Husky Restaurant - Food
2525 32 Avenue NE Calgary AB T1Y 6B7 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The Quat test strips expired on Jan 1, 2026 and were discolored. Please ensure that test strips for each type of sanitizer used onsite are available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The Quat test strips expired on Jan 1, 2026 and were discolored. Peroxide sanitizer is used in the front of house. Please ensure that test strips for each type of sanitizer used onsite are available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the main kitchen (near dishwasher) was out of order as waste water was not draining properly down the sink. Please repair.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0ppm sanitizer was measured in the spray bottles in the front serving area. Ensure that an approved sanitizing solution is used (i.e. 200ppm quat or 100ppm chlorine). Staff were instructed to refresh the sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A box of defrosting raw pork sausage was stored directly above and beside a tray of cooked potatoes in the walk-in cooler. Ensure raw meat products are stored below, not beside or above ready to eat foods and vegetables. Corrected during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles of sanitizer in the front serving area were unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A flat of raw eggs was stored above the fill line in the top of the prep cooler. The external temperature of the eggs was 9C. Do not store food above the fill line in the prep cooler. Ensure that all high risk foods are stored at 4C or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The Quat test strips expired on Jan 1, 2026 and were discolored. Please purchase new test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the main kitchen (near dishwasher) was out of order as waste water was not draining properly down the sink. Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of grime and food debris on the outside of the white rolling food storage bins. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The paint is peeling from the walls, ceiling inside the walk-in cooler. All surfaces must be smooth for proper cleaning. Remove the paint or re-paint
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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)?
- Mechanical washer not providing sanitizer solution for the rinse cycle. Call for service. Use only single service utensils until the washer is fully operational
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical washer not providing the minimum 60C wash temperature.Call for service
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical washer not providing sanitizer solution for the rinse cycle. Call for service. Use only single service utensils until the washer is fully operational
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions