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Cloud Naan

27 Sunmills Drive SE Calgary AB T2X 2W6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pop bottles were stored directly on floor in the kitchen.Requirement:Store food/drinks minimum 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on spray bottle containing Windex located in the kitchenRequirement:Provide label on spray bottle to identify its contents. DONE
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of liquid egg stored in insert of prep cooler was 12 CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less. Staff was instructed to discard liquid egg. DONE
    • 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?
      • Update on June 18/2026No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer provided in the front warmer was nonfunctionalRequirement:Provide functional thermometer in the warmer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
    • 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 records were maintained.Requirement:Maintain pest control records on monthly basis.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sani pail located near the prep counter and 150 ppm in another sani pail located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box containing tomatoes was kept next to raw meat, blood was leaking from this meat bag and accumulating on the bottom shelf of upright cooler .Requirement:Do not store any other food next to raw meat to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing sparkling water bottles were stored directly on floor in the kitchen.Requirement:Store drinks/food minimum 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Three spray bottles containing cleaning chemicals located in the kitchen were not labeled.Requirement:Provide labels on spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer provided in the front warmer was nonfunctionalRequirement:Provide functional thermometer in the warmer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken stored at room temperature without temperature control was 47.4 CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Chicken at 47.4C was discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
    • 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 records were maintained.Requirement:Maintain pest control records on monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Mop sink area is missing door and clean dishes were stored within three feet of this area.At the time of approval, the operator assured that no clean dishes will be stored within 10 feet of mop sink area.Requirement:Provide door in front of mop sink.
  5. Initial Inspection

    0 infractions