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Cedars Deli / Cedars Storage

200 - 4140 6 Street NE Calgary AB T2E 8C8 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dust accumulation in the ventilation canopy in the front service area for Doughlicious. Food equipment must be regularly cleaned to remove contamination. Thoroughly clean the ventilation canopy.2. There were food covers that were cracked and used to cover the spices located on the second level. Food containers must be maintained in good repair to prevent physical contamination of food. Replace the food cover.3. The molding equipment located in the kitchen of the second level was in disrepair. Tape was used to repair the equipment. Food equipment must be maintained in good repair. Repair the molding equipment and refrain from using tape.
  2. Risk Management Inspection

    3 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?
      • 1. There were gaps on the side of the door for the back exit door. 2. There was a gap on the bottom of the exit door on the second level. All entry points to the food establishment must be tightly fitted to prevent the entry of pests. Seal the gap by installing weatherstripping and/or a door sweep.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dust accumulation in the ventilation canopy in the front service area for Doughlicious. Food equipment must be regularly cleaned to remove contamination. Thoroughly clean the ventilation canopy.2. There were food covers that were cracked and used to cover the spices located on the second level. Food containers must be maintained in good repair to prevent physical contamination of food. Replace the food cover.3. The molding equipment located in the kitchen of the second level was in disrepair. Tape was used to repair the equipment. Food equipment must be maintained in good repair. Repair the molding equipment and refrain from using tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceiling tiles, power lines and on top area of the bakery equipment. Hard-to-reach areas must be regularly cleaned to protect food from contamination. Thoroughly clean the indicated areas and ensure it is cleaned on a regular basis.
  3. Risk Management Inspection

    4 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?
      • 1. There were gaps on the side of the door for the back exit door. 2. There was a gap on the bottom of the exit door on the second level. All entry points to the food establishment must be tightly fitted to prevent the entry of pests. Seal the gap by installing weatherstripping and/or a door sweep.
    • 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 - noted on March 19, 2026*** Repair and seal the floor. Ensure the surface is smooth, durable and easy to clean. Bakery production area- some areas of the epoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dust accumulation in the ventilation canopy in the front service area for Doughlicious. Food equipment must be regularly cleaned to remove contamination. Thoroughly clean the ventilation canopy.2. There were food covers that were cracked and used to cover the spices located on the second level. Food containers must be maintained in good repair to prevent physical contamination of food. Replace the food cover.3. The molding equipment located in the kitchen of the second level was in disrepair. Tape was used to repair the equipment. Food equipment must be maintained in good repair. Repair the molding equipment and refrain from using tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceiling tiles, power lines and on top area of the bakery equipment. Hard-to-reach areas must be regularly cleaned to protect food from contamination. Thoroughly clean the indicated areas and ensure it is cleaned on a regular basis.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic garbage bags were used to store food. Garbage bags should not be used to store food as the material is not considered food safe. Refrain from using garbage bags to store food and replace with a material that is food safe.The operator discarded the garbage bags at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items in the walk-in cooler, walk-in freezer and dry storage area was stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Store food items on the shelf or on palettes.
    • 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?
      • 1. There were gaps on the side of the door for the back exit door. 2. There was a gap on the bottom of the exit door on the second level. All entry points to the food establishment must be tightly fitted to prevent the entry of pests. Seal the gap by installing weatherstripping and/or a door sweep.
    • 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?
      • ***Outstanding violation - noted on March 19, 2026***Mice droppings were observed in the main floor dry storage area.Clean and sanitize the areas contaminated with mice droppings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was cardboard and tape used on the corner of the conveyor belt in the bakery area. Food surfaces must be smooth, durable, and easy to clean. Remove the cardboard and tape and refrain from using it as the surface is not smooth, durable and easy to 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?
      • ***Outstanding violation - noted on March 19, 2026*** Repair and seal the floor. Ensure the surface is smooth, durable and easy to clean. Bakery production area- some areas of the epoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dust accumulation in the ventilation canopy in the front service area for Doughlicious. Food equipment must be regularly cleaned to remove contamination. Thoroughly clean the ventilation canopy.2. There were food covers that were cracked and used to cover the spices located on the second level. Food containers must be maintained in good repair to prevent physical contamination of food. Replace the food cover.3. The molding equipment located in the kitchen of the second level was in disrepair. Tape was used to repair the equipment. Food equipment must be maintained in good repair. Repair the molding equipment and refrain from using tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceiling tiles, power lines and on top area of the bakery equipment. Hard-to-reach areas must be regularly cleaned to protect food from contamination. Thoroughly clean the indicated areas and ensure it is cleaned on a regular basis.
  5. Demand Inspection

