155 Walden Gate SE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Save-on-Foods 6606 - Food se trouve dans le quartier WALDEN. WALDEN, Calgary compte 42 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juin 2026, 29 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 11 mars 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
7 infractions
No thermometer was provided in the display cooler located in sea food prep area., , (Repeat violation from previous inspection), , Requirement:, , Provide thermometer in this cooler.
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.
Green Chili
WALDEN
Internal temperature of potato wedges stored under heat lamps was 46C, chicken breast was at 41C, onion rings at 49C battered chicken was at 55 C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C or higher., , Potato wedges, chicken breast and onion rings were discarded during inspection., , Battered chicken was reheated before storing back under the heat lamps.
Temperature of hot holding unit for storing rotisserie chicken was 50 C and internal temperature of one package of rotisserie chicken stored in this unit was 46.7C and second was at 53.4C located in grocery area., , Requirement:, Ensure that temperature of perishable foods is maintained at 60 C or higher during hot holding., , Rotisserie chicken at 46.7C was discarded and rotisserie chicken at 53,4C was reheated before storing back in the hot holding unit., , Temperature of the unit was raised during inspection.
No soap was provided at hand washing sink located in sushi prep area., , (Repeat violation from previous inspection), , Requirement:, , Provide soap at this hand washing sink.
Paper roll was kept on the counter as dispenser was broken, at one of the hand washing sink in the kitchen area., , Requirement:, , Repair/replace paper dispenser.
a) Tong to handle buns was kept directly on top of the glass case in bakery prep area. This area is not adequately cleaned and sanitized., , b) Jacket was kept on a rack along with canned food in bakery prep area., , , Requirement:, a) Keep tong in a clean container to prevent contamination., , b) Store personal and miscellaneous items separately from food to prevent contamination.
a) Accumulation of dirt and debris on the pallet located under the mixer in bakery prep area., , b) Flour buildup on the floor near wall behind equipment in bakery prep area., , Requirement:, , Clean the above noted areas.
6 infractions
No thermometer was provided in the display cooler located in sea food prep area., , Requirement:, Provide thermometer in the cooler.
Maximum temperature achieved at dish level during sanitizer cycle was 60C for the dish washer located in back storage area meant for washing bulk bins., , Requirement:, - Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle., - Wash and sanitize bulk bins in dish washer located in the kitchen until this dish washer is repaired.,
No soap was provided at hand washing sink located in sushi prep area., , Requirement:, , Provide soap at this hand washing sink.
Doors of closets located under coffee machines in kitchen area were damaged and closed by using duct tape., , Requirement:, , Repair/replace the closet doors.
Clean utensils were stored under hand washing sink in sushi prep area., , Requirement:, , Do not store utensils under sinks to prevent contamination.
Accumulation of dirt on walk-in freezer floor located in kitchen area., , Requirement: , , Clean walk-in freezer floor.