7 - 240 Midpark Way SE
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 avril 2026
Internal temperature of cooked banana -yam wraps stored on the counter without temperature control was 25C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Staff was instructed to discard banana-yam wraps.
TIV's Lechon se trouve dans le quartier MIDNAPORE. MIDNAPORE, Calgary compte 84 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 juillet 2026, 72 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
International Fresh Foods Supermarket
MIDNAPORE
Ce restaurant a été inspecté 8 fois depuis le 1 septembre 2023, avec 4 conformes, 3 non conformes et 1 fermeture au dossier.
1 infraction
Internal temperature of cooked banana -yam wraps stored on the counter without temperature control was 25C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Staff was instructed to discard banana-yam wraps.
5 infractions
No ready to use sanitizer solution was provided for surfaces., , Requirement:, , Provide ready to use sanitizer solution.
a) Temperature of the warmer located on right side in the kitchen was 45C and Internal temperatures of pork skewers stored in three trays were 37.6 C ,43.2 C and 40C, b) Internal temperatures of chicken moved from cooler to the warmer without reheating were at 22.9 C and 6.5C, , Sliding door of the warmer was left open, , Requirement:, , a) Ensure that perishables foods are stored at 60C or higher during hot holding., , Staff was instructed to discard skewers and raise the temperature of the unit., , Keep the sliding doors of the warmer closed all the time., , b) Ensure that cold perishable foods are reheated to 74C before storing at 60 C or higher in the warmer, , Staff was instructed to discard chicken at 22.9C and move chicken at 6.5C to the cooler.
Temperature of warmer located on left side was 54C and Internal temperature of chicken stored this warmer was 52 C, one set of pork ribs at 42 and second set was at 51 C , pork belly at 37C ,38C, , Requirement:, , Ensure that perishable foods are stored at 60C or higher during hot holding., , , Staff was instructed to discard pork belly at 37C, 38C and one set of ribs at 42C and reheat chicken at 52 C ribs at 51 to 74C before storing back in the warmer.
: skewers at 16C ,pork chops at 21.6C , pork at 22C and another meat at 19C., , , Requirement: , Ensure that perishable foods are stored at 4C or less Or at 60C or higher, Staff was instructed to discard all these meats
3 infractions
Concentration of chlorine measured 0 ppm in sanitizer solution located in the prep area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm.
Concentration of chlorine measured 50 ppm in sanitizer solution prepared in the sink for utensils., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Prep counters were lined cloth towels., , Requirement:, All surfaces must be smooth, washable and non-absorbent., Remove towels from the counters.
7 infractions
Labels provided on gravy and soups were missing required info., , Requirement:, , Ensure that labels contain name of the product, ingredients list, packaging date, storage condition (keep refrigerated/keep frozen)
Concentration of chlorine measured 0 ppm in sanitizer solution located in the kitchen., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
a) Internal temperature of pork stored in the warmer on left side was 48 C, sliding - door of the warmer was open., , b) Internal temperature of chicken in the second warmer was 52 C and pork skewers were at 35 C, , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C or higher., , Pork at 48 C and skewers at 35 C were discarded, , Chicken at 52 C was reheated during inspection before storing back in the warmer., Temperature of the warmer was raised.
Aucune infraction
2 infractions
Faucet missing for 3rd dishwashing sink.
1) Light bulbs not yet installed in fume hood.
3 infractions
Operator had chlorine test strips for a quats based sanitizing solution.
Light bulbs not yet installed in fume hood.
Upright cooler's internal temperature was 8.7 degrees Celsius., Drawer style cooler was not on., Hot holding unit was not on., Unable to check drawer style cooler or hot holding unit.
Aucune infraction
Fish was being thawed in warm standing water in the sink., , Requirement:, , Ensure that frozen meats/seafoods are thawed by one of the following approved methods:, , a) in the cooler, , b) under running cold water, , c) By heating in the microwave., , Staff was instructed to move fish to the cooler.
Three bags of frozen chicken were thawed at room temperature and internal temperatures were 1.9C, 11.4C, 13.1C., , Requirement:, , Ensure that frozen meats are thawed by the following method:, a) in the cooler, b) under running cold water, c) by heating in microwave., Do not thaw frozen meats at room temperature., Chicken at 11.4C, 13.1C. was discarded., Chicken at 1.9C was moved to the cooler.
a) Internal temperature of marinated raw pork kept on the counter without temperature control was 14 C., , b) Internal temperatures of several packages of goat and pork soups stored on the front counter without temperature control were between 28.9 C-29.2C., , c) Internal temperature of several packages of gravy stored on the front counter without temperature control was 22.3C, , Requirement:, Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., , a) Chicken at 14C was discarded., , b) Packaged Soups and gravy were discarded.
Hand washing sink located in the kitchen was blocked with a jug of water having cleaning cloth, kept in sink basin., , , Requirement:, Ensure that hand washing sink is available for use all the time, and it must not be blocked.
Prep counters were lined cloth towels., , Requirement:, All surfaces must be smooth, washable and non-absorbent., Remove towels from the counters.