Skip to content
Loading map…

Pind to Peaks YYC

2114 - 3730 108 Avenue NE Calgary AB T3N 1V9 · Food - General

6 inspections

  1. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on surfaces throughout the kitchen.Cleaning cloths were collected for cleaning off-site. Keep cleaning cloths submerged in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked potatoes were stored in a black crate.Potatoes were transferred into a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked potatoes were stored in a black crate without temperature control. The internal temperature measured 15.4C.Potatoes were placed in a cooler during the inspection. Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the hand sink next to the 3-compartment sink.Paper towels were provided during the inspection.
    • 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?
      • A floor drain cover was missing in front of the walk-in cooler.Install a tight-fitting floor drain cover.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A chair in the kitchen had a damaged seat with exposed foam.The chair was removed from the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units were lined with aluminum foil.Remove aluminum foil. Shelf liners that are non-absorbent to moisture and easily cleanable can be used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris was observed in hard-to-reach areas such as under sinks, shelving units, cooking equipment and in floor corners.Clean the food establishment thoroughly.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher measured 60.8C maximum in the final rinse cycle.Conduct manual dishwashing at the 3-compartment sink until the dishwasher is repaired with meet cleaning and sanitizing requirements such as minimum 71C in the final rinse cycle.
    • 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?
      • A floor drain cover was missing in front of the walk-in cooler.Install a tight-fitting floor drain cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Hot running water was turned off at one of the taps at the 3-compartment sink due to a leak.Repair the tap.2) Aluminum foil was being used to line a shelving unit.Remove aluminum foil. Shelf liners that are non-absorbent to moisture and easily cleanable can be used.
  3. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Scoop handles were embedded in food stored in the bulk bins.Store scoops in a manner that prevents the handles from coming into contact with food.2) There was a wooden board game on the espresso machine.Store non-food service items separately.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle that contained chlorine sanitizer was not labeled to indicate its content.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Peeled garlic in the undercounter cooler measured 8C.Store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwasher was not operational. Dishware on the dishwasher rack was unclean.Conduct manual dishwashing at the 3-compartment sink until the dishwasher is repaired with meet cleaning and sanitizing requirements.2) Dirty dishes were observed on the clean side of the mechanical dishwasher.Follow a one-way flow from dirty to clean.
    • 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.Provide chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There were no paper towels at the kitchen hand sink by the microwave.2) The roll of paper towels for the kitchen hand sink near the dishwashing area was stored on a food preparation table, covered with flour dust.Discard contaminated paper towels. Store paper towels in suitable dispensers.
    • 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?
      • A floor drain cover was missing in front of the walk-in cooler.Install a tight-fitting floor drain cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Hot running water was turned off at one of the taps at the 3-compartment sink due to a leak.Repair the tap.2) Aluminum foil and cardboard were being used to line shelving units.Remove aluminum foil and cardboard shelf liners. Shelf liners that are non-absorbent to moisture and easily cleanable can be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The portafilter for the espresso machine had tape on the handle to cover the split.Properly repair or replace the portafilter.2) Utensils in storage were unclean.Clean and sanitize these utensils.3) Plastic covers for containers were damaged.Replace damaged covers.4) Dirty knives were stored on a magnetic strip.Clean and sanitize food equipment/ utensils properly before storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of debris and grease throughout the kitchen including but not limited to the utility room, interior and exterior of cold holding units and behind and under sinks, shelving units and cooking equipment.Conduct a thorough cleaning of the food establishment.2) There was mould growth in a cupboard under the espresso machine.Remove the source of moisture and clean the cupboard.
  4. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained quat sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.
    • 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.Provide chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used aluminum foil containers were found in storage. Some were dirty with food debris.Used aluminum foil containers were discarded during the inspection. Do not reuse single service items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • January 6, 2026 - The door for the upright cooler had broken off. January 20, 2026 - There was an "out of service" sign on the cooler. There were no contents inside the cooler.Repair, replace or remove the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room under the staircase was not accessible.De-clutter and organize the room. Ensure all areas are accessible for cleaning and pest control monitoring.