    4 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?
      • Mice droppings were observed in the main floor dry storage area.Clean and sanitize the areas contaminated with mice droppings.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate of someone in care and control of the facility was not available.
    • 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. Bakery production area- some areas of the expoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable) 2. Bare wood (shelving surfaces and cart) need to be sealed. Paint surfaces to provide washable, nonabsorbent surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required on the walls and floors of the bakery dishwashing area.
  6. Monitoring Inspection

    4 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?
      • Mice droppings were observed in the main floor dry storage area.Clean and sanitize the areas contaminated with mice droppings.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate of someone in care and control of the facility was not available.
    • 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. Bakery production area- some areas of the expoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable) 2. Bare wood (shelving surfaces and cart) need to be sealed. Paint surfaces to provide washable, nonabsorbent surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required on the walls and floors of the bakery dishwashing area.
  7. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter at the BBQ area.Cleaning cloths were kept in a sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 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?
      • 1. Mice were observed at T2 and T4 mouse traps.Contact your pest control company to clean and recalibrate mouse traps.2. Recent pest control record was not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate of someone in care and control of the facility was not available.
    • 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. Bakery production area- some areas of the expoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable) 2. Bare wood (shelving surfaces and cart) need to be sealed. Paint surfaces to provide washable, nonabsorbent surfaces.
    • 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 bakery food production area close to the puffer oven does not have sufficient lighting levels.Ensure the indicated area is of adequate and sufficient lighting levels.Sufficient and adequate lighting shall be provided in all work areas to promotes cleanliness by facilitating the identification of unclean areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Rice scoop was kept in a container at room temperature.2. Utensils were kept on the counter at the barbeque area.Ensure utensils are stored in a sanitizing solution and rice scoops are stored in an ice-bath.
  8. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Food items and sauce bottles were not labelled to indicate their source.Food items and sauce bottles were promptly labelled to identify their content.2. Meats are purchased from Ben's Quality Meats in Picture Butte and Tayyabaat Meats in Red Deer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing bucket located at the bakery section was measured at 50 ppm.Fresh sanitizing buckets were prepared at 20 ppm for each food prep area/counter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Severy prep cooler inserts were measured at 8.9°C.2. PizzapPrep cooler inserts containing, pepper, onions, pickles, green pepper, and pizza toppings were filled to the top and measured between 10°C to 18°C.Inserts were promptly stored in the cooler. Operator indicated the toppings were recently prepared for next day (Friday) orders,Ensure inserts are not filled to the top and pizza toppings are measured at 4°C at all times.Fill inserts with toppings that can be used up within an hour and restock accordingly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing sanitizing holes was in disrepair.Operator promptly adjusted the sanitizing holes.Ensure the sanitizing holes is in good repair at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Recuring violation:1. Bakery production area hand wash soap dispensers were not dispensing soap. Replace battery or install a manual soap dispenser.2. Hand sink closest to the entrance is not in use. Hand sink at the retail area is operational and equipped with handwashing supplies.Outstanding violation from 2019-11-19:1. One (1) of 2 handsinks in Commissary kitchen (handsink closest to entrance) was turned off, not in use. Ensure tap is repaired and both handsinks available for use. 2. Bakery production area- soap dispenser - battery powered not working. Ensure soap dispenser works properly for use
    • 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?
      • 1. Mice were observed at T2 and T4 mouse traps.Contact your pest control company to clean and recalibrate mouse traps.2. Recent pest control record was not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate of someone in care and control of the facility was not available.
    • 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. Bakery production area- some areas of the expoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable) 2. Bare wood (shelving surfaces and cart) need to be sealed. Paint surfaces to provide washable, nonabsorbent surfaces.
    • 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 bakery food production area close to the puffer oven does not have sufficient lighting levels.Ensure the indicated area is of adequate and sufficient lighting levels.Sufficient and adequate lighting shall be provided in all work areas to promotes cleanliness by facilitating the identification of unclean areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters are accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.