S.T.A.Y. 22 Cafe

22 - 34 Edgedale Drive NW Calgary AB T3A 2R4 · Food - General

7 inspections

1. Monitoring InspectionMar 2, 2026

   1 infraction

   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • 1. Paper towel was stored on the cutting board in the kitchen area.Paper towel was promptly removed.2. Paper towels were stored in both the men's and women's washrooms vanity.Paper towels were promptly removed as paper towels were already in the paper towel dispensers.Store paper towels in a suitable dispenser.
2. Monitoring InspectionNov 13, 2025

   4 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Uncooked raw pork was submerged in stagnant water between11°C to 14°C in the 2-compartment sink to thaw.One portion of the pork was stored in the walk-in cooler, while the other compartment was continuously supplied with running water.2. The three layers of the dim sum baked pastry display warmer had different temperature readings: the top layer measured 63°C, second layer 49°C and third layer 55°C.The displayer warmer was adjusted and measured above 60°C.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Paper towel dispenser in both the men's and women's washroom were empty. The paper towels were stored on the vanity counter.Store paper towels in a suitable dispenser.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Bowls used for scooping dry ingredients. (ie. Rice bin)*Use only utensils with handles when dispensing or scooping food and do not allow handles to touch food directly. 2. Plastic pitcher used for preparing tea is deeply stained from the tea.*Discard and replace the stained pitcher.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Repeat violations cited on November 13, 2025:1. Food was stored on the floor in the walk-in cooler.2. Debris buildup was noted underneath the prep counters.3. Debris buildup was noted underneath the dishwashing sink area and tables.4. Debris build was noted along the baseboard.5. Dust buildup was noted on the fan cover.6. Debris build up was noted underneath the oven, prep freezer and cooler.7. Underneath the 2-compartment sink was dirty and cluttered.8. Dust buildup was noted on the kitchen ceiling.Clean the indicated areas.Previous violations:3. Door handles for reach in freezer case had dried food residue4. Cardboard is used to line storage shelf near back exit. Correct all items noted above for cleaning and remove cardboard and newspaper from use as a liner on shelves or equipment.
3. Risk Management InspectionJan 17, 2025

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Prepared chlorine sanitizer solutions in pails found in the kitchen, front service counter and bbq chopping area were tested too strong, above 200 ppm as tested using chlorine test strip. **Ensure all chlorine sanitizer solutions prepared for use are within 100-200 ppm for use.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. BBQ display case- the following were discarded during inspection:- hanging piece of cripsy pork, @50 deg C- centre tray on bottom containing bbq pork loin, @48 deg C- tray of bbq pork pastries @42 deg C (sliding door panel was propped open)-tray of egg tarts @35 deg C (sliding door panel was propped open)PHI noted 2 other inserts in the steam table of the unit (right and left bottom) had foods above 60 Deg C . Temperature monitoring logs for daily 2hr temperature checks onsite and completed up to date. *Ensure all high risk foods are stored at safe temperatures, with hot foods maintained at 60 deg C or higher. 2. Bin containing rice noodles was left on prep counter above the line cooler across the bbq ovens. Rice noodle was @11.3 deg C and was discarded.*Ensure all high risk foods are maintained at safe temperatures. For cold foods, maintain at temperature of 4 deg C or lower. 3. Prep sink was being used to thaw packaged whole ducks. Water was not running continously from the overhead tap, the water was @12 degC and duck probed internally was @0-1 deg C.*Ensure safe thawing practices are use, do not thaw in still water. Use running water over frozen food when thawing in the sink.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Ventilation system not operating over cookline. Grease vapors from BBQ oven accumulating in ambient air in kitchen. Staff stated technician contacted on enroute to replace fan belt. Advised to cease bbq oven use, no cooking until repair to ventilation system is confirmed.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Bowls used for scooping dry ingredients. (ie. Rice bin)*Use only utensils with handles when dispensing or scooping food and do not allow handles to touch food directly. 2. Plastic pitcher used for preparing tea is deeply stained from the tea.*Discard and replace the stained pitcher.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1.Grease and debris accumulation under shelving in the walkin cooler2. Dried blood on inside surface of reach in freezer case.3. Door handles for reach in freezer case had dried food residue4. Cardboard is used to line storage shelf near back exit. 5. Newspaper was used to line the black trolley cartCorrect all items noted above for cleaning and remove cardboard and newspaper from use as a liner on shelves or equipment.
4. Risk Management InspectionJan 17, 2025

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Prepared chlorine sanitizer solutions in pails found in the kitchen, front service counter and bbq chopping area were tested too strong, above 200 ppm as tested using chlorine test strip. Jan 17- demonstrated to staff how to prepare a chlorine sanitizer solution. Advised to use 1 capful of bleach to 4 litres of water to prepare sanitizer at 100-200 ppm. **Ensure all chlorine sanitizer solutions prepared for use are within 100-200 ppm for use.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • BBQ display case- on January 16, 2025 inconsistent hot holding temperatures were observed between the 3 divider pans of bbq meats (above the hot water bath) and of the crispy pork hung and trays of baked dim sum pastries stored inside. At time of today's inspection, no foods were stored in the display case.ACTION:1. Dim sum baked pastries should be stored separately in a smaller hot display case.2. BBQ meat display case- the temperature monitoring should be measured from foods held in both the divider pans and meats hung above. All foods must be at or above 60 deg Celsius.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Bowls used for scooping dry ingredients. (ie. Rice bin)*Use only utensils with handles when dispensing or scooping food and do not allow handles to touch food directly. 2. Plastic pitcher used for preparing tea is deeply stained from the tea.*Discard and replace the stained pitcher.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 3. Door handles for reach in freezer case had dried food residue4. Cardboard is used to line storage shelf near back exit. Correct all items noted above for cleaning and remove cardboard and newspaper from use as a liner on shelves or equipment.
5. Monitoring InspectionJan 16, 2025

