2170 - 4310 104 Avenue NE
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 27, 2026
Sink and surface cleaner sanitizer solution was tested at 0 ppm at the time of inspection. Ensure the concentration of sanitizer solution is at 2.11 ppm for effective sanitization., , **The concentrated solution container was noted to be empty and not dispensing any sanitizer. A new container was brought in the same day and pictures sent.
1. Food items were found in the walk-in cooler uncovered. Ensure the food items stored in the cooler are covered to prevent environmental contamination., , **Items were covered during the inspection., , 2. Plastic scoop with on handles were stored in contact with food stored in the bulk bins. Obtain scoops with handles and store in a sanitary manner to avoid the handles from being in contact with food. , , **Removed the plastic scoop during inspection
OUTSTANDING - Staff items observed stored together or next to food items. Removed during inspection. Staff need training to separate items., , Personal items were hanging on a shelf with food equipment. , , Personal items were moved to a separate area for storage.
Pest control service records were not available at the time of inspection. Ensure pest records are kept on site and available upon request. Inhouse pest control template is available in the AHS website for monthly recording if required., , **Provide pest control records
Utensils on the clean utensil pile was observed to be dirty. Ensure the utensils once cleaned are protected from dirt and debris., , **Utensils were removed and placed in the dishwashing area during the inspection
OUTSTANDING, , 1) Cutting boards for the line coolers were discolored, pitted and had cut marks throughout., , Resurface or replace the cutting boards., , 2) The food processor was dirty with dried food debris., , Disassemble the equipment. Clean and sanitize all parts thoroughly.
1. Cleaning required in the following areas:, - Inside the bottom self of the back dessert freezer., - Behind the cook line at the main and back kitchen., - Around and behind the big ice machine., - Back dry storage and preparation areas, - Ventilation canopies for main and the back kitchens, - Walk-in freezer condenser fan, - The ceiling above and near the prep area and cookline in the main kitchen, , 2. Storage areas were cluttered and required reorganization at the back kitchen.
OUTSTANDING - on 7/27/2026, , August 7, 2025 - There was a heavy accumulation of dust, grease and/ or food debris throughout the food establishment including but not limited to ceilings, floors, walls, spray bottles, ventilation hoods and food equipment., , August 8, 2025 - There was an improvement on cleanliness. Some areas such as the kitchen ceiling, ventilation hoods and the bakery side still require more cleaning., , Conduct a thorough cleaning of the food establishment including hard-to-reach areas.
Sizzling Grill is in the STONEY 3 neighbourhood. STONEY 3, Calgary has 114 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 27, 2026, there are 90 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
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.
Juk African And Caribbean Food Store
STONEY 3
This restaurant has been inspected 7 times since May 1, 2024, with 1 in compliance, 5 not in compliance, and 1 closure on record.
8 violations
Sink and surface cleaner sanitizer solution was tested at 0 ppm at the time of inspection. Ensure the concentration of sanitizer solution is at 2.11 ppm for effective sanitization., , **The concentrated solution container was noted to be empty and not dispensing any sanitizer. A new container was brought in the same day and pictures sent.
1. Food items were found in the walk-in cooler uncovered. Ensure the food items stored in the cooler are covered to prevent environmental contamination., , **Items were covered during the inspection., , 2. Plastic scoop with on handles were stored in contact with food stored in the bulk bins. Obtain scoops with handles and store in a sanitary manner to avoid the handles from being in contact with food. , , **Removed the plastic scoop during inspection
OUTSTANDING - Staff items observed stored together or next to food items. Removed during inspection. Staff need training to separate items., , Personal items were hanging on a shelf with food equipment. , , Personal items were moved to a separate area for storage.
Pest control service records were not available at the time of inspection. Ensure pest records are kept on site and available upon request. Inhouse pest control template is available in the AHS website for monthly recording if required., , **Provide pest control records
Utensils on the clean utensil pile was observed to be dirty. Ensure the utensils once cleaned are protected from dirt and debris., , **Utensils were removed and placed in the dishwashing area during the inspection
OUTSTANDING, , 1) Cutting boards for the line coolers were discolored, pitted and had cut marks throughout., , Resurface or replace the cutting boards., , 2) The food processor was dirty with dried food debris., , Disassemble the equipment. Clean and sanitize all parts thoroughly.
