CalgaryALBERT PARK/RADISSON HEIGHTS
3504 17 Avenue SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
23 mai 2025
Chlorine sanitizer measured 0ppm.
There is a gap at the bottom of the back receiving door. Ensure weatherstripping is replaced.
Ambassador Restaurant & Bar se trouve dans le quartier ALBERT PARK/RADISSON HEIGHTS. ALBERT PARK/RADISSON HEIGHTS, Calgary compte 45 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 juillet 2026, 36 (80%) 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.
Sheger Square Market
ALBERT PARK/RADISSON HEIGHTS
Ce restaurant a été inspecté 6 fois depuis le 5 avril 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
Chlorine sanitizer measured 0ppm.
There is a gap at the bottom of the back receiving door. Ensure weatherstripping is replaced.
Aucune infraction
13 infractions
Rodent bait stations were being used inside the food establishment, namely under the 3 compartment sink and inside beverage storage room. , -Retain the services of a professional pest control company to install appropriate rodent traps.
"Reoccurring violation" , Oct 25, 2024, There was a dirty cloth siting on the prep fridge., - Ensure the cleaning cloth is soaked in food safe sanitizer while not use. , Corrected, , There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
Chlorine sanitizer in a bowl measured 0 ppm., - Ensure a 100 ppm sanitizer is prepared during operation. , Corrected
8 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
Cooked rice was stored in room temperature and was measured at 24°C. The staff mentioned that the rice was cooked in the morning (vs time of inspection at 6:30 pm). The staff mentioned that they store rice this way and use it when there is an order throughout the day. The inspector informed the staff that the rice must either be stored in a cooler (at 4°C or below) or in a hot-holding/warmer unit (at or above 60°C). The rice was discarded during the inspection.
The digital probe thermometer was dirty and not operational. Obtain a functional digital probe thermometer., **OUTSTANDING (2024-09-26). The digital probe thermometer was not functional (not turning on). The inspector informed the staff/operator that a functional thermometer must be obtained to ensure that temperatures of food are being checked during cooking, storage, and holding.
17 infractions
1) Cleaning cloths were kept on the counter., 2) No sanitizer bucket was prepared., , Fresh sanitizer solution was prepared at 100 ppm, and cleaning cloths were kept therein., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
The digital probe thermometer was dirty and not operational., , Obtain a functional digital probe thermometer.
Raw meat and processed cheese measured 7°C in the cooler., , Ensure the temperature of the cooler is measured at 4°C or less at all times.
16 infractions
There was mould in a container of yogurt. , , The yogurt was discarded.
Raw meat and a carton of shell eggs were stored above ready to eat foods in the cooler., , Raw meat and carton of shell eggs were stored below the ready to eat foods in the cooler.
A spray bottle that contained chlorine sanitizer was not labeled to indicate its content. , , Chemical spray bottle was labelled during the inspection.
Food was being prepared on a damaged construction tile. , - Discard the damaged construction tile. Use the cutting board on the preparation table to prepare foods.
"Reoccuring violation" Oct 25, 2024, The probe thermometer was displaying an inaccurate reading. Obtain a proper functioning probe thermometer that can measure between 0 to 100°C., , , **OUTSTANDING (2024-09-26). The digital probe thermometer was not functional (not turning on). The inspector informed the staff/operator that a functional thermometer must be obtained to ensure that temperatures of food are being checked during cooking, storage, and holding., , The digital probe thermometer was dirty and not operational. Obtain a functional digital probe thermometer.
Shell eggs were stored without any means of temperature control. The internal temperature measured 21.5°C., Discard eggs. Store shell eggs at a temperature not exceeding 7°C.
Mouse droppings were found along a wall in the liquor storage room. Mouse droppings were found along the walls at corner of the ventilation canopy. Clean and sanitize the indicated areas. Contact your pest control provider to treat and eliminate pests in the facility., **OUTSTANDING (2024-09-20). Mouse droppings were still noted in several areas of the facility, including the back storage room and the bar area underneath the front countertop. The inspector informed the operator to clean and sanitize the indicated areas, and to contact their pest control provider to treat and eliminate the pests in the facility., **Outstanding (2024-10-25). Mouse droppings were noted in the same areas.
The food handling permit was not displayed. Display the permit in a conspicuous place within the facility., **OUTSTANDING (2024-09-20). The Food Handling Permit was still not displayed., **OUTSTANDING (2024-10-25). The Food Handling Permit was still not displayed.
There was a hole in the wall in the storage room located by the kitchen hand sink., - Repair all structural deficiencies to a smooth and washable finish.
1) Underneath the 3-compartment sink was dirty., 2) Underneath the dishwasher and dishwashing area was dirty., 3) Underneath the ventilation canopy was dirty., , Ensure the indicated areas are thoroughly cleaned and sanitized., **OUTSTANDING (2024-09-20). The indicated areas were still noted as dirty and required cleaning. Please ensure to implement a cleaning schedule that includes routine cleaning of the indicated areas and other areas of the kitchen to ensure that all areas remain clean and sanitary., **OUTSTANDING (2024-10-25). The indicated areas were still noted as dirty and required cleaning. Please ensure to implement a cleaning schedule that includes routine cleaning of the indicated areas and other areas of the kitchen to ensure that all areas remain clean and sanitary.
