1 - 936 Northmount Drive NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 mars 2026
The handwashing sins was covered with a plastic bag. , , The handwashing sink must be accessible for handwashing at all times. Suggested turning the other sink in the middle of the line into a handwashing sink and to prepare all foods, ahead of time in the clean and sanitized 2 compartment sink.
Perishable cut vegetables in water were stored in room temperature. , , - Do not store chopped or processed fruits and vegetables in room temperature. Store at 4C or less or greater than 60C at all times.
Accumulation of grease/food debris buildup on several surfaces within the main cook line including but not limited to: equipment, wall and floor underneath the cooking equipment and the coolers., , Please clean and maintain in a clean and sanitary condition at all times.
Zab Der Authentic Thai & Sushi se trouve dans le quartier COLLINGWOOD. COLLINGWOOD, Calgary compte 20 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 mars 2026, 17 (85%) 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.
St. Francis High School - Cafeteria
COLLINGWOOD
Ce restaurant a été inspecté 5 fois depuis le 22 février 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
3 infractions
The handwashing sins was covered with a plastic bag. , , The handwashing sink must be accessible for handwashing at all times. Suggested turning the other sink in the middle of the line into a handwashing sink and to prepare all foods, ahead of time in the clean and sanitized 2 compartment sink.
Perishable cut vegetables in water were stored in room temperature. , , - Do not store chopped or processed fruits and vegetables in room temperature. Store at 4C or less or greater than 60C at all times.
Accumulation of grease/food debris buildup on several surfaces within the main cook line including but not limited to: equipment, wall and floor underneath the cooking equipment and the coolers., , Please clean and maintain in a clean and sanitary condition at all times.
2 infractions
There was a broken plastic container in use. , - Please do not use as broken or damaged containers cannot be adequately washed and sanitized.
The handwashing sink on the cookline was very greasy. , , Clean and maintain in a clean and sanitary manner.
Aucune infraction
2 infractions
1) Operator replaced a 3 compartment sink with a high-temperature dishwasher and 1 a 1 compartment dishwasher. , , - Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. Ensure the 2-compartment sink meets the City of Calgary Wastewater Bylaw which requires food service establishment to install a properly-sized grease interceptor.
Observed an accumulation of dust on ceiling tiles in the kitchen. , - Please clean and maintain in a clean and sanitary manner at all times. ,
5 infractions
1) The concentration of chlorine sanitizer in spray bottles measured at approximately 50 ppm. , , - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration. Change the solution when below 100 ppm., - Corrected during inspection. , , 2) Wet cleaning cloths were left on food contact surface without any residue of sanitizer in them. , - Store cleaning cloths in a sanitizer solution in between use.
1) Raw shell eggs were left out in room temperature. Internal temperature measured at 18C. , - Raw shell eggs must be stored at 7C or less. , , 2) Several high-risk foods were left out in room temperature. Internal temperature of raw chicken and bean sprouts were measured as follows: 6.6C and 7.5C. , - Move to the cooler. , - All high-risk foods must be stored at 4C or less or greater than 60C when hot holding. ,
1) Operator replaced a 3 compartment sink with a high-temperature dishwasher and 1 a 1 compartment dishwasher. , , - Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. Ensure the 2-compartment sink meets the City of Calgary Wastewater Bylaw which requires food service establishment to install a properly-sized grease interceptor.
2) The temperature during the sanitation cycle of high-temperature dishwasher measured below 65C on several tries. , - Operator advised that they turned down temperature themselves and were able to adjust the booster temperature. Temperature measured above 71C after the adjustment. , - The temperature of the high-temperature dishwasher sanitation cycle must be measured at 71C at dish level to achieve adequate sanitation. Do not turn down the booster temperature to below 71C. , ,
Observed an accumulation of dust on ceiling tiles in the kitchen. , - Please clean and maintain in a clean and sanitary manner at all times. ,