Stacked Pancake House
220 - 350 Shawville Boulevard SE Calgary AB T2Y 3S4 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Update on June 1/2026 Cleaning clothes were kept on prep counters after use throughout the prep areas.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of partially cooked bacons stored on the counter without temperature control was 19.6CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higherStaff was instructed to discard the bacons. DONE
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Update on May 19/2026a) Cleaning cloth was hanged on the sanitizer spray bottle after use, staff took it off, wiped the counter and put it on the counter, located in beverage prep area.b) Concentration of chlorine in sani -pail located in the kitchen was 50 ppm(Repeat violations from previous inspection)Requirement:a) Soak cleaning clothes in sanitizer solution in between use.b) Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Staff's jacket was stored touching bananas and pancake-waffle mix boxes located in the kitchenb) Shoes were stored along with food in the kitchenRequirement:Store personal and miscellaneous items separately from food and food areas to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of raw shelled eggs stored on the counter without temperature control was 20.8 C, located in the kitchen.Requirement:Ensure that raw shelled eggs are stored at 7C or less.Staff was instructed to discard the eggs. DONE
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under and behind equipment.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Cleaning clothes were kept on prep counters after use located in the kitchen and beverage prep area.b) Concentration of chlorine in sani -pail located in the kitchen was 0 ppmRequirement:a) Soak cleaning clothes in sanitizer solution in between use.b) Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Clean utensils were kept under paper dispenser in beverage prep area.b) Staff's bag was kept on prep counter along with food in beverage prep area.Requirement:a) Do not store clean utensils under hand washing supplies to prevent contamination.b) Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of perishable foods stored in inserts of prep cooler were: sausage meat at 8C, sliced meats 7.1C and 7.3CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Access to hand washing sink located in the kitchen was blocked with empty boxes kept in front of the sink.b) Paper dispenser located at hand washing sink in the kitchen was empty.Requirement:a) Ensure that access to hand washing sink is not blocked at any time.b) Provide paper towels in the dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in the kitchen and in beverage prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink in beverage prep area was blocked with dirty dishes kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Staff's jackets and bags were stored on take-out boxes in front prep area.b) Onion bag was stored next to mop sink touching its door.Requirement:a) Do not store personal and miscellaneous items on dishes /utensils to prevent contamination.b) Do not store any food close to mop sink area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of creamers moved from customer tables to the glass door cooler was between 18C-19.6C.b) No thermometer was provided in this glass door cooler.Requirement:a) Ensure that creamers are stored at 4 C or less.Creamers between 18C-19.6C were discarded.b) Provide thermometer in this cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of hot dogs stored in separate inserts of prep cooler were 7.1C, 9.1CC, 17 C, sliced meat at 8C, 9.6C, ham at 11 C at the top and 5.8C at the bottom, ham at 9.6C.b) Inserts were overfilled, and lids were not on the inserts.Requirement:a) Do not store any perishable food in the inserts of this prep cooler until temperature is maintained at 4C or less.Hot dogs at 17C and ham at 11 C were discardedMove the remaining perishable foods to the bottom of this cooler or walk in cooler.b) Do not overfill the inserts and keep lids on to prevent temperature abuse.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Maximum temperature achieved at dish level during sanitizer cycle was 67 CRequirement: Manually sanitize dishes until minimum 71 C temperature is achieved at dish level during sanitizer cycle.Repair dish washer asp.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions