120 - 602 12 Avenue SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Parkside Cafe & Sushi se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 789 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 552 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
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.
Last Best Brewing & Distilling
BELTLINE
Ce restaurant a été inspecté 7 fois depuis le 28 septembre 2023, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
2 infractions
The low temperature (chlorine) dishwasher was not dispensing the sanitizer solution. , , The low temperature dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment and utensils. , , Repair the dishwasher. , , Two-compartment manual dishwashing was setup during the inspection.
Utensils stored in stagnant water measured at 24C. , , Utensils should not be stored in stagnant water as this can promote the growth of bacteria. , , Store utensils in the following manner: , - Iced cold water <4C, - Hot water >60C , - Sanitizer solution (100ppm of bleach or 200pppm of quats) , , The operator replaced the water with iced cold water at the time of the inspection.
1 infraction
, The hand wash sink was being used as a food preparation sink. Staff was observed using the sink for food handling., , The hand wash sink must be used for hand washing only.
3 infractions
, Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in food contact surface sanitizer solution between uses., , Reusable wiping cloths must be stored in food contact surface sanitizer between uses. Reviewed how to prepare a 100 ppm chlorine solution.
, Staff and operator were unaware of: correct sushi rice pH, and could not describe proper manual dishwashing procedure., , If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All food handlers must have at least basic food safety knowledge. Provide proof of food safety training.
18 infractions
, Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in food contact surface sanitizer solution between uses., , Reusable wiping cloths must be stored in food contact surface sanitizer between uses. Reviewed how to prepare a 100 ppm chlorine solution.
, pH test strips available for testing sushi rice pH were intended for measuring pool/spa pH. The lowest pH the strips available could measure was 6.2. , , Obtain pH test strips (or a pH meter) that are capable of measuring the required pH for sushi rice (4.6 or less). Records of sushi rice pH testing were unavailable.
, A catering order was being prepared. Braised beef that had been put into the take away dishes had an internal temperature of 35 degrees Celsius., , Food temperatures must be maintained (ie cooked food maintained at 60 degrees Celsius or higher) through the full course of handling, including plating and delivery.
20 infractions
, Bleach and soap was mixed together in the food contact surface sanitizer spray bottle., , Soap reduces the effectiveness of bleach. Do not mix bleach and soap together. Bleach water was remade during inspection. Concentration measured 100 ppm.
, Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in food contact surface sanitizer solution between uses., , Reusable wiping cloths must be stored in food contact surface sanitizer between uses. Reviewed how to prepare a 100 ppm chlorine solution.
, pH test strips available for testing sushi rice pH were intended for measuring pool/spa pH. The lowest pH the strips available could measure was 6.2. , , Obtain pH test strips (or a pH meter) that are capable of measuring the required pH for sushi rice (4.6 or less). Records of sushi rice pH testing were unavailable.
, The facility's food handling permit was not posted., , Post the food handling permit in a visible place.
, Raw fish was thawing in a bowl at room temperature. Internal temperature of the fish measured 21-23 degrees Celsius., , Perishable food must be safely thawed. This facility lacks a food preparation sink, so thawing options are: in the cooler, or as part of the cooking process. Fish was discarded during inspection.
, Raw shell eggs being stored at room temperature had an internal temperature of 23.5 degrees Celsius., , Raw shell eggs must be maintained at 7 degrees Celsius or lower. Eggs were discarded during inspection.
, A pot of cooked beef (braised beef) was being stored to the side of the stove. Internal temperature measured 37.5 degrees Celsius. , , Pot was moved back onto the stove to reheat to at least 74 degrees Celsius. Hot food must be maintained at 60 degrees Celsius or greater.
, Cooked chicken being stored at room temperature had an internal temperature of between 55-59 degrees Celsius. , , Ordered staff to re-cook chicken to an internal temperature of at least 74 degrees Celsius.
, Cooked chicken that had been removed from the cooler and was being stored on the counter top had an internal temperature of 11 degrees Celsius., , Chicken was moved back into cooler as it was not needed at the time.
, Residual chlorine concentration at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable. , , Have the dishwasher serviced/ repaired. Ensure that 100 ppm of residual chlorine is present during the sanitize cycle.
, Staff member washing dishes could not describe proper manual dishwashing procedure. Operator said that the staff member was new. As discussed, dishwashing is a very important task and the person assigned to the task must be knowledgeable in proper manual procedures. , , Again reviewed proper manual dishwashing procedure to be used, which is:, - Scrape any food particles that remain., - Wash with soap and water., - Rinse with fresh water., - Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. , - Air dry.
