3110 - 8561 8A Avenue SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 décembre 2025
Non conformeDust accumulation by ceiling diffuser, , Thoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
strEATS West Springs Kitchen se trouve dans le quartier WEST SPRINGS. WEST SPRINGS, Calgary compte 94 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 juillet 2026, 73 (78%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 28 septembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
1 infraction
Dust accumulation by ceiling diffuser, , Thoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
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.
Tahinis Mediterranean Fusion Cuisine
WEST SPRINGS
5 infractions
Transparent nylon bags were used to line the food inserts before portion the food in the inserts., , Remove the nylons., , Previous violations:, 1. Transparent nylons were used to line the food inserts before portion the food in the inserts., , Remove the nylons., , 2. Containers with no handles were stored in the bulk food containers., , Obtain scoops with handles and ensure the scoops handles are not in direct contact with the bulk food., , 3. Rice scoops and utensils used to cook burger were stored at room temperature., , Utensils were promptly washed in a dishwasher., , Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:, a. stored in ice water between uses (4 degrees Celsius or below), b. stored in hot water between uses (60 degree Celsius or greater), c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs), d. continuously replace serving utensils with new utensils., , , Previous violation:, Canned beverages were stored directly beneath the wastewater line in the customer area., , Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.
Recurring violation:, No food safety certificate was available., , Previous violation:, Owners of more than one food establishment did not have a separate manager with approved food safety training at this location., , Complete an approved food safety course and provide certification.,
Deep grooves were noted on the prep cooler cutting boards., , Resurface or replace cutting boards.
1) Duct tapes were affixed on the door handle of the mini fridge adjacent the handwashing sink in the front preparation area., , Fix the mini fridge door handle., , 2) Grease buildup was noted on the ventilation canopy filters., , 3) Deep grooves were noted on the prep cooler cutting boards, Resurface or replace the cutting boards as needed.
1) Underneath the dishwasher was dirty and disorganized., 2) The top, around, and edges of the dishwasher was accumulated with food debris., , Thoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
4 infractions
1. Transparent nylons were used to line the food inserts before portion the food in the inserts., , Remove the nylons., , 2. Containers with no handles were stored in the bulk food containers., , Obtain scoops with handles and ensure the scoops handles are not in direct contact with the bulk food., , 3. Rice scoops and utensils used to cook burger were stored at room temperature., , Utensils were promptly washed in a dishwasher., , Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:, a. stored in ice water between uses (4 degrees Celsius or below), b. stored in hot water between uses (60 degree Celsius or greater), c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs), d. continuously replace serving utensils with new utensils., , , Previous violation:, Canned beverages were stored directly beneath the wastewater line in the customer area., , Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.,
The was a gap at the back exit door. The weatherstripping was damaged., , Replace the weatherstripping.
Recurring violation:, No food safety certificate was available., , Previous violation:, Owners of more than one food establishment did not have a separate manager with approved food safety training at this location., , Complete an approved food safety course and provide certification.,
Deep grooves were noted on the prep cooler cutting boards., , Resurface or replace cutting boards.
7 infractions
Quat sanitizer in a spray bottle measured less than 100 ppm., , Fresh 200 ppm quat sanitizer was prepared during the inspection. Replace sanitizer regularly as the concentration weakens with time and usage.,
Four spray bottles containing different chemicals were not labeled to indicate their contents., , Unknown chemicals were discarded. Other chemicals were labeled during the inspection.,
Batter in the cold insulated food pan measured 15C., , Batter was discarded. Replace insulated pans more frequently. Store perishable foods away from the temperature danger zone (4 to 60C).,
Chlorine sanitizer measured 0 ppm in the dishwasher., , Repair the dishwasher and use chlorine sanitizer at 100 ppm. Until the dishwasher meets cleaning and sanitizing requirements, perform manual dishwashing procedures at the three compartment sink.,
Canned beverages were stored directly beneath the wastewater line in the customer area., , Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.,
Chlorine sanitizer in the dishwasher was incorrectly tested with quat sanitizer test strips., , Use chlorine test strips and monitor the dishwasher sanitizer concentration daily.,
Owners of more than one food establishment did not have a separate manager with approved food safety training at this location., , Complete an approved food safety course and provide certification.,