6 - 11440 Braeside SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
4 septembre 2025
Non conformeInternal temperature of beef stored in insert of warmer was 51 C, , Requirement:, Ensure that perishable foods are stored at 60C or higher during hot holding., Beef was reheated before storing back in the warmer.
Tap at hand washing sink in back prep area was leaking., , Requirement:, , Repair the tap to stop leakage.
strEATS Braeside Kitchen se trouve dans le quartier BRAESIDE. BRAESIDE, Calgary compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 mai 2026, 19 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 14 août 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
Internal temperature of beef stored in insert of warmer was 51 C, , Requirement:, Ensure that perishable foods are stored at 60C or higher during hot holding., Beef was reheated before storing back in the warmer.
Tap at hand washing sink in back prep area was leaking., , Requirement:, , Repair the tap to stop leakage.
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.
Kokoro Katsu
BRAESIDE
3 infractions
Concentration of quat measured 50 ppm in both sani- pails located in prep areas., , Requirements:, Ensure that concentration of quat is maintained at 200 ppm.
Internal temperature of beans stored in the warmer was 53C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C and higher., , Beans were reheated before storing back in the warmer at 60 C and higher.
Caulking on wall in dish washing area was dirty and worn out., (Repeat violation from previous inspection), , Requirement:, Replace caulking on the wall.
5 infractions
Concentration of quat measured 0 ppm in two sani-pails located in front and back prep areas., , , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
Raw fish was stored along with precooked fish in upright freezer., , Requirement:, , Ensure that raw fish/meat is stored apart from any other food to prevent cross contamination.
Internal temperature of canned beans stored in the warmer without reheating was 43C., , Requirement:, Ensure that canned beans are reheated to 74 C before storing in the warmer at 60 C and higher., , Beans at 43 C were discarded,
Scoop handle was kept in the shredded cheese located in insert of prep cooler., , Requirement:, , Keep scoop handle out of food to prevent contamination.
Caulking on wall in dish washing area was dirty and worn out., (Repeat violation from previous inspection), , Requirement:, Replace caulking on the wall.
6 infractions
No ready to use sanitizer solution was provided for surfaces in prep areas ., , Requirement:, Provide ready to use sanitizer solution for the surfaces.
Internal temperature of rice stored in double inserts in the warmer was 51 C., , Requirement:, - Ensure that rice are stored at 60 C and higher during hot holding., - Rice were reheated before storing back in the warmer., Temperature of the unit was raised .
Concentration of chlorine during sanitizer cycle measured 0 ppm., , Requirement:, - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., - Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.
a) Paper dispenser located at hand washing sink in front prep area was empty., , b) No soap was provided at hand washing sink in back prep area., , , Requirement:, a) Provide paper towels in the dispenser., , b) Provide soap at the hand washing sink.
Pineapple was left in the can after opening located in one of the prep coolers., , Requirement:, , Transfer food to glass/plastic/stainless steel containers after opening the can.
a) Accumulation of dirt on rubber gasket of small white freezer located in front prep area., , b) Caulking on wall in dish washing area was dirty and worn out., , Requirement:, a) clean the rubber gasket., b) Replace caulking on the wall.