Storage rooms located by the kitchen hand sink and customer washrooms were not accessible. - Remove items that are not required to operate the food establishment. Keep the food establishment organized to facilitate cleaning and pest control treatments and monitoring inspections.
Personal belongings were stored on packaged beverages., - Store personal belongings separate from food handling or storage areas.
"Reoccurring violation" Oct 25, 2024, There was no testing equipment to verify the sanitizing temperature of the high temperature dishwasher. , - Obtain a maximum-registering thermometer to test the dishwasher. Maintain daily records of the temperature., , , The staff were not testing and recording the dishwasher temperatures daily. The inspector informed the operator that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 67-68°C. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. , **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
The staff were not testing and recording the dishwasher temperatures daily. The inspector informed the operator that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
Mouse droppings were found along a wall in the liquor storage room. Mouse droppings were found along the walls at corner of the ventilation canopy. Clean and sanitize the indicated areas. Contact your pest control provider to treat and eliminate pests in the facility., **OUTSTANDING (2024-09-20). Mouse droppings were still noted in several areas of the facility, including the back storage room and the bar area underneath the front countertop. The inspector informed the operator to clean and sanitize the indicated areas, and to contact their pest control provider to treat and eliminate the pests in the facility.
The food handling permit was not displayed. Display the permit in a conspicuous place within the facility., **OUTSTANDING (2024-09-20). The Food Handling Permit was still not displayed.
1) Underneath the 3-compartment sink was dirty., 2) Underneath the dishwasher and dishwashing area was dirty., 3) Underneath the ventilation canopy was dirty., , Ensure the indicated areas are thoroughly cleaned and sanitized., **OUTSTANDING (2024-09-20). The indicated areas were still noted as dirty and required cleaning. Please ensure to implement a cleaning schedule that includes routine cleaning of the indicated areas and other areas of the kitchen to ensure that all areas remain clean and sanitary.
One of the faucets sets at the 3-compartment sink did not have hot running water.
Mop bucket with contained water was stored in the kitchen., Store the mop bucket in a separate area.
Items such as boxes and recyclables were stored on the floor of the liquor storage room.
Mouse droppings were found along a wall in the liquor storage room., , Mouse droppings were found along the walls at corner of the ventilation canopy., , clean and sanitize the indicated areas., , Contact your pest control provider to treat and eliminate pests in the facility., ,
The weatherstripping on the kitchen rear, exterior door was in a state of disrepair. , , Replace the weatherstripping to prevent the entry of pests.
The shisha room was not accessible with hookah pipes on the floor.
Shisha equipment was re-processed at the operator's private residence or in a bowl or container on premises., , Dedicate a place in the facility to re-process the shisha equipment.
The food handling permit was not displayed., , Display the permit in a conspicuous place within the facility.
Fluorescent lights in the kitchen were not working., , Ensure the fluorescent light levels in the kitchen are adequate with intensity.
The front service area was filled with shisha smoke, and the ventilation of the facility is not venting the shisha smoke to the outside.
The floor of the shisha room was not finished. , , Flooring must be smooth, non-absorbent to moisture and easily cleanable.
The ice scoop was stored on the ice machine., , Store the ice scoop in a clean food-grade container.
Deep groove was noted on the prep cooler cutting board., , Resurface or replace the cutting board.
1) Underneath the 3-compartment sink was dirty., 2) Underneath the dishwasher and dishwashing area was dirty., 3) Underneath the ventilation canopy was dirty., , Ensure the indicated areas are thoroughly cleaned and sanitized.
The digital probe thermometer was dirty and not operational., , Obtain a functional digital probe thermometer.
Raw meat and processed cheese measured 7°C in the cooler., , Ensure the temperature of the cooler is measured at 4°C or less at all times.
One of the faucets sets at the 3-compartment sink did not have hot running water.
The paper towel dispenser in the men's washroom was empty. , , The paper towel dispenser was restocked.
Items such as boxes and recyclables were stored on the floor of the liquor storage room.
Mouse droppings were found along a wall in the liquor storage room., , Mouse droppings were found along the walls at corner of the ventilation canopy., , clean and sanitize the indicated areas., , Contact your pest control provider to treat and eliminate pests in the facility., ,
The weatherstripping on the kitchen rear, exterior door was in a state of disrepair. , , Replace the weatherstripping to prevent the entry of pests.
The shisha room was not accessible with hookah pipes on the floor.
Shisha equipment was re-processed at the operator's private residence or in a bowl or container on premises., , Dedicate a place in the facility to re-process the shisha equipment.
The food handling permit was not displayed., , Display the permit in a conspicuous place within the facility.
Lighting was dim in the area by the deep fryer., , Ensure the light levels at the deep fryer area are adequate with intensity.
The floor of the shisha room was not finished. , , Flooring must be smooth, non-absorbent to moisture and easily cleanable.
1. Large pots were stored on an unfinished wooden crate. , , The unfinished wooden crate was removed from premises., , 2. The cutting board was scratched and blackened throughout. , , The cutting board was discarded at the time of the inspection., , Replace the cutting board with a smooth and easy to clean surface.