J010B - 3625 Shaganappi Trail NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 juillet 2025
Sanitizer for the wiping clothes was not prepared at the time of the inspection.
Staff were wearing the same pair of gloves performing all tasks. , , Gloves are not a replacement for handwashing. See the attached glove use guideline in the email.
The kitchen shelves were sticky and dusty., , Clean.
Famous Wok se trouve dans le quartier VARSITY. VARSITY, Calgary compte 136 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 109 (80%) 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.
Milestones Grill & Bar 5238
VARSITY
Ce restaurant a été inspecté 7 fois depuis le 11 décembre 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
3 infractions
Sanitizer for the wiping clothes was not prepared at the time of the inspection.
Staff were wearing the same pair of gloves performing all tasks. , , Gloves are not a replacement for handwashing. See the attached glove use guideline in the email.
The kitchen shelves were sticky and dusty., , Clean.
5 infractions
Chlorine sanitizer for the kitchen was not made at the time of the inspection., , Corrected during inspection
Staff were wearing the same pair of gloves performing all tasks. , , Gloves are not a replacement for handwashing. See the attached glove use guideline in the email.
Rice was cooled in a large container. The internal temperature of the rice pile was around 61C. The staff was instructed to divide the pile of rice into two containers to speed up cooling. Once the rice temperature drops to around 30-40 degrees Celsius within one hour, the rice must be moved into the walk-in cooler., , Ensure rapid cooling method is used to minimize temperature abuse.
3 infractions
Improper hand hygiene observed by operator and food handlers. , - Hands must be washed any time hands become contaminated.
Food observed stored in non-food grade plastic bags. , - Discarded. , - Store foods in food grade container and bags only.
1) Pest control reports are not detailed. Operators are removing the glue boards in between pest control services. , , - Implement a bi-weekly pest control program and provide the public health inspector with detailed report the following 3 months. Pest control reports must include finding and the location for each finding. , - Operators must not tamper with the pest control devices., , 2) observed a small hole in the wall of the left storage. , - Seal the hole and increase pest control services to biweekly.
2 infractions
A significant amount of mice droppings was observed in the storage unit (FC10). , , Requirements: , , a) Retain the services of a professional pest control company to eliminate the presence of pests. Implement an ongoing pest management program for the storage unit as well as the restaurant. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector., b) Remove and safely dispose of mouse droppings., c) Clean and disinfect all surfaces contaminated by mouse excrement., d) Assess food and food containers. Discard all foods contaminated by mice., e) Store all foods in tight fitted containers to protect from contamination.
The storage unit requires a thorough deep cleaning. Observed debris and foods debris in the hard-to-reach areas of the storage unit. , , - Clean and sanitize thoroughly and maintain in a clean and sanitary manner at all times.
2 infractions
A significant amount of mice droppings was observed in the storage unit (FC10). , , Requirements: , , a) Retain the services of a professional pest control company to eliminate the presence of pests. Implement an ongoing pest management program for the storage unit as well as the restaurant. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector., b) Remove and safely dispose of mouse droppings., c) Clean and disinfect all surfaces contaminated by mouse excrement., d) Assess food and food containers. Discard all foods contaminated by mice., e) Store all foods in tight fitted containers to protect from contamination.
The storage unit requires a thorough deep cleaning. Observed debris and foods debris in the hard-to-reach areas of the storage unit. , , - Clean and sanitize thoroughly and maintain in a clean and sanitary manner at all times.
2 infractions
One food handler repeatedly rinsed hands on top of foods thawing in the sink without the use of soap. , , - Food handlers are to thoroughly wash their hands with soap each time after handling raw food products, or after any other activity or instance where hands may become soiled., - Ensure this issue is addressed with this particular food handler immediately.
Handwashing sink in the back area was again blocked by several boxes and bus bins. , , Handwashing sink must be accessible at all times. Do not store anything in front of the handwashing sink.
5 infractions
Chlorine sanitizer was measured to be way too strong. , - Use 1/2 teaspoon of unscented bleach per liter of water. Use chlorine test strips to verify the concentration. Concentration of chlorine sanitizers must be 100 ppm.
1) Visibly dirty drain plugs placed on top foods in thawing in the preparation sink. , - Facility and staff must ensure every measure is taken to prevent potential contamination of foods. Ensure the sinks and drain plugs are cleaned and sanitized prior to placing any foods in the sink. , , 2) Bowl of marinated chicken was placed on the floor below the sink. , - Do not store any foods directly on the floor. All foods must be stored at least 6 inches off the floor.
1) Several high-risk foods were left out in room temperature. Internal temperature of the following foods was measured as follows:, - Cooked pork 17C. , - Cooked beef - 17C. , - Cooked chicken 26 C. , - All the foods above were discarded. Ensure all high-risk foods are stored at a temperature of 4C or less or greater than 60C at all times. , , 2) The double door cooler in the back was too warm. Temperature of high-risk foods measured at approximately 8 C. , - Service the cooler. Coolers must be able to maintain food temperatures at 4C or less. ,
1) Pest control reports are not detailed. Operators are removing the glue boards in between pest control services. , , - Implement a bi-weekly pest control program and provide the public health inspector with detailed report the following 3 months. Pest control reports must include finding and the location for each finding. , - Operators must not tamper with the pest control devices., , 2) observed a small hole in the wall of the left storage. , - Seal the hole and increase pest control services to biweekly.
The kitchen shelves were sticky and dusty., , Clean.
Handwashing sink in the back area was blocked by several boxes and bus bins. , , Handwashing sink must be accessible at all times. Do not store anything in front of the handwashing sink.
An accumulation of grease and food debris observed on the grill in the kitchen. , , - Clean and maintain in a clean and sanitary condition at all times.