115 - 78 Saddlepeace Manor NE · SADDLE RIDGE
July 22, 2025
PassEvidence of food preparation/handling was observed in open area near the back door., - Operator is to ensure this area is not used for food preparation.
1. A full bucket of soaked chickpeas was observed in the prep sink stored at room temperature. The operator stated that chickpeas are soaked overnight and left at room temperature before the cooking process., - Discontinue this practice and soak chickpeas under refrigeration., , 2. Cooked chickpeas in the serving bowls were measured at 23.4C during inspection (discarded)., - Ensure that cooked or reheated food is kept at or above 60 °C to avoid bacterial growth.
Hand soap dispenser at the kitchen handwashing station was empty. Operator refilled soap dispenser during inspection., - Ensure handwashing stations are stocked with paper towels and hand soap at all times.
Newspaper print used on food preparation/storage surfaces was visibly soiled. Operator removed the newspaper print during inspection., - Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
Accumulation of food debris was observed in the storage area near the back door., - Please thoroughly clean all this area.
Ambarsariya Kitchen + Grill is in the SADDLE RIDGE neighbourhood. SADDLE RIDGE, Calgary has 145 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 7, 2026, there are 90 (62%) that have passed their most recent inspection, with 1 (1%) closed.
This restaurant has been inspected 6 times since July 8, 2024, with 5 passes and 1 closure on record.
Evidence of food preparation/handling was observed in open area near the back door., - Operator is to ensure this area is not used for food preparation.
1. A full bucket of soaked chickpeas was observed in the prep sink stored at room temperature. The operator stated that chickpeas are soaked overnight and left at room temperature before the cooking process., - Discontinue this practice and soak chickpeas under refrigeration., , 2. Cooked chickpeas in the serving bowls were measured at 23.4C during inspection (discarded)., - Ensure that cooked or reheated food is kept at or above 60 °C to avoid bacterial growth.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Hand soap dispenser at the kitchen handwashing station was empty. Operator refilled soap dispenser during inspection., - Ensure handwashing stations are stocked with paper towels and hand soap at all times.
Newspaper print used on food preparation/storage surfaces was visibly soiled. Operator removed the newspaper print during inspection., - Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
Accumulation of food debris was observed in the storage area near the back door., - Please thoroughly clean all this area.
There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection. Please ensure to educate all staff regarding the proper use of a sanitizer solution.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
Raw meats were stored above ready-to-eat food in the walk-in cooler. The inspector informed the staff/operator that raw or unprocessed food shall be kept separate from ready-to-eat foods, or raw or unprocessed food be stored below ready-to-eat foods to prevent potential contamination. The food products were rearranged during the inspection.
Food items in the cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
The handwashing station was blocked during the inspection with a food prep table. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Underneath the kitchen equipment (stove/grill/fryers)., - Underneath the shelving units., - Inserts of the ventilation canopy., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
1) Splash guard needed between food prep sink and dishwasher. Please install 18" splash guard on food prep sink., 2) Unable to determine temps of walk-in cooler w, alk-in freezer, and prep cooler as they were not previously turned on. Please ensure coolers are 4C or lower, and freezer -18C or lower., 3) Sanitizer test strips for chlorine were not provided. Please obtain., 4) A probe thermometer was not provided. Please obtain a probe thermometer that can measure food temperatures between 0C and 100C., 5) There was a gap between the baseboard and floor where tiles were cut short in the area behind the dishwasher/food prep sink. Please seal.