58 Sage Hill Passage NW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 2, 2025
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.
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.
Kingwell Roasted BBQ & Brine is in the SAGE HILL neighbourhood. SAGE HILL, Calgary has 94 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 76 (81%) 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 6 times since June 20, 2024, with 2 in compliance, 4 not in compliance, and 0 closures on record.
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.
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.
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. ,