1. Cleaning required in the following areas:, - Inside the bottom self of the back dessert freezer., - Behind the cook line at the main and back kitchen., - Around and behind the big ice machine., - Back dry storage and preparation areas, - Ventilation canopies for main and the back kitchens, - Walk-in freezer condenser fan, - The ceiling above and near the prep area and cookline in the main kitchen, , 2. Storage areas were cluttered and required reorganization at the back kitchen.
OUTSTANDING - on 7/27/2026, , August 7, 2025 - There was a heavy accumulation of dust, grease and/ or food debris throughout the food establishment including but not limited to ceilings, floors, walls, spray bottles, ventilation hoods and food equipment., , August 8, 2025 - There was an improvement on cleanliness. Some areas such as the kitchen ceiling, ventilation hoods and the bakery side still require more cleaning., , Conduct a thorough cleaning of the food establishment including hard-to-reach areas.
7 violations
Personal items were hanging on a shelf with food equipment. , , Personal items were moved to a separate area for storage.
There was no testing equipment for monitoring the high temperature dishwasher at plate level., , Provide testing equipment such as a probe thermometer with maximum registering function and monitor the dishwasher sanitizing temperature daily.
There was a gap between the exterior, front double doors., , Seal the gap to prevent the entry of pest.
12 violations
Used cleaning cloths were stored on food preparation surfaces., , Keep cleaning cloths immersed in a sanitizer between uses.
The brush for ghee was not food grade., , The brush was discarded. Provide a food grade brush.
A spray bottle that contained sanitizer was not labeled to indicate its content., , Label all chemical bottles.
1) Perishable foods such as shredded cabbage, vegetable dumplings and noodles measured between 16 to 18C in the line cooler., , All perishable foods were discarded. Repair the line cooler so that perishable foods are stored at 4C or less under refrigeration., , 2) A pail of partially frozen tomato sauce was thawing outside of the walk-in freezer., , Tomato sauce was taken into the walk-in cooler to complete the thawing process., , 3) A pail of margarine was stored on the floor. Margarine measured 24C. , , Margarine was discarded. Keep margarine under refrigeration as per manufacturer's instructions.
No violations
2 violations
1) There was a general lack of food safety and sanitation knowledge by all members of staff. , 2) None of the 7 food handlers on site were certified in a recognized food safety course. , , ACTION:, 1) The main cooks and sweets makers, and other persons in care and control of the kitchen, must obtain a certificate in a food safety approved by the Minister of Health (list of approved certificate courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf.). Provide the completion certificate to an Alberta Health Services Executive Officer., , 2) Have all food handlers complete, at minimum, the Alberta Health Services Food Safety Basics Interactive Course (registration link to course: https://www.albertahealthservices.ca/eph/Page3151.aspx). Provide copies of completion certificates to an Executive Officer of Alberta Health Services.,
A sanitation schedule was not provided., , ACTION:, Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
18 violations
1) Dirty cleaning cloths were stored on food preparation surfaces and not in an approved sanitizer solution., 2) A sanitizer solution was not provided at the kitchen preparation line., , ACTION:, 1) Keep wet, used cleaning cloths in an approved sanitizing solution between uses., 2) Ensure that an approved sanitizing solution (i.e. 100 parts per million bleach or 200 parts per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring. Refresh the solution frequently, especially when it is contaminated with food debris.
1) Several kitchen staff had dirty cloths tucked into the sides of their aprons which they were using for cleaning, grasping onto hot equipment, and wiping hands., 2) A food handler was observed eating while on food service duty., , ACTION:, Cease the practice of tucking towels into aprons and ensure staff exhibit cleanliness, practice good personal hygiene, do not to eat while on food service duty, and wash hands as often as necessary.
10 violations
A ready-to-use surface sanitizer was not provided during operation. Provide sanitizer at each prep station where open foods are handled.
1) Raw meat was stored above cooked/ready-to-eat foods in the walk-in cooler. Store raw meat on bottom racks, separate area that will not contaminate cooked and ready-to-eat foods., 2) Ice for drinks was stored behind bar next to hand washing sink and touching drink lines. Please store drink ice in separate foodgrade container and protect from sink splashout contamination.,
Sanitizer connected to automatic dispenser was dispensing too solution at a very strong concentration. Please dilute to required concentration level.
1) The wall in front of the walk-in freezer had signs of water damage. Mould growth was observed on the wall., , Remove the source of moisture and water damaged structural materials. Repair the wall to a smooth and washable finish., , 2) The ice machine drained into an insert container on the floor. Water was then discharged into the three compartment sink through a pump. , , Indirectly connect the drainage hose to the sanitary sewage system as per the plumbing code., , 3) One of the taps at the three compartment sink did not have cold running water. Hot water was running at low pressure., , Repair the tap. Ensure there is cold and hot running water at sufficient pressure supplied to all basins at the three compartment sink.
