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Caffe Levant

100 - 550 6 Avenue SW Calgary AB T2P 0S2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid to one of the bulk dry ingredient storage containers was cracked. It had been repaired with tape.Replace the broken lid. Tape is not cleanable and therefore not an acceptable repair method.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • April 28th, 2026: The dishwasher was still unable to exceed 62C. Please have the dishwasher serviced such that it is sanitizing properly at a minimum temp of 71C at the plate level. Facility must remain only offering single-use customer utensils/dishes. April 15th, 2026: The high-temperature mechanical dishwasher was three times, and the sanitizing rinse cycle did not exceed 53C. The dishwasher must be sanitizing at a minimum temperature of 71C, please have the dishwasher serviced such that it is sanitizing properly. Until then please switch to all single-use customer dishes and utensils and manually wash and sanitize equipment.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid to one of the bulk dry ingredient storage containers was cracked. It had been repaired with tape.Replace the broken lid. Tape is not cleanable and therefore not an acceptable repair method.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk food storage containers were being stored in the food containers, with handles in contact with the food.Either store scoops for bulk foods outside of the bulk container in a sanitary manner, or in the container with scoops out of contact with the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishwasher was three times, and the sanitizing rinse cycle did not exceed 53C. The dishwasher must be sanitizing at a minimum temperature of 71C, please have the dishwasher serviced such that it is sanitizing properly. Until then please switch to all single-use customer dishes and utensils and manually wash and sanitize equipment.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer in spray bottles was too weak (<100 ppm).Quat based food contact surface sanitizer must be maintained at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled reusable wiping cloths were being stored on counters in between uses.Reusable wiping cloths must be stored in food contact surface sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk food storage containers were being stored in the food containers, with handles in contact with the food.Either store scoops for bulk foods outside of the bulk container in a sanitary manner, or in the container with scoops out of contact with the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid to one of the bulk dry ingredient storage containers was cracked. It had been repaired with tape.Replace the broken lid. Tape is not cleanable and therefore not an acceptable repair method.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no hot water available in the facility, however the facility was still using the high temperature dishwasher. Dishes that had been washed were still greasy.Facility was told to switch to all disposable customer dishes until hot water was restored and the dishwasher was properly cleaning and sanitizing again.
    • 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 initially no paper towel available at either paper towel dispenser. Manager brought up paper towels from basement storage but the rolls did not fit the paper towel dispensers.Either obtain paper towels that fit the paper towel dispensers, or change paper towel dispensers so that they fit the paper towels.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water available in the facility.Restore hot water to the facility.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions