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Trico LivingWell - Food

7670 4A Street SW Calgary AB T2V 4S3 · Food - General

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cover was missing off the front of the ice machine in the bistro.-Please replace the cover on the ice machine.Note from May 15, 2025: A cover has been ordered.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer readily available for sanitizing food contact surfaces in the 8th floor serving kitchen.-Please ensure that a sanitizer is readily available at all times for sanitizing surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cover was missing off the front of the ice machine in the bistro.-Please replace the cover on the ice machine.Note from May 15, 2025: A cover has been ordered.
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff drink bottles were stored on counters throughout the kitchen.-Please designate one area to store staff drink bottles.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A min/max dishwasher safe digital thermometer was not available for testing the maximum dish temperature of the dishwasher.-Please obtain a min/max dishwasher safe digital thermometer and use to test the temperature of the dishwasher on a daily basis instead of relying on the gauges on the machine.
    • 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 under the exit door from the kitchen where pests may enter.-Please seal the gap at the bottom of the door to prevent pests from entering.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cover was missing off the front of the ice machine in the bistro.-Please replace the cover on the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bistro: there was some debris build up on the floor under and around the ice machine and on the open shelving unit by the ice machine.-Please clean the noted areas.Main kitchen: There was some food debris build up under the grill area and around the mixer in the baking area as well as in some of the drawers in the kitchen.-Please clean the noted areas.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The rinse temperature shown at the gauge of the bistro dishwasher does not match with the temperature taken from the plate level. Please ensure the machine is sanitizing adequately and giving accurate readings.
  11. Demand 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)?
      • The bistro dishwasher is not sanitizing adequately. The rinse temperature at the plate level is 67C. Please repair the dishwasher to ensure it is sanitizing adequately (rinse temperature at least 71C at the plate level).
  12. 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)?
      • The bistro dishwasher is not sanitizing adequately. The rinse temperature at the plate level is 67C. Please repair the dishwasher to ensure it is sanitizing adequately (rinse temperature at least 71C at the plate level).
  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the Sink and Surfaces sanitizer was below the recommended level. Violation corrected.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bistro dishwasher is not sanitizing adequately. The rinse temperature at the plate level is 67C. Please repair the dishwasher to ensure it is sanitizing adequately (rinse temperature at least 71C at the plate level).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by the front lacked soap. Please ensure hand sinks are equipped with hand washing supplies at all times.