Aspire International Airport Lounge
CONC D - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General
Inspection summary
Aspire International Airport Lounge has been inspected once by Alberta Health Services (Environmental Public Health), on September 23, 2024. The most recent inspection, on September 23, 2024, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on September 23, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on September 23, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on September 23, 2024. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) There were foods (particularly the taco station) in the self-serve area that were not covered/protected against customer contamination. Discussed installation of sneeze guard.2) The sneeze guard at the cold foods line was inadequate to properly protect foods stored closest to the edge of the counter. Please adjust sneeze guard to all foods are adequately protected against customer contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEATING VIOLATION:Cold perishable foods (pasta, cheese, deli meat) in the insert cooler in the guest lounge measured 10C (destroyed). Please adjust/repair the unit temp so perishable foods are stored at 4C or lower. Store product on top of ice until unit is repaired.**Sept 23, 2024: Cold perishable foods in self-serve area were inadequately temp controlled (full bowls/trays stored on top of cold plate); temps were all above 4C. Bowls of condiments at taco station were left at room temp and measured as high as 13C. Manager advised that food turnover was high and food was replaced at least once every 2 hours. If 2-hour time control is used, facility must mark the time at which product was removed from temp control, maintain written records of time tracking, and amount of food discarded once expired - provide AHS with written procedures and template used. Otherwise all cold perishable foods must be maintained at 4C or lower.
- 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 wooden platform for a cooler near the dishwashing area was bare and unfinished. Please seal/paint so wood is smooth, nonporous and easily cleanable.2) Staff bathroom door that opened into a food prep area was propped open. Please ensure to keep the door closed (corrected).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?