Angel's Cafe

4105 Montgomery View NW Calgary AB T3B 1H8 · Food - General

5 inspections

1. Monitoring InspectionJan 15, 2026

   1 infraction

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Egg temperature was measured at 9.4 C.- Staff member moved into the walk-in fridge. Have eggs temperature below 7C.
2. Risk Management InspectionNov 1, 2024

   1 infraction

   • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
     • Rodent bait stations were being used inside the food establishment, namely under the 3 compartment sink, the mechanical room, and near the grill line. - Retain the services of a professional pest control company to install appropriate rodent traps.
3. Risk Management InspectionOct 25, 2024

   11 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • A bottle of bleach sanitizer was measured over 200ppm. - Ensure the bleach sanitizer is in food safe concentration of 100ppm.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • There was hair on the drain board for the two-compartment sink.-Ensure all food handlers demonstrate proper hair control.
   • 09. Are chemicals stored and handled in a safe manner?
     • A spray bottle that contained chlorine sanitizer was not labeled to indicate its content.- Label all chemicals to indicate their contents.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Slices of tomato and margarine on ice baths measured 9.1°C and 10.9°C respectively.Slices of raw onions and sauteed onions were stored without temperature control.Perishable foods such as cheeses and deli meats in the line cooler measured between 12.5°C to 17.0°C.- Discard temperature abused foods mentioned above. Store perishable foods at 4°C or less in ice baths. Store perishable foods away from the temperature danger zone (5 to 59°C).
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwashing sink was obstructed by a dishwasher cutlery basket.- Ensure the handwashing sink is not obstructed at all time.
   • 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?
     • Flies were noted in the kitchen.-Contact your pest control professional to identify the source and eliminate the flies in the kitchen."Reoccurring violation" 2024-10-25: flies were noted at the dipper well and handwashing sink areas. -Contact your pest control professional to identify the source and eliminate the flies in the kitchen.
   • 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?
     • 1) Mouse droppings were observed in the facility including the area between the frond display cooler and on the counter.2) Flies were observed flying around the kitchen and landing on clean dishes, food and food contact surfaces.3) No pest control record was available.Clean and sanitize the mouse droppings.Contact your pest control professional to eliminate the evidence of pest on site.Ensure adequate pest control measures are implemented. Monitor activity and maintain records on site at all times."Reoccurring violation" 2024-10-25: There was an abundance of mouse droppings in the dishwashing area, the kitchen, and janitorial room. Flies were observed in the dipper well area and at the handwashing sink.Remove the mouse droppings, clean and sanitize the kitchen.
   • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
     • Rodent bait stations were being used inside the food establishment, namely under the 3 compartment sink, the mechanical room, and near the grill line. - Retain the services of a professional pest control company to install appropriate rodent traps.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Staff demonstrated lack of food safety knowledge.-Ensure new and existing staff are trained in food safety."Reoccurring violations" 2024-10-25, Staff demonstrated lack of food safety knowledge.- A manager/owner must register and successfully complete an approved food safetycourse.- All other staff members are required to take the Alberta Food Safety Basics InteractiveCourse
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The line cooler was not able to keep foods 4C and lower. - Repair the line cooler so that perishable foods are maintained at 4°C or less under refrigeration.The cupboard above the dishwasher was water damaged, revealing exposed wood.- Repair or replace the cupboard. Ensure surfaces are smooth, non-absorbent to moisture and easy to clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Dirt buildup was noted underneath the handwashing sink and prep counterClean the indicated area specifically hard to reach areas in the facility."Reoccurring violation" 2024-10-25:The floor in the walk-in freezer, janitorial room, dishwashing area and under cooking equipment were contaminated with debris, stains and /or broken glass.- Clean and sanitize all areas of the kitchen thoroughly including hard to reach areas.
4. Demand InspectionOct 7, 2024

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) Cleaning cloths were kept on the counter.2)The sanitizer bucket used to wipe the steam wand of the espresso machine was measured at 10 ppm. Clean wiping cloths were used and fresh bleach sanitizer bucket was prepared and measured at 100 ppm.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Glassware for drinks were stored on the door handle compartment of the standing freezer.Ensure the glassware are stored in a separate freezer to prevent cross contamination of frozen raw/uncooked food.The manager indicated to rewash and relocate the glassware in a separate freezer.
   • 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?
     • 1) Mouse droppings were observed in the facility including the area between the frond display cooler and on the counter.2) Flies were observed flying around the kitchen and landing on clean dishes, food and food contact surfaces.3) No pest control record was available.Clean and sanitize the mouse droppings.Contact your pest control professional to eliminate the evidence of pest on site.Ensure adequate pest control measures are implemented. Monitor activity and maintain records on site at all times.
   • 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?
     • Flies were noted in the kitchen.-Contact your pest control professional to identify the source and eliminate the flies in the kitchen.
   • 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?
     • Food handling permit is not displayed.Display the permit where your customers can easily view it.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Staff demonstrated lack of food safety knowledge.-Ensure new and existing staff are trained in food safety.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Spoon used to mix chocolate drink at the espresso machine was stored in a stagnant water with a surface temperature of 24.6°C.The water was discarded.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Dirt buildup was noted underneath the handwashing sink and prep counter.Clean the indicated area specifically hard to reach areas in the facility.
5. Monitoring InspectionSep 12, 2024

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) Bleach sanitizer spray bottle measured 1000 ppm.-The bleach sanitizer was discarded, premade and measured 100 ppm.2) Used/wet cleaning cloths were kept on the counter. The cloth is being reused to clean the nozzle of the expresso machine.A fresh sanitizer bucket was prepared, measured at 100 ppm, and the cleaning cloths were kept in it.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Containers without handles were stored in the bulk food bins.-Use scoops with handles.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Serving utensils were stored in stagnant water.-New serving utensils were use and the used one washed in the dishwasher.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
   • 09. Are chemicals stored and handled in a safe manner?
     • Chemical spray bottles were not labelled. -Chemical spray bottles were promptly labelled to identify tier contents.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) Margarine was left on the counter with a surface temperature of 19°C.The label indicated "keep refrigerated".-Ensure manufacturer's instructions are adhered too.Ensure the margarine is portioned and kept in an ice bath, with the ice bath maintaining the same level as the margarine.2) Cooked ham was kept in an ice bath on the counter with a surface 18.6°C.-The foods were kept in the cooler.-Ensure the ice bath is proportionate to the level of the ham.3. A jug of uncovered milk was kept of the counter at the coffee prep station with an internal temperature of 9.6°C.-The jug of milk was promptly kept in the cooler.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Swimming pool test strip was used to measure the dishwasher sanitizer concentration.-Obtain chlorine test strip.
   • 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?
     • Flies were noted in the kitchen.-Contact your pest control professional to identify the source and eliminate the flies in the kitchen.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Staff demonstrated lack of food safety knowledge.-Ensure new and existing staff are trained in food safety.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Deep grooves noted on the prep cooler cutting boards.-Resurface or replace the cutting boards.