Calgary Momo House

2150 - 4310 104 Avenue NE Calgary AB T3N 1W2 · Food - General

5 inspections

1. Monitoring InspectionDec 22, 2025

   10 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) Quat sanitizer in a spray bottle was contaminated with debris.Fresh 200 ppm quat sanitizer was prepared during the inspection.2) A used cleaning cloth was stored on a spray bottle.Keep cleaning cloths submerged in a sanitizer between uses.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • A food handler did not wash hands prior to putting on a new pair of disposable gloves.The food handler was instructed to wash hands before glove use.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) A pen was stored in a box of disposable cutleries.The pen was removed from the box.2) Personal items were stored in contact with food items such as bottled pop and a bag of onions.Store personal items separately.3) The handle of the ice scoop was stored in contact with ice in the ice machine.Store scoops in a clean and sanitary manner to prevent the handles from coming into contact with food.4) A pot of food was cooling down on a prep table in front of the janitorial sink.Maintain a minimum clearance of 10 feet between food/ food equipment/ food service items and the janitorial sink or install a door for the janitorial sink.5) Janitorial equipment was stored in contact with the ice machine.Janitorial equipment was placed in the janitorial sink during the inspection.
   • 09. Are chemicals stored and handled in a safe manner?
     • The spray bottle that contained sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Garlic in oil was stored without any means of temperature control for over 2.5 hours. The internal temperature of food measured 12C.Food was discarded. Store perishable foods away from the temperature danger zone (4 to 60C).
   • 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?
     • Pest control reports were not available.Provide pest control reports.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of approved food safety training.Owners of more than one food establishment must have a manager with approved food safety training at each location.
   • 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 bar had a buckled floor. A tile had broken off from the floor.Repair or replace the floor to a smooth and washable finish.2) A ceiling tile was missing in the kitchen ceiling bulkhead.Install a light-colored ceiling tile that is smooth, non-absorbent to moisture and easy to clean.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) A disposable container was being used to scoop flour from the bulk bin. The container was discarded. Do not reuse single service items. Provide a reusable scoop and store it in a manner that prevents the handle from coming into contact with food.2) Food containers and blenders on a shelf were repaired with duct tape.Repair or replace any damaged equipment.3) There was heavy ice buildup in the chest freezer.Remove ice.4) There was black buildup on dishwashing racks.Clean or replace dishwashing racks.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was an accumulation of grease throughout the food establishment including but not limited to walls, ceilings, light covers, cold holding units, shelving, the probe thermometer and the test strip vial. Clean the food establishment thoroughly including hard to reach areas.
2. Risk Management InspectionNov 5, 2024

   3 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • A bin filled with recyclables were stored directly beside the ice machine. The inspector informed the staff and operator that all food items, including ice, and all food equipment, including the ice machine, must be kept protected from contamination. The bin was removed away from the ice machine afterwards.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Cut vegetables and sauces were stored at room temperature again (repeated violation). The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that these high-risk food items must be kept at or below 4°C. As discussed, the staff may put ice underneath these cut vegetables and sauces, and maintain the ice level to ensure that they are able to keep these food items below 4°C.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The chlorine dishwasher was measured to have 0-ppm chlorine again (repeated violation). The inspector determined that the chlorine concentrate bucket was just empty during the inspection. The concentrate was replaced. The inspector informed the staff and operator to constantly check and monitor the concentrate to ensure that it is never empty and replaced as necessary. Test strips for chlorine was available on site and the staff mentioned that they regularly check and use the test strips.
3. Risk Management InspectionOct 22, 2024

   4 infractions

   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. Hand washing sink on the cook line is not operational. Please repair.**OUTSTANDING (2024-10-01). The handwashing sink on the cook line was not operational. The taps were removed, and the valves were turned off due to a leak. The staff replaced the taps and turned on the valves afterwards. However, there was still a leak on the faucet. The inspector informed the staff that the handwashing sink must be fully operational and accessible at all times, and that the leak must be fixed.**OUTSTANDING (2024-10-02). The handwashing sink was noted being turned off again and not being used. The inspector informed the staff that the handwashing sink cannot be turned off despite of the leak. Thus, the leak must be fixed immediately.**OUTSTANDING (2024-10-22). The handwashing sink was noted being turned off again and not being used. The inspector informed the staff that the handwashing sink cannot be turned off despite of the leak. Thus, the leak must be fixed immediately.2. Hand washing sink by the dishwasher was blocked by a food service cart. Please ensure hand washing sinks remain unblocked at all times**OUTSTANDING (2024-10-01). The handwashing sink by the dishwasher area was still blocked by a food-service cart. The inspector informed the staff that the handwashing sink must not be blocked so it remains fully accessible at all times. Please relocate the cart and educate all staff.**OUTSTANDING (2024-10-22). The handwashing sink by the dishwasher area was still blocked by a food-service cart. The inspector informed the staff that the handwashing sink must not be blocked so it remains fully accessible at all times. Please relocate the cart and educate all staff.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please educate all staff regarding the proper storage of scoops in bulk containers.**OUTSTANDING (2024-10-22). Scoops for dry products were still stored inside the bins.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The lid of a bulk food container was broken and fixed with tape. The inspector informed the staff that broken equipment must be properly repaired or be replaced. Fixing with tape is not sufficient. Please replace the lid of the broken food container.**OUTSTANDING (2024-10-22). The lid of a bulk food container was still broken and fixed with tape.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Below the shelving units.- Behind the grill/stove areas.- The ventilation canopy inserts.- The bottom border of the stand-up cooler door.**PLEASE CLEAN THE AFOREMENTIONED AREAS.**OUTSTANDING (2024-10-22). Signs of attempt in cleaning the indicated areas were noted. However, more cleaning was required. Please ensure to implement a proper cleaning schedule. No written sanitation procedure was provided.
4. Risk Management InspectionOct 2, 2024

