CalgaryDOWNTOWN COMMERCIAL CORE
241 - 255 5 Avenue SW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 décembre 2025
The kitchen Sanitizer spray bottle was measured at 0 ppm., - During inspection a staff member made a new solution of sanitizer which measured at 100 ppm.
The following food items were stored at room temperature: , a) meat marinated in at 7 C, , High-risk foods must be stored <4C or >60C to prevent the growth of bacteria. , , The operator placed meats in the cooler at the time of the inspection.
1. Small dishes without an adequate handle are used and stored inside the bulk supply of the sugar, and flour., , Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food., , The operator removed the small dishes from the bulk supply at the time of the inspection., , 2. Two bags of carrots and two boxes of meat were stored on the floor. , , Food should be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the food on a trolley at the time of the inspection.
1. Vegetable grater placed in the drying rack had food debris. , 2. The back can opener had food debris., - Have all food equipment properly clean and sanitized.
*** On-going Violation, Deep cleaning is required in the following areas: , a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area , b) Food debris and grime accumulating underneath food equipment by the grill lines, , The facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. , , Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
Vo Kitchen and Bar se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 683 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 475 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Oakberry Acai Bowls & Smoothies
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 5 fois depuis le 6 décembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
5 infractions
The kitchen Sanitizer spray bottle was measured at 0 ppm., - During inspection a staff member made a new solution of sanitizer which measured at 100 ppm.
The following food items were stored at room temperature: , a) meat marinated in at 7 C, , High-risk foods must be stored <4C or >60C to prevent the growth of bacteria. , , The operator placed meats in the cooler at the time of the inspection.
1. Small dishes without an adequate handle are used and stored inside the bulk supply of the sugar, and flour., , Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food., , The operator removed the small dishes from the bulk supply at the time of the inspection., , 2. Two bags of carrots and two boxes of meat were stored on the floor. , , Food should be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the food on a trolley at the time of the inspection.
1. Vegetable grater placed in the drying rack had food debris. , 2. The back can opener had food debris., - Have all food equipment properly clean and sanitized.
*** On-going Violation, Deep cleaning is required in the following areas: , a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area , b) Food debris and grime accumulating underneath food equipment by the grill lines, , The facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. , , Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
2 infractions
Cardboard used to line the shelves by the grill line. , , All surfaces must be made of smooth, durable, and easy to clean materials. , , Remove the cardboard and refrain from using , cardboard within the facility as they are not easily cleanable.
Deep cleaning is required in the following areas: , a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area , b) Food debris and grime accumulating underneath food equipment by the grill lines, , The facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. , , Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
6 infractions
The following food items were stored at room temperature: , a) Eggs measured 23C , b) Bean sprouts soaking in water measured 14C , , High-risk foods must be stored <4C or >60C to prevent the growth of bacteria. , , Make an ice bath to store the bean sprouts and eggs during the lunch rush. , , The operator placed more ice in the bean sprouts and placed the eggs in the cooler at the time of the inspection.
1. Small dishes without an adequate handle are used and stored inside the bulk supply of the chili flakes, sugar, and flour., , Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food., , The operator removed the small dishes from the bulk supply at the time of the inspection., , 2. Two bags of carrots and a bag of flavor enhancer were stored on the floor. , , Food should be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the food on a trolley at the time of the inspection.
Aucune infraction
3 infractions
, , *The handwash sink near the grill/cook line was obstructed by boxes of cooking oil. As discussed, ensure that the areas around handwash sinks are kept free of other items (to reduce contamination from water splashes) and unobstructed (for ease of access) at all times*, , *DEC 06: DISCUSSED MOVING BOXES AWAY FROM GRILL LINE HANDWASHING SINK WITH STEVEN*, ,
, , *Scoops were observed inside the foods in bulk food containers (flour, spices, sugar). As discussed, ensure that all scoops in use for bulk food containers are kept on a clean and sanitary surface without the scoop handles coming in contact with the food*, , *DEC. 06: BOWLS BEING USED IN DRY INGREDIENT BINS. REPLACE WITH SCOOPS AND STORE WITH HANDLES NOT IN CONTACT WITH FOODS*, ,
A valid food handling permit is not posted. , , The food handling permit must be posted at all times in a place that is easily seen by the public. , , The operator posted the valid food handling permit at the time of the inspection.
Cardboard used to line the shelves by the grill line. , , All surfaces must be made of smooth, durable, and easy to clean materials. , , Remove the cardboard and refrain from using , cardboard within the facility as they are not easily cleanable.
Rice paddle stored in water at room temperature (23.2C). , , Store utensils in the following manner to prevent the growth of bacteria. , a) iced water , b) bleach solution of 100ppm , c) quat solution of 200ppm , , The operator filled the bucket with iced water at the time of the inspection.
Deep cleaning is required in the following areas: , a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area , b) Food debris and grime accumulating underneath shelving units and food equipment , , The facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. , , Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
, , *TOPS OF EQUIPMENT & FIXTURES AND OTHER HIGH SURFACES REQUIRE CLEANING. ENSURE THAT ALL FLAT SURFACES WITHIN KITCHEN AND OTHER FOOD AREAS WILL COLLECT DUST & DEBRIS AND MUST BE ROUTINELY CLEANED*,