208 - 3132 26 Street NE · SUNRIDGE
29 août 2025
RéussiThere were no test strips for the QUATS sanitizer solution.
The QUATS (quaternary ammonium compounds) sanitizer solution was not food safe.
The hot-holding station was measured at 46°C.
The soap was not placed in a dispenser.
The paper towel was not placed in a dispenser.
Amihan Grill + Bakeshop - Events se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 193 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 123 (64%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 1 août 2024, avec 4 réussites et 1 fermeture au dossier.
There were no test strips for the QUATS sanitizer solution.
The QUATS (quaternary ammonium compounds) sanitizer solution was not food safe.
The hot-holding station was measured at 46°C.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
SUNRIDGE
The soap was not placed in a dispenser.
The paper towel was not placed in a dispenser.
Quat sanitizer in the spray bottle measured 100 ppm., , 200 ppm quat sanitizer was prepared during the inspection.
There was hair on the chest freezer., , Hair was removed from the equipment. Ensure to demonstrate proper hair control.
Fried quail eggs measured 39.1C under the heap lamp., , The operator will lower the heat lamp. Store perishable foods at 60C or higher during hot holding.
Mango skewers were stored without temperature control. Mangoes measured 24C., , Mango skewers were placed in a cooler during the inspection.
Open foods under the heat lamp were being displayed without protection from customer contamination., , Protect displayed foods using proper covers or sneeze guards.
1) The deep fryer with food in the baskets were stored directly under hanging plants from the park., , The deep fryer was relocated during the inspection., , 2) Personal items were stored with pre-packaged food., , Personal items were removed from the food service area during the inspection., , 3) The rice scoop handle was stored in contact with rice in the hot holding unit., , The rice scoop was removed from the hot holding container during the inspection.
There was no barrier between the BBQ grill and the public area., , Provide a barrier to separate the public from cooking equipment.