   5 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • There were several food items in the stand-up cooler that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff that all food items in the facility must be adequately labelled. Please label all food items properly.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. Hand washing sink on the cook line is not operational. Please repair.**OUTSTANDING (2024-10-01). The handwashing sink on the cook line was not operational. The taps were removed, and the valves were turned off due to a leak. The staff replaced the taps and turned on the valves afterwards. However, there was still a leak on the faucet. The inspector informed the staff that the handwashing sink must be fully operational and accessible at all times, and that the leak must be fixed.**OUTSTANDING (2024-10-02). The handwashing sink was noted being turned off again and not being used. The inspector informed the staff that the handwashing sink cannot be turned off despite of the leak. Thus, the leak must be fixed immediately.2. Hand washing sink by the dishwasher was blocked by a food service cart. Please ensure hand washing sinks remain unblocked at all times**OUTSTANDING (2024-10-01). The handwashing sink by the dishwasher area was still blocked by a food-service cart. The inspector informed the staff that the handwashing sink must not be blocked so it remains fully accessible at all times. Please relocate the cart and educate all staff.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please educate all staff regarding the proper storage of scoops in bulk containers.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The lid of a bulk food container was broken and fixed with tape. The inspector informed the staff that broken equipment must be properly repaired or be replaced. Fixing with tape is not sufficient. Please replace the lid of the broken food container.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Below the shelving units.- Behind the grill/stove areas.- The ventilation canopy inserts.- The bottom border of the stand-up cooler door.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
5. Monitoring InspectionOct 1, 2024

   9 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • There were several food items in the stand-up cooler that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff that all food items in the facility must be adequately labelled. Please label all food items properly.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please ensure to educate all staff regarding the proper storage of cleaning cloths.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. A service technician was contacted during the inspection, and the technician informed the inspector that they will be on site in an hour. Please ensure to get the dishwasher fixed.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • There were no test strips available during the inspection for the dishwasher’s chlorine concentration. The inspector informed the staff that test strips must be used to ensure that the dishwasher has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use. **OBTAIN CHLORINE TEST STRIPS AND RECORD THE DISHWASHER CHLORINE CONCENTRATION DAILY.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. Hand washing sink on the cook line is not operational. Please repair.**OUTSTANDING (2024-10-01). The handwashing sink on the cook line was not operational. The taps were removed, and the valves were turned off due to a leak. The staff replaced the taps and turned on the valves afterwards. However, there was still a leak on the faucet. The inspector informed the staff that the handwashing sink must be fully operational and accessible at all times, and that the leak must be fixed.2. Hand washing sink by the dishwasher was blocked by a food service cart. Please ensure hand washing sinks remain unblocked at all times**OUTSTANDING (2024-10-01). The handwashing sink by the dishwasher area was still blocked by a food-service cart. The inspector informed the staff that the handwashing sink must not be blocked so it remains fully accessible at all times. Please relocate the cart and educate all staff.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please educate all staff regarding the proper storage of scoops in bulk containers.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The lid of a bulk food container was broken and fixed with tape. The inspector informed the staff that broken equipment must be properly repaired or be replaced. Fixing with tape is not sufficient. Please replace the lid of the broken food container.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • No sanitizer was prepared for sanitizing food contact surfaces throughout the day. Please ensure all food contact surfaces are regularly cleaned and sanitized during all operating hours.**OUTSTANDING (2024-10-01). There was no sanitizer prepared for sanitizing food-contact surfaces. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. Please educate all staff.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Below the shelving units.- Behind the grill/stove areas.- The ventilation canopy inserts.- The bottom border of the stand-up cooler door.**PLEASE CLEAN THE AFOREMENTIONED AREAS.