The Lunch Lady
94 Nolanfield Crescent NW Calgary AB T3R 0L6 · Food - General
10 inspections
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- PHI arrived for routine inspections based on food safety plan schedule but did not gain entry as kitchen no longer operated daily. Please update food safety plan and ensure all changes are included in the revised plan. Please provide AHS with revised food safety plan.**April 10, 2026: owner advised that new daycare had been added to schedule. Please update food safety plan.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- PHI arrived for routine inspections based on food safety plan schedule but did not gain entry as kitchen no longer operated daily. Please update food safety plan and ensure all changes are included in the revised plan. Please provide AHS with revised food safety plan.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Food was stored under/among chemicals on a small shelf in the kitchen. Please store chemicals separately/away from food/food utensils (corrected).2) Several bags of food were left open/not protected against contamination in the chest freezer. Seal/tie up bags and protect foods in storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Food equipment and utensils were not always rinsed between wash and sanitize steps. Please ensure wash, rinse, and sanitize steps are conducted at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1) Cardboard and porous building materials were used to raise/support the bottom of the grease trap and legs of the dishwashing sinks. All surfaces in the kitchen must be smooth, nonabsorbent, and easily cleanable. Please remove/replace risers.2) A few bar soaps were provided at the hand sink in the bathroom (removed). Please use liquid hand soap from dispenser unit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Food was stored under/among chemicals on a small shelf in the kitchen. Please store chemicals separately/away from food/food utensils (corrected).2) Several bags of food were left open/not protected against contamination in the chest freezer. Seal/tie up bags and protect foods in storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Food equipment and utensils were not always rinsed between wash and sanitize steps. Please ensure wash, rinse, and sanitize steps are conducted at all times.
- 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 at the hand sink was empty. Please ensure it is properly stocked at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1) Cardboard and porous building materials were used to raise/support the bottom of the grease trap and legs of the dishwashing sinks. All surfaces in the kitchen must be smooth, nonabsorbent, and easily cleanable. Please remove/replace risers.2) A few bar soaps were provided at the hand sink in the bathroom (removed). Please use liquid hand soap from dispenser unit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Three large bags of pasta were stored on the floor. Store all food at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEAT VIOLATION:Sliced cheese, small of meat sauce, spaghetti with meat balls, cookie dough and pot of ground beef were left out at room temperature while owner went for a break. Sliced cheese @ 17 degrees C. Spaghetti with meat balls and cookie dough @ 23 degrees C Ground beef @ 7 degrees C. DISCARDED THE CHEESE, SPAGHETTI AND COOKIE DOUGH.Please put away all perishable food before taking a break.Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Last temperature checks were done in October 2023.Check and record temperatures daily. - Coolers- Foods-Delivery food temperature-food surface sanitizer-Dishwashing sanitizer
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Time of the inspection was at 2:45pm.Mashed potatoes, two flats of eggs and sliced cheese were left out at room temperature from preparing today's lunch.Eggs were measured at15.4 degrees C. mashed potatoes were measured at 11.6 degrees C. Sliced cheese was measured at 18.6 degrees C. Discarded all the eggs, mashed potatoes and cheese. Store all perishable foods at 4 degrees C or below. 2) Pasta salad was transported without temperature control, No ice or ice pak was available during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) No soap and dispenser and no paper towels were available for handwashing at the kitchen handwash sink. 2) No paper towels and dispenser at the staff washroom and bar soap was used to wash hands. 1 to 2) Provide soap and paper towels in dispensers for handwashing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Used paper towel was found with food items. Discard paper after use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Black stains noted on the staff washroom floor. Fix the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Stains noted on the stand-up freezer door. Clean the freezer door.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff washroom was dirty. Clean the washroom.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?