310 16 Avenue NW · MOUNT PLEASANT
29 novembre 2025
Réussi1) No sneeze guard was present in the front area in front of the sausage grill, where empty metal pans were being used to display and sell food., *Staff relocated the grill to the back area to prevent any contamination., , 2) Metal pans were kept there without any ice buckets or chafing dishes. However, the pans were empty at the time of inspection., , Staff were instructed to do the following:, - Cover metal pans with lids., - Not to store any potentially hazardous food if no temperature control device is available and cannot maintain the temperature below 4°C or above 60°C at all times., - They can keep sauces (pH below 4.6), - Limit the number of metal pans to a manageable quantity that can be properly monitored for temperature and food safety., **Ensure food temperatures are maintained either below 4°C or above 60°C at all times.
1) There was not enough hot holdings and cold holdings onsite to store all potentially hazardous food above 60 degrees Celsius or to keep below 4 degrees Celsius., 2) Cooked vegetables including spring rolls were measured at 31.2 C, pork dumplings at 39.5 C, and pork sausages were at from 28.5 C to 32.4 C. **All of the above-mentioned food was discarded., 3) Two containers of cooked chicken and beef soup were stored under the table one in a white pail measured at 71.2 C and another in a metal pan measured at 55.6 C. Soup was prepared 1.5 hours ago., *Operator was instructed to transport the soup back to the base of operation or reheat onsite to ensure temperature reached up to 74 degrees Celsius., *Soup was removed from the booth., 4) There was no probe thermometer available onsite to check the cooked food temperature., *Thermometer was arranged in a reasonable amount of time.
Cooking Oil Station/EKJ Foods - Events se trouve dans le quartier MOUNT PLEASANT. MOUNT PLEASANT, Calgary compte 54 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 37 (69%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 2 fois depuis le 22 août 2025, avec 2 réussites et 1 fermeture au dossier.
1) No sneeze guard was present in the front area in front of the sausage grill, where empty metal pans were being used to display and sell food., *Staff relocated the grill to the back area to prevent any contamination., , 2) Metal pans were kept there without any ice buckets or chafing dishes. However, the pans were empty at the time of inspection., , Staff were instructed to do the following:, - Cover metal pans with lids., - Not to store any potentially hazardous food if no temperature control device is available and cannot maintain the temperature below 4°C or above 60°C at all times., - They can keep sauces (pH below 4.6), - Limit the number of metal pans to a manageable quantity that can be properly monitored for temperature and food safety., **Ensure food temperatures are maintained either below 4°C or above 60°C at all times.
1) There was not enough hot holdings and cold holdings onsite to store all potentially hazardous food above 60 degrees Celsius or to keep below 4 degrees Celsius., 2) Cooked vegetables including spring rolls were measured at 31.2 C, pork dumplings at 39.5 C, and pork sausages were at from 28.5 C to 32.4 C. **All of the above-mentioned food was discarded., 3) Two containers of cooked chicken and beef soup were stored under the table one in a white pail measured at 71.2 C and another in a metal pan measured at 55.6 C. Soup was prepared 1.5 hours ago., *Operator was instructed to transport the soup back to the base of operation or reheat onsite to ensure temperature reached up to 74 degrees Celsius., *Soup was removed from the booth., 4) There was no probe thermometer available onsite to check the cooked food temperature., *Thermometer was arranged in a reasonable amount of time.
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.
CRESCENT HEIGHTS
No sanitizer solution was available onsite. , - Operator made the chlorine sanitizer solution and tested at 100 ppm. , , **Ensure approved food grade sanitizer solution is present onsite at all times.