80 Saddletowne Circle NE · SADDLE RIDGE
8 juillet 2025
Non conforme1) The concentration of sink and surface sanitizer in the front service area was measured at 0., 2) The concentration of sink and surface sanitizer in the bar area was measured at 0., , - The operator was told to replace the sanitizer in both areas, and the sanitizer was retested and measured at 270 ppm.
Dirty cleaning clothes were left on food prep counters., - The operator was asked to remove the clothes from prep tables and put it in laundry. The operator was asked to always keep the cleaning clothes in sanitizer solution after use.
The back door had gap at the bottom. , -Please ensure to fix the gap to prevent pest entry.
The ceiling light in cooler was not adequate. , - Please ensure to replace the light in cooler so that the cooler is well lit.
Water pooling was observed under the salad cooler., - Please ensure to find and repair the leak.
Hard to reach areas under the storage shelves in the dry storage area were visually dirty. , - Ensure to clean under the shelves.
In the employee washroom the sink counter's ledge had plywood peeling off, making it absorbent to moisture. , , - Please ensure to repair the ledge so that it is non- absorbent to moisture.
Boston Pizza se trouve dans le quartier SADDLE RIDGE. SADDLE RIDGE, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 118 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 4 (3%) fermés.
Ce restaurant a été inspecté 6 fois depuis le 23 octobre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
1) The concentration of sink and surface sanitizer in the front service area was measured at 0., 2) The concentration of sink and surface sanitizer in the bar area was measured at 0., , - The operator was told to replace the sanitizer in both areas, and the sanitizer was retested and measured at 270 ppm.
Dirty cleaning clothes were left on food prep counters., - The operator was asked to remove the clothes from prep tables and put it in laundry. The operator was asked to always keep the cleaning clothes in sanitizer solution after use.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
SADDLE RIDGE
The back door had gap at the bottom. , -Please ensure to fix the gap to prevent pest entry.
The ceiling light in cooler was not adequate. , - Please ensure to replace the light in cooler so that the cooler is well lit.
Water pooling was observed under the salad cooler., - Please ensure to find and repair the leak.
Hard to reach areas under the storage shelves in the dry storage area were visually dirty. , - Ensure to clean under the shelves.
In the employee washroom the sink counter's ledge had plywood peeling off, making it absorbent to moisture. , , - Please ensure to repair the ledge so that it is non- absorbent to moisture.
The weather stripping on the back door was not in good condition - some light can be seen coming , through cracks at the bottom. , - Replace weather stripping on back door and eliminate the gap to avoid potential pest entry.
Valid food handling permit was not observed displayed at the facility at the time of inspection., - Make sure food handling permit is printed and displayed in a conspicuous place at the facility.
Water line underneath the dishwashing sink was observed leaking, resulting in water pooling on the floor., - Please repair.
Behind the bar counter, accumulation of dirt and debris was noted in hard-to-reach areas such as behind the equipment., - Please pull equipment away from wall for thorough cleaning.
The maximum hot water temperature of the handwashing sink by the entrance to the kitchen was measured at 60°C. The inspector informed the operator that the maximum hot water temperature must not exceed 54°C to minimize the scalding and burning hazards, while also allowing proper handwashing., **ADJUST HOT WATER TEMPERATURE TO NOT EXCEED 54°C (RECOMMENDED 49°C)., **OUTSTANDING (2024-11-27). The water temperature of the handwashing station in-question was still measured at 60°C.
The maximum hot water temperature of the handwashing sink by the entrance to the kitchen was measured at 60°C. The inspector informed the operator that the maximum hot water temperature must not exceed 54°C to minimize the scalding and burning hazards, while also allowing proper handwashing., **ADJUST HOT WATER TEMPERATURE TO NOT EXCEED 54°C (RECOMMENDED 49°C)., **OUTSTANDING (2024-11-27). The water temperature of the handwashing station in-question was still measured at 60°C.
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:, - The top surfaces of the oven equipment, - The floor behind the deep fryer and grill , - The inserts of the ventilation canopy above the grill station, **PLEASE CLEAN THE AFOREMENTIONED AREAS., **OUTSTANDING (2024-11-27). The indicated areas were still noted as dirty during the inspection. The inspector informed the assistant kitchen manager to clean the areas.
There were used 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. Please educate all staff regarding the proper use and storage of cleaning cloths.
The two food prep tables inserts were measured at 8-10°C. The food items in the inserts were not covered. Food items were also measured at the same temperature. The inspector informed the operator to configure the coolers to ensure that they are able to maintain a temperature of 4°C or below for all food items stored in the cooler., **FIX THE FOOD PREP TABLE TEMPERATURE.
The low-temperature, chemical glasswasher with iodine solution was measured to have 0-ppm iodine. The inspector informed the operator that an iodine concentration of at least 12.5 ppm must be maintained. A service technician was called during the inspection and would be coming in within the next hour. , **FIX THE GLASSWASHER TO MAINTAIN AN IODINE CONCENTRATION OF AT LEAST 12.5 ppm.
The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff/operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. A service technician was contacted during the inspection and was coming in within an hour. No dishwashing would be conducted prior to confirmation that the dishwasher is able to maintain 100-ppm chlorine. Otherwise, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
The maximum hot water temperature of the handwashing sink by the entrance to the kitchen was measured at 60°C. The inspector informed the operator that the maximum hot water temperature must not exceed 54°C to minimize the scalding and burning hazards, while also allowing proper handwashing., **ADJUST HOT WATER TEMPERATURE TO NOT EXCEED 54°C (RECOMMENDED 49°C).
The side surfaces of the big square wooden wheeled containers used to store pans and metal plates below the food prep table were damaged, and with bare woods exposed. The inspector informed the operator that all surfaces in the kitchen facility must be kept smooth, easily cleanable, and impervious to moisture (waterproof). Please repair/replace the indicated surfaces.
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:, - The top surfaces of the oven equipment, - The floor behind the deep fryer and grill , - The inserts of the ventilation canopy above the grill station, **PLEASE CLEAN THE AFOREMENTIONED AREAS.