The Nest Cafe & Boutique
4912 50 Avenue St. Paul AB T0A 3A0 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher ran three times - but still maintained temperature of 66.7C.Ensure that dishwasher temperature is at least 71C for effective sanitization.Please continue to manually sanitize kitchen utensils and dishes.24 Feb 2026*Recurring Violation:The dishwasher must reach a minimum rinse temperature of 71°C to ensure effective sanitization.Recommendations:* Obtain a waterproof probe thermometer suitable for verifying dishwasher temperatures.* Monitor and record the rinse temperature before each dishwashing cycle to confirm it meets or exceeds 71°C.* Maintain documentation of temperature checks and ensure these records are available for review by the Public Health Inspector upon request.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Milk and other dairy products were noted in cooler operating at 10C.Milk was moved to a cooler operating at 4C or less - This was corrected during inspection.Ensure that high-risk items are stored in cooler at 4C or less to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher ran three times - but still maintained temperature of 66.7C.Ensure that dishwasher temperature is at least 71C for effective sanitization.Please continue to manually sanitize kitchen utensils and dishes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tabletop fridge in the service area is not in good condition - temperature was at 10C.Ensure that the fridge is operating at 4C or less, in order to store any high-risk items such as milk or dairy products in the fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bottle was at 50ppm of chlorine. Ensure that sanitizer solution is at 100ppm chlorine at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoop handle was in contact with food. Ensure that articles not associated with food are separated to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloth noted on the prep table.Ensure all used wiping cloths are returned to the sanitizer bucket after each use to prevent cross-contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher ran twice and temperature below 71C.Ensure that dishwasher measure @ at least 71C at plate level.
- 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 expired in February. Ensure you have valid test strips for determining sanitizer concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items noted on then kitchen freezer and on pops. Ensure that a separate area is created for personal items to prevent contamination of food. This was corrected during 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?
- Pest control records not up to date. Ensure you monitor for pest monthly to prevent pest infestation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?