Skip to content
Loading map…

Astoria Restaurant

2027 Pegasus Road NE Calgary AB T2E 8C3 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water at the hand sink next to the exterior door. The faucet handle was spinning around and hot water could not be turned on. Operator repaired the sink during inspection.- Ensure hand sinks are fully stocked with paper towels, soap and have hot and cold water access at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser no longer secured to wall at cookline hand sink (next to exterior door), staff washroom hand sink was not supplied with paper towels.- Install paper towel dispenser and ensure all handwashing sinks are supplied with paper towels properly placed in dispensers at all times.
    • 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. There were carpet runners/liners used in the kitchen near back exit door. - Please remove as carpet is porous and cannot be easily cleaned.2. The staff bathroom door was missing a self-closure device. - Please install/repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall and ceiling in the staff washroom were in disrepair. Part of drywall was missing and exposed water pipes were observed. - Please repair.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic milk jugs and pop bottles were reused to store lemon juice. These containers are meant for single use and are difficult to thoroughly clean/sanitize for re-use. Please obtain proper food containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal bags and jacket were hung on shelf and touching food equipment. Please provide separate area away from food and food surfaces where staff can safely store their personal effects.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water at the cook line hand sink (next to the exterior door). The faucet handle was spinning around and hot water could not be turned on. Please repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • OUTSTANDING/REPEATING VIOLATIONS:1. Four handwash sinks in the kitchen were missing soap and paper towels. Operator provided soap and paper towels to one handwash sink during inspection that was to be used by the event occurring that day. All vendors at the event had provided their own handwash stations. Please ensure all handwash stations are fully stocked at all times**Jan 29, 2025: paper towel dispenser no longer secured to wall at cookline hand sink (next to exterior door) and soap dispenser was sitting inside basin; dishwasher hand sink was not provided with hand soap, prep line hand sink not supplied with either hand soap or paper towels.2. Two handwash sinks are missing paper towel dispensers. Please provide**Jan 29, 2025: this included both hand sinks at the cook line.
    • 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) There were large gaps around the in-floor grease trap and garbage had fallen in between the large gaps. The grease trap was located in a high traffic area and also installed at a lower level than the kitchen floor so it posed a tripping hazard. Please seal the gaps, level the floor, and ensure the entire floor surface area is smooth, nonabsorbent, and easily cleanable. 2) There were carpet runners/liners used in the kitchen. Please remove as carpet is porous and cannot be easily cleaned.3) The staff bathroom door was missing a self-closure device. The door handle was also broken/missing. Please install/repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING/REPEATING VIOLATION:A daily/weekly/monthly cleaning schedule was unavailable at time of inspection. Please provide
  4. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer available. Please provide food safe sanitizer
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed many bags of open spices through facility. Please ensure that all food is stored in food safe containers with lids
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer unavailable at time of inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the doors on the stand-up hot holding unit was in disrepair and not able to be secured closed, resulting in the unit being incapable of maintaining a temperature of 60C throughout the unit. Please ensure that all items in hot holding are maintained at a temp of 60C or higher at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both the detergent and the sanitizer containers were empty at the dishwasher. Operator replaced the chemicals during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer were unavailable. Please provide test strips for the dishwasher and surface sanitizer solutions. Please test sanitizer daily at a minimum
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Four handwash sinks in the kitchen were missing soap and paper towels. Operator provided soap and paper towels to one handwash sink during inspection that was to be used by the event occurring that day. All vendors at the event had provided their own handwash stations. Please ensure all handwash stations are fully stocked at all times2. Two handwash sinks are missing paper towel dispensers. Please provide
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink next to the 2 compartment sink was obstructed by containers and utensils. Please ensure that handwash sinks remain unblocked at all times and are only used for handwashing
    • 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 records were unavailble at time of inspection. Please provide most current pest control report
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Ice build-up on floor of walk-in freezer. Operator indicated freezer had been serviced and during next thaw cycle the ice will be remediated. Item not observed during this inspection.
    • 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. Light in the walk-in freezer was out. Please replace the light and ensure it is working2. Four tabletop cutting boards are deeply grooved and unable to be adequately cleaned and sanitized. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One of the doors to the stand-up hot holding unit is broken and unable to be secured. Please repair and ensure unit is capable of maintaining a temperature of 60C or higher at all times2. Soiled dishes were observed on racks beside the 2 compartment sink. Operator indicated they were from a previous event. Ensure that all dishes, utensils, and equipment are cleaned and sanitized immediately after each event to prevent potential pest attractants and to ensure all items and equipment are maintained in a clean and sanitary condition
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walk-in freezer walls and floor were splattered with dried blood and dirty. Please clean and ensure regular cleaning and sanitizing of the freezer2. The following areas require a deep clean: floors, under the deep fryers, under the charcoal grill3. A daily/weekly/monthly cleaning schedule was unavailable at time of inspection. Please provide4. A mop and bucket were stored in the washroom obstructing access. Please ensure that cleaning supplies are stored separately and the washroom is accessible 5. There was no toilet paper or paper towel available in the washroom. Please replace and ensure supplies are stocked at all times