Fresh Kitchen
55 Sunpark Plaza SE Calgary AB T2X 3R4 · Food - General
6 inspections
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Update on May1/2026Some wall tiles were missing behind one of the cooking equipment located in the middle of the kitchen leading to gap on the wall.Requirement:Provide wall tiles to seal the gap.
- 23. Is the facility maintained in a clean and sanitary condition?
- Update on May1 /2026a) Accumulation of food debris and dirt under cooking equipment in the kitchen.b) Dirt and debris on floor under dish washer and near rack in dish washing area.Requirement:Clean the above noted areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in three sani pails located in the kitchen and one spray bottle located in beverage prep concession area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop for ice was stored directly on top of ice machine in the kitchen.Requirement:Keep scoop in a clean container before storing on top of ice machine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chickpea salad stored in double inserts located in prep cooler in the kitchen was 8.5CRequirement:Ensure that perishable foods under refrigeration area stored at 4 c or less.Do not use double inserts to store food in prep coolers to prevent temperature abuse.Staff removed second insert.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of deep-fried chicken stored in the warmer was 38.7C and burger was at 52CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Staff was instructed to discard chicken at 38.7C and reheat burger to 74C before storing back in the warmer.The chef indicated that all leftover food is discarded after lunch.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of display cooler located near beverage prep area, in use to store prepackaged salads was between 8.5C-9C and internal temperature of the salad was 7.7CRequirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Adjust the temperature of the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some wall tiles were missing behind one of the cooking equipment located in the middle of the kitchen leading to gap on the wall.Requirement:Provide walls to seal the gap.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of food debris and dirt under cooking equipment in the kitchen.b) Dirt and debris on floor under dish washer and near rack in dish washing area.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of sliced cheese stored in insert of prep cooler located opposite to cooking equipment was 11.3 C at the top and 8.4C at the bottom.Requirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Cheese at 11.3C was discarded.Cheese at 8.4C was moved to bottom part of the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in two sanitizer spray bottles located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm.DONE
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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?
- Paper dispenser located at hand washing sink in the kitchen was empty.Requirement:Provide paper towels in the dispeser.DONE
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 0 ppm in sani- pail and 100 ppm in spray bottle located in the kitchen.b) No ready to use sanitizer solution was provided for surfaces in front concession area.c) cleaning clothes were kept on prep counter after use in front concession area.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) Provide ready to use sanitizer solution in concession prep area.c) Soak cleaning clothes in sanitizer solution in between use.
- 09. Are chemicals stored and handled in a safe manner?
- Labels were not provided on two sanitizer spray bottles and one glass clean spray bottle located in the kitchen.Requirement: Provide labels on spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of one prep cooler located in the kitchen was 8.5C and internal temperature of parmesan cheese stored in insert of this prep cooler was 9.5CRequirement:-Do not store any perishable food in this cooler until temperature is maintained at or less than 4C.-Parmesan cheese was moved to other cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of goat cheese stored on the counter without temperature control was 12.5C Requirement:-Ensure that goat cheese is stored at or less than 4C.-goat cheese was discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Plumbing was leaking under two compartments sink in the kitchen.b) Caulking was dirty and worn out on the wall in dish washing area.Requirement:a) Repair plumbing to stop leakage.b) Replace caulking
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?