58 Sage Hill Passage NW
Not in Compliance
7 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 2, 2026
No sanitizer solution was initially prepared for use in the kitchen. Operator prepared quat sanitizer and concentration was tested at 200 ppm. , - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
1. Multiple frozen meats items (packaged) stored in the dishwashing sink were , observed being thawed in stagnant water. Water temperature measured at 11.9C. Operator was instructed to immediately move excess meat in the cooler and thaw the remaining meat using cold-running water., 2. One box of pork meat was observed thawing at room temperature. Temperature measured 3.4C. Operator placed box in the walk-in cooler during inspection., , - THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
Soap and paper towel dispensers at eh back handwashing sink were empty. Operator refilled soap and paper towels during inspection., - Ensure all hand sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
*Repeat Violation*, , 1. Rice scoop was stored in a stagnant water at 25.2°C. , - Rice scoop was washed and stored in an ice bath., , 2. Ceramic bowls were stored ion the bulk food bins., - Obtain scoops that have a handle.
Ceiling tiles, air vents, and wall near the walk-in freezer were visibly dirty, with dust , and soot buildup., - Clean the above mentioned areas.
*Repeat Violation*, , The washroom door opens directly opened into the kitchen., - Install a self-closing hinge to ensure the door remains closed automatically., , **July 02, 2026 - Washroom door opening directly into the kitchen was propped open with a door stopper. Ensure door remains closed.
1. The washroom door was dirty., , 2. Residual grease and debris were observed behind the cooking equipment's., , - Clean the indicated areas.
Kingwell Roasted BBQ & Brine is in the SAGE HILL neighbourhood. SAGE HILL, Calgary has 96 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 81 (84%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Jugo Juice
SAGE HILL
This restaurant has been inspected 10 times since September 19, 2023, with 2 in compliance, 8 not in compliance, and 0 closures on record.
7 violations
No sanitizer solution was initially prepared for use in the kitchen. Operator prepared quat sanitizer and concentration was tested at 200 ppm. , - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
1. Multiple frozen meats items (packaged) stored in the dishwashing sink were , observed being thawed in stagnant water. Water temperature measured at 11.9C. Operator was instructed to immediately move excess meat in the cooler and thaw the remaining meat using cold-running water., 2. One box of pork meat was observed thawing at room temperature. Temperature measured 3.4C. Operator placed box in the walk-in cooler during inspection., , - THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
Soap and paper towel dispensers at eh back handwashing sink were empty. Operator refilled soap and paper towels during inspection., - Ensure all hand sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
*Repeat Violation*, , 1. Rice scoop was stored in a stagnant water at 25.2°C. , - Rice scoop was washed and stored in an ice bath., , 2. Ceramic bowls were stored ion the bulk food bins., - Obtain scoops that have a handle.
Ceiling tiles, air vents, and wall near the walk-in freezer were visibly dirty, with dust , and soot buildup., - Clean the above mentioned areas.
*Repeat Violation*, , The washroom door opens directly opened into the kitchen., - Install a self-closing hinge to ensure the door remains closed automatically., , **July 02, 2026 - Washroom door opening directly into the kitchen was propped open with a door stopper. Ensure door remains closed.
1. The washroom door was dirty., , 2. Residual grease and debris were observed behind the cooking equipment's., , - Clean the indicated areas.
6 violations
Wet used cleaning cloths were stored on the counter. , , The cleaning cloths were stored in a quat sanitizer bucket at 200 ppm., , Additional quat sanitizer solution buckets at 200 ppm were prepared for each food prep area to prevent cross contamination.
Food items including duck, pork, sausage and suckling pig were stored on the cutting board with a temperature between 30C° to 33°C., , Food discarded.
The paper towel dispenser was empty., , Additional paper towel was available and promptly restocked.
