Zebra Crossing Academy - Food
180 Mahogany Gardens SE Calgary AB T3M 0T2 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 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.The kitchen is cluttered, with unused appliances stored on countertops and items stored above cabinets, creating a potential hazard for items to fall.Reduce clutter by removing unnecessary items and relocating storage to appropriate areas. Ensure countertops are kept clear and that items are stored securely to prevent falling hazards and allow for safe and effective cleaning.June 10, 2026: The facility will move items into the new facility when it is built in early 2027. This will open up storage space at this 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?
- 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)?
- 1.The commercial dishwasher measured 0 ppm chlorine, indicating that dishes are not being properly sanitized. At the time of inspection, the operator was in the process of contacting a contractor for repair.In the interim, use an alternative approved method for sanitizing dishes (e.g. manual dishwashing with appropriate sanitizer concentration) to ensure proper sanitation is achieved.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The handwashing sink basin was obstructed at the start of the inspection by baking trays stored inside, preventing proper access.Ensure the handwashing sink remains accessible at all times and is not used for storage.
- 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.The kitchen is cluttered, with unused appliances stored on countertops and items stored above cabinets, creating a potential hazard for items to fall.Reduce clutter by removing unnecessary items and relocating storage to appropriate areas. Ensure countertops are kept clear and that items are stored securely to prevent falling hazards and allow for safe and effective cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer was not available at the start of inspection. Staff report the sanitizer bottle was taken to a classroom.- A sanitizer bottle was available in the kitchen by the end of the inspection. Please ensure the designated sanitizer bottle remains in the kitchen.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bananas with a portion of the skin removed was being stored inside one of the cabinets without any cover or protection.- Staff removed the bananas and stored them inside containers. Please ensure food is protected from contamination at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The cabinet where frying pans and pots were stored had build-up of debris and grease.- The staff member cleaned the inside of the cabinet during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored on a shelf above the crisper bins containing ready to eat foods (such as cucumbers). There was also precooked patties stored in front of the raw meat. **Though the raw meat was in a shallow tray, it should be stored below and away from ready to eat foods to prevent possible cross contamination.
- 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 kitchen counter (across from the stove) was missing, exposing raw porous wood materials.** Properly install the kitchen counter
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The hand washing sink has been labeled to be used for drying pots.ALL COOKING EQUIPMENT AND UTENSILS MUST COMPLETE A SANITIZING STEP. THERE MUST BE A ONE WAY WORK FLOW FROM DIRTY TO CLEAN FOR HANDLING DISHES. DO NOT USE HAND WASHING SINK FOR DRYING AND STORING POTS.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sink designed for hand washing purpose has been used for placing cleaned pots for air drying. Hand washing would be conducted in the 2 compartment sink that had dirty dishes. PLEASE KEEP THE HAND WASHING SINK ACCESSIBLE AT ALL TIMES TO PRACTICE GOOD HAND HYGIENE.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?