11810 Sarcee Trail NW
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 janvier 2026
1. Vegetables such as carrot in oil at 14.6°C, mushroom in oil 14.7°C, cucumber in oil 19.4°C, green onion 15.4°C, and green vegetable 13.7°C were left sitting on the counter., , Food products were discarded., , Store the vegetables in an ice bath to keep the temperature at 4°C or less at all times., , 2. Uncooked raw meats were left on the sink to thaw next to the dishwasher at 5.6°C and 9.4°C respectively., , The meat products were promptly stored in the walk-in cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 3. Soup was left on the container to cool with a temperature of 64°C., , The soup was promptly stored in an ice bath to cool rapidly., , Cool perishable foods using one of the following techniques:, 1) Ice bath – Place container holding liquid food into a sink/tub filled with ice water and stir food occasionally. Cover and place in cooler when at 4°C., , 2) Shallow Pans – Place food into a shallow pan and store in , cooler. Cover when 4°C., , 3) Cut into Smaller Portions – Cut large pieces of food into smaller portions and place in shallow pan on the top shelf of cooler. Cover when 4°C.
Handwashing sink next to the ventilation canopy was obstructed with food containers., , The containers were promptly removed., , Ensure all handwashing sinks are accessible at all times to allow convenient access for all food handlers to wash their hands regularly.
H-Mart se trouve dans le quartier SHERWOOD. SHERWOOD, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 34 (67%) 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.
Panago Pizza
SHERWOOD
Ce restaurant a été inspecté 12 fois depuis le 4 novembre 2024, avec 2 conformes, 10 non conformes et 1 fermeture au dossier.
2 infractions
1. Vegetables such as carrot in oil at 14.6°C, mushroom in oil 14.7°C, cucumber in oil 19.4°C, green onion 15.4°C, and green vegetable 13.7°C were left sitting on the counter., , Food products were discarded., , Store the vegetables in an ice bath to keep the temperature at 4°C or less at all times., , 2. Uncooked raw meats were left on the sink to thaw next to the dishwasher at 5.6°C and 9.4°C respectively., , The meat products were promptly stored in the walk-in cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 3. Soup was left on the container to cool with a temperature of 64°C., , The soup was promptly stored in an ice bath to cool rapidly., , Cool perishable foods using one of the following techniques:, 1) Ice bath – Place container holding liquid food into a sink/tub filled with ice water and stir food occasionally. Cover and place in cooler when at 4°C., , 2) Shallow Pans – Place food into a shallow pan and store in , cooler. Cover when 4°C., , 3) Cut into Smaller Portions – Cut large pieces of food into smaller portions and place in shallow pan on the top shelf of cooler. Cover when 4°C.
Handwashing sink next to the ventilation canopy was obstructed with food containers., , The containers were promptly removed., , Ensure all handwashing sinks are accessible at all times to allow convenient access for all food handlers to wash their hands regularly.
1 infraction
1. The cold water faucet at the handwashing sink was not operational., , Fix the cold water faucet to ensure the handwashing sink is fully functional., , 2. Handwashing sink next to the ventilation canopy was obstructed with food containers. (Corrected During Inspection)., , The containers were promptly removed., , Ensure all handwashing sinks are accessible at all times to allow convenient access for all food handlers to wash their hands regularly.
Aucune infraction
4 infractions
There was no pH test strip to measure and record the pH value of the sushi rice., , Obtain pH test strips.
Repeat violation:, Staff demonstrated lack of knowledge in food safety. , Managers in each department should enroll in an advanced food safety certificate and other food handlers should enroll in the basic food safety course., , , , Repeat violation:, Staff lacks knowledge in food safety. , , Please have staff take the Koren basic food safety course.
Meat department:, Deep grooves were noted on the cutting boards., , Resurface or replace as needed., , Produce area:, There was ice buildup noted on the floor of the walk-in freezer., , Fix the indicated areas., , Produce:, Deep grooves were noted on the produce cutting boards., , Replace or resurface the cutting boards.
9 infractions
Kitchen department:, 1. Several used cleaning cloths were observed sitting on the counter and were being reused, which may pose a risk of cross-contamination., , 2. No sanitizer bucket was available. A sanitizer bucket was later prepared and did not detect any sanitizer solution concentration with the quat test strip. It was noted that the bucket contained water., , Fresh quat sanitizer was prepared at 200 ppm, and new cleaning cloths were stored therein., , Please ensure staff check the sanitizer concentration with a quat test strip after being prepared.
There was no pH test strip to measure and record the pH value of the sushi rice., , Obtain pH test strips.
Kitchen department:, 1) The bottom layer of the right hot holding unit measured 55°C., The internal temperature of the following food items including but not limited to were stored in the hot holding unit:, -Fried chicken: 27.5°C, 30.2°C, 30.3°C,and 38.2°C, , -Sweet&Spicy Chicken: 39°C, 41°C, and 41.11°C, , Foods were discarded., , An "Out of Order" signs were displayed on the bottom of the hot holding unit., , 2. Deep fried kitchen was sitting on the counter with an internal temperature of 21.1°C. It was noted that the food was just deep fried and has been sitting on the counter for 30 minutes to cool., , Food was discarded., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Previous violations:, Kitchen department:, 1. The following food were sitting on the counter without temperature control:, Ginger beef: 40.5°C, Fish cake: 39.5°C, Mushroom: 13°C, Zucchini stir fry: 11.7°C, carrot stir fry: 14.7°C, Steamed meat: 14.8°C, Uncooked raw eggs: 6°C (stored in the cooler), diced green onions: 16.3°C, , Food items were discarded., , 2. The lower layer of the display hot holding unit measured 45°C., , Food items stored on the lower layer were discarded.
11 infractions
Kitchen department:, 1. Used cleaning cloths were sitting on the counter. The cleaning cloths were being reused., , 2. No sanitizer bucket was available Sanitizer spray bottles were being used., , Fresh quat sanitizer solution at 200 ppm were prepared at each preparation station and new cleaning cloths were stored therein., , Bakery:, 1. Used cleaning cloths were sitting on the counter. The cleaning cloths were being reused., , 2. Used cleaning cloths to clean the espresso wand were sitting on the base of the espresso machine., , 3. No sanitizer bucket was available Sanitizer spray bottles were being used., , Fresh quat sanitizer solution at 200 ppm were prepared at each preparation station and new cleaning cloths were stored therein.
There was no pH test strip to measure and record the pH value of the sushi rice., , Obtain pH test strips.
2 infractions
Eel and salmon rice platters were no reheated before placing in the hot holding unit well. Eel and Salmons were measured between 19 to 35 degrees C. , Discarded the Eel and salmon rice platters., , Reheat food to 74 degrees C before serving or storing them at 60 degrees C or higher.
Staff lacks knowledge in food safety. , , Please have staff take the Koren basic food safety course. ,
4 infractions
Main Kitchen:, , 1) Perishable foods in the hot holding unit were measured between 32 to 55 degrees C. , , 2) Whole eggs on top of ice were measured between 16.7 to 19.0 degrees C. , , 3) Seafood medley on top of ice was measured between 5.0 to 9.6 degrees C. , , Discarded perishable foods in the hot holding unit. , Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
A part was ordered to fix the dishwasher and new hot water tank is installed to supply hot water to the dishwasher. , , Dishwasher was still being used even though there is inadequate hot water in the facility to ensure reaches sanitizing temperature., , Main Kitchen:, Dishwasher final rinse temperature was measured at 67.7 degrees C. , , Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
7 infractions
No pH test strips were available and sushi rice pH was not checked., , Provide pH test strips or meter to monitor the rice pH.
Main Kitchen:, December 13, 2024, inspection:, Hot holding unit for main platters:, Pork platter was measured at 46.4 degrees C. , Japchae noodle was measured between 39 to 55.1 degrees C, , Discarded the platters and do not use the hot holding unit until it can store the perishable foods at 60 degrees C or higher. , , , November 15, 2024, inspection:, Hot holding unit. Perishable foods in the hot holding were not maintained at 60 degrees C or above. , Mayo chicken platter @ 45.9 degrees C , Mata Tofu platter @ 38.0 degrees C. , Grilled Eel rice platter @ 44 degrees C. , , Discarded the platters. , CLOSED THE HOT HOLDING. PERISHABLE CAN'T BE MAINTAINED AT 60 DEGREES C OR HIGHER., , Previous Inspection:, Main Kitchen:, Hot holding unit:, Beef Bulgogi- 44.4 to 51.1 degrees C, Grilled eel rice- 49.1 degrees C, Mayo chicken – 51.6 degrees C , Discarded all hot foods in hot holding unit
7 infractions
No pH test strips were available and sushi rice pH was not checked., , Provide pH test strips or meter to monitor the rice pH.
