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Sumaq17

1424 17 Avenue SW Calgary AB T2T 0C3 · Food - General

6 inspections

  1. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two bottles of food contact surface sanitizer were available for use in the basement food preparation area. Concentration initially measured greater than 400 ppm quat. Solution was discarded and bottles were refilled from the dispenser at the two compartment sink on the main level. Concentration then measured 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips had expired in 2025.Obtain iodine test strips within their expiration date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the basement hand wash sink was empty of soap.Refill the basement soap dispenser. Ensure that all hand wash sinks are stocked with hand washing supplies at all times.
    • 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?
      • There was a gap at the meeting point of the two front doors. The gap extended to the base, allowing a potential entry point for pests.Seal the gap at the front doors to help prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A sewer gas odour was evident upon entering the facility. The odour extended to the back hallway on the main floor.Investigate the source of and abate the sewer gas odour.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer available in a spray bottle in the upper kitchen was undetectable. Solution was remade and then concentration measured 200 ppm. Ensure that food contact surface sanitizer is prepared/refreshed often enough to maintain the concentration at acceptable levels (200 ppm for quat).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer available for use in the basement food preparation space.Food contact surface sanitizer must be prepared and readily available for use in each food handling area at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts with perishable food were extending beyond the level of refrigeration in the top of the south food preparation cooler in the upper kitchen.This was corrected during inspection and inserts were either moved to the bottom of the cooler or changed out for shallower inserts that did not extend beyond the level of refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature dishwasher in the lower kitchen was undetectable.Residual concentration of chlorine at the dish level during the sanitize cycle for low temperature dishwashers must measure 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs available for the upper kitchen two compartment sink.Obtain drain plugs for the upper kitchen two compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired in 2024 and 2025.Obtain chlorine test strips within their expiration date.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips had expired in 2025.Obtain iodine test strips within their expiration date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the basement hand wash sink was empty of soap.Refill the basement soap dispenser. Ensure that all hand wash sinks are stocked with hand washing supplies at all times.
    • 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?
      • There was a gap at the meeting point of the two front doors. The gap extended to the base, allowing a potential entry point for pests.Seal the gap at the front doors to help prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet for the basement hand wash sink was leaking.Repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were unfished wood shelves in the back storage room in the basement.Finish or seal the unfinished wood shelving.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing baseboards by the basement handwash sink.Replace missing baseboards.
  3. Risk Management Inspection

    11 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both the upper kitchen hand wash sink and the lower food preparation area hand wash sink were being used to thaw frozen food. The kitchen hand wash sink had a bag of frozen octopus in the basin, and the lower kitchen had a bag of frozen fish and a bag of frozen shrimp in the basin.-Hand wash sinks must be used only for handwashing and must be free from obstructions at all times to accommodate proper handwashing. - Additionally, simply putting frozen items in a sink is an unacceptable way of thawing. Safe thawing must always take place which includes: thawing food in refrigerators/coolers, thawing under cold continuously running cold water, or thawing as part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the kitchen hand wash sink was empty of paper towels.Ensure that paper towels are stored in the dispenser to protect from contamination.
    • 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 present at the base of the west exterior doors on the north side of the facility.Replace the weather stripping or otherwise ensure the gaps at the entry doors are sealed to help prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some light were missing covers.Install light covers or otherwise ensure lights are constructed to prevent breakage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas smell in the upper kitchen, close to the two compartment sink.Investigate the source and abate the sewer gas odour.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Records show that the last time the grease interceptor was cleaned was September 2024.Grease interceptors must be maintained in order to help prevent backup. Grease interceptors should be cleaned at least once every 4 weeks. Either provide documentation of recent grease interceptor cleaning, or have the interceptor cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were unfished wood shelves in the back storage room in the basement.Finish or seal the unfinished wood shelving.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak at the back of the dishwasher.Repair the dishwasher to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing baseboards by the basement handwash sink.Replace missing baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage room in the basement had an accumulation of items that were unnecessary and unrelated to the food facility.Declutter the basement. Remove items that are not associated with or required for the operation or maintenance of the food establishment.
  4. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no food contact surface sanitizer prepared and staff working did not know how to prepare sanitizer.Staff were provided education on preparing sanitizer. All food handling staff must have basic food safety knowledge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of iodine at the dish level during the sanitize cycle for the bar glasswasher was undetectable. The sanitizer container hooked up to the glasswasher was empty of iodine and there was no additional available in the facility.Staff stated that the sanitizer was arriving that day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the kitchen hand wash sink was empty of paper towels.Ensure that paper towels are stored in the dispenser to protect from contamination.
    • 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?
      • Gaps were present at the base of both exterior doors on the north side of the facility.Replace the weather stripping or otherwise ensure the gaps at the entry doors are sealed to help prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas smell in the upper kitchen, close to the two compartment sink.Investigate the source and abate the sewer gas odour.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Records show that the last time the grease interceptor was cleaned was September 2024.Grease interceptors must be maintained in order to help prevent backup. Grease interceptors should be cleaned at least once every 4 weeks. Either provide documentation of recent grease interceptor cleaning, or have the interceptor cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were unfished wood shelves in the back storage room in the basement.Finish or seal the unfinished wood shelving.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak at the back of the dishwasher.Repair the dishwasher to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff stated that food preparation was taking place in the back storage room in the basement. This room was not suitable for food preparation. The floors, walls, and ceiling are not finished.Either finish the back storage room so that it is suitable for food preparation, or cease food preparation in this space.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing baseboards by the basement handwash sink.Replace missing baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some light were missing covers.Install light covers or otherwise ensure lights are constructed to prevent breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - There was biofilm and mold accumulation on the baffle of the ice machine.- The filter on the back of the ice machine had dust accumulation.- Clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis.- Clean or change the filter on the back of the ice machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage room in the basement had an accumulation of items that were unnecessary and unrelated to the food facility.Declutter the basement. Remove items that are not associated with or required for the operation or maintenance of the food establishment.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer dispenser was not operating properly. Please have the dispenser serviced such that it is dispensing the Quat sanitizer at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A preparation cooler in the main floor kitchen had an ambient air temperature of 31C. 2) The cooler located at the upstairs bar had an ambient air temperature of 22C. Please service the coolers such that they operating at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs were not available for the main floor three-compartment sink or the basement two-compartment sink. Please obtain drain plugs for these sinks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher in the basement was run 3 times and 0ppm was detected. Please service the dishwasher such that it is sanitizing at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is not equipped with test strips to test the dishwashers and sanitizer. Obtain the following test strips:- Chlorine - Quat - Iodine
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks are not all stocked with liquid hand soap and paper towel in a proper paper towel dispenser. Please ensure all hand sinks are stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and hot/cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was observed along the edge of the shelf in the main floor bar. Please remove the duct tape such that it is cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple holes and unsealed drywall mud was observed on the walls in the basement preparation area. Please repair the holes and paint the walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors throughout the facility had a build-up of debris and grime. Please clean.