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Foodyard

165 - 45 Carrington Boulevard NW Calgary AB T3P 2J7 · Food - General

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • May 06 2026 -The temperature of the top inserts of the prep cooler measured between 6.8 to 8 degrees C during the inspection. **Monitor the cooler temperature to ensure it can maintain adequate temperatures of 4 degrees C or below. Adjust the temperature setting or repair as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink adjacent to the prep cooler did not have cold running water.**Have the plumbing repaired to ensure the sink is supplied with hot and cold running water.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding Violation (July 3, 2025)1) Tomato paste was observed stored in its original tin can after opening.Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the top inserts of the prep cooler measured between 6.8 to 8 degrees C during the inspection. **Monitor the cooler temperature to ensure it can maintain adequate temperatures of 4 degrees C or below. Adjust the temperature setting or repair as required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedure reviewed with the staff on site was inadequate, dishes are not being sanitized.**Ensure dishes are washed, rinsed and fully immersed in an approved sanitizer for at least 2 minutes and then set aside to air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the hand sinks.**Ensure all hand sinks are supplied with the required articles for proper hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink adjacent to the prep cooler did not have cold running water.**Have the plumbing repaired to ensure the sink is supplied with hot and cold running water.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was unavailable during food processing.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding Violation (July 3, 2025)1) The bulk container of salt and containers of Nutella were still observed to be missing food-grade covers and lids.Please ensure that containers with food items are covered with a food grade cover or lid.2) Tomato paste was observed stored in its original tin can after opening.Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.----------Initial Violation1) The bulk container of salt, the sugar container located at the front of house under the counter, and the container of Nutella were observed to be missing lids, posing a potential risk of physical contamination and providing easy access for pests.Please ensure that containers with food items are covered with a food grade cover or lid.2) Tomato paste was observed stored in its original tin can after opening.Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spatulas, ladles, and spoons were observed to be melted and in disrepair. The contact surfaces of the utensils were no longer smooth, cleanable, or non-porous, which could trap and harbor harmful bacteria, facilitating cross-contamination.The operator promptly discarded the utensils.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer buckets were tested using test strips and measured between 0 - 25 ppm, indicating they were ineffective at eliminating harmful bacteria.The operator refilled the buckets with quat sanitizer solution using a dispenser, which measured at 200 ppm. Please ensure regular monitoring and testing of the quat sanitizer to maintain a consistent concentration of 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The bulk container of salt, the sugar container located at the front of house under the counter, and the container of Nutella were observed to be missing lids, posing a potential risk of physical contamination and providing easy access for pests.Please ensure that containers with food items are covered with a food grade cover or lid.2) Nacho cheese, chickpeas, and soya chaap were observed stored in their original tin cans after opening.Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the prep cooler and the standing cooler were tested using an infrared and probe thermometer, reading 6.6C and 8.6C, respectively. Coolers must maintain a temperature of 4C and below to ensure the safe storage of perishable foods and prevent the growth of harmful bacteria.Please adjust, repair, or replace the coolers to ensure they are consistently maintaining temperatures of 4C and below. Remove any perishable food items from the cooler and store them in a cooler consistently measuring 4C and below. Please regularly monitor and test the coolers to ensure this temperature is being met.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A sanitizer bucket was observed to be stored in the hand sink basin blocking access to the handwash station. The handwash sink must be accessible to employees at all times to promote hand hygiene practices.The sanitizer bucket was removed from the sand sink basin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard was used as a lining in the stand-up cooler. Cardboard is not a smooth, cleanable, non-absorbent surface.Please remove the cardboard lining to ensure the rack of the standing-cooler is smooth, cleanable, and impervious to contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic handles of several kitchen utensils were observed to be melted and in a state of disrepair. The contact surfaces of the handles were no longer smooth, cleanable, or non-porous, which could trap and harbor harmful bacteria, facilitating cross-contamination.The operator promptly discarded the kitchen utensils.
  7. Initial Inspection

    0 infractions