Main Kitchen:, December 13, 2024, inspection:, Hot holding unit for main platters:, Pork platter was measured at 46.4 degrees C. , Japchae noodle was measured between 39 to 55.1 degrees C, , Discarded the platters and do not use the hot holding unit until it can store the perishable foods at 60 degrees C or higher. , , , November 15, 2024, inspection:, Hot holding unit. Perishable foods in the hot holding were not maintained at 60 degrees C or above. , Mayo chicken platter @ 45.9 degrees C , Mata Tofu platter @ 38.0 degrees C. , Grilled Eel rice platter @ 44 degrees C. , , Discarded the platters. , CLOSED THE HOT HOLDING. PERISHABLE CAN'T BE MAINTAINED AT 60 DEGREES C OR HIGHER., , Previous Inspection:, Main Kitchen:, Hot holding unit:, Beef Bulgogi- 44.4 to 51.1 degrees C, Grilled eel rice- 49.1 degrees C, Mayo chicken – 51.6 degrees C , Discarded all hot foods in hot holding unit
8 infractions
No pH test strips were available and sushi rice pH was not checked., , Provide pH test strips or meter to monitor the rice pH.
November 15, 2024, inspection:, Main Kitchen:, Hot holding unit. Perishable foods in the hot holding were not maintained at 60 degrees C or above. , Mayo chicken platter @ 45.9 degrees C , Mata Tofu platter @ 38.0 degrees C. , Grilled Eel rice platter @ 44 degrees C. , , Discarded the platters. , CLOSED THE HOT HOLDING. PERISHABLE CAN'T BE MAINTAINED AT 60 DEGREES C OR HIGHER., , Previous Inspection:, Main Kitchen:, Hot holding unit:, Beef Bulgogi- 44.4 to 51.1 degrees C, Grilled eel rice- 49.1 degrees C, Mayo chicken – 51.6 degrees C , Discarded all hot foods in hot holding unit
1) Bags of frozen meats were thawed in stagnant water. , , Thaw in cooler overnight, under cold running water or inside a microwave., , , 2) Container of sliced beef, eggs and shredded cheese were stored at room temperature. , Sliced beef @ 19.1 degrees C. , Eggs @ 16.4 degrees C, Shredded cheese @ 15.0 degrees C., , Discarded the sliced beef, eggs and cheese. , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
10 infractions
Tous Les Jours Bakery:, Quat sanitizer was measured less than 100ppm. , , Seafood and Meat:, No quat sanitizer was detected in the spray bottles. The quat sanitizer dispensers were not operational.
No pH test strips were available and sushi rice pH was not checked., , Provide pH test strips or meter to monitor the rice pH.
B.BQ Chicken:, Rack of dishes were drying on top of a garbage can. , , Do not use the garbage for drying dishes.
Kitchen:, 1. Food debris build up was noted on the floor of the walk-in cooler., 2. Food debris build up was noted on the floor of the walk-in freezer., , Bakery:, The walk-in freezer flooring was dirty., , Clean the indicated areas
BBQ:, The temperature of the handwashing hot water was not hot enough., , Provide hot water for handwashing.
Kitchen:, 1. Flies were observed flying around the kitchen. No fly lights were observed at the time of the inspection., , Contact your pest control technician to eradicate the flies in the kitchen., , Seafood department:, 1. Flies were flying around the seafood area. There was no fly light noted at the seafood area., , Contact your pest control exterminator to eradicate the flies., , Bakery:, 1. Flies were observed flying around at the bakery department. No fly lights were observed at the time of the inspection., , Contact your pest control exterminator to eradicate the flies.
Repeat violation:, Staff demonstrated lack of knowledge in food safety. , Managers in each department should enroll in an advanced food safety certificate and other food handlers should enroll in the basic food safety course., , , , Repeat violation:, Staff lacks knowledge in food safety. , , Please have staff take the Koren basic food safety course.
Produce:, Two plywood boards were used for storing purposes at the produce area., , Refinish the plywood boards to be smooth, non-absorbent to moisture and easy to clean.
Kitchen:, 1. The mechanical dishwasher was leaking when running the dishwasher., , Meat department:, 1. Deep grooves were noted on the cutting boards., , Resurface or replace as needed., , Loading area:, 1. The seafood walk-in cooler plumbing line was leaking at the loading area., , 2. There was ice buildup noted on the floor of the walk-in freezer., , 1 to 2: Fix the indicated areas., , Produce:, 1. Deep grooves were noted on the produce cutting boards., , Replace or resurface the cutting boards., , BBQ:, 1.The ventilation canopy filters were accumulated with grease deposits and other residues., , Clean the filters at least three times in a week.