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Prepared chlorine sanitizer solutions in pails found in the kitchen, front service counter and bbq chopping area were tested too strong, above 200 ppm as tested using chlorine test strip. **Ensure all chlorine sanitizer solutions prepared for use are within 100-200 ppm for use.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1. Walkin cooler- several containers of raw meats were stored uncovered. **Ensure all foods are covered to protect food from contamination. 2. Hanging (preblanched) poultry was not protected from contact to side wall of cooler**Ensure all foods are covered to protect food from contamination. 3. Tray of cooked poultry was covered with a black garbage bag.**Do not use garbage bags to cover food. ONLY use food-grade materials for covering food.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Crate of green beans was stored directly on the tile floor by the front service counter2. Stacked flats of canned foods were stored directly on kitchen tiled floor**Ensure all foods are stored off the floor, shelving should provide minimum 6 inches of clearance from the floor
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. BBQ display case- the following were discarded during inspection:- hanging piece of cripsy pork, @50 deg C- centre tray on bottom containing bbq pork loin, @48 deg C- tray of bbq pork pastries @42 deg C (sliding door panel was propped open)-tray of egg tarts @35 deg C (sliding door panel was propped open)PHI noted 2 other inserts in the steam table of the unit (right and left bottom) had foods above 60 Deg C . Temperature monitoring logs for daily 2hr temperature checks onsite and completed up to date. *Ensure all high risk foods are stored at safe temperatures, with hot foods maintained at 60 deg C or higher. 2. Bin containing rice noodles was left on prep counter above the line cooler across the bbq ovens. Rice noodle was @11.3 deg C and was discarded.*Ensure all high risk foods are maintained at safe temperatures. For cold foods, maintain at temperature of 4 deg C or lower. 3. Prep sink was being used to thaw packaged whole ducks. Water was not running continously from the overhead tap, the water was @12 degC and duck probed internally was @0-1 deg C.*Ensure safe thawing practices are use, do not thaw in still water. Use running water over frozen food when thawing in the sink.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Sanitizing solution is too low in supply bucket, tested less than 10 ppm on chlorine tests strip.*Replace chlorine supply to dishwasher. Ensure the dishwasher can maintain supply for chemicals and concentration is adequate (chlorine sanitizer concentration must be 100 ppm)
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The staff could not locate chlorine test strips onsite for use.*Ensure sanitizer testing equipment (ie. chlorine test strips) are onsite in the premises for daily use.*Ensure daily testing of the dishwasher rinse and the prepared sanitizer solutions in the containers are checked.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Bowls used for scooping dry ingredients. (ie. Rice bin)*Use only utensils with handles when dispensing or scooping food and do not allow handles to touch food directly. 2. Plastic pitcher used for preparing tea is deeply stained from the tea.*Discard and replace the stained pitcher.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1.Grease and debris accumulation under shelving in the walkin cooler2. Dried blood on inside surface of reach in freezer case.3. Door handles for reach in freezer case had dried food residue4. Cardboard is used to line storage shelf near back exit. 5. Newspaper was used to line the black trolley cartCorrect all items noted above for cleaning and remove cardboard and newspaper from use as a liner on shelves or equipment.
6. Risk Management InspectionFeb 16, 2024

   0 infractions

7. Monitoring InspectionFeb 8, 2024

   6 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) Cleaning cloths covered with stains and food debris were on the BBQ station's cutting board and on the kitchen counter.Store cleaning cloths in sanitizer in between uses. 2) No sanitizer was made before food handling. Provide 100ppm chlorine for sanitizing food surfaces or storing cleaning cloths.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Non-food grade containers were being used to marinate or store meats.Use food grade containers for food. 2) Pre-cooked pork pieces were touching the walk-in cooler ceiling tiles. Debris noted on the walk-in cooler ceiling tiles. Ensure meats are not touching dirty surfaces.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) BBQ meats and egg tarts in the front display hot holding units were not kept at 60 degrees C or higher. Roasted porks were measured between 36.5 to 40.7 degrees C., soy sauce chickens were measured at 40.6 degrees C., BBQ duck was measured 41.0 degrees C. BBQ porks were measured 46.9 degrees C. and egg tarts were measured 36.7 degrees C. 2) Two large bins of meats were being thawed at room temperature and large number of ducks and several containers of pork were left out at room temperature with only one staff preparing the meats.3) Blanched ducks and pigeons were hanging on metal poles above the food preparation sink at room temperature. Ducks were measured at 19.2 degrees C and pigeons were measured at 16.0 degrees C. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Handwash sink cold water was used to cool down a container of cooked whole chickens. Handwash sink is for handwashing only.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Broken glass on the front display hot holding unit door. Fix the glass door.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Dirty cardboards were used to line the back storage shelves. 2) Red food dye build-up on the grease trap. 3) There was a build-up of grease on the kitchen floor, walls, and shelf surfaces.4) Debris build-up underneath the dishwasher. Clean these areas.