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La Diperie 091

1829 33 Avenue SW Calgary AB T2T 1Z1 · Food - General

Official record from Alberta →

Inspection summary

La Diperie 091 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on July 26, 2024, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 19, 2024. For example: Do food handlers at the facility have adequate food safety training?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used/wet cleaning cloths were stored by the front house handwashing sink counter. The cleaning cloths were being reused.2) No sanitizer buckets were available at the prep stations.Fresh bleach sanitizer buckets were prepared for each prep station and measured 100 ppm, and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vanilla and chocolate ice creams were submerged in stagnant warm water at 34.9°C in the kitchen's two-compartment sink. The internal temperature of vanilla ice cream was 13.9°C, while chocolate ice cream was 17.7°C. The staff indicated that the frozen ice creams are being submerged in stagnant hot water to thaw and then kept in the cooler before being placed in the swirls machine.Two vanilla and one chocolate flavoured ice creams were discarded.Potentially hazardous foods must be thawed quickly or in a manner that will prevent the rapid growth of pathogenic bacteria.Food must be thawed using the following methods:1. Under refrigeration at 4°C (40°F) or less;2. Completely submerged in cold running water;3. As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and4. By microwaving.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff demonstrated lack of food safety knowledge.
  3. Monitoring Inspection

    0 infractions

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