Wee Wild Ones - Food
2550 Normandy Drive SW Calgary AB T3E 7H7 · Food - General
7 inspections
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The thermometer used to measure the dishwasher temperature was not functioning properly.*Repair or replace the thermometer and ensure the dishwasher temperature is checked daily prior to use. The temperature must reach a minimum of 71°C and be recorded.
- 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?
- - Ants were observed on the lids of dry goods containers (oats and sugar). The lids were secured, and no ants were observed inside the containers.*Ensure the area beneath and around the shelves is kept clean, in accordance with the pest control recommendations (May 5, 2026).
- 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?
- - Facility currently has the permit restrictions for "Minimal Food Handling only".*Menu items and cooking procedures discussed with staff do not fall under the minimal handling of food.*Ensure to post updated food permit once received.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris was observed beneath the racks in the dry storage area.*Ensure the area is kept clean and free of debris at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach in spray bottle was strong enough to bleach out test strip colour.-Chlorine sanitizer to be used at 100 ppm in the kitchen at all times (1/2 tsp bleach in 1L water)-Provided instruction on how to make sanitizer solution
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available.-Obtain test strips for each sanitizer used in the 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?
- Bathroom door that opens directly into kitchen does not have a self-closing mechanism.-Install a self-closing mechanism
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Final rinse temperature at the dishwasher surface is not measured.- Ensure thermometer is reset so that the max rinse temperature can be monitored. Record this temperature on the log sheet, minimum rinse temp at utensil surface must be at least 71C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. There were no hand towels at the hand washing sink in the kitchen.- Corrected.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?