The floor by the hot water heater was not finished., , Finish the floor. Surfaces must be smooth, non-absorbent to moisture, easy to clean and in light colors.
1) Cutting boards for the line coolers were discolored, pitted and had cut marks throughout., , Resurface or replace the cutting boards., , 2) The food processor was dirty with dried food debris., , Disassemble the equipment. Clean and sanitize all parts thoroughly.
August 7, 2025 - There was a heavy accumulation of dust, grease and/ or food debris throughout the food establishment including but not limited to ceilings, floors, walls, spray bottles, ventilation hoods and food equipment., , August 8, 2025 - There was an improvement on cleanliness. Some areas such as the kitchen ceiling, ventilation hoods and the bakery side still require more cleaning., , Conduct a thorough cleaning of the food establishment including hard-to-reach areas.
1) The hand sink on the bakery side did not have paper towels and hand soap., , 2) A reusable cloth was being used to dry hands in the bar after handwashing., , Handwashing supplies were provided in suitable dispensers at the hand sinks during the inspection.
1) A cell phone and a pair of eyeglasses were stored in the cook line., , 2) Staff clothing was stored in contact with a bottle of sauce in the storage area by the rear emergency door. , , Store personal items separate from food handling or food storage areas., , 3) Wooden boards on the floor of the walk-in cooler were being used to store food containers., , 4) Food containers were stored on the floor of the walk-in freezer., , Provide adequate shelving and store foods at least 6 inches off the floor., , 5) Scoop handles were stored in contact with food stored in the bulk bins., , Store scoops in a clean and sanitary manner to avoid the handles from being in contact with food., , 6) An insert container was being used to scoop food from the bulk bin., , Provide a proper scoop and ensure that the handle is not in contact with food., , 7) Foods under refrigeration were uncovered., , Cover foods properly during storage., , 8) There was a dirty fan in the cook line and on the drainboard located on the clean side of the dishwasher., , Clean the fans and store them separately., , 9) The ice scoop was stored directly on top of the ice machine where dust had accumulated., , Clean and sanitize the ice scoop and store it in a clean container.
There was no testing equipment for monitoring the high temperature dishwasher at plate level., , Provide testing equipment such as a probe thermometer with maximum registering function and monitor the dishwasher sanitizing temperature daily.
1) There were dead flies on the wall in front of the walk-in freezer and on the windowsill in the storage area. , , Remove all pests and conditions that lead to harboring of pests including containers of dirty standing water on the floor., , 2) Pest control reports were not available., , Provide pest control reports., , 3) There was a gap between the exterior, front double doors., , Seal the gap to prevent the entry of pest.
There was a folding chair on the bakery side with a damaged seat. Foam was exposed., , Remove, properly repair or replace the chair.
1) The wall by the mixer was bulged and damaged., , Repair the wall to a smooth and washable finish., , 2) The wall in front of the walk-in freezer had signs of water damage. Mould growth and live insects were observed on the wall., , Remove the source of moisture and water damaged structural materials. Repair the wall to a smooth and washable finish., , 3) There were holes in the pass-through door between the bar and the kitchen. The door was also repaired with duct tape., , Properly repair or replace the door., , 4) Caulking behind the pre-rinse sink in the dishwashing area had mould growth and it was in a state of disrepair., , Remove mould and replace caulking., , 5) Floor tiles were missing in the storage area with exterior windows., , Repair the floor., , 6) The ice machine drained into an insert container on the floor. Water was then discharged into the three compartment sink through a pump. , , Indirectly connect the drainage hose to the sanitary sewage system as per the plumbing code., , 7) One of the taps at the three compartment sink did not have cold running water. Hot water was running at low pressure., , Repair the tap. Ensure there is cold and hot running water at sufficient pressure supplied to all basins at the three compartment sink.