No violations
1 violation
1) Soy sauce chickens, BBQ duck BBQ pork and roasted piglet pork and white chickens were stored on the counter without temperature control., Soy sauce chickens- 27.7 to 28.1 degrees C., BBQ duck-43 degrees C. , BBQ pork-48.0 degrees C. , roasted piglet pork-31.4 to 32.1 degrees C. , white chickens-17.2 to 17.6 degrees C. , , 2) Roasted pork, BBQ pork, BBQ sausage, BBQ ducks and soy sauce chickens were not stored at 60 degrees C or higher in the hot holding unit. Four light bulbs were burnt out in the hot holding unit. , Roasted pork - 51.0 degrees C. , BBQ pork- 45.4 degrees C. , BBQ sausage- 42.1 degrees C. , BBQ duck- 49.6 degrees C. , Soy Chicken- 38.6 degrees C, , Discarded the BBQ meats., , Store all hot BBQ meats at 60 degrees C or higher.
1 violation
Plastic shower curtains were used to cover the meats in the walk-in cooler. , , Use food grade covers to cover the meats.
No violations
2 violations
Cleaning cloths were covered with grease and food debris were left on the counter and cutting boards. , , Store cleaning cloths in sanitizer buckets in between use. , ,
REPEAT VIOLATION:, Roasted Pork @ 50 degrees C. and soy sauce chicken @ 45 degrees C. in the front glass display hot holding unit. Ten heat lamp bulbs were turned off and only 4 heat lamp bulbs were on only. , Discarded the roasted pork and soy sauce chicken., , Store hot perishable food at 60 degrees C or higher. , , Previous Inspection:, 1) Tray of Roasted Pork was left out at room temperature. BBQ Pork was measured at 30.2 degrees C. , , 2) Soy Sauce chicken in the hot holding unit was measured between 44.4 to 48.6 degrees C. , , 3) BBQ Pork in the hot holding unit was measured at 47.2 degrees C. , , Store all hot perishable food at 60 degrees C or higher. ,
1 violation
1) Tray of Roasted Pork was left out at room temperature. BBQ Pork was measured at 30.2 degrees C. , , 2) Soy Sauce chicken in the hot holding unit was measured between 44.4 to 48.6 degrees C. , , 3) BBQ Pork in the hot holding unit was measured at 47.2 degrees C. , , Store all hot perishable food at 60 degrees C or higher. ,
1 violation
Dust build-up on the kitchen air vents. , , Clean the kitchen air vents., ,
6 violations
Food handling staff have no hair control. A long strand of hair was found on the aluminum covered wall. , , Provide a hat or hair net for hair control.
1) Chicken, rice noodles in water and other meats were left out at room temperature without temperature control. , Chicken @ 23.0 degrees C. , Rice noodle @ 16. 4 degrees C. , Roasted pork @ 24. 4 degrees C., Roasted chicken leg @ 24.3 degrees C., , 2) Roasted meats in the hot holding unit were measured between 38.8 to 54.9 degrees C. Both side of the hot holding doors were left open. , Sausages @ 38.8 to 40.8 degrees C. , BBQ pork @ 45.0 to 54.9 degrees C., Roasted chicken @ 42.7 to 43. 6 degrees C. , Roasted pork @ 54. 0 degrees C., Roasted duck @ 42.7 to 52.5 degrees C. , , 3) Roasted ducks and BBQ pork were left in the oven without the heat. , Meats were measured between 43.0 to 47.6 degrees C., , Discarded the meats noted above. , Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. , ,
1) Rice scoop was stored in a stagnant water at 25.2°C. , , Rice scoop was washed and stored in an ice bath., , 2) Ceramic bowls were stored ion the bulk food bins., , Obtain scoops that have a handle.
The washroom door opens directly opened into the kitchen., , Install a self-closing hinge to ensure the door remains closed automatically.
1) Cotton divider was dirty., , 2) The washroom door was dirty., , Clean the indicated areas.
Staff was not sanitizing the dishes after washing and rinsing. , , Please follow the three-step manual dishwashing method:, 1) Wash with soap and warm water., 2) Rinse with warm water, 3) Sanitize with 100ppm chlorine or 200ppm quat sanitizer for 2 minutes. and then air dry.,
Paper towels were not stored in dispensers. , , Store paper towels in dispensers.,
Piglets and roasted pork pieces were not covered in the walk-in freezer. , , Cover all foods in the walk-in freezer.
1) Front service area walls were covered with aluminum foil. , , Remove and clean the wall daily. , , 2) Dust build-up on the kitchen air vents. , ,