340 13 Avenue SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Sidewalk Citizen Bakery 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.
Missy's This That
BELTLINE
Ce restaurant a été inspecté 5 fois depuis le 14 février 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
6 infractions
The west side cooler on the upstairs cookline had an ambient air temperature of 8 degrees Celsius. Internal food temperatures for perishable food measured between 9 to 10 degrees Celsius., , Have this cooler repaired/serviced or adjusted. Do not use this cooler for perishable food storage until it can maintain food temperatures at 4 degrees Celsius or lower at all times.
The residual concentration of chlorine at the dish level during the sanitize cycle for the kitchen dishwasher measured approximately 10 ppm. , , Have the dishwasher serviced/repaired or adjusted. Residual concentration of chlorine at the dish level must measure at least 50 ppm (water temperature measured greater than 38 degrees Celsius).
Mouse droppings were observed in the cupboard under the bar/cookline hand wash sink. Chewed material was present in this area as well., , Safely clean up mouse droppings and chewed material. Monitor for further activity. Ensure that adequate pest control is taking place.
The front facility door does not close properly., , Fix the door so that it closes properly in order to help prevent pest entry.
One of the glass panels of a upright glass cooler in the basement kitchen was broken. It has been repaired with cardboard., , Replace the door or properly replace the broken glass panel on the door.
The floor underneath equipment in the upstairs bar/cookline had grease, soil and/or food debris accumulation., , Clean the floor under equipment in the bar and cookline. Ensure these areas are cleaned on a regular basis.
Aucune infraction
4 infractions
Iodine test strips were unavailable. Purchase iodine test strips. Ensure that test strips are available for every type of sanitizer used onsite.
A few small drain flies noted in the upstairs and downstairs kitchens. , Consult pest control company for advice and control.
Plumbing below the sink (beside ice well) was leaking. Repair the leak. Ensure that all plumbing is maintained in good repair.
6 infractions
Spray bottle of sanitizing solution in the upstairs kitchen was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
0PPM iodine was measured in the glasswasher. The bottle of iodine connected to the glasswasher was empty. Repair the glasswasher. Ensure that 12.5-25PPM iodine is detectable in the glasswasher during operation. Use the main dishwasher to wash glassware until the machine is fixed.
Iodine test strips were unavailable. Purchase iodine test strips. Ensure that test strips are available for every type of sanitizer used onsite.
Deep cleaning is needed on the floors under equipment in the upstairs kitchen.
A few small drain flies noted in the upstairs and downstairs kitchens. , Consult pest control company for advice and control.
Ice scoop was stored with handle in the bulk ice (upstairs kitchen). Ensure that the scoops is stored in such away to protect the ice from contamination (i.e. store in a clean container; store with handle up).
Deep cleaning is needed on the floors under equipment in the upstairs kitchen.