333 36 Street NE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 8, 2026
In ComplianceDESCRIPTION:, 1. A container of cheese in the garnish area stored on top of ice measured 16.1°C. The cheese was discarded by the Operator during the inspection. A new container of cheese was brought out from the walk-in cooler and water was added to the ice bath. Temperature was checked again and cheese measured 3.1*C., , 2. Pasta sauce in the saute area measured 14.8°C. The sauce was discarded by the Operator during the inspection. A new batch of sauce was brought out from the walk-in cooler and ice-bath was refilled. Temperature was checked again and pasta measured 3.6*C., , REQUIRED ACTIONS:, 1. All high-risk foods must be maintained at 4°C or below to prevent bacterial growth., 2. Fill ice baths with water and ice and ensure the container is fully submerged in it for effective cold-holding temperatures. Monitor ice baths frequently and replace ice as soon as it melts.
Olive Garden is in the FRANKLIN neighbourhood. FRANKLIN, Calgary has 181 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 27, 2026, there are 133 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since June 10, 2025, with 2 in compliance, 1 not in compliance, and 0 closures on record.
1 violation
DESCRIPTION:, 1. A container of cheese in the garnish area stored on top of ice measured 16.1°C. The cheese was discarded by the Operator during the inspection. A new container of cheese was brought out from the walk-in cooler and water was added to the ice bath. Temperature was checked again and cheese measured 3.1*C., , 2. Pasta sauce in the saute area measured 14.8°C. The sauce was discarded by the Operator during the inspection. A new batch of sauce was brought out from the walk-in cooler and ice-bath was refilled. Temperature was checked again and pasta measured 3.6*C., , REQUIRED ACTIONS:, 1. All high-risk foods must be maintained at 4°C or below to prevent bacterial growth., 2. Fill ice baths with water and ice and ensure the container is fully submerged in it for effective cold-holding temperatures. Monitor ice baths frequently and replace ice as soon as it melts.
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.
Mary Brown's Chicken & Taters
MARLBOROUGH
4 violations
1. The sanitizer concentration for quat was below 200ppm in the sanitizing bucket for Kitchen and front serving area. The bucket was refilled and retested to appropriate concentration of 200ppm. Please ensure that all sanitizer concentrations are maintained at 200 ppm QUAT., , 2. Cleaning clothes were kept out of sanitizing buckets for cleaning or preventing food stains on counters. The cleaning cloths were placed in the sanitizer buckets afterwards. Ensure all cleaning clothes are submerged in sanitizing buckets when not in use or use a single use clothes or paper towel for preventing stains.
Cheese was kept at room temperature on the counter in the prep kitchen., , -Ensure high risk foods like cheese are kept at temperature at or below 4 degrees Celsius.
The scoops in dry storage were kept in the dry storage containers. , , -Ensure scoops are kept clean and out of food containers.
The back surfaces of the kitchen cooking equipment were dirty, dusty, and greasy. The inspector informed the manager to ensure that all kitchen surfaces, including the back of kitchen equipment, are maintained in a clean and sanitary condition. Ensure proper cleaning is done for the back of the vent and equipment, and to include back surfaces of kitchen equipment in a cleaning schedule.
No violations