from the dough.
New York Pizzeria se trouve dans le quartier LEGACY. LEGACY, Calgary compte 81 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 58 (72%) 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.
Snowy Village Desert Cafe
LEGACY
Ce restaurant a été inspecté 6 fois depuis le 6 août 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
1 infraction
Dough was covered with black garbage bag again., , Requirement:, Use food grade material to cover/wrap food not black garbage bag., Remove black garbage bag from the dough.
7 infractions
a) Staff onsite did not know correct method of washing/sanitizing the utensils., b) No sanitizer solution was provided in one of the dish washing sinks., , Requirement:, a) Ensure that utensils are washed/sanitized by the following method:, i) wash in first sink with soap., ii) rinse under running water in the first sink., iii) immerse in sanitizer solution in second sink for minimum two minutes., Followed by air drying., , b) Provide sanitizer solution in one of the dish washing sinks.
Hand washing sink located in back prep area was blocked with dishes stored in the sink basin., , , Requirement:, Ensure that hand washing sink is available for use all the time and it must not be blocked.
No hot water supply was available at hand washing sink located in cooking area as hot water tap was non-functional., , Requirement:, - Ensure that hot/cold water supply is available all the time at hand washing sink., , - Make tap functional and restore hot water supply asap.
Black garbage bag was in use to cover dough., , Requirement:, Ensure that food grade material is used to cover or handle food, not black garbage bag., , Black garbage bag was removed, and saran wrap was used to cover dough during inspection.
a) Staff's used plate and can were kept on canned crushed tomatoes in the storage area., , b) Staff's jackets were stored on the rack along with food in storage area., , Requirement:, a) Do not store dirty dishes on food to prevent contamination., , b) Store personal and miscellaneous items separately from food to prevent contamination.
Hot water tap was non-functional., , Requirement:, Repair/replace hot water tap to make it functional.
Clean utensils were stored in hand washing sink located in back prep area., , Requirement:, Do not store clean utensils in hand washing sink to prevent contamination.
Aucune infraction
2 infractions
No hot water supply was available at hand washing sink located in cooking area as water supply was turned off from the valve below., , Requirement:, Hot and cold water must be available all the time at hand washing sink., Do not turn off water supply from the valve below.
Hot water tap located at hand washing sink in cooking area was loose and turned off from the valve below., , Requirement:, Ensure that tap is repaired/replaced to function properly.
5 infractions
Paper dispensers at both hand washing sinks in prep areas were empty., , (Repeat violation from previous inspection), , Requirement:, , Provide paper towels in dispensers.
No hot water supply was available at hand washing sink located in prep area as water supply was turned off from the valve below., , Requirement:, -Ensure that hot and cold-water supply is available all the time at hand washing sink., -Do not turn off water supply from the valve below., -Water supply was turned on during inspection.
No test strips were provided to verify concentration of chlorine in sanitizer solution for the utensils., (repeat violation from previous inspection), , Requirement: , , Provide chlorine test strips.
8 infractions
No ready to use sanitizer solution was provided for surfaces in front and back prep areas., , Requirement:, , Provide ready to use sanitizer solution for the surfaces.
Temperature of prep cooler located in cooking area was 10 C and internal temperature of parmesan cheese stored in this cooler was 8.5C, poutine was at 10 c and caesar creamy garlic sauce was at 11 C., , Requirement: , , -Do not store any perishable food in this cooler until temperature is maintained at 4C or less., -Poutine and caesar creamy garlic sauce were discarded during inspection.
a) No sanitizer was available on site to make sanitizer solution in the sink for utensils., , , b) No sanitizer solution was made in the sink for utensils. Staff stated that utensils are washed and rinsed, followed by air drying., , Requirement:, a) Provide sanitizer onsite., b) Provide sanitizer solution in one of the dish washing sinks., c) Wash and sanitize utensils by the following method:, i) wash in first sink with soap., ii) Rinse in first sink under running water., iii) Soak in sanitizer solution for at least two minutes. Followed by air drying.
Temperature of prep cooler located in cooking area was 10 C ., , Requirement:, , Ensure that prep cooler is repaired/replaced to maintain temperature at 4C or less.
Ceiling vent in back prep area was clogged., , Requirement:, , Clean the vent.
Paper dispensers at both hand washing sinks in prep areas were empty., , Requirement:, , Provide paper towels in dispensers.
a) A bag containing breadcrumbs was stored directly on floor in back prep area., , b) Pizza boxes were stored directly on floor in back area., , c) Poutine was left in the can after opening., , Requirement:, , a) Store food at least 15 cm off the floor., , b) Store pizza boxes at least 15 cm off the floor., , c) Transfer food to glass/ plastic or stainless-steel containers after opening the can.
No test strips were provided to verify concentration of chlorine in sanitizer solution for the utensils., , Requirement: , Provide chlorine test strips.
Washroom door opens directly in food handling area and lacks automatic door closure. Door was left partially open at the time of inspection., , , Requirement:, Provide automatic door closure device on washroom door.
Ceiling vent in back prep area was clogged., , Requirement:, , Clean the vent.