827 10 Avenue SW · BELTLINE
22 décembre 2025
Non conformeOperator described utensils being washed in the handwash sink. , - Ensure procedures for dishwashing are done at the 2-compartment sink or in the mechanical dishwasher. Refrain from using the hand sink for dishwashing to reduce potential risk of cross contamination.
Holy Grill se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 555 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 9 fois depuis le 23 juillet 2024, avec 3 conformes, 6 non conformes et 1 fermeture au dossier.
Operator described utensils being washed in the handwash sink. , - Ensure procedures for dishwashing are done at the 2-compartment sink or in the mechanical dishwasher. Refrain from using the hand sink for dishwashing to reduce potential risk of cross contamination.
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.
There was no thermometer available in the cooler located behind the dining room., , Ensure all coolers have functional thermometers in them to monitor cooler temperature.
The storage area upstairs was disorganized and cluttered., , Declutter and reorganize the upstairs storage. Ensure that this area is organized so that regular cleaning and pest inspections can take place.
There was grease, soil, and/or food debris accumulation on the floor under equipment on the cookline. Walls in this area also had grease, soil, and/or food debris accumulation., , Clean floors and walls in the cookline area. Ensure these areas are cleaned on a regular basis.
Soiled wiping cloths were not being stored in sanitizer solution between uses., , Store reusable wiping cloths in sanitizer solution between uses to help prevent the spread of pathogens with wiping cloths.
The ambient air temperature of the south food preparation cooler measured 10 degrees Celsius. Internal temperatures of food in this cooler measured:, Deli beef slices= 7 degrees Celsius, Sliced Cheese=7.2 degrees Celsius, , Operator was told to remove any perishable food from this cooler. Have this cooler serviced/repaired, adjusted, or replaced. Do not store any perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
The residual chlorine concentration at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable (final rinse temperature measured between 58-59 degrees Celsius)., , Have the dishwasher repaired/serviced. Ensure that residual chlorine concentration at the dish level during the sanitize cycle measures 100 ppm.
There were spoiled/moldy strawberries in the east food preparation cooler., , Ensure that food is rotated often enough to prevent food from spoiling. Ensure that food that is spoiled is promptly discarded.
Soiled wiping cloths were not being stored in sanitizer solution between uses., , Store reusable wiping cloths in sanitizer solution between uses to help prevent the spread of pathogens with wiping cloths.
A bag containing raw beef patties was being stored directly beside an insert of lettuce that would be consumed raw. A portion of the bag containing the patties was touching the lettuce., , Raw meat and eggs must be stored away from ready to eat food to help prevent contamination of ready to eat food.
Two containers of blanched potatoes were being stored at room temperature. Internal temperature of one container measured 9 degrees Celsius. Internal temperature of the second container measured 10.5 degrees Celsius., , Both containers were discarded. Operator stated that the containers of blanched potatoes were taken out at busy times and then put back in when it's not busy. It was well before lunch rush when the inspection was conducted. Discussed requirement to store cold perishable food in the cooler.
The ambient air temperature of the front portion of the east food preparation cooler measured 7.4 degrees Celsius. Internal food temperatures in this potion of the cooler measured:, Grilled zucchini and yam mixture= 7 degrees Celsius, Cooked chicken= 7 degrees Celsius, , Have this cooler serviced/repaired, adjusted, or replaced. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
The ambient air temperature of the south food preparation cooler measured 10 degrees Celsius. Internal temperatures of food in this cooler measured:, Deli beef slices= 7 degrees Celsius, Sliced Cheese=7.2 degrees Celsius, , Operator was told to remove any perishable food from this cooler. Have this cooler serviced/repaired, adjusted, or replaced. Do not store any perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
The residual chlorine concentration at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable (final rinse temperature measured between 58-59 degrees Celsius)., , Have the dishwasher repaired/serviced. Ensure that residual chlorine concentration at the dish level during the sanitize cycle measures 100 ppm.
Insect monitoring was not taking place in the facility. Tin cat traps were set up in various locations throughout the facility, but no glueboards were present in the traps and no other means of insect monitoring was in place., , Ensure that insect monitoring is taking place in the facility.
Pest monitoring records are not being maintained., , Pest monitoring inspections must take place at least once a month. Records from these inspections are required to be maintained and provided upon request.
Ventilation canopy baffle filters had grease accumulation. The grease was beginning to drip from the baffle filters onto surfaces below., , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
The floor underneath equipment in the kitchen had grease, soil and/or food debris accumulation., , Clean the floor under equipment in the kitchen and ensure these areas are cleaned on a regular basis.
(Ongoing violation): , , The meat slicer is used on the counter space to the left of the kitchen hand wash sink. There was no splash guard to the left of the hand sink to protect the meat slicer from splashing water from handwashing., , Either relocate the meat slicer, or install a splash guard to the left of the hand wash sink to protect the meat slicer from splashing water from handwashing., , July 23rd, 2024: A temporary splash guard was placed around the hand sink. The guard is moveable and does not extend the full length of the hand sink. , , Please install a permanent splash guard that extends the full length of the hand sink such that the meat slice is protected from contamination when food handlers are washing their hands.
(Ongoing violation): , , The meat slicer is used on the counter space to the left of the kitchen hand wash sink. There was no splash guard to the left of the hand sink to protect the meat slicer from splashing water from handwashing., , Either relocate the meat slicer, or install a splash guard to the left of the hand wash sink to protect the meat slicer from splashing water from handwashing., , July 23rd, 2024: A temporary splash guard was placed around the hand sink. The guard is moveable and does not extend the full length of the hand sink. , , Please install a permanent splash guard that extends the full length of the hand sink such that the meat slice is protected from contamination when food handlers are washing their hands.
The chlorine-based sanitizer bottle was unlabeled. , , Please ensure all chemical bottles are labeled such that the contents can be identified and safely used. , , The bottle was labeled at the time of the inspection, thank you.
The chlorine-based mechanical dishwasher is only being tested by staff when the sanitizer bottle is changed. , , The dishwasher should be tested at least daily to ensure it is sanitizing properly (100ppm). , , Please increase the frequency of testing.
(Recurrent violation), , Pest control records were not available at time of inspection. , , Please provide the undersigned PHI with copies of the last three months of pest control reports and keep copies on-site for future review.
The area behind the preparation cooler was lined with carboard and tape. , , Please remove the carboard and tape and replace with material that is food safe, smooth, easily cleanable, and impervious to moisture.
1) The meat slicer is not being cleaned and sanitized regularly. , , Please dismantle the slicer and clean/sanitize all parts at least every 4 hours and between changing items being sliced to reduce the risk of pathogen growth and cross contamination. , , 2) The fry cutter was dirty and had a build-up of debris. , , Please clean and sanitize the fry cutter.
A build-up of dust and debris was observed under and behind equipment. , , Please clean these areas and add them to a regular cleaning schedule.