, The basin of the front hand wash sink was obstructed with utensils and water carafes. , , All hand wash sinks must remain obstructed at all times to accommodate hand washing.,
, The paper towel dispenser for the front hand wash sink was empty., , All hand wash sinks must be stocked with handwashing supplies at all times.
, The basin of the back hand wash sink was obstructed with utensils and dirty dishes. , , All hand wash sinks must remain obstructed at all times to accommodate hand washing.,
, September 29, 2023:, , Sushi rice was being prepared in the dining room (on the top of the chest freezer close to the south entrance door)., , The dining room is not a food preparation space. All food must be prepared in the kitchen where hand wash sinks are accessible. , , September 28, 2023:, , Sushi rice was being prepared in a space with no hand wash sink accessible (the dining room). A catering order was being portioned in a space with no hand wash sink (the dining room). , , The dining room is not a food preparation space. All food must be prepared in the kitchen where hand wash sinks are accessible.
, Dishwasher sanitizer concentration at the plate level was not being verified., , At least once a day, verify with the chlorine test strips that the dishwasher is properly sanitizing.
, Facility has a permit restriction, prohibiting grease producing cooking and deep frying, and a (residential) deep fryer was in use in the facility., , Remove the deep fryer from use.
, The facility's food handling permit was not posted., , Post the food handling permit in a visible place.
, Staff and operator were unaware of: correct sushi rice pH, and could not describe proper manual dishwashing procedure., , If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All food handlers must have at least basic food safety knowledge. Provide proof of food safety training.
, Bleach water spray bottle was unlabeled., , All chemical bottles must be clearly labeled with their contents to help prevent accidental misuse of chemicals.
, A catering order was being prepared. Braised beef that had been put into the take away dishes had an internal temperature of 35 degrees Celsius., , Food temperatures must be maintained (ie cooked food maintained at 60 degrees Celsius or higher) through the full course of handling, including plating and delivery.
, Raw fish was thawing in a bowl at room temperature. Internal temperature of the fish measured 21-23 degrees Celsius., , Perishable food must be safely thawed. This facility lacks a food preparation sink, so thawing options are: in the cooler, or as part of the cooking process. Fish was discarded during inspection.
, Raw shell eggs being stored at room temperature had an internal temperature of 23.5 degrees Celsius., , Raw shell eggs must be maintained at 7 degrees Celsius or lower. Eggs were discarded during inspection.
, A pot of cooked beef (braised beef) was being stored to the side of the stove. Internal temperature measured 37.5 degrees Celsius. , , Pot was moved back onto the stove to reheat to at least 74 degrees Celsius. Hot food must be maintained at 60 degrees Celsius or greater.
, Cooked chicken being stored at room temperature had an internal temperature of between 55-59 degrees Celsius. , , Ordered staff to re-cook chicken to an internal temperature of at least 74 degrees Celsius.
, Cooked chicken that had been removed from the cooler and was being stored on the counter top had an internal temperature of 11 degrees Celsius., , Chicken was moved back into cooler as it was not needed at the time.
, Residual chlorine concentration at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable. , , Have the dishwasher serviced/ repaired. Ensure that 100 ppm of residual chlorine is present during the sanitize cycle.
, Staff could not describe steps in proper manual dishwashing. , , Reviewed proper manual dishwashing procedure to be used, which is:, - Scrape any food particles that remain., - Wash with soap and water., - Rinse with fresh water., - Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. , - Air dry.
, The basin of the front hand wash sink was obstructed with utensils and water carafes. , , All hand wash sinks must remain obstructed at all times to accommodate hand washing.,
, The paper towel dispenser for the front hand wash sink was empty., , All hand wash sinks must be stocked with handwashing supplies at all times.
, The basin of the back hand wash sink was obstructed with utensils and dirty dishes. , , All hand wash sinks must remain obstructed at all times to accommodate hand washing.,
, Sushi rice was being prepared in a space with no hand wash sink accessible (the dining room). A catering order was being portioned in a space with no hand wash sink (the dining room). , , The dining room is not a food preparation space. All food must be prepared in the kitchen where hand wash sinks are accessible.
, Dishwasher sanitizer concentration at the plate level was not being verified., , At least once a day, verify with the chlorine test strips that the dishwasher is properly sanitizing.
, Facility has a permit restriction, prohibiting grease producing cooking and deep frying, and a (residential) deep fryer was in use in the facility., , Remove the deep fryer from use.
, The facility's food handling permit was not posted., , Post the food handling permit in a visible place.
, Staff and operator were unaware of: correct sushi rice pH, and could not describe proper manual dishwashing procedure., , If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All food handlers must have at least basic food safety knowledge. Provide proof of food safety training.