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Fresh Hot & Healthy

128 - 971 64 Avenue NE Calgary AB T2E 7P4 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The facility was observed to be operating despite an active Closure Order issued on March 30, 2026. The Closure Order had been removed from the front door and was found placed on top of the food preparation table at the front counter area. The “OPEN” sign was illuminated during the inspection, and staff were present at the restaurant and available to take orders.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food establishment was operating without a valid food handling permit.Renew permit.
  3. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food establishment was operating without a valid food handling permit.Renew permit.
  4. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A log for recording sanitizer concentration readings was not available.Provide and maintain a log.
    • 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) There were approximately seven flies in the back food preparation area and dishwashing area.Eliminate pests in the food establishment.2) There was a gap between the double exterior doors at the front entrance.Seal the gap to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak from the wastewater line of the back kitchen handwashing sink.Repair the sink to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood on the wall next to the back handwashing sink was covered in masking tape.Remove tape and properly seal the unfinished wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use utensils in the customer self-serve area were stored under the newly installed fly light.Utensils were placed on a different counter during the inspection.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was mould growth on the lemongrass stalks.Discard lemongrass stalks.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A log for recording food temperatures and sanitizer concentration readings was not available.Provide and maintain a log.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The interior of the ice machine was filthy with debris.Discard ice in the ice machine. Clean and sanitize the equipment thoroughly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handle of scoops was stored in contact with food in the bulk bins.Store scoops in a clean and sanitary manner to avoid the handles from being in contact with food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained chemicals were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chicken strips were not reheated properly. Chicken measured 43.5C in the hot holding unit.Reheat food to a minimum temperature of 74C and keep food hot at 60C or higher during hot holding.2) Perishable foods such as steak, tofu, falafel measured between 9.4 to 11.8C in the line cooler against the wall.3) Perishable foods such as shredded cheese, feta cheese, corn, mushrooms and chickpeas measured between 9.5 to 17C in the display line cooler.Repair the line coolers so that perishable foods are stored at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quat sanitizer in the dishwashing sink measured 0 ppm. The concentrate sanitizer connected to the chemical dispenser was empty.Provided an approved sanitizing solution such as 100 ppm chlorine or 200 ppm quat sanitizer for dishwashing.
    • 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 front kitchen handwashing sink did not have paper towels.2) The back kitchen handwashing sink did not have paper towels and hand soap. Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.3) The back handwashing sink was obstructed by equipment parts that were stored in the sink basin.Ensure all handwashing sinks are always accessible 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) Fruit flies were observed in the back food preparation area and dishwashing area.2) Pest control reports were not available.Hire a pest control company to eliminate pests in the food establishment.Provide pest control reports to an Executive Officer with Alberta Health Services until otherwise notified.3) There was a gap between the double exterior doors at the front entrance.Seal the gap to prevent the entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food establishment was being operated without a valid food handling permit.Obtain a valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was unfinished wood on the wall next to the back handwashing sink.Seal unfinished wood.2) There was a hole in the wall under the dishwashing sinks.Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The bottom of the display cooler had extensive ice build-up with water pooling inside the unit.Remove ice build-up and clean the interior of the unit.2) The line cooler located against the wall was left open when the unit was not being used. The top covers were difficult to operate due to broken or missing handles.Install proper handles on the top covers.3) The built-in shelf liners inside the display line cooler were damaged. Surfaces were not smooth and easy to clean.Repair or replace the shelf liners. Surfaces must be smooth, non-absorbent to moisture and easy to clean.4) Top covers for the display line cooler were stored on the floor.Clean and sanitize the top covers. Store top covers and all other equipment in a clean and sanitary manner.5) The juicer had exposed electrical wires that were repaired with tape.6) The dice blade of the food chopper was damaged, and the handle was covered with tape.Remove tape. Properly repair or replace the juicer and food chopper.7) Single use utensils in the customer self-serve area were stored with handles in different directions.Organize the utensils so that all handles are stored towards the customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a dirty solution on the floor that was prepared in-house for treatment of flies. Discard the dirty solution.2) There was standing water on the recessed grease interceptor. Service records were not available.Provide service records for the grease interceptor to an Executive Officer with Alberta Health Services and ensure it is maintained as per the City of Calgary's Wastewater Bylaw.3) The floor under the dishwashing sinks was cluttered by equipment that was no longer being used.Remove items that are no longer required to operate a food establishment. Ensure all areas are accessible for cleaning and pest control services.4) Floors along the walls had an accumulation of debris and fallen disposable food service supplies.Clean the floors including hard-to-reach areas.
  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The built-in thermometers of the two stand-up coolers at the back area were not working. Please equip the two coolers with a portable thermometer to allow staff to monitor the cooler temperatures.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 50-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit, being the stand-up coolers at the back area, was measured at 8°C. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The built-in thermometers of the two stand-up coolers at the back area were not working. Please equip the two coolers with a portable thermometer to allow staff to monitor the cooler temperatures.