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Cafe Karak

63 Savanna Boulevard NE Calgary AB T3J 0Z1 · Food - General

7 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • The backdoor was kept open during the inspection. The inspector informed the staff that the backdoor must kept closed at all times to prevent the entry of pests. There was a gap on the bottom of the backdoor. Please install a weatherstripping to eliminate the gap and to prevent the potential entry of pests and vermin.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • July 23, 2026: The Line cooler was in use and had been not repaired at the time of the inspection. Food temperatures at the top inserts measured at 10-14.5 degrees C. The high-risk food items were discarded.**Discontinue the use of this cooler pending when it is repaired and verified by the health inspector to be in proper working condition.July 10, 2026 :The food temperatures of the high-risk food items in the top inserts of the line cooler measured between 12 to 14 degrees C. The ambient temperature of the bottom compartment measured at 7.5 degrees C.**Ensure the cooler is adjusted/repaired to ensure it can maintain adequate food temperatures of 4 degrees C and below.-The items in the top inserts were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OutstandingAn accumulation of food debris/dirt/food spills/dust were observed with regards to the following items:1. The microwave oven.2. The cupholders in the front service area.3. The utensil trays in the front service area.**Have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OutstandingAn accumulation of food debris/dirt/food spills/dust were observed with regards to the following areas/items:1. The shelves throughout the facility.2.The floors below the equipment on the cookline.3, The floors below the coolers and counters.4. The floors below the dry storage shelves.Please have the areas cleaned.
  4. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Not all food handlers were wearing hair restraints.**Ensure all food handlers are wearing adequate hair restraints.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food temperatures of the high-risk food items in the top inserts of the line cooler measured between 12 to 14 degrees C. The ambient temperature of the bottom compartment measured at 7.5 degrees C.**Ensure the cooler is adjusted/repaired to ensure it can maintain adequate food temperatures of 4 degrees C and below.-The items in the top inserts were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bar cooler measured at 6 degrees C. **Have the cooler adjusted/repaired to ensure it can maintain adequate temperatures of 4 degrees C and below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler drawers below the steel prep table were not maintaining adequate food temperatures during the inspection, measured between 6.5-7.8 degrees C.**Have the cooler adjusted/repaired to ensure it can maintain adequate temperatures of 4 degrees C and below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was not supplied with paper towel during the inspection.**Ensure all hand sinks are supplied with the required articles for proper hand washing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of food debris/dirt/food spills/dust were observed with regards to the following items:1. The microwave oven.2. The cupholders in the front service area.3. The utensil trays in the front service area.3. The microwave oven.**Have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris/dirt/food spills/dust were observed with regards to the following areas/items:1. The shelves throughout the facility.2.The floors below the equipment on the cookline.3, The floors below the coolers and counters.4. The floors below the dry storage shelves.Please have the areas cleaned.-In addition to the required cleaning, please have the storage areas of the kitchen decluttered and organized to allow for proper pest monitoring and sanitation activities
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Dry ice was being used as an additive to beverages. The inspector asked for a proof of food-safe for the dry ice but was not available during the inspection. The operator mentioned that they will be reaching out to their dry ice supplier to provide a certification that the dry ice is safe for food.
  7. Initial Inspection

    0 infractions