E502 - 11670 Sarcee Trail NW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 décembre 2025
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.
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 se trouve dans le quartier SHERWOOD. SHERWOOD, Calgary compte 52 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 24 juillet 2026, 40 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Montana's BBQ & Bar 3099
SHERWOOD
Ce restaurant a été inspecté 6 fois depuis le 12 juin 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
5 infractions
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.
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 infractions
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.
1 infraction
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 infractions
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
2 infractions
Moldy bread was served to a customer., , Please check all bread before use and ensure there is no mold.,
All front service staff were eating while serving customers. 5 half eaten meals were along the front service counter. , , Provide staff breaks for mealtime. , No eating in the kitchen and service areas. ,
1 infraction
Creamers were left on the table during service. , , Store all perishable foods at 4 degrees C or below or use time as control. ,
Dust buildup was accumulated on the ceiling, air vents, and by the side of the ventilation canopy., , Thoroughly clean these areas.
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.