Helen's Place
12 - 1935 30 Avenue NE Calgary AB T2E 6Z5 · Food - General
9 inspections
- Monitoring Inspection
3 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?
- Flooring in front of the grill is in disrepair (cracked) and has been taped with Tuct Tape. Please repair. Floors must be smooth, cleanable and in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Cardboard observed on the ceiling in the kitchen. **Please remove the cardboard. **Ensure all surfaces in the facility are durable, non-absorbent and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is needed on the shelves above the 2 compartment sink (across from grill) and on the shelves in the dry storage area near the grill.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Update July 22, 2025:Chlorine sanitizer spray bottle measured 1000 ppm. - Operator remade the chlorine sanitizer and tested 100 ppm. June 11, 2025:Chlorine sanitizer spray bottle measured significantly greater than 100 ppm at the time of inspection. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Cardboard observed on the ceiling in the kitchen. **Please remove the cardboard. **Ensure all surfaces in the facility are durable, non-absorbent and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Duct tape observed on the handle of the stand-up cooler. **Please remove as it is not easily to clean. **Ensure all the surfaces in the facility are smooth, durable and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Update July 22, 2025:Chlorine sanitizer spray bottle measured 1000 ppm. - Operator remade the chlorine sanitizer and tested 100 ppm. June 11, 2025:Chlorine sanitizer spray bottle measured significantly greater than 100 ppm at the time of inspection. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Cardboard observed on the ceiling in the kitchen. **Please remove the cardboard. **Ensure all surfaces in the facility are durable, non-absorbent and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Duct tape observed on the handle of the stand-up cooler. **Please remove as it is not easily to clean. **Ensure all the surfaces in the facility are smooth, durable and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer spray bottle measured significantly greater than 100 ppm at the time of inspection. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers stored on the floor in walk in freezer. **Ensure food items are stored a minimum of 6 inches above the floor to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bacon measured at 17.8*C in the back kitchen. Operator stated that it was cooked around 3 hours ago. - Operator discarded the bacon during inspection.***Ensure high risk foods are maintained below 4*C or greater than 60*C at all times to prevent bacterial growth.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Small container of white eggs measured 13.6*C internally in the back kitchen. - Operator discarded the eggs during the inspection. **Ensure eggs are stored below 7*C at all times to prevent bacterial growth.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff was thawing frozen food (~ -1*C) in 2-compartment sink without cold running water. - Operator moved the food to cooler during inspection. **Ensure frozen food is thawed properly at all times.
- 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?
- Side door in the back kitchen was open at the time of inspection. - Operator closed the door. **Ensure doors without screens remain closed at all times to prevent potential pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard observed on the ceiling in the kitchen. **Please remove the cardboard. **Ensure all surfaces in the facility are durable, non-absorbent and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Duct tape observed on the handle of the stand-up cooler. **Please remove as it is not easily to clean. **Ensure all the surfaces in the facility are smooth, durable and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The operator prepared sanitizing solution. Added bleach without measurement resulting a concentration of chlorine way above the required minimum. Also, the operator added soap to the solution. Explained why this is not a proper method. Prepare your sanitizer solution at the beginning of the daily operations. Use the test strip to measure concentration. Do not mix with soap
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed, cups being washed and placed on the drying rack without sanitation. Ensure that the 3 steps: wash, rinse, sanitize are followed every time
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Do not store the scoop for rice on the top of the dirty rice cooker. Use a separate container. Wash and sanitize every 2 hours
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Do not store the scoop for ready to eat rice on the top of the cooker. It's not sanitary. Use a separate, readily cleanable container
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 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?
- Repair the screen door at the side exit
- 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?