100 - 200 Hartell Way SE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 22, 2025
In ComplianceInternal temperature of buffalo wings stored in the warmer at buffet table was 57C located in the kitchen area., , Requirement:, Ensure that perishable foods under hot holding are stored at 60C and higher., , Wings were reheated before storing back in the warmer.
Sobeys 4984 is in the LEGACY neighbourhood. LEGACY, Calgary has 82 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 25, 2026, there are 66 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since September 11, 2023, with 2 in compliance, 2 not in compliance, and 0 closures on record.
1 violation
Internal temperature of buffalo wings stored in the warmer at buffet table was 57C located in the kitchen area., , Requirement:, Ensure that perishable foods under hot holding are stored at 60C and higher., , Wings were reheated before storing back in the warmer.
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.
Canadian Pizza Unlimited
LEGACY
3 violations
Concentration of quat measured 50 ppm in sanitizer solution of pail located in bakery prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm.
Internal temperature of deep-fried chicken stored in the warmer was 45.6C, mixed vegetables were at 51 C and fries at 52 C, , Requirement:, -Ensure that perishable foods under hot holding area stored at 60 C and higher., , -Chicken at 45.6C was discarded., , - Mixed vegetable and fries were reheated before storing back in the warmer.
Cleaning clothes after use were soaked in sanitizer solution provided in sinks for utensils., , Requirement:, Do not soak used cleaning clothes in sanitizer solution meant for sanitizing the utensils to prevent contamination.
1 violation
Internal temperature of chow-mein noodles stored in the hot holding unit of buffet in kitchen area was 47C and fries were at 37 C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60C and higher., , Noodles and fries were discarded.
4 violations
Concentration of quat was high (500 ppm) in sanitizer spray bottle located in seafood prep area., , Requirement:, Overuse of chemicals on food contact surfaces can contaminate food. Ensure that concentration of quat is maintained at 200 ppm.
Detergent pail for the dish washer was empty located in the kitchen ., , Requirement:, Provide dish detergent for the dish washer.
Dirty cleaning cloth was soaked in sanitizer solution made in the sink for utensils in meat prep area., , Requirement:, , Do not soak dirty cleaning clothes in sanitizer solution made in the sink for sanitization of utensils to prevent contamination.
Dirt buildup on front area of walk-in freezer floor located in bakery area., , Requirement: , Clean the walk-in freezer floor.