2135 & 2140 - 4058 109 Avenue NE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 février 2026
Non conforme1) Large tray of rice measuring 55C was observed on a utility tray in the storage area. (placed into the cooler at the time of inspection), 2) Six bowls of noodles were sitting at room temperature on a food preparation table and measured 58C. (placed into the cooler at the time of inspection), 3) Large bowls of meat were also held at room temperature, with temperatures ranging from 56–62C. One bowl measured 46C and was discarded during the inspection., , All potentially hazardous foods must be Kept away from the temperature danger zone at all times. Kept hot at 60C or above or cold at 4C or below., , 4) A bowl containing fish filets with standing water was observed thawing at room temperature. Fish measured -4C. (placed back into the cooler), , Ensure to follow proper thawing procedures using one of the following methods:, - Under refrigeration at below 4C., - Under cold running water, - As part of the cooking process. , - In the microwave and cooked immediately after.
Not assessed on February 20, 2026:, The high temperature glasswasher was tested 5 times and it plateaued at a maximum temperature of 67.5C, , Do not use the glasswasher until it meets cleaning and sanitizing requirements.
Ginsoy se trouve dans le quartier STONEY 3. STONEY 3, Calgary compte 111 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 89 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 13 janvier 2026, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
2 infractions
1) Large tray of rice measuring 55C was observed on a utility tray in the storage area. (placed into the cooler at the time of inspection), 2) Six bowls of noodles were sitting at room temperature on a food preparation table and measured 58C. (placed into the cooler at the time of inspection), 3) Large bowls of meat were also held at room temperature, with temperatures ranging from 56–62C. One bowl measured 46C and was discarded during the inspection., , All potentially hazardous foods must be Kept away from the temperature danger zone at all times. Kept hot at 60C or above or cold at 4C or below., , 4) A bowl containing fish filets with standing water was observed thawing at room temperature. Fish measured -4C. (placed back into the cooler), , Ensure to follow proper thawing procedures using one of the following methods:, - Under refrigeration at below 4C., - Under cold running water, - As part of the cooking process. , - In the microwave and cooked immediately after.
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.
Sankalp
STONEY 3
Not assessed on February 20, 2026:, The high temperature glasswasher was tested 5 times and it plateaued at a maximum temperature of 67.5C, , Do not use the glasswasher until it meets cleaning and sanitizing requirements.
2 infractions
The high temperature glasswasher was tested 5 times and it plateaued at a maximum temperature of 67.5C, , Do not use the glasswasher until it meets cleaning and sanitizing requirements.
The kitchen hand sink by the deep fryer was blocked by a pushcart., , The pushcart was removed from the hand sink. Ensure hand sinks are always accessible.
4 infractions
The high temperature glasswasher was tested 4 times and it plateaued at a maximum temperature of 67C., , Do not use the glasswasher until it meets cleaning and sanitizing requirements.
There was no testing equipment for monitoring the high temperature glasswasher., , Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher at plate level daily to ensure that the sanitizing temperature reaches at least 71C.
There was a gap on the bottom perimeter of the back doors., , Seal the gaps to prevent the entry of pest.
1) There was no evidence that the light fixtures in the bar were shatterproof or shatter resistant. , , Provide supporting documentation., , 2) There was a hole in the wall in the following areas, - between the hand sink and the deep fryer, - under the middle prep sink, - under the 3-compartment sink on the interior wall, - staff washroom, , Repair the walls. Surfaces must be smooth, non-absorbent to moisture and easy to clean.