La Diperie

519 - 500 Country Hills Boulevard NE Calgary AB T3K 5H2 · Food - General

6 inspections

1. Risk Management InspectionMay 22, 2026

   2 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The manual dish washing procedures describe by staff was inadequate; the dishes/utensils are not being sanitized.**Ensure dishes/utensils are washed, rinsed and soaked in an approved sanitizer at adequate concentrations for at least 2 minutes then set to air dry.
   • 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?
     • May 22, 2026 - The facility has employed the services of a licensed pest operator; pest control measures/devices have been set up. Additional mouse droppings were observed in the back storage area. **Ensure to have the mouse droppings continually cleaned and continually monitor for pest activity.May 12, 2026 - Mouse droppings were observed on the floor of the storage room, the floor behind the ice machine. Staff indicated self-monitoring for pest is carried out by the facility; no records for these activities were available for review.**Please employ the services of a licensed pest operator to assess the facility and eliminate the pests.**Ensure pest monitoring activities are carried out at least once a month and adequate records for these activities are maintained on file at the facility.-Safely clean the mouse droppings by soaking them in a bleach solution before cleaning them using paper towels and wear appropriate PPE. Do not vacuum/dry clean the droppings.
2. Monitoring InspectionMay 12, 2026

   2 infractions

   • 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?
     • Mouse droppings were observed on the floor of the storage room, the floor behind the ice machine. Staff indicated self-monitoring for pest is carried out by the facility; no records for these activities were available for review.**Please employ the services of a licensed pest operator to assess the facility and eliminate the pests.**Ensure pest monitoring activities are carried out at least once a month and adequate records for these activities are maintained on file at the facility.-Safely clean the mouse droppings by soaking them in a bleach solution before cleaning them using paper towels and wear appropriate PPE. Do not vacuum/dry clean the droppings.
   • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
     • An expired permit was posted on site.**Ensure to have a valid permit displayed at all times.
3. Monitoring InspectionFeb 13, 2025

   3 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • An unapproved sanitizer called "Stera Sheen" was observed to be used for food contact surfaces throughout the facility.The operator was instructed to use chlorine bleach sanitizer solution instead. A chlorine sanitizer bucket was mixed with the concentration measuring at 100 ppm to effectively destroy harmful bacteria. Please ensure that a bucket of chlorine sanitizer is readily available while food processing at all times.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The operator was not following the correct two-compartment sink dishwashing method, using only soap and water while neglecting the sanitizing stage.The operator was instructed on how to mix a chlorine sanitizer solution in the second basin with the concentration measuring at 100 ppm. Please ensure that dishes are always sanitized after the washing and rinsing stage of the two-compartment dishwashing method.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • OUTSTANDING VIOLATIONChlorine sanitizer test strips were still unavailable during the February 13, 2025 inspection.Please obtain chlorine sanitizer test strips to test the concentration of the chlorine sanitizer solution.PREVIOUS VIOLATION (April 22, 2024)Test strips could not be located for sanitizer. Please provide test strips and ensure sanitizer concentration is tested regularly.OUTSTANDING (2024-03-14). There were QUAT test strips on site, but QUAT sanitizers are not being used. There were no test strips available during the inspection for chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made and must be tested daily before use to ensure that the sanitizer solution has adequate concentration.OBTAIN CHLORINE TEST STRIPS.OUTSTANDING (2024-03-15). Chlorine test strips still not available. Please obtain.OUTSTANDING (2024-04-22). Chlorine test strips still not available. Please obtain.
4. Risk Management InspectionApr 22, 2024

   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)?
     • Test strips could not be located for sanitizer. Please provide test strips and ensure sanitizer concentration is tested regularly.**OUTSTANDING (2024-03-14). There were QUAT test strips on site, but QUAT sanitizers are not being used. There were no test strips available during the inspection for chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made and must be tested daily before use to ensure that the sanitizer solution has adequate concentration.**OBTAIN CHLORINE TEST STRIPS.**OUTSTANDING (2024-03-15). Chlorine test strips still not available. Please obtain.**OUTSTANDING (2024-04-22). Chlorine test strips still not available. Please obtain.
5. Risk Management InspectionMar 15, 2024

   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)?
     • Test strips could not be located for sanitizer. Please provide test strips and ensure sanitizer concentration is tested regularly.**OUTSTANDING (2024-03-14). There were QUAT test strips on site, but QUAT sanitizers are not being used. There were no test strips available during the inspection for chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made and must be tested daily before use to ensure that the sanitizer solution has adequate concentration.**OBTAIN CHLORINE TEST STRIPS.**OUTSTANDING (2024-03-15). Chlorine test strips still not available. Please obtain.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The hot water tap of the handwashing sink at the front food preparation area was turned off due to a leak; the valve underneath was turned off and will be turned on when using. The inspector informed the operator that all the plumbing fixtures of all handwashing sinks must be kept adequate with all taps properly functioning. Please fix the tap.**OUTSTANDING (2024-03-15). The tap for hot water was fixed, but there was still leaking on the faucet, and the valve for the hot water was still being turned on and off when being used; please properly fix the handwashing sink.
6. Monitoring InspectionMar 14, 2024

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • There was no sanitizer solution available during the inspection to sanitize food-contact surfaces. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. Instructions on how to create a 100-ppm chlorine concentration was provided by the inspector to the staff during the inspection. No bleach sanitizer concentrate available on site. The inspector informed the staff to obtain a bleach concentrate immediately.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The staff/operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff on how to properly use the sink for sanitization (third step). A copy of the two-compartment sink poster/instruction was shown to the staff during the inspection and will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. Please obtain bleach concentrate immediately.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Test strips could not be located for sanitizer. Please provide test strips and ensure sanitizer concentration is tested regularly.**OUTSTANDING (2024-03-14). There were QUAT test strips on site, but QUAT sanitizers are not being used. There were no test strips available during the inspection for chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made and must be tested daily before use to ensure that the sanitizer solution has adequate concentration.**OBTAIN CHLORINE 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?
     • The hot water tap of the handwashing sink at the front food preparation area was turned off due to a leak; the valve underneath was turned off and will be turned on when using. The inspector informed the operator that all the plumbing fixtures of all handwashing sinks must be kept adequate with all taps properly functioning. Please fix the tap.