120 Bellerose Drive
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 mai 2026
Food debris was noted on both pasta machines during the inspection., Please ensure to dismantle pasta machine and use a bottle brush to clean and sanitize the pasta machine. Please note that pasta machine must be cleaned/sanitized every four hours when in continuous use.
1. Food items were stored on the floor. , Please ensure all food items are stored at least six inches above the floor., 2. Cardboard boxes are being used to store food related items in the bakery area. , Please use reusable containers to store food and food related items as cardboard boxes cannot be cleaned/sanitized.
1. Rust was noted on few floor tiles around the grease trap in both bakery and deli area. , Please remove the rust around floor tiles., 2. Bare wood shelves were noted in the back area. , Please paint all bare wood and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state.
General cleaning is required in the facility. Accumulation of dust/debris was noted underneath all storage shelving units, corners of the floor, and underneath the equipment. , Please clean the facility thoroughly and ensure it is maintained in a clean and organized state at all times.
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.
Jacek Chocolate
Ce restaurant a été inspecté 8 fois depuis le 17 juin 2024, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
4 infractions
Food debris was noted on both pasta machines during the inspection., Please ensure to dismantle pasta machine and use a bottle brush to clean and sanitize the pasta machine. Please note that pasta machine must be cleaned/sanitized every four hours when in continuous use.
1. Food items were stored on the floor. , Please ensure all food items are stored at least six inches above the floor., 2. Cardboard boxes are being used to store food related items in the bakery area. , Please use reusable containers to store food and food related items as cardboard boxes cannot be cleaned/sanitized.
1. Rust was noted on few floor tiles around the grease trap in both bakery and deli area. , Please remove the rust around floor tiles., 2. Bare wood shelves were noted in the back area. , Please paint all bare wood and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state.
General cleaning is required in the facility. Accumulation of dust/debris was noted underneath all storage shelving units, corners of the floor, and underneath the equipment. , Please clean the facility thoroughly and ensure it is maintained in a clean and organized state at all times.
4 infractions
It was noted that the facility was not heating soup properly prior to storing it to a hot holding unit. The temperature of soup was noted to be at 33 degrees C in one soup warmer and 60 in the second soup warmer. , Please be advised that soup must be heated to the internal temperature of 74 degrees C as soon as possible using a stove and must then be kept above 60 degrees C. The facility does not have a stove. The operator indicated that they would be acquiring an induction plate to heat the soup.
It was noted that the bakery area was not performing manual dishwashing procedures properly. Dishes were not being fully submerged in the sanitizing solution. Staff members indicated that they leave dishes in the bleach solution for 30 seconds only. Staff member also indicated that the sink drain stopper is not tall enough for them to fill the sanitizing sink. , Please acquire a taller sink drain stopper and ensure that all dishes are fully submerged in the bleach solution for at least two minutes. Dishes that cannot be fully submerged must not be used.
4 infractions
It was noted that the facility was not heating soup properly prior to storing it to a hot holding unit. The temperature of soup was noted to be at 33 degrees C in one soup warmer and 60 in the second soup warmer. , Please be advised that soup must be heated to the internal temperature of 74 degrees C as soon as possible using a stove and must then be kept above 60 degrees C. The facility does not have a stove. The operator indicated that they would be acquiring an induction plate to heat the soup.
It was noted that the bakery area was not performing manual dishwashing procedures properly. Dishes were not being fully submerged in the sanitizing solution. Staff members indicated that they leave dishes in the bleach solution for 30 seconds only. Staff member also indicated that the sink drain stopper is not tall enough for them to fill the sanitizing sink. , Please acquire a taller sink drain stopper and ensure that all dishes are fully submerged in the bleach solution for at least two minutes. Dishes that cannot be fully submerged must not be used.
7 infractions
1. Food debris was noted on hard-to-reach surfaces on meat slicers. , Please be advised that all meat slicers must be dismantled to achieve proper cleaning and sanitizing. Please use a brush to clean and sanitize hard-to-reach surfaces. Please clean and sanitize all meat slicers properly., 2. Cleaning cloths were noted to be stored on prep counters. , Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters.
It was noted that food handlers were not washing hands between tasks and were not following proper glove guidelines. , Importance of hand washing and proper glove guidelines were discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off and between glove changes, before handling ready-to-eat food items and after handling raw meat, after using smoke or washroom break, after touching part of clothing, after handling soiled dishes and before handling clean dishes. Please wash hands.
2 infractions
Both sinks blocked with soiled dishes in Cafe area. One of these sinks is a designated hand washing sink and must remain accessible for food handlers to wash hands. Please do not block the hand washing sink. The operator emptied the sink during the inspection.
The seal of the front cafe cooler was noted to be damaged. , Please replace the seal.
9 infractions
The chlorine sanitizer solution in both the bakery and deli areas was too concentrated. Ensure the solution is properly diluted to an appropriate concentration and tested regularly. This was corrected during the inspection.
Food handlers were not washing hands between glove changes in the deli and bakery areas. , Importance of hand washing and glove policy were discussed with the operator during the inspection. Ensure proper hand washing procedures are followed between glove changes.
Food in the hot holding unit measured at around 47C. The operator reheated it on an induction stove and was instructed to bring the temperature up to 74C. Please ensure that all food items are reheated to the internal temperature of 74 degrees C prior to storing them in a hot holding unit. Please ensure all food items stored at hot holding unit is maintained at or above 60 degrees C.
2 infractions
Light covers were observed to be missing from the produce prep area. , Please install the missing light covers.
General cleaning and organizing is required in the bakery area. , Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
6 infractions
1. Food debris was noted on hard-to-reach surfaces of the meat slicer located in the deli prep area. , Please be advised to dismantle the meat slicer to achieve proper cleaning and sanitation level. A brush must be used to clean/sanitize hard-to-reach surfaces. Please clean and sanitize the meat slicer and ensure it is maintained in a clean and sanitary manner at all times. , 2. A sanitizing solution was not observed in the bakery and deli area. , Please ensure that an approved sanitizing solution is present in the facility at all times. ,
Food handlers were not washing hands between tasks. Food handlers were unaware of glove policy. , Importance of hand washing, and glove policy was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off, between gloves changing. Please wash hands.
1. Food items were stored on the floor. , Please ensure all food items are stored at least six inches above the floor., 2. Staff mobile phones were noted on cafe prep counter. , Please ensure that staff personal items are stored away from prep counters, food and food related items. Please do not store staff personal items on prep counters or with food and food related items.
General cleaning is required in the facility. , Please clean the facility thoroughly and ensure it is maintained in a clean and organized state at all times.
1. Food items were stored on the floor. , Please ensure all food items are stored at least six inches above the floor., 2. Staff mobile phones were noted on cafe prep counter. , Please ensure that staff personal items are stored away from prep counters, food and food related items. Please do not store staff personal items on prep counters or with food and food related items.
General cleaning is required in the facility. , Please clean the facility thoroughly and ensure it is maintained in a clean and organized state at all times.
It was noted that the facility was not heating soup properly prior to storing it to a hot holding unit. The temperature of soup was noted to be at 33 degrees C in one soup warmer and 60 in the second soup warmer. , Please be advised that soup must be heated to the internal temperature of 74 degrees C as soon as possible using a stove and must then be kept above 60 degrees C. The facility does not have a stove. The operator indicated that they would be acquiring an induction plate to heat the soup.
It was noted that the bakery area was not performing manual dishwashing procedures properly. Dishes were not being fully submerged in the sanitizing solution. Staff members indicated that they leave dishes in the bleach solution for 30 seconds only. Staff member also indicated that the sink drain stopper is not tall enough for them to fill the sanitizing sink. , Please acquire a taller sink drain stopper and ensure that all dishes are fully submerged in the bleach solution for at least two minutes. Dishes that cannot be fully submerged must not be used.
Almost all paper towel dispensers were noted to be empty at the time of inspection. , Please be advised to ensure that all paper towel dispensers are fully stocked at all times.
1. Food items were stored on the floor. , Please ensure all food items are stored at least six inches above the floor., 2. Staff mobile phones were noted on cafe prep counter. , Please ensure that staff personal items are stored away from prep counters, food and food related items. Please do not store staff personal items on prep counters or with food and food related items.
General cleaning is required in the facility. , Please clean the facility thoroughly and ensure it is maintained in a clean and organized state at all times.
1. Utensils were not fully submerged in the chlorine sanitizer solution in the deli sandwich prep area. The operator submerged the utensils in the solution after being instructed to do so., , 2. Tongs in the front bakery area are being cleaned with soap and water in the handwashing sink. The operator was educated that tongs should be washed and sanitized in a designated utensil washing sink or dishwasher.
Cardboard boxes were being used to store clean cloths and utensils in bakery area. Please note that cardboard containers cannot be cleaned and sanitized. , Please acquire food grade containers with tight fitted lids to store food and food related items.
The sticky fly trap in the storage area was full of flies. The operator was instructed to replace it. Ensure the sticky fly trap in the storage area is replaced regularly.
1. Dented cans that may compromise the safety of food were found. The operator removed, the dented cans., , 2. An odour was noticed coming from the sink drains. The operator was instructed to pour bleach down the drains.
1. A cooler in the grocery area was measured at 8.9C. The operator was instructed to monitor the temperature for an hour, ensure it stays below 4C, and provide email updates with photos of the temperature readings., , 2. The seal of the front cafe cooler was noted to be damaged. , Please replace the seal.
1. Drawers in the front area and bakery area were unsanitary. Ensure that all surfaces are maintained in a clean and sanitary manner at all times. , , 2. Espresso dumping station was not in a sanitary condition. Please ensure that this area is being cleaned regularly., , 3. Storage and walk in cooler floors were unsanitary. Ensure that all surfaces are maintained in a clean and sanitary manner at all times.
It was noted that the facility was not following proper manual dishwashing procedures. Reusable dishes were not being sanitized. , Proper manual dishwashing procedures were discussed with the operator during the inspection. All reusable dishes must be washed with soap and water, rinsed with clean water and then sanitized using bleach solution at 100 ppm (fully submerged) and then air dried. Please follow proper manual dishwashing procedures.
1. Mouse droppings were noted in the facility. , Please clean the facility thoroughly and seal al entry points. , 2. Loading dock door was noted to be open and is being used to go in and out by staff members. , Please keep this door closed or install a screen door. , 3. Pest control records were received via email. According to the pest control records mouse activity was noted on May 16, 2024. , Please contact a license pest control operator to re-mediate this concern.
Light covers were observed to be missing from the produce prep area. , Please install the missing light covers.
General cleaning and organizing is required in the bakery area. , Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.