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Toscana Italian Grill

1B - 8330 Macleod Trail SE Calgary AB T2H 2V2 · Food - General

7 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Counter cloths were wet and contaminated with food debris and were stored on food prep tables.- Operator was instructed to store washcloths away from food prep areas or in a sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Ongoing Violation**Items still on floor and need to be removed. Food was stored on the floor in both Walk-in cooler and walk-in freezer. - Please ensure food is stored at least 6 inches above the floor to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food in the walk-in cooler were not covered.- Cover all foods to prevent contamination.2. In bulk containers, scoops without handles were stored inside and covered in food product. - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.3. Cellphone was placed on food preparation table in the back kitchen. - Store personal items away from food and food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items in the section cooler under the cooking grill was checked at 9.3C with inspector's probe thermometer. - Operator transferred food items to line cooler during inspection.- Repair cooler and ensure cooler is operating at 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink besides the standing cooler in the back kitchen was blocked and not easily accessible. Utensils were placed in and around the basin of sink.- Ensure hand sinks are kept unobstructed for staff use.- Food preparation must occur at least 18 inches away to prevent cross-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?
      • **Ongoing Violation**Gap noted on the side and bottom of the back exit door.- Replace the door seal and ensure the facility is vermin proofed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The oven had significant burnt-on grease deposits inside and food debris on the top.- Thoroughly clean the oven.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling and walls in the walk-in cooler had mold and debris buildup.- Thoroughly clean and sanitize all these areas.
  2. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Ongoing Violation**- Items still on floor and need to be removed.Food was stored on the floor in both Walk-in cooler and walk-in freezer. - Please ensure food is stored at least 6 inches above the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Ongoing Violation**Update March 21, 2025:- Cooler still out of service. No food was stored inside at time of reinspection. Operator has technician scheduled to come again for repairs. - Sliding door cooler was measured at 8-11C. - No items in cooler.- Owner called technician to service the cooler. Please ensure coolers temperatures are checked by staff and ensure temperatures at at 4C or below. - Prepare a temperature log for all coolers for monitoring purposes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update March 21, 2025:- Wrong test strips were ordered. Please acquire the correct test strips.1) Iodine test strips were expired since 2022.2) No chlorine test strips for dishwasher at time of inspection.- Acquire both iodine and chlorine 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?
      • **Ongoing Violation**Gap noted below side entrance shipping door.- Replace the door seal and ensure the facility is vermin proofed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Ongoing Violation**Update March 21, 2025:- Cleaning schedule is being developed and revised by head chef at other Toscana location and will be rolled out soon.- Please prepare a cleaning schedule which covers the daily, weekly, and monthly tasks in addition to cleaning of the areas noted below.
  3. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution was tested at 0ppm and dispenser was not dispensing solution at concentration of 200ppm. Solution was tested twice at time of inspection.- Staff was instructed on how to prepare a bleach water sanitizer solution (1/2 teaspoon + 1 litre of water). Solution was tested at 100ppm.- Prepare bleach water sanitizer solution until QUAT dispenser is recalibrated and working as intended.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Ongoing Violation**- Items still on floor and need to be removed.Food was stored on the floor in both Walk-in cooler and walk-in freezer. - Please ensure food is stored at least 6 inches above the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Ongoing Violation**- Sliding door cooler was measured at 8-11C. - No items in cooler.- Owner called technician to service the cooler. Please ensure coolers temperatures are checked by staff and ensure temperatures at at 4C or below. - Prepare a temperature log for all coolers for monitoring purposes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Iodine test strips were expired since 2022.2) No chlorine test strips for dishwasher at time of inspection.- Acquire both iodine and chlorine test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Ongoing Violation**- Staff present during inspection were unable to locate QUAT test strip.1. No QUAT test strips available- Acquire QUAT test strips.2. Dishwasher sanitizer concentration and surface sanitizer concentrations were not being tested on a regular basis- Ensure sanitizer concentration is being checked for both dishwasher and surface sanitizer solution.
    • 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?
