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Lonely Mouth Bar

528 17 Avenue SW Calgary AB T2S 0B1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Recurring violation**- April 15, 2026:The high temperature dishwasher measured between 66 and 68.6 degrees Celsius after 4 consecutive cycles using 3 different thermometers at the time of inspection. Operator said the dishwasher was repaired/serviced and working until this morning when they recorded 150F (66 degrees Celsius).Repair or replace the high temperature dishwasher. Do not use it to sanitize utensils until it is able to reach a temperature of at least 71 degrees Celsius. March 31, 2026In the kitchen, the high temperature dishwasher at the dish level measured 67.1 degrees Celsius after 5 consecutive cycles.- In the interim to manually wash, rinse and sanitize utensils in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink.Repair or service the dishwasher to ensure it is adequately sanitizing at a temperature measured at 71 degrees Celsius. Ensure to verify with an accurate max/min reading thermometer at the dish level.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of quat sanitizer solution in spray bottles were measured to be less than 100 ppm.- The sanitizer solutions in the spray bottles were replaced and verified at 200 ppm.Ensure to change the solution at adequate intervals and verify the concentration of the quat sanitizer at 200 ppm with test strips. Low concentrations of sanitizer solutions are ineffective in killing microorganisms. 2. Cleaning cloths were observed on food contact surfaces throughout the facility with no sanitizer residue detected in them/in buckets of sanitizing solution. - Ensure cleaning cloths are submerged in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There was no valid test strip to verify sushi rice pH. The one available is a saliva and urine test strip. Also, the pH is not being checked on a regular basis, and records are not being maintained.Ensure to obtain the appropriate test strip or a pH meter that is capable of measuring the pH of the sushi rice. Check and maintain records of sushi rice pH.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gyoza (contains pork, cabbage) placed in a bowl of water to thaw in the sink downstairs.Ensure to use one of the following approved methods to thaw foods:- In the cooler ahead of time- Submerged under running cold water- During cooking - In the microwave, if being cooked or consumed immediately
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • In the kitchen, the high temperature dishwasher at the dish level measured 67.1 degrees Celsius after 5 consecutive cycles.At the bar, the high temperature dishwasher at the dish level measured 58.4 degrees Celsius after 3 consecutive cycles. - In the interim to manually wash, rinse and sanitize utensils in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink.Repair or service the dishwasher to ensure it is adequately sanitizing at a temperature measured at 71 degrees Celsius. Ensure to verify with an accurate max/min reading thermometer at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats sanitizer test strips available through-out the facility.- Obtain valid test strips and ensure to regularly verify the concentration of 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food strainer was observed to be placed in the handwashing sink located in the sushi preparation area at the time of inspection.- Do not pour food into the handwashing sink, use a dump sink instead. Ensure all handwashing sinks are clean, clear and accessible at all times during operation to facilitate hand hygiene.
  4. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Sliced lemons and limes were placed in the bowl of water to dip hands.Use the handwash sink or use vinegar (change the vinegar every 2hours)Previous Inspection:A bowl was placed at the sushi bar to dip the hands prevent rice from sticking onto hands. Rice was floating in the bowl.Use the handwash sink to wet the hands instead of bowl.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up at the bar hard to reach areas. 2) Debris build-up underneath the dishwasher. 1 to 2) Clean these areas.
  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A bowl was placed at the sushi bar to dip the hands prevent rice from sticking onto hands. Rice was floating in the bowl.Use the handwash sink to wet the hands instead of bowl.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Small of fish was placed on the pass thru window heat lamp. Fish was measured at 47 degrees C. 2) Perishable foods were placed on top of ice. Blanched mushrooms were measured between 4.8 (bottom) to 10.0 (top) degrees C. Fish sticks were measured between 13 to 16 degrees C. Perishable foods were not surrounded by ice and water to keep them at 4 degrees C or below. Ice bath should only be set-up for busy times only. 3) Miso sauce and mushroom, soy sauce & kelp sauce were stored at room temperature. Not sure if these sauces are shelf stable. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were stored in stagnant water. No ice observed in the water. Store utensil in ice water (4 degrees C or below) or in hot water ( 60 degrees C or higher)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents. 2) Debris build-up at the bar hard to reach areas. 3) Debris build-up underneath the dishwasher. 1 to 3) Clean these areas.
  6. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There was no means to verify sushi rice pH.Either obtain pH test paper or a pH meter that is capable of measuring the pH of the sushi rice. Keep records of sushi rice pH.
    • 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?
      • The Food Handling Permit was not posted in the facility.Post the valid food handling permit somewhere in the facility where it is visible to the public.
  7. Monitoring Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There was no means to verify sushi rice pH.Either obtain pH test paper or a pH meter that is capable of measuring the pH of the sushi rice. Keep records of sushi rice pH.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water (with temperature control, ie on the grill or in a hot holding insert), or use separate utensils for raw and cooked, and change utensils out frequently. Utensils were moved to ice water during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Water temperature at the dish level during the sanitize cycle for the high temperature dishwasher in the bar measured 30.4 degrees Celsius.Water temperature at the dish level for high temperature dishwashers must measure greater than 70 degrees Celsius. Have the dishwasher repaired or serviced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hose was attached to the faucet of the north kitchen hand wash sink to fill a pot of water. The water would then be boiled and transferred to the pasta boiler because the hot water filling tap for the pasta boiler was broken.Hose was removed from the faucet of the hand wash sink during inspection. Hand wash sinks must be available for handwashing at all times.
    • 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?
      • The Food Handling Permit was not posted in the facility.Post the valid food handling permit somewhere in the facility where it is visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe certificates were not available for review.Provide copies of food safe certificates for food safe certified staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan for the charcoal burner was lined with masking tape.Tape is not a cleanable surface. Fan was discarded by the operator during inspection.