La Societe Pommes De Reinette NE - Kitchen
2 - 199 Martindale Boulevard Calgary AB T3J 3G4 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The small fridge in the Aventuriers room, measured up to 9.3 degrees Celsius. There was yoghurt stored in the fridge.**Adjust the temperature of the fridge and ensure it is able to measure 4 degrees celsius or less. **Sept 23 2025 reinspection: temperature of the fridge was lower, measuring up to 7 degrees celsius but not at 4 degrees celsius or less. There was milk stored in the fridge at the time of the inspection. -
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The quat sanitizer solution in the kitchen measured 0 ppm. ** Ensure the quat sanitizer solution measures 200 ppm quats. Staff should be checking sanitizer solutions regularly and changing solution when needed. ** Staff replenished the solution at the time of the inspection and solution then measured 200 ppm- CORRECTED** -
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The small fridge in the Aventuriers room, measured up to 9.3 degrees Celsius. There was yoghurt stored in the fridge.**Adjust the temperature of the fridge and ensure it is able to measure 4 degrees celsius or less. -
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Some single use disposable knives were being stored with the reusable children knives in the kitchen. ** Single use disposable knives must be disposed of after use, and cannot be reused. Keep the single use disposable knives separate as to not confuse staff and do not try to clean/ reuse. ** This was corrected at the time of the inspection. The single use disposable knives were moved to the staff area. -
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT Sanitizer concentrations were initially not detectable in a spray bottle, but upon replenishing, the solution was tested to be between 200-400 ppm.REQUIREMENT: Maintain QUAT sanitizer at a concentration of 200 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility was overfilling the mechanical high-temperature dishwasher so that large items (e.g. bins) would not be properly washed and sanitized or would block smaller items from being sprayed from top to bottom.REQUIREMENT: Do not overfill the dishwasher. Wash larger items separately to ensure a decent spray on the equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Loose sheets of single-use paper towels are stored in a container next to the kitchen handsink. -Dispenser purchased, awaiting installation
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water observed on the floor along the baseboard of wall ( outside the kitchen) where plumbing for dishwasher and handsink are located. Facility has notified management for water leak to identify source of leak. Ensure leak is identified, repaired and any water damaged wall surfacing is completely dried or removed/replaced with new drywall.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Loose sheets of single-use paper towels are stored in a container next to the kitchen handsink. Provide a suitable dispenser for storing paper towels for the designated handwash sink.
- 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?
- Rodent droppings were observed in the bottom cabinet below the designated handsink and behind the upright refrigerator/freezer. Ensure areas are properly cleaned up and monitor for activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water observed on the floor along the baseboard of wall ( outside the kitchen) where plumbing for dishwasher and handsink are located. Facility has notified management for water leak to identify source of leak. Ensure leak is identified, repaired and any water damaged wall surfacing is completely dried or removed/replaced with new drywall.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor below upright freezer had spilled liquid. Clean floor area regularly to remove dried spills.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?