169 Silverado Plains Close SW · SILVERADO
November 29, 2025
Pass1) No sanitizer available in the kitchen., 2) Two staff were observed using kitchen prep table and cleaning it with a dirty cleaning cloth., , *Operator prepared the bleach solution, tested as 100 ppm. Staff cleaned and sanitized the table, soaked the cleaning cloth in the sanitizer bucket.
- No probe thermometer available at the time of inspection., *Operator was able to obtain a probe thermometer in a reasonable amount of time.
- Temporary handwashing was not set up at the time of inspection. There was no catch basin to collect grey water, and soap and paper towels were not available for handwashing., *Staff promptly filled the water container with a spigot, and soap and paper towels were arranged within a reasonable time.
Happy 50+ Association - Events is in the SILVERADO neighbourhood. SILVERADO, Calgary has 37 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 1, 2026, there are 19 (51%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since August 22, 2025, with 4 passes and 0 closures on record.
1) No sanitizer available in the kitchen., 2) Two staff were observed using kitchen prep table and cleaning it with a dirty cleaning cloth., , *Operator prepared the bleach solution, tested as 100 ppm. Staff cleaned and sanitized the table, soaked the cleaning cloth in the sanitizer bucket.
- No probe thermometer available at the time of inspection., *Operator was able to obtain a probe thermometer in a reasonable amount of time.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
- Temporary handwashing was not set up at the time of inspection. There was no catch basin to collect grey water, and soap and paper towels were not available for handwashing., *Staff promptly filled the water container with a spigot, and soap and paper towels were arranged within a reasonable time.
Concentration of bleach water in the wiping cloth bucket in the booth was undetectable. There was no additional concentrated bleach available to prepare more solution., , Obtain concentrated food contact surface sanitizer solution for dishwashing and sanitizing food contact surfaces.
Booth had and was using Caviwipes on food contact surfaces., , Caviwipes are not safe for use on food contact surfaces. Obtain a food safe sanitizer.
Multiple flats of eggs were being stored without temperature control. Internal temperatures measured between 8-12 degrees Celsius., , Eggs were moved into the cooler. Instructed operator to take out only as many eggs as necessary.
Two containers of pancake batter were being stored at room temperature. Internal temperatures measured 20 and 22 degrees Celsius., , Food was discarded. Pancake batter is perishable and must be stored with temperature control.
Two bags of flour were being stored directly on the ground. , , Flour bags were moved up off the ground during inspection. Ensure that food is stored up off the ground to help protect from contamination.
Sanitizer test strips were not available for use., , Obtain food contact surface sanitizer test strips.
No food-grade sanitizer available during the time of the inspection., , A food-grade sanitizer must be available to ensure food contact surfaces are adequately cleaned and sanitized to mitigate the risk of food contamination. , , Reinspected that same day and the operators obtained a bleach sanitizer solution and measured 200ppm.