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eRx Pharmacy

1715 10 Avenue SW Calgary AB T3C 0K1 · Food - General

5 inspections

  1. 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. Rodent droppings were found inside a bottom drawer and cupboard. ** Discard droppings and discard items (plastic cups) from the bottom drawer where droppings were observed. Wipe down plastic packaging with a sanitizer for the bulk pack of bottled drinks stored in the cabinet.2. Back entrance door to cafe has visible light on bottom corner. There is no weather strip affixed to the exterior of the door.**Ensure back door is pest-proofed properly to prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no staff onsite with a certificate of training from an approved food safety course onsite. Previous employee with training is no longer with cafe. **Ensure owner/operator who is onsite regularly has completed an approved course in food safety and training. ** All other staff should complete basic training
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Feb 20, 2026- not observed during inspection onsite.2. Customer washroom- waste receptacle was not lined to collect waste/garbage in the washroom. **Ensure garbage waste container in the washroom has a garbage bag for lining to collect and remove waste from premise.
  2. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no prepared sanitizer onsite at time of inspection. Staff stated sanitizer is prepared in the morning for use and then again at end of day. **Ensure a prepared sanitizer is onsite at all times for regular use to sanitize food contact surfaces throughout the day. Provide a labelled spray bottle containing food-safe sanitizer for applying a sanitizer on counters, table tops. 2. Cappuccino machine- exterior surface of steam wand was not being sanitized. **Ensure the steam wand is sanitized. Recommend paper towel is moistened with an approved sanitizer and then applied to steam wand to remove milk residue, then discard paper towel.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Storage room- boxes of bottled drinks were stored adjacent to bottles of bleach and other chemicals**Keep food/beverage products stored separately from chemical products
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Storage room- Boxes of bottled drinks were stored on the floor**Provide a storage rack/shelf to store items off the floor of a minimum 6 inches clearance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no thermometer inside the milk cooler**Provide a temperature measuring device to be stored inside the milk cooler and monitor daily that cooler temperature is at or below 4 deg C. **Provide a log sheet for daily temperature checks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not locate any test strips for testing the preparation of sanitizer concentrations onsite. ***Ensure test strips are provided and kept onsite for daily use by staff to ensure a food-safe concentration of an approved sanitizer solution is prepared for use. Chlorine based sanitizer solutions should be prepared in the range of 100-200 ppm for use on food-contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The double compartment sink is for dual purpose use- for both (handwashing and dishwashing. At time of inspection, coffee utensils/equipment was stored inside both sink basins.**Ensure one basin is designated for handwashing use, do not store equipment inside the basin 2. Paper towel holder was stored in an inaccessible area (behind coffee machine**Ensure paper towels used for handwashing is not obstructed 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. Rodent droppings were found inside a bottom drawer and cupboard. ** Discard droppings and discard items (plastic cups) from the bottom drawer where droppings were observed. Wipe down plastic packaging with a sanitizer for the bulk pack of bottled drinks stored in the cabinet.2. Back entrance door to cafe has visible light on bottom corner. There is no weather strip affixed to the exterior of the door.**Ensure back door is pest-proofed properly to prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no staff onsite with a certificate of training from an approved food safety course onsite. Previous employee with training is no longer with cafe. **Ensure owner/operator who is onsite regularly has completed an approved course in food safety and training. ** All other staff should complete basic training
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Customer seating area-Customer personal items were left in the seating area after they had left the cafe (ie. bags, jackets, bottle of prescription medication) -Garbage, used drink cups and booster drinks was left on the couches, table and floors. 2. Leather couches are not suitable for cafe for cleaning. Replace couches with hard surface furniture for ease of cleaning and sanitation.3.. Operator had stated tables and seating are cleared at end of day. **Staff must clear customer areas frequently, ensure tables and seating area are cleared. Tables must be cleaned and sanitized frequently throughout the day. **Do not permit customers to leave personal belongings in the cafe,, all belongings should be taken by the customer when they leave the property.**Update written cleaning schedule- cleaning and sanitizing of food contact surfaces and seating areas need cleaning and santiizing throughout the day.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1. Back staff hallway- bags of garbage and cardboard were stored in the aisle. Operator stated waste bin outside was full and pickup was on 2 week cycle. **Remove garbage and cardboard daily, increase frequency of garbage bin collection. 2. Customer washroom- waste receptacle was not lined to collect waste/garbage in the washroom. **Ensure garbage waste container in the washroom has a garbage bag for lining to collect and remove waste from premise.
  3. Demand Inspection

    1 infraction

    • 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?
      • Patron entering cafe area with dog stating it was his emotional support animal. Advised patron only service dogs are permitted into food establishments. corrected onsite.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A milk pitcher and a sanitizer bucket were stored in both basins of the 2-compartment sink. Please keep one basin clear of items to allow for proper hand washing.