Kitchen:, 1. The top of the dishwasher was dirty., 2. Dust build up was noted on the kitchen ceiling and air vents., 3. Food debris build up was noted on the floor of the walk-in cooler., 4. Food debris build up was noted on the floor of the walk-in freezer., 5. Grease deposits and other residues were noted on the ventilation canopy filters. It was noted that the ventilation is cleaned every 6 months. Clean the filters at least three (3) times in a week., , Bakery:, 1. The walk-in freezer flooring was dirty., , BBQ:, Dust build up was noted on the ventilation canopy filters, ceiling and air vents., , Clean the indicated areas
Chemical spray bottles were not labelled., , The chemical spray bottles were promptly labelled., , Ensure chemical spray bottles are labeled to identify their contents.
Kitchen department :, 1. The following food were sitting on the counter without temperature control:, Ginger beef: 40.5°C, Fish cake: 39.5°C, Mushroom: 13°C, Zucchini stir fry: 11.7°C, carrot stir fry: 14.7°C, Steamed meat: 14.8°C, Uncooked raw eggs: 6°C (stored in the cooler), diced green onions: 16.3°C, , Food items were discarded., , 2. The lower layer of the display hot holding unit measured 45°C., , Food items stored on the lower layer were discarded.
Kitchen:, 1. The handwashing sink was obstructed with containers and a ladder. (Corrected During Inspection)., , The carton boxes and ladder were immediately removed and stored in a different location., , Ensure handwashing sinks are accessible at all times., , 2. The paper towel dispenser next to the ventilation hood system was jammed., , Fix the jammed paper towel dispenser., , Meat department:, 1. The handwashing sink faucet was not operational. It was noted that there is a plan to fix the handwashing sink faucet., , Bakery department:, 1. The handwashing sink was obstructed with carts/racks (Corrected During Inspection)., , The carts/racks were immediately removed.
BBQ:, The temperature of the handwashing hot water was not hot enough., , Provide hot water for handwashing.
Kitchen department:, 1. Rice scoops were submerged in a stagnant water at 24.6°C., , The rice scoops were promptly washed in the high temperature dishwasher and stored in an ice bath., , 2. Food items in the display hot holding unit were too full., , The food items were served in small portions.
Kitchen:, 1. Flies were observed flying around the kitchen. No fly lights were observed at the time of the inspection., , Contact your pest control technician to eradicate the flies in the kitchen., , Seafood department:, 1. Flies were flying around the seafood area. There was no fly light noted at the seafood area., , Contact your pest control exterminator to eradicate the flies., , Bakery:, 1. Flies were observed flying around at the bakery department. No fly lights were observed at the time of the inspection., , Contact your pest control exterminator to eradicate the flies.
Repeat violation:, Staff demonstrated lack of knowledge in food safety. , Managers in each department should enroll in an advanced food safety certificate and other food handlers should enroll in the basic food safety course., , , , Repeat violation:, Staff lacks knowledge in food safety. , , Please have staff take the Koren basic food safety course.
Kitchen:, 1. The mechanical dishwasher was leaking when running the dishwasher., , Meat department:, 1. Deep grooves were noted on the cutting boards., , Resurface or replace as needed., , 2. The fan condenser covers had dust and debris build up., , Clean the fan covers., , Loading area:, 1. The seafood walk-in cooler plumbing line was leaking at the loading area., , 2. There was ice buildup noted on the floor of the walk-in freezer., , 1:2: Fix the indicated areas., , Produce:, 1. Deep grooves were noted on the produce cutting boards., , Replace or resurface the cutting boards., , BBQ:, 1.The ventilation canopy filters were accumulated with grease deposits and other residues., , Clean the filters at least three times in a week.
Kitchen:, 1. The top of the dishwasher was dirty., 2. Dust build up was noted on the kitchen ceiling and air vents., 3. Food debris build up was noted on the floor of the walk-in cooler., 4. Food debris build up was noted on the floor of the walk-in freezer., 5. Grease deposits and other residues were noted on the ventilation canopy filters. It was noted that the ventilation is cleaned every 6 months. Clean the filters at least three (3) times in a week., , Seafood:, 1. The walk-in cooler floor had debris build up., , Produce:, 1. Food debris build up was noted on the produce walk-in cooler., , Bakery:, 1. The walk-in cooler floor was dirty., , BBQ:, Dust build up was noted on the ceiling and air vents., , Clean the indicated area
Dishwasher was not operational. Dishes are done manually. Staff skipped the sanitizing step during manual dishwashing. The quat sanitizer dispenser at the two-compartment sink was dismantled. , , Follow the manual dishwashing steps:, 1) Wash with soap and warm water. , 2) Rinse with warm water, 3) Sanitize by submerging the dishes in 200ppm quat sanitizer for 2 minutes and then air dry.
