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Cloud Naan

2 - 1614 10 Street SW Calgary AB T2R 1G1 · Food - General

10 inspections

  1. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel dispensers for the hand wash sinks were empty.Refill dispensers or obtain new dispensers and ensure they are stocked at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility has expanded into the adjacent unit without prior approval from AHS.
    • 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 facility has expanded into the adjacent unit without prior AHS approval. This space has some damaged surfaces that require repair/replacement.
  2. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility has expanded into the adjacent unit without prior approval from AHS.
    • 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 facility has expanded into the adjacent unit without prior AHS approval. This space has some damaged surfaces that require repair/replacement.
  3. Monitoring Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The east (back) hand wash sink did not have soap available and the paper towel dispenser was empty of paper towels.Ensure that handwashing supplies are available at all hand wash sinks 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?
      • The front (west) hand wash sink did not have paper towels available. Ensure that handwashing supplies are available at all hand wash sinks at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility has expanded into the adjacent unit without prior approval from AHS.
    • 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 facility has expanded into the adjacent unit without prior AHS approval. This space has some damaged surfaces that require repair/replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility has expanded into the adjacent unit without prior AHS approval. This space is disorganized and cluttered, and requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the kitchen had grease, soil and/or food debris accumulation. Clean the floor under equipment in the kitchen and ensure these areas are cleaned on a regular basis.
  4. Risk Management Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front (west) hand wash sink did not have paper towels available. Ensure that handwashing supplies are available at all hand wash sinks 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?
      • The east (back) hand wash sink did not have soap available and the paper towel dispenser was empty of paper towels.Ensure that handwashing supplies are available at all hand wash sinks at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility has expanded into the adjacent unit without prior approval from AHS.
    • 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 facility has expanded into the adjacent unit without prior AHS approval. This space has some damaged surfaces that require repair/replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the kitchen had grease, soil and/or food debris accumulation. Clean the floor under equipment in the kitchen and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility has expanded into the adjacent unit without prior AHS approval. This space is disorganized and cluttered, and requires cleaning.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared initially.Bleach water sanitizer was prepared during inspection. Ensure that food contact surface sanitizer is prepared and readily available for use at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry ingredients were being stored within the food products with the handles in contact with the food.Scoops must either be stored outside of food, or stored so that the handles are not in contact with the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs for the three compartment dishwashing sink were not well-fitting. Paper towel was being used to help hold water in the basins.Obtain at least two well fitting drain plugs for the three compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located.Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the west hand wash sink was broken and non functional. No alternative was available (no soap available at this sink).Repair or replace the soap dispenser. All hand sinks must be fully functional and fully stocked with handwashing supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the west hand wash sink was obstructed from use. Take out containers were being stored in front of the dispenser.Hand washing supplies must be accessible for use 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?
      • The soap dispenser for the east hand wash sink was broken and non functional. No alternative was available (no soap available at this sink).Repair or replace the soap dispenser. All hand sinks must be fully functional and fully stocked with handwashing supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both plumbing fixtures (hot and cold water taps) for the east hand wash sink were not functioning as designed. Repair both water taps for the east hand wash sink.
    • 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 available for review.Pest control records must be easily accessible and produced upon request for review.
    • 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 a hole in the wall to the left of the three compartment sink (south side).Repair the hole in the wall.
    • 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 no hot water available at the food preparation sink.Repair the food preparation sink to restore the hot water.
  7. Risk Management Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry ingredients were being stored within the food products with the handles in contact with the food.Scoops must either be stored outside of food, or stored so that the handles are not in contact with the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs for the three compartment dishwashing sink were not well-fitting. Paper towel was being used to help hold water in the basins.Obtain at least two well fitting drain plugs for the three compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located.Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the west hand wash sink was broken and non functional. No alternative was available (no soap available at this sink).Repair or replace the soap dispenser. All hand sinks must be fully functional and fully stocked with handwashing supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the west hand wash sink was obstructed from use. Take out containers were being stored in front of the dispenser.Hand washing supplies must be accessible for use 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?
      • The soap dispenser for the east hand wash sink was broken and non functional. No alternative was available (no soap available at this sink).Repair or replace the soap dispenser. All hand sinks must be fully functional and fully stocked with handwashing supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both plumbing fixtures (hot and cold water taps) for the east hand wash sink were not functioning as designed. Repair both water taps for the east hand wash sink.
    • 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 available for review.Pest control records must be easily accessible and produced upon request for review.
    • 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 a hole in the wall to the left of the three compartment sink (south side).Repair the hole in the wall.
    • 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 no hot water available at the food preparation sink.Repair the food preparation sink to restore the hot water.
  8. 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?
      • There was a hole in the wall to the left of the three compartment sink (south side).Repair the hole in the wall.
  9. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was being used for sanitizing food contact surfaces and dishes.Lemon scented bleach is not safe for food contact surfaces or dishes. Obtain food safe food contact surface sanitizer.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The grease interceptor was leaking from the top. A sewer gas odor was present in the facility. Have the grease interceptor cleaned.
    • 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 a hole in the wall to the left of the three compartment sink (south side).Repair the hole in the wall.
    • 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 grease interceptor service log shows that the last time the grease interceptor was serviced was April 30, 2024. At that time the grease interceptor was 100% full of FOG and solids.Grease interceptors must be properly maintained. Service should take place at least once a month and the amount of solids and FOG should not be more than 25%.
  10. Initial Inspection

    0 infractions