25 - 735 Ranchlands Boulevard NW · RANCHLANDS
April 9, 2025
PassQuat sanitizer buckets in the kitchen measured 100 ppm., , Fresh sanitizer buckets were prepared at 200 ppm.
1. Roasted pork legs were left on the tray to cool at without temperature control., , Develop a plan to monitor the food within 2-hour timeline when cooling., , 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 to 20°C or less within two hours and then from 20°C to 4°C or less within 4 hours., , 2. Roasted pork legs were brought out in large portions during rush hour., , Bring food in small portions., , Develop a plan to ensure food is not at room temperature for more than 2-hours. After 2-hours the food must be discarded., , Food items were stored in the walk-in cooler.
Recurring violations cited on April 9, 2025:, 1. Used serving utensils were stored o the handle of the stove grill., Utensils were washed in the dishwasher and stored in quat sanitizer bucket at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Cell phone was placed on a serving plate in the kitchen., , Provide a separate space to store personal items. , , , 2) Scoops were stored in stagnant water. , , Store utensils in ice water or sanitizer.
Food stains on the camping cooler. , , Clean the camping cooler.
1. Grime build-up underneath dishwasher. , , 2. Grime build-up was noted underneath the 2-compartment sink and hard to reach areas., , Clean these areas.
Kain Der Yah is in the RANCHLANDS neighbourhood. RANCHLANDS, Calgary has 39 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 30, 2026, there are 27 (69%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since November 13, 2024, with 2 passes and 0 closures on record.
Quat sanitizer buckets in the kitchen measured 100 ppm., , Fresh sanitizer buckets were prepared at 200 ppm.
1. Roasted pork legs were left on the tray to cool at without temperature control., , Develop a plan to monitor the food within 2-hour timeline when cooling., , 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 to 20°C or less within two hours and then from 20°C to 4°C or less within 4 hours., , 2. Roasted pork legs were brought out in large portions during rush hour., , Bring food in small portions., , Develop a plan to ensure food is not at room temperature for more than 2-hours. After 2-hours the food must be discarded., , Food items were stored in the walk-in cooler.
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.
RANCHLANDS
Recurring violations cited on April 9, 2025:, 1. Used serving utensils were stored o the handle of the stove grill., Utensils were washed in the dishwasher and stored in quat sanitizer bucket at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Cell phone was placed on a serving plate in the kitchen., , Provide a separate space to store personal items. , , , 2) Scoops were stored in stagnant water. , , Store utensils in ice water or sanitizer.
Food stains on the camping cooler. , , Clean the camping cooler.
1. Grime build-up underneath dishwasher. , , 2. Grime build-up was noted underneath the 2-compartment sink and hard to reach areas., , Clean these areas.
1) Large bowl of garlic fried rice was stored at room temperature during inspection. , , Provide a hot holding unit to store the fried rice at 60 degrees C or higher., , 2) Roasted pork legs were left in the oven. The oven was shut off. the Roasted pork legs were measured at 40.0 degrees C. , , Provide heat lamps to store roasted pork at 60 degrees C or cook to order. , , Owner stated that they were cooling down the pork and rice before putting in the cooler. Improper cooling of both roasted pork and fried rice. Both items were placed in the cooler during inspection. , , Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher., , 3) Thawing frozen meat using warm running water. , , Use cold running water for thawing.
1) Cell phone was placed on a serving plate in the kitchen., , Provide a separate space to store personal items. , , , 2) Scoops were stored in stagnant water. , , Store utensils in ice water or sanitizer.
1) Broken handles on cooking scoops. , , Repair the handles or replace scoops. , , 2) Black stains were on the bottom of the storage bins. , , Clean the storage bins. , , 3) Grease build-up on the prep cooler lids, doors and sides and stand up freezer sides., , Clean the prep cooler and stand-up freezer., , 4) Food debris was found in the utensils' storage bins., , Clean the storage bins., , 5) Food stains on the camping cooler. , , Clean the camping cooler.
1) Grease build-up on dishwasher and deep fryers and wall., , Clean these areas. , , 2) No records of cooler and freezer temperatures, dishwasher and food surface sanitizer., , Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer daily.
1) Slight dust build-up on the kitchen air vents., , 2) Grease build-up on the wall by the dishwasher., , 3) Grime build-up underneath dishwasher. , , 1 to 3) Clean these areas.