Skip to content
Loading map…

Second Cup 9221

115 - 1919 Southland Drive SW Calgary AB T2W 0K1 · Food - General

7 inspections

  1. 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)?
      • High temperature dishwasher was not being used currently (in disrepair). Staff stated that dishwasher spills out the water on the floor whenever they run the machine. Temperature was not measured at the time of inspection due to the water spillage issue. Please fix the issue asap.High temperature dishwasher machine must be maintained in good working order, it must reach to at 71C or greater in final rinse at dish-level and 82 C final rinse on the temperature gauge. Please get the servicing asap. Staff was advised to follow the manual dishwashing method temporarily (for short term). IMMEDIATE ACTIONS REQUIRED.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A front area under counter cooler was measured at 13.7C (surface temperature). One of the perishable food items stored inside it was measured with probe thermometer, reading was 12.8C. Actions taken:- Staff was instructed to immediately move all the perishables to alternate milk cooler and the back refrigerators. Correction made onsite. - Reset/repair the cooler, it must be maintained at 4C or below.- Do not store any perishables until it is maintained at 4C or below.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 29th April- cooler was turned off, not working, no perishables stored inside. Update: The cooler was measured at 25C. No perishable item was stored inside it. Operator require more time for the replacement of the cooler. "Outstanding violation"The temperature of the display cooler was measured at 19.4C with the help of infra-red thermometer. Cited on 2026-02-27 The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C. Reset or repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update: "Not observed"Build up of debris on the carpet in the front entrance way and corners of floors/lower walls in the customer seating area. Ensure these areas are cleaned.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update: The cooler was measured at 25C. No perishable item was stored inside it. Operator require more time for the replacement of the cooler. "Outstanding violation"The temperature of the display cooler was measured at 19.4C with the help of infra-red thermometer. Cited on 2026-02-27 The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C. Reset or repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on the carpet in the front entrance way and corners of floors/lower walls in the customer seating area. Ensure these areas are cleaned.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler measured 15C. Several perishable breakfast sandwiches and wraps were stored inside the cooler. Food discarded. Outstanding violation since March 2025.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Outstanding violation"Surface sanitizer used in the facility was chlorine based. Requirement:Purchase chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Outstanding violation"The temperature of the display cooler was measured at 19.4C with the help of infra-red thermometer. Cited on 2026-02-27 The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C. Reset or repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on the carpet in the front entrance way and corners of floors/lower walls in the customer seating area. Ensure these areas are cleaned.
  5. Risk Management Inspection

    2 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 violation"Surface sanitizer used in the facility was chlorine based. Requirement:Purchase chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Outstanding violation"The temperature of the display cooler was measured at 19.4C with the help of infra-red thermometer. Cited on 2026-02-27 The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C. Reset or repair.
  6. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer used in the facility was chlorine based and test strips provided were for quat.Requirement:Provide chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C.
  7. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of tuna wraps stored on the counter without temperature control was 11C, meat sandwiches were at 24 C.Requirement:Ensure that sandwiches and wraps are stored at 4C or less.Sandwiches and wraps were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer used in the facility was chlorine based and test strips provided were for quat.Requirement:Provide chlorine test strips.