  5. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured 0 ppm from the chemical dispenser.Calibrate the chemical dispenser and use quat sanitizer at 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection with regular household bleach.
    • 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?
      • The back slopping method was used when preparing yogurt. Yogurt was discarded. Provide written procedures for preparation of yogurt to AHS for assessment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Opened canned foods were stored under refrigeration.Canned foods were voluntary discarded. Transfer food from cans into food grade containers.2) A cell phone and an apron were stored on the food preparation table.The cell phone and the apron were taken to a separate area for storage during the inspection.3) Bags of opened flour and lentils were stored on the floor in the upstairs kitchen.4) A bag of carrots was stored on the floor of the walk-in cooler.5) Bags of flour were stored on the floor by the dough mixer.Store foods at least 6 inches off the floor.6) A baby blanket that was left behind by a customer was stored on packaged takeout supplies.The baby blanket was removed during the inspection. Store lost and found items separately.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained a cleaner was not labeled to indicate its content.The spray bottle was emptied as the cleaner contained floating particles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.2) Yogurt was stored at room temperature with an internal temperature of 17.5C.Yogurt was discarded. Store perishable foods away from the temperature danger zone (4 to 60C).3) A jug of milk was stored at room temperature with an internal temperature of 21.8C.Milk was discarded. 4) Two bowls of potato fillings were stored at room temperature with internal temperatures of 15.6C and 20.3C.Potato fillings were placed in 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 were not available.Provide chlorine test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwashers.Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwashers at plate level daily to ensure that the sanitizing temperature reaches at least 71C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dustpan, squeegee and pack of condiment were found in the kitchen hand sink by the three-compartment sink.Remove items from the hand sink. Hand sinks must be accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the kitchen hand sink located by the three-compartment sink.Provide paper towels in a dispenser.
    • 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?
      • There was a gap between the double doors at the front entrance. Seal gap to prevent the entry of pest.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Upholstered chairs in the kitchen were dirty.Replace with chairs that are easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The kitchen hand sink by the dough mixer was not draining. The sink was dirty with debris and stagnant water. 2) The two-compartment sink in the upstairs kitchen was not draining. The sink was dirty with debris and stagnant water. Repair the sinks to allow proper drainage.3) Lighting in the walk-in cooler was dim.Provide adequate lighting.4) Cold water was leaking from one of the taps at the three-compartment sink.Repair the sink to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dough mixer was stored on a base that had untreated wood on the edges. Seal untreated wood so that the surface is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A plastic container was damaged.Replace any damaged containers/ equipment.2) The door for the upright cooler had broken off. Repair or replace the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food debris on the floor of the walk-in cooler.Clean the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room under the staircase and the storage room upstairs were not accessible.De-clutter and organize the rooms. Ensure all areas are accessible for cleaning and pest control monitoring.
  6. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained chlorine sanitizer was not labeled to indicate its content.The spray bottle was labeled 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)?
      • There was no testing equipment for monitoring the high temperature dishwashers.Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwashers at plate level daily to ensure that the sanitizing temperature reaches at least 71C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels at the hand sink in the upstairs kitchen was not in a dispenser.Store handwashing supplies in suitable dispensers.
    • 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?
      • There was a gap between the double doors at the front entrance. Seal gap to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dough mixer was stored on a base that was constructed with untreated wood. Soiled pieces of cardboard were being used to level the base.Seal untreated wood so that the surface is smooth, non-absorbent to moisture and easy to clean.Remove soiled cardboard. Cardboard is not an approved surface as it does not meet the criteria noted above.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food slicer had a build-up of food debris.Clean and sanitize the food slicer or remove it from the facility if it is not required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room under the stairs case and the storage room upstairs were not accessible.De-clutter and organize the rooms. Ensure all areas are accessible for cleaning and pest control monitoring.