Roller Palace
3 - 1100 42 Avenue SE Calgary AB T2G 1Z4 · Food - General
4 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- A thorough cleaning is required on the prep counter and the floors underneath the prep counter.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The under-counter fridge was not able to maintain 4C or lower temperature, probe thermometer shown 9.6C. A bag of single coffee creamer and a jar of mixed juice was found were found in the fridge without expiration date.- Discard the foods without expiration date, and repair the fridge to maintain 4C or lower.In the meantime, do not store any perishable foods in this fridge.
- 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 gap was noted under the back door.- Seal the gap to limit the entry of pest.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The under-counter fridge was not able to maintain 4C or lower temperature, probe thermometer shown 9.6C. A bag of single coffee creamer and a jar of mixed juice was found were found in the fridge without expiration date.- Discard the foods without expiration date, and repair the fridge to maintain 4C or lower.In the meantime, do not store any perishable foods in this fridge.
- 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 gap was noted under the back door.- Seal the gap to limit the entry of pest.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?