1609 Centre Street NW
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 avril 2026
Conforme1) In the front service area, bean sprouts in water were measured at 15C., 2) Wet noodles in a bin beside the prep cooler were measured at 15C., -Discarded foods, -Maintain perishable foods below 4C or above 60C. Foods at ambient temperatures for more than 2 hours must be discarded, not put back in the fridge
Mot To se trouve dans le quartier CRESCENT HEIGHTS. CRESCENT HEIGHTS, Calgary compte 129 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 85 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 29 octobre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
1 infraction
1) In the front service area, bean sprouts in water were measured at 15C., 2) Wet noodles in a bin beside the prep cooler were measured at 15C., -Discarded foods, -Maintain perishable foods below 4C or above 60C. Foods at ambient temperatures for more than 2 hours must be discarded, not put back in the fridge
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.
Central Grand Restaurant
CRESCENT HEIGHTS
2 infractions
**Repeat violation observed April-9-25**, , 1. Foods were stored directly on the floor of the walk-in freezer. , , Store all foods on shelving units to prevent contamination.
Repeat violation observed April-9-25, , Shelving unit in the dry storage were lined with cardboard. The cardboards were soiled with grease and food debris. , , Remove the cardboards used to line the shelving units. All surfaces in the food establishment must be non absorbent and easy to clean.
2 infractions
**Repeat violation observed April-9-25**, , 1. Foods were stored directly on the floor of the walk-in freezer. , , Store all foods on shelving units to prevent contamination.
Repeat violation observed April-9-25, , Shelving unit in the dry storage were lined with cardboard. The cardboards were soiled with grease and food debris. , , Remove the cardboards used to line the shelving units. All surfaces in the food establishment must be non absorbent and easy to clean.
6 infractions
Chlorine based sanitizing solution was measured at 500 ppm. A fresh solution measuring 100 ppm was prepared onsite.
Noodles was stored in rice cooker at room temperature 29C (discarded), open can of condensed milked containing left over milk was stored in its tin can at room temperature 28C (discarded). , , All high-risk foods must be stored away from temperature danger zone by keep foods cool at 4C and below or hot at 60C and above.
The chlorine-based sanitizer in the low-temperature dishwasher was initially measured at 50 ppm. After connecting a new bucket of chlorine, the sanitizer concentration increased to 100 ppm., , Ensure to regularly expiration date of the sanitizer connected to the dishwasher.
There were cups and kitchen utensils stored in handwashing sink located in the bar area. , , The cups and utensils were removed from the sink at the time of inspection. Education was provided that handwashing sink must not be used for any other activity aside from handwashing. The handwashing sink must not be obstructed to encourage handwashing.
1. Foods were stored directly on the floor of the walk-in freezer. , , Store all foods on shelving units to prevent contamination., , 2. Opened can of BBQ sauce was stored in its tin can. , , Transfer any leftover of opened canned foods to a food grade container. , , 3. Several buckets used to store food such as soups and sauces were not food grade. , , Obtain food grade containers with fitting lids for storing food. , , 4. There were several opened foods in the freezer. , , Cover all foods to prevent contamination.
Shelving unit in the dry storage were lined with cardboard. The cardboards were soiled with grease and food debris. , , Remove the cardboards used to line the shelving units. All surfaces in the food establishment must be non absorbent and easy to clean.
3 infractions
Wiping clothes were not stored in sanitizer solution between uses., , Store wiping clothes in use in 100 ppm chlorine sanitizer between uses.
One knife was stored in the gap between the kitchen shelf and the wall., , Corrected on site.
Some kitchen ceiling tiles were dusty., , Clean.