3168 Sunridge Boulevard NE · SUNRIDGE
29 avril 2026
Non conformeChlorine sanitizer in the bucket was measured less than 50ppm., , Use 100ppm chlorine ( 1/2 teaspoon bleach per L water).
1) Sliced beef in the hot holding unit was measured at 30.2 degrees C and tripe was measured at 35.0 degrees C. Staff did not reheat the sliced beef and tripe before placing in the hot holding. Discarded the sliced beef and tripe. , , Food needs to be reheated to 74 degrees C or higher before serving or holding. , , 2) Rice noodle in the hot holding unit was measured at 38.2 degrees C. The hot holding was not turned on. Discarded the rice noodles. , , 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher. , , 3) Frozen pork was being thawed room temperature on top of a stove. Staff placed them back in the cooler., , Thaw in sink under cold running water or in cooler overnight.
Small take-out containers of frozen food were left out on the cart during lunch. , , Store them in the cooler.
No temperature charts for coolers and freezer, No dishwasher and food surface sanitizer (bleach solution) chart., No cleaning schedule, , Check and record coolers and freezer daily., Check and record dishwasher final rinse temperature and food surface sanitizer daily. , Provide a cleaning schedule.
Cuty Restaurant se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 195 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 144 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 7 fois depuis le 18 juin 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
Chlorine sanitizer in the bucket was measured less than 50ppm., , Use 100ppm chlorine ( 1/2 teaspoon bleach per L water).
1) Sliced beef in the hot holding unit was measured at 30.2 degrees C and tripe was measured at 35.0 degrees C. Staff did not reheat the sliced beef and tripe before placing in the hot holding. Discarded the sliced beef and tripe. , , Food needs to be reheated to 74 degrees C or higher before serving or holding. , , 2) Rice noodle in the hot holding unit was measured at 38.2 degrees C. The hot holding was not turned on. Discarded the rice noodles. , , 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher. , , 3) Frozen pork was being thawed room temperature on top of a stove. Staff placed them back in the cooler., , Thaw in sink under cold running water or in cooler overnight.
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.
Small take-out containers of frozen food were left out on the cart during lunch. , , Store them in the cooler.
No temperature charts for coolers and freezer, No dishwasher and food surface sanitizer (bleach solution) chart., No cleaning schedule, , Check and record coolers and freezer daily., Check and record dishwasher final rinse temperature and food surface sanitizer daily. , Provide a cleaning schedule.
Staff was re-using single used gloves. Found used gloves on shelf and boxes. , , Discard single use gloves after removing from hands.
Staff add soap to the bleach/chlorine solution. The chlorine was measured at 1000ppm., , Use bleach only. , Use 100ppm Chlorine (1/2 teaspoon bleach per L water).
1) Numerous amounts of perishable foods are left out at room temperature during lunch. Staff stated that how they set-up for lunch and dinner. Staff put away the perishable foods when asked why they leave them out. , Deep fried spring rolls @ 23.7 degrees C., Grilled chicken @ 20.4 degrees C. , Grilled pork @ 20.0 degrees C. , , 2) Staff was using a broken prep cooler to store perishable food. Cooler air temperature was measured at 20 to 25 degrees C. , Pork @ 12.3 degrees C. , Bean sprout in the insert @ 19 to 21.4 degrees C, Ground beef/pork @ 16.4 degrees C. , Fried Fish @ 18.0 degrees C. , Rice wrap @ 15.0 degrees C. , Rice noodle @ 21.9 degrees C. , , Discarded the foods noted above. Store all perishable food at 4.0 degrees C or below or at 60 degrees C or higher., , 3) Small take-out containers of frozen food were being thawed at room temperature., , Thaw these inside a cooler., , 4) Large container of soup broth was not cooled down properly. No aid method such as ice bath or ice wands was used. Larger pots are just placed in the walk-in cooler., , Cool down food rapidly with ice bath, ice wands or place them in small containers.
No soap at the main kitchen line handwash sink. Paper towel roll on a domestic holder was not protected from grease and water. Grease and water noted on the paper towel. , , Provide soap and paper towels in a proper dispenser.
1) Containers were stacked on top of food directly in the preparation cooler insert., , Do not stacked container directly on food. , , 2) Detergent bucket was used to store rice., , Use food grade containers for food.
April 22, 2026, inspection:, No pest reports available., , A copy of a pest report Peregrine General Pest Control was sent to AHS on April 23, 2026. March 16, 2026, pest report stated not pest activity., , Previous Inspection:, No pest control provided at the facilities. Have a pest control company service your facilities. Ensure that control measures are provided for flying, crawling or running pests. Keep the records. Email a copy to the inspector
1) Dust and grease build-up on the kitchen air vents and wall., , Clean these areas., , , 2) No temperature charts for coolers and freezer, No dishwasher and food surface sanitizer (bleach solution) chart., No cleaning schedule, , Check and record coolers and freezer daily., Check and record dishwasher final rinse temperature and food surface sanitizer daily. , Provide a cleaning schedule.
Your cold prep tables are on wheels. Move them and clean the floor and walls behind and under., Alson clean under the 2-compartment sink
The weather stripping at the back door is damaged. Replace the damaged portion to prevent entry of pests.
No pest control provided at the facilities. Have a pest control company service your facilities. Ensure that control measures are provided for flying, crawling or running pests. Keep the records. Email a copy to the inspector
Your cold prep tables are on wheels. Move them and clean the floor and walls behind and under., Alson clean under the 2-compartment sink
Provide towels for the hand sink at the front.
Must display the Food Handling Permit
The ducts of the HVAC system need to be cleaned. Large accumulation of dust around the vents. Dust also on the walls and ceiling
Large accumulation of dust around the vents. Dust also on the walls and ceiling. Clean all surfaces from the dust
The 2 long cutting boards must be scrubbed to remove the built-up dirt from the grooves left by the knives. Must be done at least once a day or as often as necessary
Noticed a fly in the kitchen, but no pest control device to control this., Do not leave doors open and use any available device to control flies.
Print and post the Food Handling Permit next to the Liquor and City License