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Bun and Brie / L’après

811 1 Street SW Calgary AB T2P 7N2 · Food - General

6 inspections

  1. Risk Management Inspection

    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?
      • A small gap was seen along the bottom of the kitchen exterior door. Please seal to prevent future pest entry.
    • 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?
      • A few mouse droppings were observed in the main floor kitchen under the two-compartment dishwashing sink. Lots of traps had been set and no captures were observed. The operator has been conducting pest control monitoring himself but did contact a professional pest control company for an estimate. It is recommended to have a professional pest control company come and assess the facility and provide monitoring. Please safely clean up any droppings and sanitize all affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips on-site had expired on May 1st, 2023.Please obtain new chlorine test strips to be able to accurately test and verify the chlorine-based sanitizer concentration (100ppm).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean.
  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Feb 10th, 2026: A surface sanitizer was not available to test. The concentrate attached to the dispenser was empty. A surface sanitizer must be available, and staff must know how to use it and test it. A quat sanitizer bottle was tested and 0ppm was detected. Please ensure that sanitizer solutions are mixed properly and always tested prior to use (200ppm).
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were unlabeled in the main kitchen. Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were not available to test the dishwasher sanitizer cycle concentration. Please obtain chlorine test strips to be able to test and verify the chlorine sanitizer concentration in the dishwasher (100ppm). 2) The facility had a quat-based sanitizer but not quat test strips. Please obtain quat test strips to be able to test and verify the concentration of the surface sanitizer solutions (200ppm).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand-washing sink in the main floor kitchen was not stocked with liquid hand soap. 2) The hand-washing sink in the main floor bar was not stocked with liquid hand soap or single-use paper towels in a proper dispenser. 3) The basement bar hand-washing sink was not stocked with single-use paper towels in a proper dispenser. 4) The one-compartment sink in the basement dishwashing/storage area was not stocked with liquid hand soap or single-use paper towels in a proper dispenser. Please ensure that all hand-washing sinks are stocked with liquid hand soap, single-use paper towels in a proper dispenser, and hot/cold running water to allow for proper hand washing by food handlers.
    • 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?
      • A gap at the bottom of the main floor kitchen exterior door was observed. Please install a new piece of weatherstripping to this door to seal the gap and prevent pest entry.
    • 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?
      • Feb 10th: It was determined that the basement bar is acting as a speakeasy with a different name than Bun & Brie. Please submit a new food permit application for the additional name. All operating names must be reflected on the permit.The facility has changed trade names to "Bun N Brie". Please submit a food permit application for the trade name change.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak from a hose was being caught in a bucket beside the dishwasher. Please repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the walls and ceiling in the basement dishwashing/storage area. Please refinish the walls and ceiling such that they are smooth, impervious to moisture, and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the public washrooms are missing paper towel. Please ensure all washrooms are stocked with paper towels and liquid hand soap to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean. 2) The main floor bar was cluttered with non-food items and was dirty. Please organize and clean. 3) The basement dishwashing/storage area had a build-up of dust, debris, and grime. Please cleanPlease ensure the entire facility receives a deep clean.
  4. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A quat sanitizer bottle was tested and 0ppm was detected. Please ensure that sanitizer solutions are mixed properly and always tested prior to use (200ppm).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The stainless-steel prep cooler in the main floor kitchen had an ambient air temperature of 11C. 2) The stainless-steel upright cooler in the main floor kitchen had an ambient air temperature of 10C. 3) The basement dishwashing/storage area walk-in cooler had an ambient air temperature of 22C. Please ensure that all coolers are operating properly and able to maintain a temperature of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was tested multiple times and 0ppm chlorine was detected. Please service the dishwasher such that it is running properly and sanitizing at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were not available to test the dishwasher sanitizer cycle concentration. Please obtain chlorine test strips to be able to test and verify the chlorine sanitizer concentration in the dishwasher (100ppm). 2) The facility had a quat-based sanitizer but not quat test strips. Please obtain quat test strips to be able to test and verify the concentration of the surface sanitizer solutions (200ppm).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand-washing sink in the main floor kitchen was not stocked with liquid hand soap. 2) The hand-washing sink in the main floor bar was not stocked with liquid hand soap or single-use paper towels in a proper dispenser. 3) The basement bar hand-washing sink was not stocked with single-use paper towels in a proper dispenser. 4) The one-compartment sink in the basement dishwashing/storage area was not stocked with liquid hand soap or single-use paper towels in a proper dispenser. Please ensure that all hand-washing sinks are stocked with liquid hand soap, single-use paper towels in a proper dispenser, and hot/cold running water to allow for proper hand washing by food handlers.
    • 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?
      • A gap at the bottom of the main floor kitchen exterior door was observed. Please install a new piece of weatherstripping to this door to seal the gap and prevent pest entry.
    • 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?
      • No pest control monitoring program is in place. No records of service were available. Please implement a pest control monitoring program and retain all service records on-site for review.
    • 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 facilities food handling permit is not valid as the renewal has not been paid. Payment must be received immediately.
    • 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 facility has changed trade names to "Bun N Brie". Please submit a food permit application for the trade name change.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator was unaware of proper cooler operating temperatures when asked. Please ensure all staff are trained in food safety procedures including important temperatures, sanitizer concentrations, etc. Please provide a copy of a food safety certificate for someone in daily care and control of the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the walls and ceiling in the basement dishwashing/storage area. Please refinish the walls and ceiling such that they are smooth, impervious to moisture, and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was observed under the mechanical dishwasher. Please investigate the source of the water and repair any leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean. 2) The main floor bar was cluttered with non-food items and was dirty. Please organize and clean. 3) The basement dishwashing/storage area had a build-up of dust, debris, and grime. Please cleanPlease ensure the entire facility receives a deep clean.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *FOODS IN KITCHEN PREP COOLER MEASURED AT 8C - TEMPERATURE WAS ADJUSTED AND STAFF WILL CHECK DAILY*
    • 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 SHELVES IN KITCHEN ARE CONSTRUCTED OF BARE WOOD, WHICH CANNOT BE ADEQUATELY CLEANED. PLEASE SAND AND PAINT ALL BARE WOOD SURFACES TO ALLOW FOR EASY CLEANING*