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Holy Shakes

914 Cityscape Square NE Calgary AB T3N 2A8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm chlorine or QUATs. The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm chlorine. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATS sanitizer dispenser at the dishwashing sink was dispensing 0-ppm. The operator will be manually mixing bleach-water at 100-ppm instead for dishwashing purposes or sanitizer food-contact surfaces. Please contact a service technician to configure and fix the sanitizer dispenser to maintain a 200-ppm QUAT solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fly light was placed directly above the top-opening ice cream freezer. The fly light was relocated to a non-food area during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food boxes were stored on floor in walk-in freezer. Store all food items 6 inches above the floor.**OUTSTANDING (2025-10-28). Food container buckets were noted stored on the floor in the walk-in freezer. The inspector informed the operator that all food containers must be stored at least 6-inches above the floor to allow for easy cleaning of the floor and to protect the food containers from being contaminated during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff personal phone was stored on top of the cutting board on the food prep table. Please ensure to not store non-food related items on any food-contact surfaces to avoid contamination of these food-contact surfaces.
    • 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 station was not properly fixed to the wall, leaving a gap between the sink and the wall. This would lead to the accumulation of water and attract dirt in the gap. Please properly affix the handwashing station to the wall and eliminate the gap between them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep table cutting board was noted as dirty during the inspection. The staff mentioned that they only wash and sanitize the board at the end of the day. The inspector informed the staff and the operator to wash and sanitize the board after every 2-4 hours throughout the operations; otherwise, microbial growth and contamination may occur on the cutting board.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food boxes were stored on floor in walkin freezer.- Store all food items 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A few eggs (8-10) were store at room temperature.- Store eggs at 7C or below.The eggs were discarded during inspection.2. The staff was thawing frozen chicken in a sink filled with water.- Thaw frozen food items under potable cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have quats test strips for sanitizing solution.- Ensure to have quats test strips to confirm the concentration of quats solution used for food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** The violation was still existing during current inspection** 1) The dipper well was damaged/removed, and ice cream scoops were stored in a container of murky, standing water. Repair the dipper well asap. Until dipper well is repaired, clean scoop after each use, or provide individual scoops for each flavor and keep scoop in ice cream inside freezer.**Apr 8, 2024: new dipper well installed however was turned off/not used as drain plug was missing. Container placed inside dipper well and water turned on and allowed to overflow as interim measure.2) Utensils/spatulas in the front dessert station were stored in a container of standing water. Clean/sanitize between use, or store utensils in ice water during busy times until they can be taken to the dishwashing area to be washed, rinsed, and sanitized.
  4. 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?
      • Newly constructed wooden shelves in front service and kitchen areas were bare and unfinished. Please seal/paint white or light colour, so all surfaces are smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The dipper well was damaged/removed, and ice cream scoops were stored in a container of murky, standing water. Repair the dipper well asap. Until dipper well is repaired, clean scoop after each use, or provide individual scoops for each flavour and keep scoop in ice cream inside freezer.**Apr 8, 2024: new dipper well installed however was turned off/not used as drain plug was missing. Container placed inside dipper well and water turned on and allowed to overflow as interim measure.2) Utensils/spatulas in the front dessert station were stored in a container of standing water. Clean/sanitize between use, or store utensils in ice water during busy times until they can be taken to the dishwashing area to be washed, rinsed, and sanitized.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A ready to use surface sanitizer was not provided in the cook area. Please provide sanitizing solution in each area where open food handling is conducted.2) Counter cloths contaminated with old food debris were thrown on top of bagged buns in the cook area. Please take soiled towels to launder area. Store counter cloths in sanitizing solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods/condiments were placed under the paper towel dispenser and next to the hand sink in the dessert prep area. Please move foods away from hand sink to avoid potential contamination from sink splash out and dripping water during usage of paper towel dispenser.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal effects (coats/jackets, bags) were either stored on food prep counter next to open foods or hung on food storage units and touching food. Please repair/replace hooks in staff area and have all staff store personal items there.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing detergent was stored on shelf above the cooler prep table. Please store chemicals on lower shelf in area where if chemical spills it will not contaminate food and food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods at the cook prep line were stored at room temp. Sliced and grated cheese measured 19C, vegan mayo-based sauces/dressings @ 21-23C (container states to refrigerate after opening), yogurt sauce @ 23C (all destroyed). Please store perishable foods at 4C or lower, or 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Metal screw cap lids for bottles were not sanitized (these lids do not come sanitized). Please also sanitize lids when sanitizing glass bottles. Store sanitized lids in a clean manner.2) Hand soap dispenser was installed at rinse/dump sink. Appears dish detergent was supplied in dispenser (scouring pad nearby). Please remove soap dispenser. Take items to back dishwashing sinks where they can be washed, rinsed, and sanitized. Rinse sink is for rinsing out items for immediate use during busy times. Wash hands in designated hand sink located a couple of feet away.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Owner had no means to monitor sanitizing temp of dishwasher at dish level. Recommend to obtain a waterproof min/max probe thermometer for this purpose. This type of thermometer can also be used to monitor food temps.
    • 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 at the dessert station hand sink was empty. Please restock.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were no longer secured and were removed from the front dessert prep area. Please re-install and properly secure in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The dipper well was damaged/removed, and ice cream scoops were stored in a container of murky, standing water. Repair the dipper well asap. Until dipper well is repaired, clean scoop after each use, or provide individual scoops for each flavour and keep scoop in ice cream inside freezer.2) Utensils/spatulas in the front dessert station were stored in a container of standing water. Clean/sanitize between use, or store utensils in ice water during busy times until they can be taken to the dishwashing area to be washed, rinsed, and sanitized.3) Boxes of glass jars and bottles were stored on the floor in the dessert station. Please store at least 6 inches off the floor and in a sanitary manner.4) Boxes of take-out containers were stored on the floor in front of the cook line hand sink and back area. Store containers at least 6 inches off the floor and in a sanitary manner. Do not obstruct access to hand washing stations.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) An operable garage door was in the dining room. Please remove the motor and render the door inoperable.2) The espresso machine was not connected to potable supply or drain. Please connect and ensure connections are in accordance to code.3) The dishwasher was not connected to chemicals. Please connect chemicals.
    • 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 were gaps between the cinder blocks and wooden base trims of the front windows in the dining area. Please seal all gaps and provide a smooth, nonporous and easily cleanable surface.2) There were gaps between the floor/wall joints in the front service/food prep area. Please install baseboards.3) The drywall in the back area was not sealed/finished. Please paint.4) The public bathroom doors were missing self-closure devices. At a minimum, please install a self-closure device for the first door closest to the dining room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front display cooler measured 10C. Remove all cardboard boxes/stored items inside (may be preventing proper air flow) and ensure unit measures 4C or lower.