3503 114 Avenue SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 juin 2026
Non conformeJune 11, 2026, inspection. , Stand up cooler was measured at 6.0 degrees C. , , Previous Inspection, Stand-up cooler was measured at 7.6 degrees C. , , Fix cooler and store cold perishable foods at 4.0 degrees C or below.
Service Plus Inns & Suites - Food se trouve dans le quartier SHEPARD INDUSTRIAL. SHEPARD INDUSTRIAL, Calgary compte 54 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 32 (59%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 29 mai 2026, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
1 infraction
June 11, 2026, inspection. , Stand up cooler was measured at 6.0 degrees C. , , Previous Inspection, Stand-up cooler was measured at 7.6 degrees C. , , Fix cooler and store cold perishable foods at 4.0 degrees C or below.
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.
Monsignor J.S. Smith School - Food
DOUGLASDALE/GLEN
5 infractions
Quat sanitizer in spray bottle was measured greater than 400ppm., , Use 200ppm quat sanitizer.
Bagged eggs thawing on counter at room temperature., Frozen products must be thawed safely., Thaw in the cooler OR under continuous running cold water.
1) Eggs stand-up cooler were measured at 26. 4 degrees C . Staff left a flat of eggs out during breakfast. , , Discarded the eggs. , Store whole raw eggs at 7.0 degrees C. , , 2) Tray of eggs was placed on top of ice. Eggs on top of ice were measured at 20.0 degrees C. Eggs were not cooled down to 4.0 degrees C before placing on ice. IOGO yogurt on ice was measured at 6.6 degrees C., , Discarded the eggs. , , Store perishable foods at 4.0 degrees C. or below or at 60 degrees C or higher. , , 3) Stand-up cooler was measured at 7.6 degrees C. , , Fix cooler and store cold perishable foods at 4.0 degrees C or below., , 4) No probe thermometer to check the food and cooler temperatures. , , Provide a probe thermometer.
No test strips on site., Obtain test strips for whichever sanitizing solutions will be used on food contact surfaces and counters.
Coolers, freezers, dishwasher and food surface sanitizer were not checked daily. , , Check and record Coolers, freezers, dishwasher and food surface sanitizer daily.