10323 Bonaventure Drive SE · WILLOW PARK
July 8, 2025
PassMain Preparation cooler:, Sausage in the top insert @ 9.0 to 13.0 degrees C. , Cheese in the top insert @ 10.2 degrees C., Bottom cooler @ 5.8 to 6.3 degrees C. , , Discarded the sausage and cheese, , Previous Inspection-, Main preparation cooler:, Top inserts- sausage @ 9.5 degrees C., chicken @ 8.7 degrees C and calamari @ 7.0 degrees C. , Bottom drawer- chicken was measured at 5.8 degrees C.
No paper towel dispenser at the bar handwash sink. Paper towels was placed on top of the shelf. , , Provide a dispenser.
Dirty dishes were stored above the clean pans and pots at the dish pit. , , Store clean dishes properly so they don't get dirty.
1) No high temperature waterproof thermometer available to monitor the dishwashers. , , Provide thermometer and monitor dishwashers daily., , 2) No quat sanitizer test strips available., , Provide test strips and monitor daily.
There is no air gap between the ice well and the waste pipe., , Provide air gap or store the drink ice a container.
1) Hot holding cover handle was broken and wrapped with elastic. , , Fix the handle. , , 2) Dining room grill frame was missing tiles. Grease and dust build-up on the grill frame and shelf. , , Fix the grill frame and clean the grill. , , 3) Dust and debris build-up on the walk-on cooler racks. Some of the racks were rusted. , , Clean and refinish the racks. , , 4) Deep grooves and stains on the cutting boards. , , Resurface or replace the cutting boards.
1) Dust build-up on the kitchen air vents, racks and wall., , Clean these areas, , 2) No cleaning schedule or temperature charts available for review. , , Provide cleaning schedule, Check and record coolers, freezers, dishwasher, glasswasher temperatures and quat sanitizer strength.
Wellington's of Calgary is in the WILLOW PARK neighbourhood. WILLOW PARK, Calgary has 129 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 25, 2026, there are 101 (78%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since June 24, 2025, with 2 passes and 0 closures on record.
Main Preparation cooler:, Sausage in the top insert @ 9.0 to 13.0 degrees C. , Cheese in the top insert @ 10.2 degrees C., Bottom cooler @ 5.8 to 6.3 degrees C. , , Discarded the sausage and cheese, , Previous Inspection-, Main preparation cooler:, Top inserts- sausage @ 9.5 degrees C., chicken @ 8.7 degrees C and calamari @ 7.0 degrees C. , Bottom drawer- chicken was measured at 5.8 degrees C.
No paper towel dispenser at the bar handwash sink. Paper towels was placed on top of the shelf. , , Provide a dispenser.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
WILLOW PARK
Dirty dishes were stored above the clean pans and pots at the dish pit. , , Store clean dishes properly so they don't get dirty.
1) No high temperature waterproof thermometer available to monitor the dishwashers. , , Provide thermometer and monitor dishwashers daily., , 2) No quat sanitizer test strips available., , Provide test strips and monitor daily.
There is no air gap between the ice well and the waste pipe., , Provide air gap or store the drink ice a container.
1) Hot holding cover handle was broken and wrapped with elastic. , , Fix the handle. , , 2) Dining room grill frame was missing tiles. Grease and dust build-up on the grill frame and shelf. , , Fix the grill frame and clean the grill. , , 3) Dust and debris build-up on the walk-on cooler racks. Some of the racks were rusted. , , Clean and refinish the racks. , , 4) Deep grooves and stains on the cutting boards. , , Resurface or replace the cutting boards.
1) Dust build-up on the kitchen air vents, racks and wall., , Clean these areas, , 2) No cleaning schedule or temperature charts available for review. , , Provide cleaning schedule, Check and record coolers, freezers, dishwasher, glasswasher temperatures and quat sanitizer strength.
Two food handlers had no hair control., , Provide hair control to all food handlers.
Drawer cooler:, Chicken was measured at 6.8 degrees C. and steaks were measured at 7.0 degrees C. , , Main preparation cooler:, Top inserts- sausage @ 9.5 degrees C., chicken @ 8.7 degrees C and calamari @ 7.0 degrees C. , Bottom drawer- chicken was measured at 5.8 degrees C. , , 3) Dessert cooler air temperature was measured at 6.6 degrees C. , , Fix the coolers and store all cold perishable foods at 4 degrees C or below.
No paper towel dispenser at the bar handwash sink. Paper towels was placed on top of the shelf. , , Provide a dispenser.
1) Medication, mini chocolate bars, package of nibs, keys and purse were stored along the food preparation area with food items. , , Provide a separate space for personal storage., , 2) Dirty dishes were stored above the clean pans and pots at the dish pit. , , Store clean dishes properly so they don't get dirty., , 3) Tin can was used to store cooking oil. , , Use a stainless-steel container.
1) No high temperature waterproof thermometer available to monitor the dishwashers. , , Provide thermometer and monitor dishwashers daily., , 2) No quat sanitizer test strips available., , Provide test strips and monitor daily.
There is no air gap between the ice well and the waste pipe., , Provide air gap or store the drink ice a container.
1) Hot holding cover handle was broken and wrapped with elastic. , , Fix the handle. , , 2) Dining room grill frame was missing tiles. Grease and dust build-up on the grill frame and shelf. , , Fix the grill frame and clean the grill. , , 3) Dust and debris build-up on the walk-on cooler racks. Some of the racks were rusted. , , Clean and refinish the racks. , , 4) Deep grooves and stains on the cutting boards. , , Resurface or replace the cutting boards.
1) Dust build-up on the kitchen air vents, racks and wall., , Clean these areas, , 2) No cleaning schedule or temperature charts available for review. , , Provide cleaning schedule, Check and record coolers, freezers, dishwasher, glasswasher temperatures and quat sanitizer strength.