Fresh Start Recovery Centre - Food
411 41 Avenue NE Calgary AB T2E 2N4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink by the dishwasher was out of paper towels. -The operator installed new paper towel roll during the inspection. Ensure that the handwashing sinks are fully stocked at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Pending Violation**The paper towel dispenser was located too far away from the service line hand washing sink. Please either relocate the dispenser from the 2-comp sink or install a new one above the hand-washing sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was located too far away from the service line hand washing sink. Please either relocate the dispenser from the 2 comp sink or install a new one above the hand washing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The linoleum was peeling away from the floor/wall joint under the vegetable cutter. Please clean the food debris that has accumulated in the gap and resecure the linoleum.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the wall mounted vegetable cutter. Staff advised it was last used a couple of days ago. Please clean and sanitize equipment after each use.**Oct 28, 2025: there appeared to be some fibers caught between the blades from towel drying. Please remove the contaminants and ensure the unit is air-dried.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer was not dispensing properly from the unit next to the dishwasher and solution was too wea measuring less than 50 ppm. Staff corrected and replaced solution container.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A fly strip was hung above food equipment. Please relocate fly strip to area that will not contaminate food and food areas below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer that can be used throughout the kitchen was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher final rinse did not register a sanitizing residual. The feeder tube did not reach to bottom of chlorine container (corrected). Please make necessary adjustments to affix/ensure tube does not shift above level of solution in container.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips for quats were not provided. Please obtain.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the wall mounted vegetable cutter. Staff advised it was last used a couple of days ago. Please clean and sanitize equipment after each use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher chemicals were empty. Corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build up of food debris in the fry slicer. Ensure this is cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?