YYC Pasta Bar
1322A 17 Avenue SW Calgary AB T2T 0C3 · Food - General
7 inspections
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Porcelain bowl with no handle was used as a scoop for pasta.- Replace porcelain bowl with a food grade scoop with a handle to prevent possible contamination from chipped porcelain or contact with hands. Also ensure new scoops are stored in a manner that does not make contact with food.2) Several uncovered foods in walk-in cooler and freezer.- Ensure all food products are covered with lids or covering.3) Some food products are stored on floor in walk-in cooler and freezer.- Ensure all food products are at least 6 inches off the floor to prevent possible pest attraction and activity.4) Staff personal phone observed on prep counter at front of house.- Ensure staff have separate space for personal phones and belongings.
- 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?
- Update January 9, 2026: - Observed great improvements with fruit fly activity. Staff are still working hard to prevent further infestation. Continue to reduce and irradicate the fruit fly activity.High level of fruit fly activity in dining room area.- Provided staff the opportunity to reduce the level of fruit fly activity in the dining room by next week. If activity remains the same with their own traps and remedies, professional pest controller will be required to handle the pest activity.
- 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) Ceiling panels are missing or peeling throughout the kitchen. - In areas with peeling ceiling panels, check for possible water damage above and rectify the issue if present.- Replace and/or refinish the ceiling panels and ensure surface is smooth, non-absorbent, and easily cleanable.2) Wall along the entryway to the mop sink is in disrepair and missing drywall.- Repair the damaged wall.3) Faucet handle used to switch between faucet spray nozzle at 3-compartment sink is loose.- Repair the handle.4) Mop sink is leaking despite handles turned off.- Repair the leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Metal strainer was in poor condition and fraying along metal strainer.- Ensure damaged equipment are replaced when needed.- Operator discarded the strainer and replaced with a different strainer in good condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning needed in the specified areas:- Between and underneath cooking equipment along the main cookline.- Underneath and behind the stainless steel coolers along the main cookline. - Ventilation canopy.Please clean these areas and ensure regular cleaning is done.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 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?
- High level of fruit fly activity in dining room area.- Provided staff the opportunity to reduce the level of fruit fly activity in the dining room by next week. If activity remains the same with their own traps and remedies, professional pest controller will be required to handle the pest activity.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The operators are using a garbage bag to cover bread. Garbage bags should not be used to cover food as the material is not considered food safe and the chemicals lining the plastic can leach into the food. Only use food safe materials to handle food. The operator removed the garbage bag at the time of the inspection.
- 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 disposable paper towels available for the hand wash sink in the back area.2. There was no soap for the hand wash sink in the front area. All hand wash sinks must be fully equipped with soap, disposable paper towels, and hot/cold running water to adequately perform hand hygiene. The operator placed paper towels and soap at the time of the inspection.
- 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 prep sink is in disrepair. The operator stated that the drainpipe was dismantled and is not in use.All plumbing and construction materials must be in good working condition and repair to ensure safe and sanitary drainage of liquid waste. Repair the drainpipe.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and debris accumulating in the following areas: 1. The ceiling above the grill line The facility must be maintained in a clean and sanitary manner to prevent contamination of food, utensils, or equipment. Please clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer available during the time of the inspection. The operators are using a vinegar solution to wipe food contact surfaces. An approved sanitizer must be used to sanitize food contact surfaces. The use of vinegar does not adequately remove contamination. Refrain from using a vinegar solution and ensure an approved sanitizer (bleach, quat) is used and readily available for staff members to use. The operator made a quat sanitizer solution and measured 200ppm at the time of the inspection.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Frozen raw chicken was thawing under cold running water in the second compartment of a three-compartment sink where there were unclean dishes and utensils stored in the first compartment. Food must be handled in a safe and sanitary manner to prevent contamination. Thawing raw chicken in the second compartment where there are unclean dishes in proximity can contaminate the chicken or the raw chicken can contaminate the clean dishes in the third compartment. Refrain from using the three-compartment sink for handling food and cleaning/sanitizing dishes to minimize direct or cross contamination. Until the prep sink has been repaired, thaw food in the cooler. The operator removed the raw chicken and placed it in the cooler to thaw at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowls and inserts were use to scoop the panko and the flour. Scoops should have a proper handle to mitigate cross contamination. Obtain proper scoops and store in a separate area or with the handle upright to prevent contamination. The operator removed the bowl and the inserts at the time of the inspection. 2. Proper scoops were stored inside the flour bulk container and the handle was submerged. The scoop must be stored in a manner that prevents contamination of the food. Store the scoop with the handle upright. The operator removed the scoop and washed it at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The following high-risk foods were stored at room temperature: - A large bucket of milk measured 14.8C, - A large bucket of cream and butter were stored beside the grill and measured 22C and 23C, respectively. The cream and butter were placed in an ice bath, however, the ice was not in contact with the insert, therefore, could not maintain temperatures at 4C or below. All high-risk foods must maintain a temperature of 4C or lower or 60C or higher to prevent the growth of bacteria. Store the butter and milk in an appropriate ice bath and monitor the temperature to ensure it is maintained at 4C or lower. The ice should be in contact with the insert to maintain the food at 4C or lower. If the food is not in use, place it in the cooler to prevent bacteria from growing. The operator placed the bucket of milk in the cooler and remade the ice bath for the cream and butter at the time of the inspection. 2. Cooked bacon measured 23.6C and was cooling at room temperature.Once food has been cooked and cooled down to 60C, it must be cooled down as fast as possible to mitigate the growth of bacteria. Use the following methods to cool foods in a safe manner:- Ice bath, - place in the cooler (uncovered until it reaches 4C) The operator made an ice bath and placed the cooked bacon inside at the time of the inspection.
