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And Some Flower Cafe

1 - 540 7 Avenue NW Calgary AB T2N 0Z1 · Food - General

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Outstanding violation - noted on April 1, 2026***Staff were observed washing pans and utensils in the handwashing sink and putting them back into use without sanitizing them.-Ensure cooking equipment is washed AND sanitized between uses, in a sink that is designated for washing equipment
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted on April 1, 2026***Increase the lighting levels to facilitate cleaning and monitoring for pests. --------The basement food storage area was very dark. It was not possible to see the cleanliness of the flooring without a flashlight.-Install lighting so that the cleanliness of the area can be determined
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Oustanding violation - noted on April 1, 2026***8) No cleaning schedule was available.-Create a cleaning schedule that lists what equipment and areas of the facility are cleaned on a daily, weekly, and monthly basis, and that identifies what cleaning products are used. A template has been provided by email
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Outstanding - noted on April 1, 2026***Right fridge's thermometer appeared accurate but was showing 10C. Inspectors thermometer showed 10.6C-Instructed operator to move all cakes to the left fridge and not use this fridge until the temperature could be brought down to 4C or below----------The two fridges in the customer area that displayed cakes measured (left) 9.8C and (right) 8.0C.-Ensure display thermometers are accurate and that the fridges maintain food at 4C or below
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Outstanding violation - noted on April 1, 2026***Staff were observed washing pans and utensils in the handwashing sink and putting them back into use without sanitizing them.-Ensure cooking equipment is washed AND sanitized between uses, in a sink that is designated for washing equipment
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted on April 1, 2026***Increase the lighting levels to facilitate cleaning and monitoring for pests. --------The basement food storage area was very dark. It was not possible to see the cleanliness of the flooring without a flashlight.-Install lighting so that the cleanliness of the area can be determined
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Oustanding violation - noted on April 1, 2026***8) No cleaning schedule was available.-Create a cleaning schedule that lists what equipment and areas of the facility are cleaned on a daily, weekly, and monthly basis, and that identifies what cleaning products are used. A template has been provided by email
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Many cloths were stored on counters, and not in sanitizer.-One bucket of sanitizer was made but not being used. Instructed operator to make a second bucket for the front area and store all cloths in sanitizer buckets
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Customer area display fridges:Left fridge's thermometer said 10C but inspector's thermometer showed that it was ~5C.-Replace the thermometerRight fridge's thermometer appeared accurate but was showing 10C. Inspectors thermometer showed 10.6C-Instructed operator to move all cakes to the left fridge and not use this fridge until the temperature could be brought down to 4C or below----------The two fridges in the customer area that displayed cakes measured (left) 9.8C and (right) 8.0C.-Ensure display thermometers are accurate and that the fridges maintain food at 4C or below
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were observed washing pans and utensils in the handwashing sink and putting them back into use without sanitizing them.-Ensure cooking equipment is washed AND sanitized between uses, in a sink that is designated for washing equipment
    • 20. Do food handlers at the facility have adequate food safety training?
      • **Not reviewed on this visit**Staff displayed little knowledge of food safety. Examples include not knowing that kitchen surface sanitizer was required, how to make surface sanitizer, where the test strips were located, and not knowing that wiping cloths need to be stored in sanitizer.-Ensure someone in care and control of the facility has their food safety certification and pays attention to food safety in the facility. A list of courses was provided by email
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The basement food storage area was very dark. It was not possible to see the cleanliness of the flooring without a flashlight.-Install lighting so that the cleanliness of the area can be determined
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Not reviewed on this visit**8) No cleaning schedule was available.-Create a cleaning schedule that lists what equipment and areas of the facility are cleaned on a daily, weekly, and monthly basis, and that identifies what cleaning products are used. A template has been provided by email
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All wiping cloths were left on counters. No surface sanitizer was available. Staff did not know how to make sanitizer solution.-Store wiping cloths in surface sanitizer to prevent the growth of microorganisms-Ensure that surface sanitizer is always available when food is being handled-Demonstrated to staff how to make 100 ppm chlorine solution-Staff called the manager to find the test strips. Ensure test strips are used regularly
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) An open bag of cement was stored beside pop in the basement.-Ensure that non-food products are stored in a dedicated area away from food2) Food was again stored on the floor of the basement (onions, bag of sugar, lots of pop).-Store all food products 15cm off the floor. Operator can use upside down milk crates if the bottoms of the crates have been cleaned
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scooter was present in the food handling area of the kitchen (near the mop sink door).-Ensure equipment not related to food handling is kept out of the kitchen
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two fridges in the customer area that displayed cakes measured (left) 9.8C and (right) 8.0C.-Ensure display thermometers are accurate and that the fridges maintain food at 4C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back handwashing sink has a stack of paper towel in a bin, which allows the stack to be contaminated when grabbing the top sheet.-Install a paper towel dispenser that protects the bulk supply
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control reports were not available.-Ensure that pest control reports are being created regularly. A template has been provided by email, or the operator can hire a pest control company for monitoring
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff displayed little knowledge of food safety. Examples include not knowing that kitchen surface sanitizer was required, how to make surface sanitizer, where the test strips were located, and not knowing that wiping cloths need to be stored in sanitizer.-Ensure someone in care and control of the facility has their food safety certification and pays attention to food safety in the facility. A list of courses was provided by email
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The basement food storage area was very dark. It was not possible to see the cleanliness of the flooring without a flashlight.-Install lighting so that the cleanliness of the area can be determined
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front handwashing sink has food preparation equipment stored directly around it, exposing them to contamination (pitchers, mixing spoons).-Do not store food equipment around the handwashing sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Hard-to-reach and edges of the floor in the kitchen have an accumulation of grime.2) The wall behind the garbage can beside the back handwashing sink is very dirty.3) The backsplash around the back handwashing sink is dirty.4) The ventilation piping above the cooking canopy has an accumulation of dust.5) The air conditioning unit near the back door, which is above a food handling surface, has an accumulation of dust.6) The undersides of the shelves in the cooking area are caked in grease.7) The bottom shelf of the cabinet to the right of the 2-compartment sink is very dirty.-Clean8) No cleaning schedule was available.-Create a cleaning schedule that lists what equipment and areas of the facility are cleaned on a daily, weekly, and monthly basis, and that identifies what cleaning products are used. A template has been provided by email
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Elevated to Food Protection (Critical)**The basement was observed to be disorganized with chemicals like butane and tools stored with food items. Food items like drinks were also observed to be stored on the floor.Please reorganize the indicated area to ensure that personal items, chemicals, and food items are stored in clearly designated, separate locations. Additionally, elevate all items at least 6 inches off the floor to improve accessibility, visibility, and facilitate cleaning underneath.
  5. Demand Inspection

