110 - 30 Country Hills Landing NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 juillet 2026
The following equipment require cleaning:, , 1. The standing freezers in the kitchen., , 2. All the prep coolers in the kitchen.
The following areas/items had a build-up of food debris/dirt/dust:, , 1. The floors below the food equipment, below the shelves and in hard-to-reach areas throughout the kitchen., 2. The walls of the walk-in cooler., 3.Floors and walls around the sink washing area., 4. The shelves throughout the facility., , **Have these areas/items cleaned and sanitized. , **Have the kitchen decluttered and organized to allow for proper sanitation and pest monitoring activities.
Cafe 100% se trouve dans le quartier COUNTRY HILLS. COUNTRY HILLS, Calgary compte 36 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 31 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Feng Kee BBQ House
COUNTRY HILLS
Ce restaurant a été inspecté 9 fois depuis le 31 août 2023, avec 3 conformes, 6 non conformes et 1 fermeture au dossier.
2 infractions
The following equipment require cleaning:, , 1. The standing freezers in the kitchen., , 2. All the prep coolers in the kitchen.
The following areas/items had a build-up of food debris/dirt/dust:, , 1. The floors below the food equipment, below the shelves and in hard-to-reach areas throughout the kitchen., 2. The walls of the walk-in cooler., 3.Floors and walls around the sink washing area., 4. The shelves throughout the facility., , **Have these areas/items cleaned and sanitized. , **Have the kitchen decluttered and organized to allow for proper sanitation and pest monitoring activities.
3 infractions
The mechanical dishwasher was not sanitizing dishes at the time of the inspection. The final rinse temperature was 64 degrees C. , , **Have the dishwasher repaired to ensure it can achieve adequate sanitizing temperatures of 71 degrees C at dish-level.
The following equipment require cleaning:, , 1. The standing freezers in the kitchen., , 2. All the prep coolers in the kitchen.
The following areas/items had a build-up of food debris/dirt/dust:, , 1. The floors below the food equipment, below the shelves and in hard-to-reach areas throughout the kitchen., 2. The walls of the walk-in cooler., 3.Floors and walls around the sink washing area., 4. The shelves throughout the facility., , **Have these areas/items cleaned and sanitized. , **Have the kitchen decluttered and organized to allow for proper sanitation and pest monitoring activities.
2 infractions
Mixing bowls with no handles were observed to be used as a scoop and buried in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product., , Please do not handless bowls or containers for bulk ingredients and replace it with food grade scoops with handles.
Used rice scoops and other utensils were stored in stagnant room temperature water, creating the ideal environment for bacteria to grow., , Please store used utensils in an ice water bath measuring 4C or below to inhibit the growth of harmful bacteria.
3 infractions
Mixing bowls with no handles were observed to be used as a scoop and buried in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product., , Please do not handless bowls or containers for bulk ingredients and replace it with food grade scoops with handles.
Chlorine test strips were observed to be expired., , Obtain chlorine test strips within their expiry date so that the concentration of chlorine for the dishwasher can be accurately verified and that surface sanitizer solution strength can be accurately tested.
1) Used rice scoops and other utensils were stored in stagnant room temperature water, creating the ideal environment for bacteria to grow., , Please store used utensils in an ice water bath measuring 4C or below to inhibit the growth of harmful bacteria., , 2) Deep grooves were observed on cutting boards surfaces located along the prep line in the back, creating areas that can trap contaminants., , Please resurface or replace the cutting boards, , 3) The cold water handle was found to be missing from the faucet in the dishwashing area, preventing the use of cold water at that station., , Please repair the indicated area.
5 infractions
Two bus bins of frozen raw chicken wings were observed thawing in room temperature on top of the chest freezer. Thawing in room temperature allows the outer layers to reach temperatures where harmful bacteria can grow, while the inside may still be frozen, increasing the risk of bacterial contamination and foodborne illness., , The operator was instructed to move the frozen chicken wings into the cooler. The operator was informed about correct thawing techniques. Ingredients must be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
The high-temperature dishwasher was tested three times using a probe thermometer and was found to be ineffective in sanitizing dishes, reaching only 64C. To ensure proper sanitization, the temperature of the mechanical dishwasher must reach 71C or higher., , Please repair the mechanical dishwasher to ensure it is sanitizing dishes by reaching temperatures of 71C or higher. The operator was instructed on how to properly prepare a 100 ppm chlorine sanitizer solution in the basin. They were also advised to use the dishwasher for washing dishes and to fully submerge the dishes after in the sanitizer for a minimum of two minutes. All dishes must be allowed to air dry after sanitizing. This method must be used until the dishwasher has been repaired.