1) Dirty knives were stored between the line coolers., , Do not store equipment or utensils in areas that are not easily assessable for cleaning., , 2) A wire strainer was damaged., , The strainer was discarded during the inspection., , 3) There was tape on the handle of the ladle, microwave and knife. , , The ladle and knife were discarded during the inspection. Remove tape. Properly repair or replace the microwave handle. , , 4) Cutting boards for the line coolers were discolored, pitted and had cut marks throughout., , Resurface or replace the cutting boards., , 5) A dough roller was stored against the wall on a dirty, black pipe., , Clean and sanitize the dough roller. Store equipment and utensils in a clean and sanitary manner., , 6) A single use container was being used to scoop food from the bulk bin., , Do not reuse single service items. Provide a proper scoop., , 7) Wood underliners for sizzling plates were damaged., , Replace damaged wood underliners., , 8) The food processor was dirty with dried food debris., , Disassemble the equipment. Clean and sanitize all parts thoroughly.
1) There was a heavy accumulation of dust, grease and/ or food debris throughout the food establishment including but not limited to ceilings, floors, walls, spray bottles, ventilation hoods and food equipment., , Conduct a thorough cleaning of the food establishment including hard-to-reach areas., , 2) The following areas were not accessible., - the walk-in freezer, - by the rear emergency exit, - by the hot water heater, - the three compartment sink, , Organize these areas and remove items that are no longer required to operate the food establishment., , 3) Toilet paper was stored on the toilet in the staff washroom., , Store toilet paper in a suitable dispenser., , 4) Canned foods were stored on dirty cardboard trays., , Discard soiled cardboards., , 5) Dirty dishes were left on the dish pit overnight. The mixer was also left dirty overnight. , , Clean and sanitize all dishes and equipment as part of closing duties. Do not leave anything dirty overnight.
1) Processed onions in plastic milk crates with mesh bottoms were stored directly on the kitchen floor., 2) Many containers of raw and ready-to-eat foods stored in the walk-in cooler were uncovered and not protected against contamination., 3) Chemicals were stored next to food behind the bar service counter., , ACTION:, 1) Store foods, food packaging materials, and food equipment and utensils off the floor and in such a manner that prevents contamination. , 2) Discard all processed foods that were stored on the floor in milk crates. Obtain and use clean, food grade containers in good condition for food storage. Remove milk crates for food storage as they have been repeatedly observed dirty within the food establishment., 3) Ensure that all stored foods are covered and protected against contamination. Store raw meat below cooked and ready-to-eat foods., 4) Do not store chemicals in a manner that contaminates foods and food areas.
REPEATING VIOLATION:, Raw meat was stored above cooked/ready-to-eat foods in the walk-in cooler. Store raw meat on bottom racks, separate area that will not contaminate cooked and ready-to-eat foods.
REPEATING VIOLATION:, Sanitizer connected to automatic dispenser was dispensing too solution at a very strong concentration. Please dilute to required concentration level.
REPEATING VIOLATIONS:, 1) Vegetable pakora was stored at room temp; staff advised it was cooling. Temp measured 22C. Please practice quick-cooling methods., **May 14, 2024: pans of cooked kabab which measured 38°C, and several plastic containers of cooked vegetable curry at 52°C., 2) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C. Recommend to obtain a waterproof min/max thermometer that can also be used to monitor high temp dishwasher.
REPEATING VIOLATION:, Utensils were not sanitized in the manual wash procedure. For manual dishwashing for 2 comp sink, wash with detergent and rinse with clean water in 1st comp, then sanitize by complete immersion in an approved sanitizer in 2nd comp.
The paper towel dispenser at the hand sink next to the staff bathroom was empty., , ACTION:, Refill the paper towel dispenser at the hand sink next to the staff bathroom. Ensure that all handwashing stations are accessible and stocked with liquid soap and single-use paper towel at all times.
**THIS HAS BEEN AN ISSUE SINCE FACILITY APPROVAL. HISTORY OF CORRECTIONS HAD ONLY BEEN TEMPORARY AND FACILITY REVERTS BACK TO HANDLING OPEN FOODS.**, A hand sink was not easily accessible for the side service area. Please either remove the door (do not install a curtain or any items that block the doorway to the sink) or install a hand sink in the service area.
1) Boxes and pails of food and take-out containers were stored on the floor throughout the main kitchen and in the second kitchen., 2) Staff personal items and clothing were hung on storage shelves and touching food and food equipment in the second kitchen., , ACTION:, 1) Store foods, food packaging materials, and food equipment and utensils off the floor and in such a manner that prevents contamination. , 2) Store personal items in separate areas to prevent the contamination of public food and food areas.
