Jen's Happy Bun

10089 Hidden Valley Drive NW Calgary AB T3A 5Z7 · Food - General

4 inspections

1. Risk Management InspectionMar 4, 2026

   6 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Wet used cleaning cloths were stored on the counter.Cleaning cloths were washed and stored in the sanitizer bucket at 100 ppm.2. Sanitizer bucket at the ventilation canopy did not detect any sanitizer solution with the chlorine test strip.3. Sanitizer bucket at the front prep area did not detect any sanitizer solution with the chlorine test strip.Fresh sanitizer bucket was prepared and measured at 100 ppm.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • The flour mixer was stored directly on the floor.Ensure items are stored 6 inches off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Hot holding unit used to hold the shaomai was measured at 53°C.The hot holding unit was adjusted and measured 60°C.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Paper towel dispenser in the washroom was empty.Equip paper towel dispenser with paper towel.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Washroom door in the kitchen area was not properly closing itself.Fix the washroom door hinge.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Flour buildup was noted on the flour mixer.2. Debris was noted underneath the ventilation canopy and prep cooler.3. There was no cleaning schedule checklist available.1 to 2: Clean the indicated areas.3: Develop a cleaning schedule checklist.
2. Demand InspectionJan 28, 2026

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizer solution bucket stored in the 3-compartment sink did not detect any colour changes with the chlorine sanitizer test strips.New sanitizer solution was promptly prepared and clean wiping cloths were stored therein.Ensure sanitizer solution buckets are stored at each food handling and preparation area.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Flour bags were stored on the floor in all the kitchen area.2. Flour bags were opened throughout the kitchen area.3. Opened flour bags were stored underneath the paper towel dispenser.4. Food items were stored on the floor of the walk-in cooler.5. New unused kitchen equipment was stored in the washroom.6. The flour mixer was stored directly on the floor.Ensure items are stored 6 inches off the floor.Ensure flour bags are covered to prevent contamination.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Broth was left sitting on the counter at the kitchen area with the temperature measuring17.3°C.2. Shaomai in the hot holding unit measured 45°C.Food items were discarded.3. Frozen chicken was stored in the 2-compartment sink to thaw with a temperature of 3.7°C.The chicken was stored in the walk-in cooler.4. Soy milk stored in the EUHOMY mini fridge measured 6.3°C. The soy milk was stored in the prep cooler while the pop drinks were left in the EUHOMY fridge.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • There was no sanitizer solution prepared in the sanitizer compartment sink.Sanitizer solution was promptly prepared at 100 ppm.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • There was not soap in the staff washroom in the kitchen area.Additional soap was available and the staff washroom was equipped with soap.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Washroom door in the kitchen area was not properly closing itself.Fix the washroom door hinge.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Equipment, utensils, and chemical were stored on the floor underneath the 2-compartment sink.Ensure items are stored 6 inches off the floor.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Underneath the 2-compartment sink was disorganized.2. Underneath the 3-compartment sink was disorganized.3. Flour buildup was noted on the flour mixer.4. Debris build up was noted throughout the kitchen area.5. Food debris was noted on the floor of the walk-in cooler.6. The handwashing sink faucet was dirty.7. Grease buildup was noted on the floor by the ventilation canopy and prep cooler.8. Debris was noted underneath the ventilation canopy and prep cooler.9. Food debris buildup was noted on the hot holding unit.10. The staff washroom in the kitchen area was disorganized.11. There was no cleaning schedule checklist available.1 to 10: Clean the indicated areas.11: Develop a cleaning schedule checklist
3. Initial InspectionAug 26, 2025

   1 infraction

   • 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) Acoustic ceilings were observed to be installed in the back kitchen. Acoustic ceilings are not easily cleanable, smooth, impervious surfaces.Please install tiles that are easily cleanable, smooth, and impervious to contaminants.2) The wall above the knife magnet was observed to be chipped with dry wall exposed. Dry wall is not easily cleanable, smooth, and impervious to contaminants.Please patch and paint the wall to ensure the surfaces are smooth, easily cleanable and impervious to contaminants.3) The light switch in the walk-in cooler was observed to be malfunctioning, intermittently turning on and off.Please repair or replace the light switch.4) The lighting throughout the facility was very dim.Please consider installing brighter bulbs or lighting fixtures to improve visibility in the workspace.
4. Demand InspectionAug 21, 2025

   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?
     • 1) Acoustic ceilings were observed to be installed in the back kitchen. Acoustic ceilings are not easily cleanable, smooth, impervious surfaces.Please install tiles that are easily cleanable, smooth, and impervious to contaminants.2) The wall above the knife magnet was observed to be chipped with dry wall exposed. Dry wall is not easily cleanable, smooth, and impervious to contaminants.Please patch and paint the wall to ensure the surfaces are smooth, easily cleanable and impervious to contaminants.3) The light switch in the walk-in cooler was observed to be malfunctioning, intermittently turning on and off.Please repair or replace the light switch.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) The walls, floor, and the wire storing units located in the walk-in cooler were observed to be covered in grime and food debris.Please clean the indicated area.3) The floors throughout the facility and hard to reach areas behind all kitchen equipment (prep tables, prep coolers, standing coolers, cookline) were observed to be covered in dirt, grime, and food debris.Please clean the indicated area4) The commercial canopy unit and the vents were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the vents, potentially becoming a contaminant during food processing.Please thoroughly clean the commercial canopy and the greasy vents.