    4 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was observed to be past its expiry date.Please print and post an updated Food Handling Permit within its expiry date for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The tiles around the two-compartment sink was observed to be in disrepair with missing caulking.Please repair the tiles and seal it with a bead of caulking to prevent further water damage.2) The walls surrounding the two-compartment sink were observed to be in disrepair, with exposed drywall visible.Please repair the indicted and seal the surface so it is smooth, cleanable and impervious to moisture and contaminants.3) The cabinet for the prep sink was observed to be in disrepair with exposed wood and missing caulking.Please repair the indicated areas to ensure the cabinet is smooth, cleanable, and impervious to moisture and contaminants. Remove the old caulk and reseal with a new bead of caulking to prevent further water damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cover from the ice machine was observed to be missing. The operator was temporarily using a plastic sheet as a cover. The inspector was informed by the operator that the part has been ordered, and are waiting for it to arrive in order to repair the machine.Please repair the ice machine so it is covered and protected from contaminants.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement was observed to be disorganized with chemicals like butane and tools stored with food items. Food items like drinks were also observed to be stored on the floor.Please reorganize the indicated area to ensure that personal items, chemicals, and food items are stored in clearly designated, separate locations. Additionally, elevate all items at least 6 inches off the floor to improve accessibility, visibility, and facilitate cleaning underneath.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Sanitizer solution was not available during food processing.The operator promptly mixed a bucket of chlorine sanitizer solution with a concentration of 100 ppm. Please ensure sanitizer solution is available to food handlers at all times while food processing.2) Soiled cleaning cloths were observed on food contact surfaces, outside of sanitizer solution. Reusable cleaning cloths must be submerged in a sanitizer solution to destroy and inhibit the growth of harmful bacteria.The operator promptly submerged the reusable cleaning cloths in a chlorine sanitizer bucket with the concentration of 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was observed be left in the ice machine with the handle buried in the ice.The operator promptly removed the ice scoop, washed and sanitized the utensil, and created a location specifically for the scoop, outside of the machine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a tray of eggs were tested using a probe thermometer and read 21.4C. Perishable foods like eggs must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food should not remain in the danger zone for more than 2 hours.The operator discarded the tray of eggs.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was observed to be past its expiry date.Please print and post an updated Food Handling Permit within its expiry date for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The tiles around the two-compartment sink was observed to be in disrepair with missing caulking.Please repair the tiles and seal it with a bead of caulking to prevent further water damage.2) The walls surrounding the two-compartment sink were observed to be in disrepair, with exposed drywall visible.Please repair the indicted and seal the surface so it is smooth, cleanable and impervious to moisture and contaminants.3) The cabinet for the prep sink was observed to be in disrepair with exposed wood and missing caulking.Please repair the indicated areas to ensure the cabinet is smooth, cleanable, and impervious to moisture and contaminants. Remove the old caulk and reseal with a new bead of caulking to prevent further water damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cover from the ice machine was observed to be missing. The operator was temporarily using a plastic sheet as a cover. The inspector was informed by the operator that the part has been ordered, and are waiting for it to arrive in order to repair the machine.Please repair the ice machine so it is covered and protected from contaminants.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement was observed to be disorganized with chemicals like butane and tools stored with food items. Food items like drinks were also observed to be stored on the floor.Please reorganize the indicated area to ensure that personal items, chemicals, and food items are stored in clearly designated, separate locations. Additionally, elevate all items at least 6 inches off the floor to improve accessibility, visibility, and facilitate cleaning underneath.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were dirty.Discard the ice. Clean and sanitize the surfaces.