1) There was a general lack of food safety and sanitation knowledge by all members of staff. , 2) None of the 7 food handlers on site were certified in a recognized food safety course. , , ACTION:, 1) The main cooks and sweets makers, and other persons in care and control of the kitchen, must obtain a certificate in a food safety approved by the Minister of Health (list of approved certificate courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf.). Provide the completion certificate to an Alberta Health Services Executive Officer., , 2) Have all food handlers complete, at minimum, the Alberta Health Services Food Safety Basics Interactive Course (registration link to course: https://www.albertahealthservices.ca/eph/Page3151.aspx). Provide copies of completion certificates to an Executive Officer of Alberta Health Services.,
The floor in the dishwashing area and in front of the cook line was severely damaged and no longer in a state that was easily cleanable., , ACTION:, Repair the areas where the kitchen floor is damaged to a condition that promotes easy cleaning.
Bathroom door that opened into a food area was not installed with a self-closure device. Please install.
1) Plastic milk crates contaminated with old food debris and grime, and plastic insert containers that were severely heat damaged were used to store processed foods. , 2) Meat skewers and wooden bases for sizzling plates were stored directly under the hand washing sink drainage line and paper towel dispenser., 3) Knives contaminated with food debris were stored in the gaps between food preparation equipment., , ACTION:, 1) Remove milk crates for food storage as they have been repeatedly observed dirty within the food establishment. Remove damaged containers., 2) Store foods, food packaging materials, and food equipment and utensils off the floor and in such a manner that prevents contamination.
REPEATING VIOLATIONS:, 1) Knives were stored in cracks between prep line equipment. These areas are not routinely washed/sanitized - store knives in a sanitary manner., 2) There were some plastic containers that were severely heat damaged and no longer easy to wash/sanitize. Staff discarded.
A sanitation schedule was not provided., , ACTION:, Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
REPEATING VIOLATIONS:, 1) Buildup on floor from old grease still remains on some areas of the floor, notably around the gas stove and dishwash bay. , , More attention for deep cleaning is needed in these areas. , , **May 1, 2024: food debris under equipment/in corners and hard-to-reach areas in the second kitchen prep area.
REPEATING VIOLATION:, 1. Dry storage room is not organized for ease of cleaning. Boxes and miscellaneous items stored infront of shelving areas blocking access for ease of cleaning., , ACTION- declutter and remove any items not needed. Keep storage areas orderly, with items stored on shelving only, keep walking path areas clear. , , 2. Sweets takeout counter area- sofa and chairs behind service counter clutter area. Remove items to ensure areas are easy to reach for cleaning. Remonve other extra equipment not used onsite.
1) Perishable foods were stored on the prep line at room temp. A carton of cream measured 23C, deep fried meat @ 20C (destroyed). Store perishable foods at 4C or lower, or 60C or higher., 2) Vegetable pakora was stored at room temp; staff advised it was cooling. Temp measured 22C. Please practice quick-cooling methods., 3) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C. Recommend to obtain a waterproof min/max thermometer that can also be used to monitor high temp dishwasher.
Utensils were not sanitized in the manual wash procedure. For manual dishwashing for 2 comp sink, wash with detergent and rinse with clean water in 1st comp, then sanitize by complete immersion in an approved sanitizer in 2nd comp.
**THIS HAS BEEN AN ISSUE SINCE FACILITY APPROVAL. HISTORY OF CORRECTIONS HAD ONLY BEEN TEMPORARY AND FACILITY REVERTS BACK TO HANDLING OPEN FOODS.**, A hand sink was not easily accessible for the side service area. Please either remove the door (do not install a curtain or any items that block the doorway to the sink) or install a hand sink in the service area.
Bathroom door that opened into a food area was not installed with a self-closure device. Please install.
1) Knives were stored in cracks between prep line equipment. These areas are not routinely washed/sanitized - store knives in a sanitary manner., 2) There were some plastic containers that were severely heat damaged and no longer easy to wash/sanitize. Staff discarded.
REPEATING VIOLATIONS:, 1) Buildup on floor from old grease still remains on some areas of the floor, notably around the gas stove and dishwash bay. , , More attention for deep cleaning is needed in these areas. , , **May 1, 2024: food debris under equipment/in corners and hard-to-reach areas in the second kitchen prep area.
1. Dry storage room is not organized for ease of cleaning. Boxes and miscellaneous items stored infront of shelving areas blocking access for ease of cleaning., , ACTION- declutter and remove any items not needed. Keep storage areas orderly, with items stored on shelving only, keep walking path areas clear. , , 2. Sweets takeout counter area- sofa and chairs behind service counter clutter area. Remove items to ensure areas are easy to reach for cleaning. Remonve other extra equipment not used onsite.