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My Place Diner

1313 36 Street NE Calgary AB T2A 6P9 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No waterproof thermometer available for checking the dishwasher temperature.COMPLETE THE FOLLOWING:1. Please purchase a waterproof thermometer with maximum temperature function to test the dishwasher and ensure it is meeting a minimum 71*C at the dish level for adequate sanitizing of dishes. 2. Test the dishwasher daily and record the temperature on a log sheet.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No waterproof thermometer available for checking the dishwasher temperature.COMPLETE THE FOLLOWING:1. Please purchase a waterproof thermometer with maximum temperature function to test the dishwasher and ensure it is meeting a minimum 71*C at the dish level for adequate sanitizing of dishes. 2. Test the dishwasher daily and record the temperature on a log sheet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Dust and grease build-up on ventilation hood in the kitchen. **April 29, 2026: grease noted on the underside of the hood vent and the filters. Grease was pooling on some areas of the hood vent. COMPLETE THE FOLLOWING:1. Please clean ventilation hood and include regular cleaning in cleaning schedule. In addition to the professional cleaning, the equipment needs to be cleaned as often as necessary to maintain it in a visibly clean condition and to protect food and the cooking equipment below from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Dust observed on the air duct in the kitchen.COMPLETE THE FOLLOWING:1. Please clean area noted above.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Flats of eggs and packaged raw chicken stored above lettuce in the cooler at the front of the kitchen.COMPLETE THE FOLLOWING:1. Store raw foods below fresh in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Plastic customer utensils stored beside the handwashing sink. Utensils relocated 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)?
      • 1. No waterproof thermometer available for checking the dishwasher temperature.COMPLETE THE FOLLOWING:1. Please purchase a waterproof thermometer with maximum temperature function to test the dishwasher and ensure it is meeting a minimum 71*C at the dish level for adequate sanitizing of dishes. 2. Test the dishwasher daily and record the temperature on a log sheet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel roll not stored in a holder.COMPLETE THE FOLLOWING:1. Please purchase a holder to protect the bulk supply from contamination when reaching for paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed two white cutting boards that were discoloured.COMPLETE THE FOLLOWING:1. Scrub the cutting boards to remove the stains. If they cannot be removed, the boards should be resurfaced or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on the air duct in the kitchen.COMPLETE THE FOLLOWING:1. Please clean area noted above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Dust and grease build-up on ventilation hood in the kitchen. **April 29, 2026: grease noted on the underside of the hood vent and the filters. Grease was pooling on some areas of the hood vent. COMPLETE THE FOLLOWING:1. Please clean ventilation hood and include regular cleaning in cleaning schedule. In addition to the professional cleaning, the equipment needs to be cleaned as often as necessary to maintain it in a visibly clean condition and to protect food and the cooking equipment below from contamination.
  4. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand-up cooler in the back kitchen was measured between 10-13.4 degrees Celsius. As per operator, food being stored in the cooler does not require refrigeration.- Operator is to ensure that cooler is not used for storing perishable/potentially hazardous food items unless it is repaired and maintaining temperature of 4 degrees Celsius or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease build-up on ventilation hood in the kitchen. As per operator, deep cleaning has been scheduled.- Please clean ventilation hood and include regular cleaning in cleaning schedule.
  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand-up cooler in the back kitchen was measured between 10-13.4 degrees Celsius. As per operator, food being stored in the cooler does not require refrigeration.- Operator is to ensure that cooler is not used for storing perishable/potentially hazardous food items unless it is repaired and maintaining temperature of 4 degrees Celsius or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease build-up on ventilation hood in the kitchen. As per operator, deep cleaning has been scheduled.- Please clean ventilation hood and include regular cleaning in cleaning schedule.
  6. Monitoring Inspection

    0 infractions