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The Urban Eatery

837 Centre Street Carstairs AB T0M 0N0 · Food - General

17 inspections

  1. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the kitchen is not operational. Prepared ingredients are currently being stored in the walk-in cooler. Service prep cooler so that ingredients requiring refrigeration can be maintained at a temperature of 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats sanitizer available for use in prepared spray bottles was measured at a concentration of 0-100ppm. The concentration of quats sanitizer from the available dispenser was measured at 200ppm, suggesting that sanitizer is not being measured at a frequency necessary to verify a suitable concentration.Ensure that available sanitizer is being verified and/or replaced on at least a weekly basis. Ensure that available quats test strips are in a condition that is suitable for verifying concentration.
    • 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?
      • The insect-proof screen at the back door is unable to fully close, rendering the facility potentially vulnerable to flying insect infiltration.Adjust insect screen to more fully and reliably enclose the doorway.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted onsite was expired in 2025.Post a current valid food handling permit in this facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving used to store customer glassware in the side bar is visibly unclean.Ensure that customer glassware is being stored on a clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surfaces in use in the kitchen have deep grooves that would make the reliable cleaning and sanitizing of these surfaces difficult. Remediate or replace indicated surfaces to render them smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the shelving in the walk-in cooler has a build-up of debris. Some of the fan guards in the walk-in cooler have a build-up of debris.The shelving in the back storage has a build-up of food debris around bulk food equipment. The area behind the chest freezers has a build up of food debris.Clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The established written sanitation records are incomplete and not being verified for accuracy and completeness.Provide a detailed copy of sanitation records that include a verification of work completed by a manager or operator onsite.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was blocked by food stored on the basin, making it inaccessible for use. Handwashing sink was cleared during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:-The shelving in the walk-in cooler-The equipment shelving directly adjacent to the cooking area-The hood vents directly above the deep fryer and grill-The shelving area containing a microwaveClean indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 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?
      • The back door does not have an installed screen door. Install a screen door or other suitable barrier to prevent flying 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 floor underneath the dishwashing sinks has a gap under the wall, making the area not watertight and more difficult to clean.Suitably cover or seal this gap to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving and bulk food containers in the back storage area require cleaning. Clean indicated areas.
  6. Risk Management Inspection

    4 infractions

    • 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?
      • The back door does not have an installed screen door. Install a screen door or other suitable barrier to prevent flying 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?
      • Exposed foam insulation was noted on the wall directly adjacent to the stand mixer beside the doorway.A section of tile was missing from the wall directly behind the stand mixer.Repair or cover noted areas to ensure smooth easily cleanable surfaces. Remove applicable materials deemed uncleanable to otherwise render walls smooth and easily 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?
      • The floor underneath the dishwashing sinks has a gap under the wall, making the area not watertight and more difficult to clean.Suitably cover or seal this gap to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving and bulk food containers in the back storage area require cleaning. The clean utensil storage area above the pizza oven requires cleaning.Clean indicated areas.
  7. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An accurate working probe thermometer capable of measuring temperatures below hot holding was not available onsite. Ensure that an operational suitable probe thermometer is available onsite to verify temperature critical control points conducted onsite, including food cooling processes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of quats sanitizer in use at this facility were not available onsite. Acquire suitable quats sanitizer test strips.
    • 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?
      • The back door was opened at the time of inspection and does not have an installed screen door. Install a screen door or other suitable barrier to prevent flying 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 floor underneath the dishwashing sinks has a gap under the wall, making the area not watertight and more difficult to clean.Suitably cover or seal this gap to render surfaces smooth and easily 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?
      • Exposed foam insulation was noted on the wall directly adjacent to the stand mixer beside the doorway.A section of tile was missing from the wall directly behind the stand mixer.The wall directly behind the dishwashing sinks has an uncleanable foam material affixed to sections of the backsplash area.Repair or cover noted areas to ensure smooth easily cleanable surfaces. Remove applicable materials deemed uncleanable to otherwise render walls smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving of the walk-in cooler requires cleaning. The shelving and bulk food containers in the back storage area require cleaning. The clean utensil storage area above the pizza oven requires cleaning.Clean indicated areas.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 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 dry storage shelving design for spices makes it difficult to effectively clean. Cover surfaces to render this shelving easy to properly clean.
  10. Monitoring Inspection

