Rea's Italian Cucina
431 41 Avenue NE Calgary AB T2E 2N4 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils stored in water at room temperature. The water was significantly soiled with food debris. Utensils must be stored in a manner that protects it from contamination.Store utensils in the following manner:- Iced water <4C - Hot water >60C - Sanitizer solution of either 100ppm of chlorine or 200ppm of quats
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Outstanding violation - noted on December 2, 2025***There were containers of pasta improperly stored (refridgerated) on ice.Ensure that if items are to be refrigerated using an ice bath, the containers should be full submerged in ice and water. Monitor the temperature using a thermometer. Only take as much food out at a time that is needed.I recommend pre-portioning the pasta and keeping the portions refrigerated in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut vegetables were stored at room temperature. Once vegetables have been cut/prepared, they must be stored under 4C or above 60C to prevent the growth of bacteria. Store the vegetables in a temporary ice bath during service.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The sandwich cooler measured 21.9C. There were chicken parmesan, pasta and whole produce stored inside.The cooler must maintain a temperature below 4C to prevent the growth of bacteria. Repair the cooler and refrain from storing any food inside. The operator discarded the chicken parmesan and pasta. The whole produce was removed and stored in another proper functioning cooler.2. The walk-in cooler measured 17.9C. No temperature logs were maintained. Various high-risk foods were stored inside including calamari, milk, heavy cream, sliced ham, salmon, tuna, lasagna, mussels, cooked meat balls, and various pasta. The internal temperature of various food products measured around 10-16C with a probe thermometer. The operator discarded all food products listed above during the inspection. The cooler must maintain a temperature below 4C to prevent the growth of bacteria.Repair the walk-in cooler and refrain from storing food inside. Observed high traffic going in and out of the walk-in cooler. Advised the operator to set the temperature to 0C to compensate for the loss in air flow.
- 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 table used to prepare the dough in the basement area was in disrepair. The surface is no longer smooth, durable, and easy to clean. Replace/repair the table and ensure the surface is smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a metal scoop used in the pizza prep area and the handle was torn off. Utensils must be maintained in good repair to mitigate physical contamination of food and to facilitate cleaning. Replace the scoop. Regularly inspect food utensils and discard once they are in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is dust accumulating on the ceiling above the grill line. The ceiling tiles must be regularly cleaned to remove dust/debris and to prevent contamination where food is prepared below. Thoroughly clean the indicated area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were containers of pasta improperly stored (refridgerated) on ice.Ensure that if items are to be refrigerated using an ice bath, the containers should be full submerged in ice and water. Monitor the temperature using a thermometer. Only take as much food out at a time that is needed.I recommend pre-portioning the pasta and keeping the portions refrigerated in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A pot of tomato sauce was stored on the floor for cooling.Ensure that foods are stored at least 6 inches above the ground.Staff removed the sauce from the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was a container of frozen fish thawing at room temperature.Do not thaw food at room temperature. Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.Staff placed fish into the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were containers of pasta improperly stored (refridgerated) on ice.Ensure that if items are to be refrigerated using an ice bath, the containers should be full submerged in ice and water. Monitor the temperature using a thermometer. Only take as much food out at a time that is needed.I recommend pre-portioning the pasta and keeping the portions refrigerated in the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Foil was lining the bottom storage shelf in the cook line.Remove the foil. Surfaces must be smooth and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- No food safety certificate was available.Someone in care and control of the facility must hold a food safety certificate when they are five or less food handlers.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wet cleaning cloths were kept on the counter.2. No sanitizing bucket was available.Fresh bleach sanitizing solution was prepared at 100 ppm and cleaning cloths were kept therein.Alternatively, multi-quat sanitizing solution can be used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Scallop was submerged in water thawing at 16°C at the 2-compartment sink as well as potential contamination from splashes during dishwashing.Scallop was discarded. Improper thawing method.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.2. Prep cooler inserts were measured between 10°C to 19°C.Food in inserts were discarded. Ensure prep cooler top lids are covered when not in use.3. Some coolers were not equipped with thermometer.Obtain functional thermometers and regularly monitor the temperature of the coolers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Dishwasher was measured at 0 ppm.The facility resorted to using manual dishwashing method.The dishwasher technician was promptly contacted to fix the dishwasher.2. After the dishwasher cycle is completed, cleaning cloths was used to wipe the dishes and glassware.Ensure food equipment are air-dried.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink located close to the mini fridge in the kitchen was obstructed with dirty cloths laundry bag.Laundry bag was quickly relocated, making the handwashing sink accessible and convenient for handwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- No food safety certificate was available.Someone in care and control of the facility must hold a food safety certificate when they are five or less food handlers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Gap was observed above the walk-in cooler ceiling and the basement ceiling.Ensure the indicated areas are covered to prevent the entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. White and blue cutting board surfaces were scratched, unsmooth and insanitary.Replace/resurface cutting board surfaces.2. Ice scoops were stored on the ice machine and on the cutting board at the bar area.3. Scoops without handles were stored inside the bulk food container.Obtain scoops that have handles.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was dust and grime buildup on the kitchen ceiling.2. Under and around the 2-compartment sink, under the dishwasher, dishwashing, and hard-to-reach areas were dirty.3. Under the handwashing sinks and counters were dirty.Ensure the indicated areas are maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?