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Eggsmart

1 - 208 Midpark Way SE Calgary AB T2X 1J6 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Update on May 22/2026No door provided in front of mop sink.Requirement:Provide door in front of mop sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on May 22/2026Dish washing area was cluttered having several chemical pails stored directly on floor, dirt buildup on the floor in this area.(Repeat violations from previous inspection.Requirement:a) Clean the above noted areab) Declutter dish washing area. Store all items off the floor.
  2. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Update on April14/2026No door provided in front of mop sink.Requirement:Provide door in front of mop sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Food spills and dirt under inserts of sandwich prep cooler.b) Food debris and dirt on inserts stand of prep cooler located under the grill.c)Accumulation of grease and dirt under cooking equipmentd) Dirt buildup at number of places on the floor in the back dish washing and prep area.e) sanitizer spray bottle located in back prep area was sticky and dirtyRequirement:Ensure that facility is deep cleaned in addition to above noted areas and equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on April14/2026a) Dirt buildup on rubber gasket of prep cooler.c) Dish washing area was cluttered having several chemical pails stored directly on floor(Repeat violations from previous inspection.Requirement:a) Clean the above noted areasb) Declutter dish washing area. Store all items off the floor.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Ensure that cleaning clothes are soaked in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bananas were stored in contact with dirty cleaning clothes located on prep counter in the kitchen.Requirement:Do not store food in contact with used cleaning clothes to prevent from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of melon stored in insert of prep cooler was 15Cb) Internal temperature of egg sauce stored on the counter without temperature control was 21 CRequirement: a) Ensure that perishable foods under refrigeration are stored at 4 C or less.Melon was discarded.b) Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Egg sauce was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is door between beverage prep area and location of hand washing sink.Requirement:Keep the door open between beverage prep area and hand washing sink location during operation.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No door provided in front of mop sink.Requirement:Provide door in front of mop sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of loose dust on the ceiling in the kitchen.b) Dirt buildup on rubber gasket of prep cooler.c) Dish washing area was cluttered having several chemical pails stored directly on floorRequirement:a) Clean the above noted areasb) Declutter dish washing area. Store all items off the floor.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of chlorine in spray bottle was more than 200 ppm located in the kitchen.b) Label on sanitizer spray bottle was completely faded.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm.b) Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw shelled eggs just moved to the cooler was 18.6CRequirement:Ensure that shelled raw eggs are stored at 7C or less.Eggs were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is door between beverage prep area and location of hand washing sink.Requirement:Keep the door open between beverage prep area and hand washing sink location during operation.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer solution of spray bottle located in dining area measured 0 ppm.Requirement: Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in dining area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of egg yolk stored on the counter without temperature control was 15C.b) Internal temperature of milk creamers stored on ice in beverage prep area was 8CRequirement: a) Ensure that egg yolk is stored at 4C or less.-Egg yolk was discarded.b) Ensure that milk creamers are stored at 4C or less.Milk creamers were moved to the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is door between beverage prep area and location of hand washing sink.Requirement:Keep the door open between beverage prep area and hand washing sink location.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of shelled raw eggs stacked on prep cooler inserts in the kitchen was 14C.b) Internal temperature of creamers stored on ice in front area was 8CRequirement:a) Ensure that shelled raw eggs are stored at 7C or less.Shelled eggs at 14 C were discarded during inspection.b) Ensure that creamers are stored at 4C or less. Creamers were moved to the cooler.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw Peameal bacons stored in insert of prep cooler was 10.5C, sliced ham and salmon were at 7C.Requirement: - Adjust the cooler temperature to maintain temperature of perishable foods at 4C or less.-Peameal bacons were discarded.