Calypso's Taverna
2101 Centre Street NW Calgary AB T2E 2T2 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not working at the time of the inspection. The operator stated there was an issue with the motor. The mechanical dishwasher must be maintained in good repair to effectively sanitize food equipment and utensils. Repair the mechanical dishwasher. Perform manual dishwashing using the two-compartment sink until it has been repaired and use single-use disposable customer containers.See the following steps on how to manually dishwash using a two-compartment sink: - Wash and rinse in the first compartment - Sanitize in a bleach solution of 100ppm or a quats solution of 200ppm for 2 minutes
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not working at the time of the inspection. The operator stated there was an issue with the motor. The mechanical dishwasher must be maintained in good repair to effectively sanitize food equipment and utensils. Repair the mechanical dishwasher. Perform manual dishwashing using the two-compartment sink until it has been repaired and use single-use disposable customer containers.See the following steps on how to manually dishwash using a two-compartment sink: - Wash and rinse in the first compartment - Sanitize in a bleach solution of 100ppm or a quats solution of 200ppm for 2 minutes
- 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 records were not maintained onsite for review. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records from the hired pest control company and provide to the district Public Health Inspector.
- 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 mechanical dishwasher was not working at the time of the inspection. The operator stated there was an issue with the motor. The mechanical dishwasher must be maintained in good repair to effectively sanitize food equipment and utensils. Repair the mechanical dishwasher. Perform manual dishwashing using the two-compartment sink until it has been repaired and use single-use disposable customer containers.See the following steps on how to manually dishwash using a two-compartment sink: - Wash and rinse in the first compartment - Sanitize in a bleach solution of 100ppm or a quats solution of 200ppm for 2 minutes
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Not assessed during this inspection - May 4, 2026***The facility is using a ready-to-use surface cleaner and sanitizer. No test strips were available during the inspection. Test strips are required to test and confirm the concentration of the sanitizer solution. Obtain test strips for the sanitizer solution.
- 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 records were not maintained onsite for review. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records from the hired pest control company and provide to the district Public Health Inspector.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ****Not assessed during this inspection - May 4, 2026***A surface covering is used for the prep table near the fryer and the surface itself, and the covering is in disrepair.Food contact surfaces must smooth, durable, and easy to clean. Replace or repair the prep table.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is using a ready-to-use surface cleaner and sanitizer. No test strips were available during the inspection. Test strips are required to test and confirm the concentration of the sanitizer solution. Obtain test strips for the sanitizer solution.
- 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 surface covering is used for the prep table near the fryer and the surface itself, and the covering is in disrepair.Food contact surfaces must smooth, durable, and easy to clean. Replace or repair the prep table.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The bar cooler measured 9C. There were milk and creamer stored inside, and the temperature measured 9C.The cooler must maintain a temperature below 4C to prevent the growth of bacteria. Repair/replace the cooler. Refrain from storing high-risk foods such as dairy products in the cooler. The milk and creamer were discarded during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is using a ready-to-use surface cleaner and sanitizer. No test strips were available during the inspection. Test strips are required to test and confirm the concentration of the sanitizer solution. Obtain test strips for the sanitizer solution.
- 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 surface covering is used for the prep table near the fryer and the surface itself, and the covering is in disrepair.Food contact surfaces must smooth, durable, and easy to clean. Replace or repair the prep table.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There is grease and food debris accumulating underneath and behind the fryer. 2. There is food debris accumulating near the dishwasher where the extra pots are stored. All areas must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was contaminated 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. The cleaning cloths were stored in a sanitizer bucket solution afterwards
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?