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Nomad

1134 - 12 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General

6 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in the sanitizer container used for sanitizing the steam wand was measured below 100 ppm. The spray bottle and sanitizer container had 50 ppm written on them. Ensure the chlorine solution is changed at adequate intervals. Chlorine solution must be used at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • April 24, 2026: Mechanical dishwasher on-site is missing the upper spray arm and lots of scale build-up. - Do not use the mechanical dishwasher until it is fully fixed operational and inspected. Do not use re-usable customer utensils until then. - Manual dishwashing procedure was satisfactory.April 14, 2026: A mechanical dishwasher was observed on-site; however, it had been installed without prior notification to or approval from the District Health Inspector. At the time of inspection, no dishwasher detergent was available, and the dishwasher was not in use. Staff on duty were unable to demonstrate or explain the proper procedure for manual dishwashing.- Ensure appropriate dishwasher detergent is provided and readily available at all times. Do not use the mechanical dishwasher until it is fully equipped, operational, and inspected. Do not use re-usable customer utensils until in the interim.- Immediately train all food handling staff on proper manual dishwashing procedures (wash, rinse, sanitize, air dry) and ensure procedures can be demonstrated upon request. Maintain written dishwashing procedures on-site for staff reference.- Information provided to staff at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The containers in the preparation cooler had a build-up food debris.2) The grill handle had an accumulation of dried food residue. Requirement: Clean and maintain in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of food debris observed on counter surfaces in the back preparation area and on flooring in the hard-to-reach areas of the kitchen, beneath and behind kitchen equipment. - Deep clean and maintain in a clean and sanitary manner at all times.2) The out of order washroom is being used for storage of miscellaneous items. - Do not use for storage unless toilet is removed and plumbing is capped.
  2. 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)?
      • April 24, 2026: Mechanical dishwasher on-site is missing the upper spray arm and lots of scale build-up. - Do not use the mechanical dishwasher until it is fully fixed operational and inspected. Do not use re-usable customer utensils until then. - Manual dishwashing procedure was satisfactory.April 14, 2026: A mechanical dishwasher was observed on-site; however, it had been installed without prior notification to or approval from the District Health Inspector. At the time of inspection, no dishwasher detergent was available, and the dishwasher was not in use. Staff on duty were unable to demonstrate or explain the proper procedure for manual dishwashing.- Ensure appropriate dishwasher detergent is provided and readily available at all times. Do not use the mechanical dishwasher until it is fully equipped, operational, and inspected. Do not use re-usable customer utensils until in the interim.- Immediately train all food handling staff on proper manual dishwashing procedures (wash, rinse, sanitize, air dry) and ensure procedures can be demonstrated upon request. Maintain written dishwashing procedures on-site for staff reference.- Information provided to staff at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of food debris observed on counter surfaces in the back preparation area and on flooring in the hard-to-reach areas of the kitchen, beneath and behind kitchen equipment. - Deep clean and maintain in a clean and sanitary manner at all times.2) The out of order washroom is being used for storage of miscellaneous items. - Do not use for storage unless toilet is removed and plumbing is capped.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth used to wipe the frothing wand was stored beneath the espresso machine and is being used without a sanitizer solution. - Store cleaning cloth in sanitizer solution in between use.
    • 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?
      • Spoiled cucumber observed in the top inserts in the preparation cooler. - Discard. Inspect ingredients daily and discard as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The temperature of perishable foods such as milk and dessert stored in the milk cooler below the espresso machine and in the pastry display cooler was measured between 7-9 degrees Celsius. - Perishable foods under refrigeration must be stored at or below 4C. - Service the coolers. Do not used these coolers for food storage if they cannot maintain the required temperature range.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A mechanical dishwasher was observed on-site; however, it had been installed without prior notification to or approval from the District Health Inspector. At the time of inspection, no dishwasher detergent was available, and the dishwasher was not in use. Staff on duty were unable to demonstrate or explain the proper procedure for manual dishwashing.- Ensure appropriate dishwasher detergent is provided and readily available at all times. Do not use the mechanical dishwasher until it is fully equipped, operational, and inspected. Do not use re-usable customer utensils until in the interim.- Immediately train all food handling staff on proper manual dishwashing procedures (wash, rinse, sanitize, air dry) and ensure procedures can be demonstrated upon request. Maintain written dishwashing procedures on-site for staff reference.- Information provided to staff at the time of inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The manager with an approved food safety certificate is no longer employed at this facility. - Provide food safety certification for the person in care and control of the facility that meets the requirements of section 31 of the Alberta Food Regulation.- Recognized food safety courses can be viewed here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Carpeted floor mats were used in the kitchen. Remove. All surfaces must smooth, easy to clean and non-absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Interior of the preparation cooler, door handles on the milk storage cooler were dirty. Clean and maintain in a clean and sanitary condition.2) A buildup of milk residue was observed on the cup rinser.This unit has to be disassembled, cleaned and sanitized daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of food debris observed on counter surfaces in the back preparation area and on flooring in the hard-to-reach areas of the kitchen, beneath and behind kitchen equipment. - Deep clean and maintain in a clean and sanitary manner at all times.2) The 2-compartment sink surfaces were dirty. - Clean immediately and sanitize all sink surfaces. Maintain in a clean and sanitary manner at all times. 3) The curtains separating the front and back area were visibly dirty. - Clean and maintain clean or remove. 4) The out of order washroom is being used for storage of miscellaneous items such as empty containers and is extremely unorganized and cluttered. - Declutter and organized. Do not use for storage unless toilet is removed and plumbing is capped.
  4. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing underneath the preparation table located on the back wall of the kitchen. - Please finish the flooring in this area. All surfaces must be smooth, easy to clean and impervious to moisture.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions