58 Sage Hill Passage NW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 juillet 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 se trouve dans le quartier SAGE HILL. SAGE HILL, Calgary compte 94 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 76 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Jugo Juice
SAGE HILL
Ce restaurant a été inspecté 6 fois depuis le 20 juin 2024, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
6 infractions
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.
Aucune infraction
1 infraction
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 infraction
Plastic shower curtains were used to cover the meats in the walk-in cooler. , , Use food grade covers to cover the meats.
Aucune infraction
2 infractions
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. ,