Staff lacks knowledge in food safety. , , Please have staff take the Koren basic food safety course. ,
Display of mushroom packages were at room temperature. Label stated " Keep Refrigerated.", , Follow the package storage instructions., Store perishable food at 4 degrees C or below.
Dishwasher was still being used even though there is inadequate hot water in the facility to ensure reaches sanitizing temperature., , Main Kitchen:, Dishwasher final rinse temperature was measured at 67.7 degrees C. , , Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
Dishwasher was not reaching sanitizing temperature due to inadequate hot water supply. Dishwasher was being used. , , Increase hot water supply.
Staff lacks knowledge in food safety. , , Please have staff take the Koren basic food safety course. ,
Hot Kitchen:, Sharp edges on the new plastic doors on the hot holding unit, end up cutting the inspector's finger. , , Fix the doors.
Display of mushroom packages were at room temperature. Label stated " Keep Refrigerated.", , Follow the package storage instructions., Store perishable food at 4 degrees C or below.
Dishwasher was still being used even though there is inadequate hot water in the facility to ensure reaches sanitizing temperature., , Main Kitchen:, Dishwasher final rinse temperature was measured at 67.7 degrees C. , , Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
Dishwasher was not reaching sanitizing temperature due to inadequate hot water supply. Dishwasher was being used. , , Increase hot water supply.
Staff lacks knowledge in food safety. , , Please have staff take the Koren basic food safety course. ,
Hot Kitchen:, Sharp edges on the new plastic doors on the hot holding unit, end up cutting the inspector's finger. , , Fix the doors.
Dishwasher was still being used even though there is inadequate hot water in the facility to ensure reaches sanitizing temperature., , Main Kitchen:, Dishwasher final rinse temperature was measured at 67.7 degrees C. , , Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
Dishwasher was not reaching sanitizing temperature due to inadequate hot water supply. Dishwasher was being used. , , Increase hot water supply.
Tous Les Jours Bakery:, No sanitizer test strips, , Provide test strips and test daily.
Staff lacks knowledge in food safety. , , Please have staff take the Koren basic food safety course. ,
B.BQ Chicken:, 1) Grease build-up on the front of the deep-fryers., , Main Kitchen:, 1) Dust build-up on the kitchen air vents. , 2) Mold observed in the sealant by the spray sink., 3) Grime build-up on the walk-in freezer floor.
B. BQ Chicken, Probe thermometer was covered in grease and stains. Staff was not checking the deep-fried chicken to make sure it was cooked to 74 degrees C or higher. Using the timer only. Staff stated that they cooked the chicken to 67 degrees C. , , Check chicken to make sure it is cooked to 74 degrees C or higher., , Main Kitchen:, Hot holding unit:, Beef Bulgogi- 44.4 to 51.1 degrees C, Grilled eel rice- 49.1 degrees C, Mayo chicken – 51.6 degrees C , Discarded all hot foods in hot holding unit, , Tous Les Jours Bakery:, Perishable bake goods were stored at room temperature., Blueberry cream cheese bread, Premium Red Bean Bread, Curry, Kimchi and regular Croquettes, Red Bean Bread, Portuguese Egg Tart, Spinach Feta Danish
Main Kitchen:, Dishwasher final rinse temperature was measured at 67.7 degrees C. , , Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
B.BQ Chicken:, Staff snacks and creams were stored with food and food items. , , Tous Les Jours Bakery:, Medication and personal items were stored with food and food items., , Provide a separate space for personal items storage.
Tous Les Jours Bakery:, No sanitizer test strips, , Provide test strips and test daily.
Staff lacks knowledge in food safety. , , Please have staff take the Koren basic food safety course. ,
Main Kitchen:, Tape was wrapped around the knife handle and sharpener., , Remove tape and clean the knife handle and sharpener., , Tous Les Jous Bakery:, Stickers and sticker residues were observed on clean food storage containers.
B.BQ Chicken:, 1) Grease build-up on the front of the deep-fryers., 2) Aluminum foil was used to cover the stainless steel wall., 3) Grime build-up on the floor's hard to reach areas. , 4) Dust and grease build-up on the canopy filters. , , Tous Les Jours Bakery:, 1) Grease build-up on the walls behind the prep tables. , 2) Debris build-up on the floor's hard to reach areas. , 3) Grease build-up on the plastic table., , Main Kitchen:, 1) Dust build-up on the kitchen air vents. , 2) Dust and grease build-up on the canopy filters. , 3) Mold observed in the sealant by the spray sink., 4) Grime build-up on the walk-in freezer floor. , , Seafood and Meat:, Grime build-up on the floor's hard to reach areas.