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Calgary Heritage Roasting Co.

2020 11 Street SE Calgary AB T2G 3G3 · Food - General

3 inspections

  1. Risk Management 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?
      • No pest control in the premise and no report available for review. Provide pest control and reports
  2. Risk Management 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?
      • No pest control in the premise and no report available for review. Provide pest control and reports
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished floor in the back storage room. Grinding coffee and microwaving food in this room.Finish the floor.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATIONS NOTED ON MAY 27, 2026 INSPECTION1) Wiping cloth for steamer wand not stored in sanitizer.-Store wiping cloths in sanitizer-Operator says there is now a mason jar with a cloth and sanitizer at 200 ppm quat. Ensure this is changed regularly as milk/milk-like products will use up sanitizer2) Surface sanitizer in spray bottle was very strong quat (>500 ppm).-Ensure surface sanitizer is mixed at correct concentration (100 ppm chlorine or 200 ppm quat)-Operator has adjusted this. Recommended to write mixture information on bottle so staff can make, as it is done manually. It should be tested each time it is made
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Spinach and ricotta cheese rolls were stored at room temperature without temperature control.2) Small breakfast cooler- Breakfast sandwiches were measured between 7.0 (sandwiches on the shelves) to 12.0 (sandwiches on the door) degrees C. 3) Front small prep cooler was measured at 6.9 degrees C. 1 to 3) Store perishable foods at 4.0 degrees C or below.4) No probe thermometer available to monitor the coolers and dishwasher. Provide a high temperature waterproof probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips available.Provide sanitizer test strips and test daily.
    • 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 in the premise and no report available for review. Provide pest control and reports
    • 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) Back storage room was dim. One of the lights was burnt out.Fix the light. 2) Unfinished floor in the back storage room. Grinding coffee and microwaving food in this room.Finish the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coolers, dishwasher and food surface sanitizer were not being monitored. Check and record the coolers temperatures, dishwasher and food surface sanitizer daily.