Milpa
3 - 1531 5 Street SW Calgary AB T2R 1G4 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was a hot water leak at the south hand was sink in the kitchen.Repair the leak.
- 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
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- February 20, 2026:There was no detectable residual of sanitizer at the dish level for the bar glass washer. Iodine sanitizer was hooked up to the dishwasher. Additionally, it appeared as though the dishwasher was malfunctioning, with no water coming out on the rinse side of the glasswasher.Have the dishwasher repaired or replaced.May 20, 2025:There was no detectable residual of sanitizer at the dish level for the bar glass washer. Previously, this machine had used iodine to sanitize. Chlorine solution was observed to be hooked up to the machine. If this glass washer uses iodine to sanitize, residual concentration must measure between 12.5 to 25 ppm. If chlorine is the sanitizer, 100 ppm residual chlorine is required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no detectable concentration of sanitizer at the dish level for the kitchen dishwasher. Final rinse temperature measured 52 degrees Celsius.Have the dishwasher serviced/repaired. Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The inside of the ice machine had scale accumulation and/or mold growth.Clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors in hard to reach areas, such as corners, edges, and underneath and behind equipment and food preparation tables had grease, soil, and/or food debris accumulation. Clean hard to reach areas in the facility. Ensure these areas are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceilings surrounding air vents had dust/grease accumulation.Clean dusty ceilings. Ensure these areas are cleaned on a regular basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no detectable residual of sanitizer at the dish level for the bar glass washer. Previously, this machine had used iodine to sanitize. Chlorine solution was observed to be hooked up to the machine. If this glass washer uses iodine to sanitize, residual concentration must measure between 12.5 to 25 ppm. If chlorine is the sanitizer, 100 ppm residual chlorine is required.
- 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?
- Fruit flies were observed in the kitchen.Ensure that adequate pest control is taking place in the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops in dry ingredient containers. Additionally, the improper scoops were being stored in the food items.Obtain proper scoops for these food items. Once proper scoops are obtained, ensure that scoops are either stored outside of the food or stored so that the handle of the scoop is not in contact with the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The north food preparation cooler had an ambient air temperature of 7 degrees Celsius. Internal food temperatures of food in this cooler measured 7 degrees Celsius.Have this cooler repaired or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or lower at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient air temperature of the walk-in cooler measured 9 degrees Celsius. Internal temperatures of food in the cooler measured between 8-9 degrees Celsius.Remove any perishable food from this cooler. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less 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)?
- There was no detectable residual of sanitizer at the dish level for the bar glass washer. Previously, this machine had used iodine to sanitize. Chlorine solution was observed to be hooked up to the machine. If this glass washer uses iodine to sanitize, residual concentration must measure between 12.5 to 25 ppm. If chlorine is the sanitizer, 100 ppm residual chlorine is required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no detectable chlorine residual at the dish level during the sanitize cycle for the low temperature dishwasher in the kitchen.Have the dishwasher primed, serviced, or adjusted. Residual chlorine concentration at the plate level must measure 100 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap or soap dispenser at the hand wash sink located by the dish pit.Install a soap dispenser at the hand wash sink located by the dish pit.
- 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?
- Fruit flies were observed in the kitchen.Ensure that adequate pest control is taking place in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease and food debris accumulation on floors under equipment and food preparation tables on the south side of the facility.Clean floors under equipment and food preparation tables on the south side of the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops in dry ingredient containers. Additionally, the improper scoops were being stored in the food items.Obtain proper scoops for these food items. Once proper scoops are obtained, ensure that scoops are either stored outside of the food or stored so that the handle of the scoop is not in contact with the food.
- 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?
- Fruit flies were observed in the kitchen.Ensure that adequate pest control is taking place in the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A container of utensils was being stored directly under the paper towel dispenser at the south hand wash sink.Container was moved during inspection. Store food and related items away from the hand wash sinks and hand washing supplies to protect from contamination during hand washing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops in dry ingredient containers. Additionally, the improper scoops were being stored in the food items.Obtain proper scoops for these food items. Once proper scoops are obtained, ensure that scoops are either stored outside of the food or stored so that the handle of the scoop is not in contact with the food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff water bottle and medication was being stored on the west food preparation table.Store staff personal belongings away from food preparation and storage areas. Staff belongings were moved during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable food items (cheese, cut vegetables) were being stored on the counter without temperature control.Either store perishable food items in the cooler or have proper counter top ice baths for these items. Ice baths were prepared during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The residual concentration of chlorine at the plate level during the sanitize cycle for the kitchen dishwasher was undetectable.Have the dishwasher serviced. Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm. For a short period of time (one day maximum), dishes may be washed in the dishwasher, and then manually sanitized in one of the dishwashing sink, and then air dried.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available for use.Ensure that quat test strips are available for use. Use the quat test strips to verify the concentration of quat for the food contact surface sanitizer.
- 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 were not available for use.Ensure that chlorine test strips are available for verifying the chlorine concentration for the kitchen dishwasher.
- 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?
- Fruit flies were observed in the kitchen.Ensure that adequate pest control is taking place in the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?