2 infractions
Heavily contaminated cleaning cloths were stored on food handling surfaces., , Ensure that cleaning cloths are stored in sanitizer in-between uses and is laundered once heavy contaminated.
1. The rice scoop had rice debris and was stored at room temperature., , Ensure to store the scoop in ice water to prevent growth of pathogens., , 2. A pot of soaking vegetables and marinate was stored on the floor., , Please ensure to store all food items at least 6 inches above the ground.
2 infractions
Used cleaning cloths were kept on the counter., Cleaning cloths were kept in a sanitizing bucket., Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
1. Foods including chicken were observed sitting on the counter uncovered in large quantities., 2. Food kept in inserts during hot holding were uncovered., 3. Utensils were stored on the counter., , Foods were promptly covered and refrigerated. Ensure foods are brought out in small quantities., Ensure utensils are stored in a sanitizing bucket to prevent the growth of harmful microorganisms, ice-baths or washed after each use.
Aucune infraction
7 infractions
Dirty cleaning cloths were kept on the counter., Dirty cloths were kept in the laundry bag., New cleaning cloths were kept in a sanitizing bucket., Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
Foods were kept on the counter in large portions at room temperature and immediately stored in the coolers upon seeing the health inspector., Sausages and chicken measured at 33°C., Condensed milk was observed on the counter and measured 22°C. , Perishable foods were discarded., Ensure perishable foods are brought out in small portions and not kept at room temperature.
Condensed milk was observed on the counter and measured 22°C. , Condensed milk was discarded.,
Mixing bowls with no handles were observed to be used as a scoop and buried in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product., , Please do not handless bowls or containers for bulk ingredients and replace it with food grade scoops with handles.
Chlorine test strips were observed to be expired., , Obtain chlorine test strips within their expiry date so that the concentration of chlorine for the dishwasher can be accurately verified and that surface sanitizer solution strength can be accurately tested.
1) Used rice scoops and other utensils were stored in stagnant room temperature water, creating the ideal environment for bacteria to grow., , Please store used utensils in an ice water bath measuring 4C or below to inhibit the growth of harmful bacteria., , 2) Deep grooves were observed on cutting boards surfaces located along the prep line in the back, creating areas that can trap contaminants., , Please resurface or replace the cutting boards, , 3) The cold water handle was found to be missing from the faucet in the dishwashing area, preventing the use of cold water at that station., , Please repair the indicated area.
Chicken was kept in a container to thaw at 5°C., Chicken was promptly stored in the walk-in cooler., Potentially hazardous foods shall be thawed quickly or in a manner that will prevent the rapid growth of pathogenic bacteria., Food should be thawed:, 1. Under refrigeration at 4°C (40°F) or less;, 2. Completely submerged in cold running water;, 3. As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and, 4. By microwaving.,
Insert were not covered with lids during hot holding and cooling in the prep cooler., Additional lids were available but not sufficient to cover all the steam pans., Additional lid is needed to cover steam pans. ,
Ice scoop was stored on top of the ice machine and rice scoops were left on the rice cookers., Scoops were washed in the dishwasher., Ensure ice-scoop is stored in a clean container and rice scoops are stored in ice-bath or washed after each use., , Outstanding violation from 2020-12-17, Scoop for ice machine and rice cooker were not stored properly. Rice scoop should be stored in ice-bath or dishwashed after each use. Ice scoop should not be stored ontop of ice machine unless it is in contact with a clean sanitary surface (ie. use a tray or container to store ice scoop).
1. Top of the dishwasher was accumulated with dirt and food deposits., 2. Ceiling vents and walls were accumulated with dust and grime., Underneath the counters and hard-to reach areas were dirty., Ensure the indicated areas are clean and maintained in a sanitary condition at all times.