110 - 75 Sage Hill Plaza NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Barcelos Flame Grilled Chicken is in the SAGE HILL neighbourhood. SAGE HILL, Calgary has 96 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 17, 2026, there are 80 (83%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Baladi Shawarma
SAGE HILL
This restaurant has been inspected 7 times since December 9, 2023, with 1 in compliance, 6 not in compliance, and 0 closures on record.
No violations
1 violation
Repeat violation cited on April 8, 2026:, The temperature food items in the preparation cooler measured between 4.7°C to 5.7°C., , Fix the preparation cooler., , Previous violation:, The temperature of the prep cooler measured between 6.7°C to 11.7°C., , Fix or adjust the temperature to maintain 4°C or less at all times.
4 violations
Quat sanitizer solution spray bottles measured below 100 ppm with the quat test strips., , Fresh quat sanitizer spray bottles were prepared and measured 200 ppm.
1. Leftover fried rice was sitting on the deep tank at the back kitchen with an internal temperature of 12.4°C., , Food was discarded., , 2. Cooked chickens were stacked on top of each other in an insert cooling with an internal temperature of 32°C., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Do not stack the chickens together so that they can rapidly cool down. Develop a procedure to track the 2-hour timeline., , The chicken was stored in the walk-in cooler after 30 minutes., , 3. Cooked chicken in the lower layer of the hot holding unit measured 45°C., , The chickens were reheated in the oven at 83.5°C., , Do not store chicken in the bottom layer of the hot holding unit. Set the temperature of the hot holding unit to 170°F so that the chicken in the upper layer can maintain 60°C or above at all times.
5 violations
1) Mixed leftover fried rice was left in the hot holding unit at 10.1°C. (Corrected during inspection)., Fried rice was reheated in the oven at above 80°C., , 2) The hot holding unit was not working., , Do not use the hot holding unit., , Fix the hot holding unit.
1) Serving utensils were stored in stagnant water at 21.4°C (Corr3cted During Inspection), , 2) Mashed potato scoop was stored in stagnant water at 23.3°C. (CDI), , 3) Tongs were stored beside the grill in stagnant water at 19.9°C. (CDI), , 4) The handle of the serving spoon was in direct contact with the fried rice., , The spoon was washed in the dishwasher, , Serving utensils were washed in the dishwasher and stored in an ice bath., , 5) Food item in the walk-in cooler was uncovered (CDI)., , Food was covered., , 6) Food items were stored on the floor in the walk-in cooler., Stored food items 6 inches off the floor., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
5 violations
1. No sanitizer buckets prepared at the font kitchen area., 2. Used wet cleaning cloths were kept on the counter., , Fresh sanitizer solution buckets at 200 ppm were prepared and the cleaning cloths were stored therein.
Recurring violations cited on May 15, 2025:, 1. Supa peri, veri peri, mild peri and tangy lemon were stored on top of the edge of the stove grill with a temperature of 20.9°C, 20.6°C, 20.4°C, and 22.1°C respectively., , Store chicken sauces in an ice bath at 4°C at all times., , REPEAT VIOLATION, Perishable sauces were stored on top of ice. Perishable sauces were measured between 13 to 23 degrees C. , , Previous Inspection, Perishable sauces for basting chicken were left at room temperature without temperature control. Label on these perishable sauces stated, " Keep Refrigerated"., , Owner has order an unit to store the perishable sauces. In the mean time, owner will discard the perishable sauces after holding them at room temperature for an hour. He will track these sauces by record them on a sheet., , Store perishable sauces at 4 degrees C. or below or at 60 degrees C. or higher.
7 violations
Staff in the kitchen have no hair control. , , Provide hair control
REPEAT VIOLATION, Perishable sauces were stored on top of ice. Perishable sauces were measured between 13 to 23 degrees C. , , Previous Inspection, Perishable sauces for basting chicken were left at room temperature without temperature control. Label on these perishable sauces stated, " Keep Refrigerated"., , Owner has order an unit to store the perishable sauces. In the mean time, owner will discard the perishable sauces after holding them at room temperature for an hour. He will track these sauces by record them on a sheet., , Store perishable sauces at 4 degrees C. or below or at 60 degrees C. or higher.
Chicken pieces in the hot holding unit were measured between 37.7 to 56.5 degrees C. , , Chicken was not checked to make it was reheated to 74 degrees C or higher before hot holding or serving. , ,
4 violations
Perishable sauces for basting chicken were left at room temperature without temperature control. Label on these perishable sauces stated, " Keep Refrigerated"., , Owner has order an unit to store the perishable sauces. In the mean time, owner will discard the perishable sauces after holding them at room temperature for an hour. He will track these sauces by record them on a sheet., , Store perishable sauces at 4 degrees C. or below or at 60 degrees C. or higher.
Quat sanitizer test strips were discolored and expired. , , Provide quat sanitizer test strips and test daily.
No monitoring of pest activity and no records available. , , Provide glue boards and trap to monitor pest activity.,
The temperature of the food in the preparation cooler measured between 6.7°C to 11.7°C., , Fix or adjust the temperature to maintain 4°C or less at all times.
Repeat violation cited on April 7, 2026:, No monitoring of pest activity and no records available. , , Provide glue boards and trap to monitor pest activity. , , Link to the AHS pest control checklist was provided to the operator., , Previous violation:, No monitoring of pest activity and no records available. , , Provide glue boards and trap to monitor pest activity.
No monitoring of pest activity and no records available. , , Provide glue boards and trap to monitor pest activity.,
Strong offensive odour was smelling from the kitchen. It was discovered that the smell was emanating from the dishwasher drainage., , Fix the drainage
The walk-in cooler was leaking resulting in water pooling on the floor of the walk-in cooler., Fix the walk-in cooler.
Recurring violation cited on May 15, 2025:, Chicken held on the hot holding unit measured 57°C and the hot holding unit was set at 150°F., , The hot holding unit was adjusted to 165°F or at 74°C at all times.., , Previous violation:, Chicken pieces in the hot holding unit were measured between 37.7 to 56.5 degrees C. , , Chicken was not checked to make it was reheated to 74 degrees C or higher before hot holding or serving.
1. Scoop used for mashed potatoes was stored in stagnant water at 17.6°C on top of the counter., , The scoop was washed and stored in quat sanitizer solution at 200 ppm., , 2. Serving utensils were stored in stagnant water at 20.9°Cand 24.4°C., , The serving utensils were washed in the dishwasher and stored in quat sanitizer solution at 200 ppm., , , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
No monitoring of pest activity and no records available. , , Provide glue boards and trap to monitor pest activity.,
Utensils were stored in stagnant water. , , Store in utensil in ice water (4 degrees C or below).
No monitoring of pest activity and no records available. , , Provide glue boards and trap to monitor pest activity.,
Check and record cooler and freezer temperatures, dishwasher, food surface sanitizer and roasted chicken temperatures daily., , Provide records for review during the next inspection.
1) Debris and grime build-up on the kitchen floor hard to reach areas and baseboards. , , 2) Towels behind chicken rotisserie oven were soaked with grease from the oven. Grease noted around the waste pipe. , , Clean these areas. ,
Check and record cooler and freezer temperatures, dishwasher, food surface sanitizer and roasted chicken temperatures daily., , Provide records for review during the next inspection.