114 - 326 Aspen Glen Landing SW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 janvier 2026
Non conforme1. Dirty cleaning clothes were held outside the sanitizing bucket. , , Operator replaced clothes and placed in sanitizing solution., , Requirement:, -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure dirty cleaning clothes are laundered and stored in the sanitizing solution, , 2. No sanitizer solution was available for sanitizing food contact surfaces. Operator stated filled sanitizer bucket with 200ppm Quat sanitizer solution., , Requirement:, Ensure there is always adequate sanitizing solution available for food contact surfaces
1. Dirty apron was observed worn by one of the chefs. Operator changed apron to clean one., , Requirement:, Ensure clean aprons are worn by food handlers to prevent cross contamination during food handling, , 2. Handwashing and glove removal was not observed by staff when handling non-food services. Operator was educated, gloves were removed and hands were washed., , Requirement:, Ensure gloves is removed when needed and handwashing is done after and before gloves use and when handling food
Cheesecake with paper wrap were stored directly in contact with cooler racks in the prep cooler at the kitchen., , Operator removed food items., , Requirement:, Ensure food is stored in clean container with lid to protect from contamination.
The following food was stored at ambient temperature within 2 hours:, 1. cooked chicken at 20 *C, 2. raw chicken at 9*C , , Operator returned food to cooler/freezer., , -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, -Ensure to follow proper methods of cooling from above 60*C to 20*C within 2hours and from 20*C to 4*C within 4 hours by using shallow pans or coolers or blast freezers
1. Bowls were stored directly in contact with some dry bulk foods at the kitchen. Operator removed the bowls., , Requirement:, -Ensure scoops are stored outside of bulk food., -Use scoops with handle sticking out of the food for easy handling without contamination, , 2. Nozzles of the pop hose had dirt/mold build up., Operator cleaned and sanitized the nozzles., , Requirement:, Ensure all equipment are maintained in clean and sanitary manner
The following areas had food debris, dirt or dust build up:, 1. Back and floor of the ice machine and pop bibs at the coffee area, 2. floor of the walk-in freezer at the dishwasher area, 3. surface of the can opener at the back kitchen, 4. back floor and wall behind the flour mixer, 5. floor under the dry food storage rack at the back kitchen, 6. outer surfaces of the containers for dry bulk food at the back kitchen, 7. floor of walk-in cooler for kitchen and beer at the back storage , , Requirement:, Ensure the indicated areas and others are maintained in clean and sanitary manner.
The Park Kitchen & Bar se trouve dans le quartier ASPEN WOODS. ASPEN WOODS, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 26 mai 2026, 36 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 23 juillet 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
6 infractions
1. Dirty cleaning clothes were held outside the sanitizing bucket. , , Operator replaced clothes and placed in sanitizing solution., , Requirement:, -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure dirty cleaning clothes are laundered and stored in the sanitizing solution, , 2. No sanitizer solution was available for sanitizing food contact surfaces. Operator stated filled sanitizer bucket with 200ppm Quat sanitizer solution., , Requirement:, Ensure there is always adequate sanitizing solution available for food contact surfaces
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.
Meltwich Food Co.
ASPEN WOODS
1. Dirty apron was observed worn by one of the chefs. Operator changed apron to clean one., , Requirement:, Ensure clean aprons are worn by food handlers to prevent cross contamination during food handling, , 2. Handwashing and glove removal was not observed by staff when handling non-food services. Operator was educated, gloves were removed and hands were washed., , Requirement:, Ensure gloves is removed when needed and handwashing is done after and before gloves use and when handling food
Cheesecake with paper wrap were stored directly in contact with cooler racks in the prep cooler at the kitchen., , Operator removed food items., , Requirement:, Ensure food is stored in clean container with lid to protect from contamination.
The following food was stored at ambient temperature within 2 hours:, 1. cooked chicken at 20 *C, 2. raw chicken at 9*C , , Operator returned food to cooler/freezer., , -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, -Ensure to follow proper methods of cooling from above 60*C to 20*C within 2hours and from 20*C to 4*C within 4 hours by using shallow pans or coolers or blast freezers
1. Bowls were stored directly in contact with some dry bulk foods at the kitchen. Operator removed the bowls., , Requirement:, -Ensure scoops are stored outside of bulk food., -Use scoops with handle sticking out of the food for easy handling without contamination, , 2. Nozzles of the pop hose had dirt/mold build up., Operator cleaned and sanitized the nozzles., , Requirement:, Ensure all equipment are maintained in clean and sanitary manner
The following areas had food debris, dirt or dust build up:, 1. Back and floor of the ice machine and pop bibs at the coffee area, 2. floor of the walk-in freezer at the dishwasher area, 3. surface of the can opener at the back kitchen, 4. back floor and wall behind the flour mixer, 5. floor under the dry food storage rack at the back kitchen, 6. outer surfaces of the containers for dry bulk food at the back kitchen, 7. floor of walk-in cooler for kitchen and beer at the back storage , , Requirement:, Ensure the indicated areas and others are maintained in clean and sanitary manner.
Aucune infraction
2 infractions
QUAT sanitizer dispenser was dispensing food surface sanitizer at >400ppm. All spray bottles and buckets filled with QUAT sanitizer solution were also tested at >400ppm., - Recalibrate the dispenser and ensure it is dispensing at 200ppm. Instruct staff to dilute and test the solution when preparing it., - All bottles and buckets were replaced at time of inspection and tested at 200ppm.
Accumulation of food debris and grease observed under and in the harder to reach areas around the deep fryers., - Please clean these areas and ensure regular cleaning is done.
8 infractions
1. Wet/used cleaning cloths were kept on the counter and being re-used. Sanitizer spray bottles were being used., , 2. Quat sanitizer bucket on the bar counter measured 100ppm., , Fresh quat sanitizer buckets were prepared for the back kitchen prep station and measured 200 ppm, and new cleaning cloths were kept therein., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
The internal temperature of the bake french onions soup and butter chicken on the hot holding unit by the grill was 38.7°C and 42.2°C respectively., The bake french onions soup was reheated to 84°C and butter chicken was reheated to 75.6°C.
Foods were not being cooled properly. The following foods were kept on the counter to cool and the internal temperatures were taken:, Vegetarian butter chicken 36.3°C, Sautéed mushroom 42.6°C, Garlic puree 21.6°C. Garlic puree was discarded, Demi glaze 56.7°C, Ginger beef sauce 42.6°C, Butter chicken 42°C., , Foods were stored in ice baths., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
The mechanical dishwasher was not dispensing sanitizer and measured 0 ppm., The dishwasher was troubleshooted and measured 100 ppm.
Ongoing violations:, 1) The back exit door was opened., Back door was closed., , 2) Gap was noted at the bottom of the back exit door., , Install a weatherstripping., , Recurring violation:, 1. Back exit door was opened., 2. There was a gap at the bottom of the back exit door., , Previous violations:, 1. Back exit door was opened. , Back exit door was closed at the time of the inspection., , Install a screen door if you intend to leave the door open., , 2. Gap was observed at the bottom of the back exit door., , Install weatherstripping to prevent the entry of pest and pest habourage., , 3. No recent pest control record was available.
Expired food handling permit was stored in the frame.
A light bulb for the ventilation canopy was now working., , Replace the light bulb.
Deep grooves were noted on the prep cooler cutting boards., , Resurface or replace cutting boards.