120 - 3950 Sage Hill Drive NW · SAGE HILL
3 février 2026
RéussiAucune infraction trouvée
Delish Kitchen and Bar se trouve dans le quartier SAGE HILL. SAGE HILL, Calgary compte 91 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 avril 2026, 74 (81%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 18 août 2025, avec 5 réussites et 1 fermeture au dossier.
Repeat violation cited on January 27, 2026:, The cooler in the kitchen area measured 6.8°C. The thermometer in the cooler was between 45°F to 50°F. The display cooler temperature indicated 4°C. While the owner noted that the cooler is for staff, food items such as open used condiments for the restaurant were stored in the bottom layer of the cooler. , , Fix the cooler to ensure the display temperature on the cooler is similar to the the temperature inside of the cooler., , Previous violation:, Cooler used to store condiments hand a hot holding unit stored on it measured 5.4°C to 6°C., , Adjust the cooler to measure 4°C or less at all times.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
There was no sanitizer buckets prepared at the preparation station in the kitchen., , Chlorine sanitizer solution buckets at 100 ppm were promptly prepared at each preparation station.
1. 3 frozen ofada sauce were stored in a container to thaw with a temperature of -0.4°C., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2. Deep fried chicken and goat were stored in the fryer basket above the dep fryer to cool., , Place the food in shallow pans and store food products in small portions so it can be rapidly cooled., , 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., , 3. Whiting fish was stored on the hot holding unit with a temperature of 36.7°C. It was noted that the fish was freshly made and the hot holding was not turned on., , The fish was reheated to above 74°C., , 4. Cooler used to store condiments hand a hot holding unit stored on it measured 5.4°C to 6°C., , Adjust the cooler to measure 4°C or less at all times., , 5. Food items such as puff-puff in the standing hot holding unit measured 55°C., , The hot holding unit was promptly adjusted and the food items measured above 60°C.
Paper towel dispenser in the staff washroom was empty., , Equip the paper towel dispenser with paper towel.
1. Rice scoop containing rice was stored on top of the rice cooler., , 2. Serving utensils were stored on top of the hot holding lids., , 3. Lots of different food items were left at room temperature without temperature control. Food handlers appeared to be doing multiple tasks at the same time leaving food items at room temperature without temperature control., , Food handlers were instructed to store food in the walk-in cooler. , , Ensure food handlers do one task at a time.
Paper towel was stored on the vanity counter in the accessible washroom., , Paper towel dispenser was equipped with paper towel., , Paper towel was promptly stored in a different location.
Chlorine sanitizer solution was measured at 50 ppm., , Chlorine sanitizer solution was prepared at 100 ppm.
Bottles of chlorine sanitizer were not labelled properly. , , Ensure chemical bottles are adequately labelled to identify their contents.
1. The staff washroom was not equipped with hand soap., , Ensure to provide the washroom with hand soap., , 2. Front public handicap washroom has no hot water. , , Have the sink repaired for hot water in the handicap washroom
No scoops were provided for salt and sugar bulk containers. , , Provide scoops with handles for the salt and sugar bulk containers.
The ice machine scoop was lying on the counter., , The ice scoop must be in its holder.
Observed gaps under the exterior door: Main, side and back. , , Install weatherstrips to seal the gap.
1. There were missing ceiling tiles in the kitchen area. , The owner indicated that electrician was working. and would have the ceiling tiles covered after they are done., , 2. The staff washroom door does not have a self-closing hinge. , , Install a self-closing hinge on the staff washroom door.
1. The vents in the exhaust canopy had visible dust accumulation., , Clean the vents., , 2. The staff washroom was not provided with a garbage can., , Provide a garbage can for the staff washroom.