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Sugar Marmalade

1120 Centre Street NE Calgary AB T2E 2R2 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous bulk containers contained plastic containers used as scoops.Obtain scoops with adequate handles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink located near the staff washroom did not have hand soap or paper towels. Hand sinks must be equipped with hand soap and paper towels at all times to ensure staff are performing sufficient hand hygiene. The operator placed a roll of paper towels and hand soap at the time of the inspection.
    • 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?
      • 1. There was a mouse in the tin cat trap located near the walk-in cooler. The facility must be free of pests. Remove the mouse. Ensure all food is stored at least six inches above the floor and covered when not in use. Dispose food in appropriate waste receptacles and conduct regular and frequent cleaning.Other traps were checked, and no pests were found inside.2. There is a gap on the bottom of the front and back exit door and the black double doors.The facility must be constructed in a manner that prevents the entry of pests. Seal the gap. Replace the weatherstripping and ensure no light is visible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There is a hole on the left wall near the entrance to the kitchen. 2. There is a hole on the right side of the mop sink. 3. There is a gap between the floor and wall in the women's washroom. 4. There are several gaps between the floor and wall throughout the kitchen area.The facility must be maintained in good repair to prevent pest harborage and to facilitate cleaning. Repair the structural issues indicated above. Replace/install baseboards to seal the gaps.5. The surface in the front area is covered with a plastic lining and duct tape. Duct tape should not be used as it can accumulate dust and debris and cannot be easily cleaned and sanitized. Remove the plastic lining and duct tape and ensure the food contact surfaces are smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is grease. grime, and food debris underneath the grill, fryer, and two-compartment sink. 2. There was grease and grime accumulated on the walls throughout the kitchen area. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated areas.3. There was clutter in the back storage area and in the closet near the washrooms. Miscellaneous items, garbage bags and unused equipment were stored. The facility must be organized in a manner that facilitates cleaning and monitoring for pest. Reorganize the back storage area and remove any items that are not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding - noted on December 29, 2025***Hard to reach areas especially around the dishwashing area were dirty.Clean.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket for the wiping clothes was 0ppm.Corrected on site. Ensure to replace the sanitize solution every 2 hours or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially around the dishwashing area were dirty.Clean.
  4. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff on site was lacking basic food handling knowledge.Ensure all staff are properly trained on how to safely handle foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was not good. Hard to reach areas are dirty with debris and grimes.A thorough cleaning of the kitchen is required.July 27, 2023Some improvement was done. More is still required.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were not stored in sanitizer solution between uses. They were placed on the counter.Store wiping clothes in sanitizer solution between uses.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Wiping cloth was used to wipe the equipment for front counter. Then the same cloth was used to wipe the dispensing tips of the condiment containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not functional.Repair or replace.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available chlorine test strips were not functional.Obtain new chlorine test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff on site was lacking basic food handling knowledge.Ensure all staff are properly trained on how to safely handle foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use gloves were reused. Used gloves were left at the prep counter at the front.Do not reuse single use utensils or gloves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was not good. Hard to reach areas are dirty with debris and grimes.A thorough cleaning of the kitchen is required.