      • **Ongoing Violation**Gap noted below side entrance shipping door.- Replace the door seal and ensure the facility is vermin proofed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak under the 3-compartment sink observed.- Maintenance was scheduled to come on day of inspection. Ensure pipe is repaired and no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Ongoing Violation**1. Below counter prep cooler door is in disrepair and taped up to prevent it from falling off.- Repair the prep cooler door.2. Cutting board had multiple knives score and was visibly discolored, which are not easy to clean. - Please resurface or replace.3. Ice was dripping from the condenser unit in walk-in-freezer onto the food stored below. - Please repair to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Ongoing Violation**- Please prepare a cleaning schedule which covers the daily, weekly, and monthly tasks in addition to cleaning of the areas noted below.Cleaning required in the following areas:- Under dishwashing counter- Behind dishwasher against the wall- Behind and under large cooking equipment at the back- Behind and under large cooking equipment at the main cook line- On top of dish washer- Under pop syrup dispenser station
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution bucket was tested at 0ppm at time of inspection.- Ensure sanitizer solution concentration is routinely checked and changed to maintain concentration (200ppm for QUAT).- Solution was changed during the inspection and was tested at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored on the floor in both Walk-in cooler and walk-in freezer. - Please ensure food is stored at least 6 inches above the floor to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Jacket was observed on clean food trays in the back storage area. - Operator removed the jacket during the inspection.2. Scoops were stored on the bulk container in the back area. - Please ensure scoops are stored inside bulk food container with their handles upright or in a clean food grade container to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Ongoing Violation**- Sliding door cooler was measured at 8-9C. Below counter prep cooler at main cook line was measured between 7-9C. Below counter prep cooler beside sliding door cooler was measured between 7-9C.- Owner called technician to service the cooler the same day. Please ensure coolers temperatures are checked by staff and ensure temperatures at at 4C or below. - Prepare a temperature log for all coolers for monitoring purposes.1. Stand up cooler used for desserts and salami measured 9C. 2. Under counter prep cooler used for cut produce and sauces measured 10C. Foods in both cooler had an internal temperature of 9C
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Ongoing Violation**- Staff present during inspection were unable to locate QUAT test strip.1. No QUAT test strips available- Acquire QUAT test strips.2. Dishwasher sanitizer concentration and surface sanitizer concentrations were not being tested on a regular basis- Ensure sanitizer concentration is being checked for both dishwasher and surface sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Ongoing Violation**- Ensure soap and paper towel are in dispensers.1. Sink at the front prep area did not have soap or paper towel. Ensure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels and is kept free and easily accessible 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?
      • 1. No paper towel dispenser for front of house bar.- Acquire a paper towel dispenser.2. Hand soap bottle did not have pump dispenser in the back kitchen area, which mean staff has to squeeze the bottle to dispense soap.- Acquire soap bottle with pump dispenser.
    • 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?
      • Gap noted below side entrance shipping door.- Replace the door seal and ensure the facility is vermin proofed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Below counter prep cooler door is in disrepair and taped up to prevent it from falling off.- Repair the prep cooler door.2. Dough mixer had a significant black debris buildup. - Please clean and sanitize.3. Meat slicer was visibly dirty and was used to store gloves and cardboard boxes.- Please remove all the above-mentioned items and ensure meat slicer is cleaned.4. Cutting board had multiple knives score and was visibly discolored, which are not easy to clean. - Please resurface or replace.5. Ice was dripping from the condenser unit in walk-in-freezer onto the food stored below. - Please repair to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Ongoing Violation**- Please prepare a cleaning schedule which covers the daily, weekly, and monthly tasks in addition to cleaning of the areas noted below.Cleaning required in the following areas:- Under dishwashing counter- Behind and under large cooking equipment at the back- Behind and under large cooking equipment at the main cook line- Behind and under large mixer- On top of dish washer- Dust around ceiling vents- Under pop syrup dispenser station
  5. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Portions of food in the walk-in freezer and walk-in cooler were not properly labeled to indicate its source and were not dated
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not labeled as to its contentsAll chemical bottles and containers are to be properly labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Stand up cooler used for desserts and salami measured 9C. 2. Under counter prep cooler used for cut produce and sauces measured 10C. Foods in both cooler had an internal temperature of 9C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available at the time of inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection, sanitizer line and detergent lines were improperly placed causing sanitizer to be fed through the lines first and then detergent and rinse aid. Corrected during inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No QUAT test strips available2. Dishwasher sanitizer concentration and surface sanitizer concentrations were not being tested on a regular basis
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Sink at the front prep area did not have soap or paper towels2. Large bowl of cut potatoes placed directly in back hand sinkEnsure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels and is kept free and easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Knives stored in between counters in the cook line.2. Debris observed inside microwaves3. Syrup build up inside pop gun dispenser in the main bar area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Under dishwashing counter- Behind and under large cooking equipment at the back- Behind and under large mixer- On top of dish washer
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not dispensing chlorine measured 0ppm. Dishwasher technician was contacted.3-compartment sink will be used in the meantime.
    • 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?
      • food handling permit was not displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The ceilings and walls were accumulated with dust and grime. 2. Exterior of the ice machine could need some cleaning.Ensure the indicated areas are cleaned, sanitized and maintained in sanitary condition at all times.