- 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 prep sink is in disrepair. The operator stated that the drainpipe was dismantled and is not in use.All plumbing and construction materials must be in good working condition and repair to ensure safe and sanitary drainage of liquid waste. Repair the drainpipe.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils stored in water at room temperature (22.4C). Store utensils in the following manner to prevent the growth of bacteria. a) iced water b) bleach solution of 100ppm c) quat solution of 200ppm The operator filled the bucket with iced water at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and debris accumulating in the following areas: 1. The ceiling above the grill line 2. High touch surfaces - light switches 3. The walls by the prep table and where customer utensils are stored The facility must be maintained in a clean and sanitary manner to prevent contamination of food, utensils, or equipment. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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 for this facility was not posted. Post this facility's food handling permit in a publicly visible place.
- 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) A hole in the wall was noted in between the back of the kitchen appliance line and the food prep area. This area shall be repaired or covered to be smooth and easily cleanable. Rectify noted structural issues.
- 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?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The wall-mounted sanitizer dispenser was measured at a concentration of 100ppm quats. Correct available sanitizer concentration to 200ppm quats. Manually mix sanitizer using available test strips to verify concentration until dispenser is corrected.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) A pot of food was stored directly on the floor in the walk-in cooler. Pot was placed on suitable shelving during inspection.2) A lid for a container of sugar appeared significantly damaged, making it difficult to clean and raising concerns of physical food contamination. Lid was disposed of and replaced during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Some of the bottles of sanitizer were not labeled. Ensure all chemicals used in the kitchen are correctly labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler on the north side of the cooking line was measured at an internal temperature of 15C. Staff indicated that foods had been placed into this cooler one hour prior. Various potentially hazardous foods probed indicated temperatures of 7.3C to 12.5C. All foods were moved into other coolers during inspection. Do not use this cooler to store perishable food until it can maintain a temperature of 4C or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Various foods, including raw shrimp, raw squid, cream, chopped mushrooms, and cooked pasta, were being stored on counters without temperature controls. Staff indicated that foods had been out for less than one hour. Probed temperatures ranged from 7.2C to 13.8C.All foods were placed into suitable coolers during inspection. Ensure that any perishable foods which are kept on counters without refrigeration are stored in suitable ice baths to maintain their temperature, or are disposed of after two hours as measured using a timer or other suitable means.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not operating correctly. Significant amounts of water would leak under the dishwasher whenever it was in operation. The pumps for rinse aid and sanitizer did not appear to function properly. The chlorine sanitizer in use appeared to be somewhat oxidized, and an extra sanitizer was not available onsite. Repair dishwasher to a functional state and verify that it is dispensing 100ppm chlorine sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The central hand wash sink beside the kitchen and prep area was not usable. A significant leak in the wastewater spout occurred when using this sink, causing water to accumulate on the floor below the sink. Additional hand wash sinks for all food handling areas were available, but not as easily accessible. Repair this sink to ensure ready access to hand wash sink for all areas of the kitchen.
- 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 for this facility was not posted. Post this facility's food handling permit in a publicly visible place.
- 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) A hole in the wall was noted in between the back of the kitchen appliance line and the food prep area. This area shall be repaired or covered to be smooth and easily cleanable. 2) A few of the ceiling tiles above utensil storage shelving were missing, raising cleaning and protection from contamination concerns.Rectify noted structural issues.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?