Bubblemania Cafe

455 16 Avenue NE Calgary AB T2E 1K3 · Food - General

6 inspections

Risk Management InspectionApr 30, 2026
3 infractions
- 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?
  - Green mouse droppings again present around the facility in corners and hard-to-reach areas.-Safely remove the mouse droppings, clean the facility, and remove clutter-----------1) A moderate amount of mouse droppings was observed behind ice machine. Unable to determine if they were new or old.2) A few mouse droppings observed on catering side beneath the exhaust canopy.-Remove all mouse droppings safely and monitor entire facility for signs of pest infestation. Ensure no sources of food or water are left out overnight, and remove all clutter
- 23. Is the facility maintained in a clean and sanitary condition?
  - Event side kitchen had decorations stored in the food handling area.-Ensure items not related to food handling are stored out of the kitchen
- 23. Is the facility maintained in a clean and sanitary condition?
  - Cleaning was not completed. This is concerning as it has been a whole week between inspections. Ensure the facility is thoroughly cleaned on a regular basis.----------1) Some areas require detailed cleaning:-Beneath the drink prep sink-The wall behind the grease trap in the kitchen-The front grill of the upright fridge in the cooking area-Beneath the right-most wok-The area beneath the handwashing sink in the cooking line-The kitchen ceiling (very dusty)2) The other unit where some food prep occurs:-Remove clutter from beneath the canopy as there are droppings there
Monitoring InspectionApr 23, 2026
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
  - Many opened cans of evaporated milk observed in fridge in drink prep area.-Decant opened cans of food
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
  - No chlorine in sanitizing cycle. Hose had no liquid coming out when primed.-Sanitize dishes in the sink with 100 ppm chlorine for 2 minutes after washing in dishwasher-Operator reported same afternoon that technician had come by to service. The issue was the squeeze tube for the chlorine pump, which was replaced
- 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?
  - Green mouse droppings again present around the facility in corners and hard-to-reach areas.-Safely remove the mouse droppings, clean the facility, and remove clutter-----------1) A moderate amount of mouse droppings was observed behind ice machine. Unable to determine if they were new or old.2) A few mouse droppings observed on catering side beneath the exhaust canopy.-Remove all mouse droppings safely and monitor entire facility for signs of pest infestation. Ensure no sources of food or water are left out overnight, and remove all clutter
- 23. Is the facility maintained in a clean and sanitary condition?
  - 1) Some areas require detailed cleaning:-Beneath the drink prep sink-The wall behind the grease trap in the kitchen-The front grill of the upright fridge in the cooking area-Beneath the right-most wok-The area beneath the handwashing sink in the cooking line-The kitchen ceiling (very dusty)2) The other unit where some food prep occurs:-Remove clutter from beneath the canopy as there are droppings there
Demand InspectionMay 15, 2025
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
  - Bleach sanitizing solutions along grill line and in drink prep area were <50 ppm chlorine.-Ensure staff are trained to make sanitizing solution correctly. Measuring spoon was available but staff were not using enough. Bleach should be mixed 1/2 tsp bleach per 1L water-Operator corrected during inspection
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
  - Spatulas used to scrape food from food contact surfaces were stored in the gap between the wall and the kitchen handwashing sink.-Do not store utensils in an unclean location-Instructed operator to have utensils washed before using again
- 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) A moderate amount of mouse droppings was observed behind ice machine. Unable to determine if they were new or old.2) A few mouse droppings observed on catering side beneath the exhaust canopy.-Remove all mouse droppings safely and monitor entire facility for signs of pest infestation. Ensure no sources of food or water are left out overnight, and remove all clutter
- 23. Is the facility maintained in a clean and sanitary condition?
  - Hard-to-reach areas beneath/behind the dishwasher, under the cook line, and the wall behind the kitchen handwashing sink were dirty.-Ensure the areas are fully cleaned
Monitoring InspectionNov 4, 2024
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
  - The main kitchen line ceiling tiles were very dusty. The middle stainless-steel freezer for the main kitchen line had food debris all over the bottom of the interior surfaces.Clean.Many non-kitchen tools and items were stored in the new kitchen space. Ensure items not needed in the kitchen are stored in a separate space.
Monitoring InspectionSep 8, 2023
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
  - The walk-in cooler was between 8 to 11C. Defrost cycle signs were on.Check in 30 minutes. If the temperature is not less than 4C, contact a repair person for repair. Ensure cooler is 4C or less.
Risk Management InspectionSep 8, 2023
0 infractions