Made From Scratch
209 - 401 9 Avenue SW Calgary AB T2P 3C5 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was found stored adjacent to ready-to-eat vegetables in the walk-in cooler, creating a risk of cross-contamination. Storing raw meat next to vegetables can lead to cross-contamination through drips, contact, or improper handling.**The vegetables were relocated to a different section of the cooler during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips could not be verified as they did not have an expiration date. Ensure test strips are properly labeled or packaged with verifiable expiration to confirm their effectiveness.**Please obtain test strips with a verifiable expiration date
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **OUTSTANDING on 5/26/2026 - cloths found soaked in the handwashing sink.The cleaning cloth sanitizer bucket was placed inside the front handwashing sink.*Please ensure that handwashing sinks are used solely for handwashing, kept empty, and remain accessible at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING on 5/26/2026 - Clean required in the mentioned areas below.- Cleaning is required in the following areas:1) Below the microwave2) The dishwashing sinks
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring 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?
- - The cleaning cloth sanitizer bucket was placed inside the front handwashing sink.*Please ensure that handwashing sinks are used solely for handwashing, kept empty, and remain accessible at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Cleaning is required in the following areas:1) Below the microwave2) The dishwashing sinks
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food was observed to be stored directly on the floor in the walk-in cooler. Please ensure all food is stored elevated off of the floor to reduce the risk of contamination and to allow for easy cleaning.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is using a chlorine-based surface sanitizer but only had Quat test strips on-site. Please obtain chlorine test strips to be able to test and verify the concentration of the chlorine surface sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cupboard veneers are becoming chipped and lifting from the wood below. Please refinish/repair/replace the cupboard finishes such that all surfaces are smooth, cleanable, and impervious to moisture.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?