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Lazy Loaf & Kettle

100 - 8 Parkdale Crescent NW Calgary AB T2N 3T8 · Food - General

4 inspections

  1. Monitoring Inspection

    3 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?
      • *** Ongoing ViolationGap observed in the corner of the backdoor in the bakery department. Please seal/close the gap to prevent entry of pests into the facility.Feb 03, 2026Two insect zappers were placed in the bakery kitchen and in the dry storage areas.Use only passive insect control such as glue trap with UV light in any areas that have open foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many areas of the bakery kitchen floor had sealed layer worn with exposed concrete.Seal the open concrete areas in the food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The business end of the large can opener was soiled.Clean and sanitize after use.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats solution was measured at 0 ppm.- During inspection, a staff member made a new sanitizer solution and measured to 200 ppm. Ensure that the quats solution is at 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of quats sanitizer solution was not properly labeled.- During inspection a staff member labelled the bottle with sanitizer on it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer premix on the wall of the back prep area was not functional. 0ppm quat solution was dispensed. - Repair the sanitizer premix station so it is dispensing 200ppm quat sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During inspection, it was observed that insert was in the hand washing station.- During inspection a staff member, the insert was removed for the basin for the handwashing station. Have the hand washing station accessible at all times.
    • 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?
      • *** Ongoing ViolationGap observed in the corner of the backdoor in the bakery department. Please seal/close the gap to prevent entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light cover was missing in the dry storage near the prep table. - During the inspection, Staff member changed the light bulb to a non-shatter light bulb. Install a new light cover or replace the light bulb with a non-shatter light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Prep station cover seal in the catering area was in disrepair. 2. The stand-up refrigerator was leaking. Corrective action1. Have the seal replace or repaired.2. Have the refrigerator repaired or replace.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods stored at the top of the salad and sandwich cooler were measured at between 7-9C.All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not supplied in the dispenser in the men's washroom.Ensure that the paper towel in stored in the dispenser to prevent contamination of the bulk supply.
    • 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?
      • There were mice droppings observed on the floor at the exit door of the bakery department.Remove the mice droppings. Clean and sanitize all areas contaminated by mice droppings.
    • 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?
      • Gap observed in the corner of the backdoor in the bakery department. Please seal/close the gap to prevent entry of pests into the facility.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Internal temperatures high-risk foods stored in the salad and sandwich cooler were measured at 9.5 and 6.8 respectively. - Staff were directed to remove all perishable foods from the salad cooler. - Service the cooler. All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. 2) Observed frozen chili left out in room temperature to thaw. - Do not thaw in room temperature. Thaw foods using one of the following approved methods:- Thaw in cooler- Thaw under running cold water- Thaw during the cooking/reheating process- Thaw in microwave if cooked or consumed immediately after.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips to monitor the concentration of the Sink and Surface sanitizer in use.
    • 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?
      • Gap observed in the corner of the backdoor in the bakery department. Please seal/close the gap to prevent entry of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of dust observed on the fan in the bakery department.- Clean and sanitize the unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and food debris observed on parts the flattop grill where there was a panel missing. - Please clean and replace panel to prevent accumulation of grease.