Euphoria Cafe
110 - 8 Varsity Estates Circle NW Calgary AB T3A 2Z3 · Food - General
3 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer bottles and buckets were tested and measured at 0ppm. **Operator had bleach and made a bleach sanitizing solution by diluting 1 teaspoon of bleach in a liter of water. Bleach solution was tested and measured at 100ppm. Sanitizer buckets and bottles were emptied and replaced with the bleach solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ongoing Violation - July 07, 2026. The Quat dispenser located at the dishwashing sink was not dispensing properly, measured concentrations was at 100ppm. **Have the dispenser serviced by a technician to ensure that sanitizer dispensed is at 200ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)The Quat dispenser was not dispensing properly.-Fix the Quat dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Quat sanitizer in the spray bottles were measured at 0ppm.It was tested with both the inspector and the operator's Quat test strips.**There was no bleach in the facility, so the operator went and bought it from nearby store.**Bleach solution was prepared by the inspector and was taught to the operator.***The operator was asked to use bleach solution in the interim till the dispenser is working properly.-Ensure that the Quat sanitizer is maintained at 100ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The flour container was stored on the floor.*The operator placed the flour container on the shelf.-Ensure that the food/food containers are stored at least 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The stock fridge used for storing deli meat and eggs was measured at 7.5 degrees C.*The operator calibrated the thermometer and set it at its lowest limit and after checking again, it was measured at 3 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Monitor the fridge and call in a technician if the temperature does not maintain at 4 degrees C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Wiper brooms were obstructing the hand sink at the front.* The operator removed the wiper brooms.-Ensure that the hand sink is easily accessible for hand washing.-Please use the hand wash sink to wash hands in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed a buildup of limescale in interior of the dishwasher. - Please delime and maintain the machine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)The Quat dispenser was not dispensing properly.-Fix the Quat dispenser.2) Scoop was stored inside the food container.-Ensure that the scoop is stored in such a way that the handle does not touch the food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were expired and discolored. - Please obtain new Quat test strips and use to verify the concentration of Quat sanitizer solutions.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in the front is not easily accessible. - Please reorganize to ensure handwashing sink is easily accessible.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed a buildup of limescale in interior of the dishwasher. - Please delime and maintain the machine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?