    3 infractions

    • 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 dry storage shelving design for spices makes it difficult to effectively clean. Cover surfaces to render this shelving easy to properly clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards in use are visibly discoloured or have deep indentations that would be difficult to properly clean.Thoroughly scour and clean cutting board surfaces to render them suitable for effective sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Visibly unclean food scoops were observed being stored in bulk food containers. Scoops were removed during inspection.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff indicated that a slow-cooking process was being conducted overnight using ambient heat from the pizza oven. No method of monitoring cooking temperatures throughout this process was available.Use a cooking appliance which can reliably maintain a constant heat throughout a cooking process. Acquire a temperature probe capable of monitoring a long-term cooking process. Ensure that this cooking process is maintaining a temperature of 60C or higher, with an initial cook step reaching at least 71C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Breakable lights in the kitchen did not have covers.Install light covers.
    • 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 wall below the dishwashing sinks is damaged. Several tiles are missing or in disrepair.Cover or repair wall to ensure smooth and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough mixer was observed stored in an unclean state.The wall-mounted potato cutter was observed stored in an unclean state.Clean indicated equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-On dry storage shelving-Behind chest freezers-On top of pizza oven-Cooking line hood vent, including guards-Around deep fryer-On stove topsA written cleaning schedule was not available onsite for review.Clean indicated areas.Provide a written sanitation schedule that includes weekly and monthly cleaning tasks.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Observed food debris in hard to reach areas of the meat slicer.COMPLETE THE FOLLOWING:1. Clean and sanitize the meat slicer more thoroughly. Equipment should be disassembled into its simplest parts, so it is easier to clean the hard-to-reach spots.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Mop bucket stored beside mixer. Bucket moved during inspection.2. Bag of flour stored on floor. Bag moved off ground during 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?
      • **CORRECTED**1. Back door was open and screen door not in place. Screen door was closed to prevent entry of pests into facility.
    • 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. Pieces of unfinished wood observed on the shelf above the mixer.2. Pieces of unfinished wood were being used as a storage surface in the back storage area,3. Duct tape was being used to hold up aluminum foil on the oven. COMPLETE THE FOLLOWING:1. Refinish wood so it is smooth, non-absorbent and easy to clean.2. Remove duct tape, as it is not easily cleanable. If wanting to use aluminum foil to protect oven from grease, then it needs to be changed often.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **CORRECTED**1. There was a buildup of debris on the door handles of the standup freezer. Area was cleaned during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of grease on the floor underneath the stove.COMPLETE THE FOLLOWING:1. Clean this area more thoroughly and more often.
  15. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened cans of coconut milk stored in the standup cooler in the cooking area. COMPLETE THE FOLLOWING:1. Transfer milk to food grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Dirtied cloths were being used to cover inserts of food in the prep cooler. Cloths were discarded during the inspection.2. Mops and mop bucket were stored next to bags of flour and dough mixer. Mops and mop bucket were relocated during the inspection. COMPLETE THE FOLLOWING:1. Use clean towels or single use paper towels to cover foods. Towels need to be replaced daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Gravy and au jus in hot holding measured 55*C. Water added to water bath and an additional container was added to contain heat. Temperature of foods increased to 60*C. COMPLETE THE FOLLOWING:1. Ensure all hot held foods are maintained above 60*C to prevent growth of bacteria.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When discussing the 3-compartment dishwashing procedures, the food handler stated that they were not manually sanitizing dishes. Correct dishwashing procedures were discussed during the inspection. COMPLETE THE FOLLOWING:1. Please ensure food handlers are following proper procedures for manual dishwashing in 3 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)?
      • 1. The QUAT test strips expired on February 1, 2024. COMPLETE THE FOLLOWING:1. Please purchase new test strips.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was a significant buildup of food in hard-to-reach areas of the meat slicer.COMPLETE THE FOLLOWING:1. Ensure the meat slicer is cleaned and sanitized more thoroughly after use. A written procedure is recommended to train staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. A to go box of salad was stored in an insert of cheese in the prep cooler. The container was removed during the inspection. 2. Cranberry sauce and coconut milk were being stored in opened cans. Both were transferred to food grade containers during inspection. 3. Bag of ice was stored in an insert with frozen raw meat that was not wrapped up. Bag of ice was removed during the inspection. 4. Clean tongs and other food utensils were stored directly above the dishwashing sink. Utensils were removed and stored elsewhere to protect from contamination by water droplets.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When discussing the 3-compartment sink dishwashing procedures, staff indicated they are dipping dishes in sanitizer and then air drying. Staff advised that dishes must be left submerged in sanitizer for a minimum of 2 minutes before air drying.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cutting board at the prep cooler was discoloured and had noticeable scarring. COMPLETE THE FOLLOWING:1. Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of burnt debris and grease on the filters of the hood vent. 2. There was a buildup of dust on the ceiling and fan covers of the walk in cooler. COMPLETE THE FOLLOWING:1. Clean hood vent filters, so smoke, grease and odours are able to be ventilated out and to reduce fire hazard. 2. Clean areas of walk-in cooler where there is dust.