E502 - 11670 Sarcee Trail NW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 10, 2025
Not in ComplianceUsed wet cleaning cloths were stored on the prep cooler counter., , New cleaning cloths were stored inside the sanitizer solution bucket., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
Hollandaise in the hot holding unit measured 54°C. , , The hollandaise was reheated on the grill at 78°C., , Ensure food items held on the hot holding unit measured 60C at all times.
The handwashing sink cold water faucet was not working., , Fix the cold-water faucet.
A container bowl was stored in the bulk food bin., , Use scoop that have a handle and ensure the scoop handle is not in contact with the bulk food.
Prep cooler cutting boards on the cook line were deeply grooved., Resurface or replace the cutting boards.
Stacked Pancake & Breakfast House is in the SHERWOOD neighbourhood. SHERWOOD, Calgary has 51 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 34 (67%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since July 15, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
5 violations
Used wet cleaning cloths were stored on the prep cooler counter., , New cleaning cloths were stored inside the sanitizer solution bucket., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
Hollandaise in the hot holding unit measured 54°C. , , The hollandaise was reheated on the grill at 78°C., , Ensure food items held on the hot holding unit measured 60C at all times.
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.
Baekjeong Korean BBQ House
SHERWOOD
The handwashing sink cold water faucet was not working., , Fix the cold-water faucet.
A container bowl was stored in the bulk food bin., , Use scoop that have a handle and ensure the scoop handle is not in contact with the bulk food.
Prep cooler cutting boards on the cook line were deeply grooved., Resurface or replace the cutting boards.
4 violations
Vinegar with water was used to spray utensils given to customers., The vinegar water was discarded., Quat sanitizer solution was prepared at 200 ppm.
Uncooked raw eggs were stored on the counter with an internal temperature of 25.8 degrees Celsius., Food discarded.
Cutting boards on the cook line are deeply grooved and very dirty., Resurface or replace the cutting boards.
Dust buildup was accumulated on the ceiling, air vents, and by the side of the ventilation canopy., , Thoroughly clean these areas.
1 violation
Today's Report:, Sausages in the prep cooler insert were measured at 10.0 degrees C. on top and bottom ones were measured at 4 degrees C. or below. (CDI), , Reduce the products or cover with a lid to store perishable foods at 4 degrees C or below, , Previous Report, Right prep cooler: Sliced ham @ 7.4 degrees C and shredded cheese @ 10 degrees C., , Store cold perishable foods at 4 degrees C below
6 violations
Cleaning cloth on the staff apron was covered with food debris. Staff was wiping her hands on it. , , Change gloves when they get dirty instead of cleaning them on the cleaning cloth.
1) Quat sanitizer in the spray bottle was measured greater than 500pppm., , Use 200ppm quat sanitizer and verify with test strips., , 2) Spray bottles were not labelled. , , Label all chemical bottles.
1) Cooked sausages were stored on top shelf above the grill without any temperature control. Sausages were measured between 50 to 52.9 degrees C. , , 2) Three chicken strips were left out at room temperature. Chicken strips were measured at 48 degrees C. , , 1 to 2) Provide a hot holding unit to store hot perishable foods at 60 degrees C or higher., , 3) Flat of eggs was left out at room temperature without time tracking. Eggs were measured at 18.0 degrees C. , , Store eggs @ 7 degrees C or below or time tracking for an hour and discarded them afterwards., , 4) Right prep cooler: Sliced ham @ 7.4 degrees C and shredded cheese @ 10 degree C., , Store cold perishable foods at 4 degrees C below
Several trays of breads were stored in the dining room where customers were seated. , , Store food away from customer access.
1) Vegetable cutter was missing blades., , Replace the blades or discarded it. , , 2) Dried vegetables on the orange vegetable cutter., , Wash and sanitize the cutter again., , 3) Dried food debris on the meat slicer. Meat slicer was not used today. , , Clean and sanitize meat slicer after use. , , 4) Dust on the menu screens, , Clean the menu screens.
1) Slight grime build-up by the grease trap and underneath the dishwasher. , , Clean these areas.