Calgary Drop-In Centre - Kitchen
1 Dermot Baldwin Way SE Calgary AB T2G 0P8 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding Violation (May 15, 2026)Ventilation outlets and ceiling tiles were still observed to be dusty and soiled in loose debris.----------Outstanding Violation (March 2, 2026)The ceiling tiles and ventilation outlets were still dirty with grease build up.-----------Initial ViolationCeiling tiles observed to be dirty and grease build up. - ensure that the ceiling tiles are cleaned. Ventilation outlets are dirty and grease build up- ensure that ventilation outlets are clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Outstanding Violation (March 2, 2026)The high-temperature mechanical dishwash was tested using probe thermometer and still measured at 68C.-----------Initial ViolationThe high-temperature dishwasher was tested three times using a probe thermometer and was found to be ineffective in sanitizing dishes, reaching only 68C. To ensure proper sanitization, the temperature of the mechanical dishwasher must reach 71C or higher.Please repair the mechanical dishwasher to ensure it is sanitizing dishes by reaching temperatures of 71C or higher. The operator will temporarily use the mechanical dishwasher for cleaning only. Sanitizing will be completed in a sink basin using a 200 ppm quaternary ammonium (quat) solution with a minimum contact time of two minutes, followed by air drying.The use of single-use dishes, cups, and utensils is recommended.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding Violation (March 2, 2026)The ceiling tiles and ventilation outlets were still dirty with grease build up.-----------Initial ViolationCeiling tiles observed to be dirty and grease build up. - ensure that the ceiling tiles are cleaned. Ventilation outlets are dirty and grease build up- ensure that ventilation outlets are clean.
- 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 bin was used to collect water leaking from the first basin of the three-compartment sink located in the dish pit.Please repair the sink to ensure it is no longer leaking.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 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 dishwasher was tested three times using a probe thermometer and was found to be ineffective in sanitizing dishes, reaching only 68C. To ensure proper sanitization, the temperature of the mechanical dishwasher must reach 71C or higher.Please repair the mechanical dishwasher to ensure it is sanitizing dishes by reaching temperatures of 71C or higher. The operator will temporarily use the mechanical dishwasher for cleaning only. Sanitizing will be completed in a sink basin using a 200 ppm quaternary ammonium (quat) solution with a minimum contact time of two minutes, followed by air drying.The use of single-use dishes, cups, and utensils is recommended.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water was not supplied to the taps in the kitchen.Please correct this issue to ensure that both hot and cold running water are continuously supplied to all kitchen taps.
- 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) The handwash stations located at the entrance of the kitchen and beside the dish pit were slow draining.Please repair the handwash sinks to ensure they are properly draining.2) A bin was used to collect water leaking from the first basin of the three-compartment sink located in the dish pit.Please repair the sink to ensure it is no longer leaking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The flooring in the kitchen is in poor repair - there are several areas where the material used has come off and left holes and grooves which make it difficult to properly clean the floor. - Ensure the floor is in good repair, easy to clean, nonabsorbtive. Ceiling tiles observed to be dirty and grease build up. - ensure that the ceiling tiles are cleaned. Ventilation outlet are dirty and grease build up- ensure that ventialtion outlet are clean.Tiles are missing and crack at the entrance of the dishwasher room. - ensure that the new tiles are installed to create an easy to clean surface.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A can of Casa Solana Cheddar cheese sauce was damage.The Can was removed during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop handles in oatmeal bulk bins in dry storage were touching food.- Ensure to keep scoop in such way so that their handles should not touch food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were some bowls of cut apples in the cooler stacked so that the bottom of the bowl was in direct contact with the ready to eat food in the bowl below.- Ensure that there is a protective between the bowls and ready to eat fruits.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The flooring in the kitchen is in poor repair - there are several areas where the material used has come off and left holes and grooves which make it difficult to properly clean the floor. - Ensure the floor is in good repair, easy to clean, nonabsorbtive. Ceiling tiles observed to be dirty and grease build up. - ensure that the ceiling tiles are cleaned. Ventilation outlet are dirty and grease build up- ensure that ventialtion outlet are clean.Tiles are missing and crack at the entrance of the dishwasher room. - ensure that the new tiles are installed to create an easy to clean surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Debris was observed on the blade of the can opener.The can opener was removed and place to dirty dishes during inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Cloths stored in bucket of soapy water.-Cloths are to be stored in sanitizer2) Operator reported food contact surfaces only being cleaned with soapy water.-Ensure surfaces are sanitized after cleaning3) One sanitizer bottle had an unknown liquid in it, 0 ppm quats.-Ensure sanitizer is obtained from dispenser and that it is at the correct concentration (200 ppm)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator unable to find quat test strips.-Ensure test strips for dispensed sanitizers are available and used 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?
- Canned good storage room - 3 light covers missing.-Ensure glass tube lights have protective covers
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 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?
- One cockroach found in sticky trap at door by service window-Please provide copies of pest control reports and complete any recommendations listed-Operator should ensure that service window shutters and door can be fully sealed when closed-Continue to carefully monitor kitchen for infiltration of pests. General sanitation is good
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Canned good storage room - 3 light covers missing.-Ensure glass tube lights have protective covers
- 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?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Canned good storage room - 3 light covers missing.-Ensure glass tube lights have protective covers
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?