58 Sage Hill Passage NW
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 juillet 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 se trouve dans le quartier SAGE HILL. SAGE HILL, Calgary compte 96 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 81 (84%) 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 10 fois depuis le 19 septembre 2023, avec 2 conformes, 8 non conformes et 1 fermeture au dossier.
7 infractions
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 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.
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. ,
1 infraction
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 infraction
Dust build-up on the kitchen air vents. , , Clean the kitchen air vents., ,
6 infractions
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. , ,