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
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.
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.
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 21 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 août 2026, 17 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (5%) 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.
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
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.
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.
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. ,