Wee Wild Ones - Food
2550 Normandy Drive SW Calgary AB T3E 7H7 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
3 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.
- 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
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?