18 - 5329 72 Avenue SE
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
16 mars 2026
ConformeThe handwashing sink in the back kitchen was not properly stocked, the paper towel dispenser was empty. Paper towels were restocked in the dispenser during inspection. , - Handwashing stations must be supplied with soap and paper towels at all times.
Mr. Sub se trouve dans le quartier GREAT PLAINS. GREAT PLAINS, Calgary compte 37 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 avril 2026, 27 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 5 février 2025, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
1 infraction
The handwashing sink in the back kitchen was not properly stocked, the paper towel dispenser was empty. Paper towels were restocked in the dispenser during inspection. , - Handwashing stations must be supplied with soap and paper towels at all times.
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.
A&W
GREAT PLAINS
3 infractions
**Corrected**, QUATS sanitizer bucket measured 500 ppm in front of the house., - Operator remade the solution and tested 200 ppm. , , **Please ensure QUATS solution is maintained at 200 ppm at all times.
**Corrected**, Mushroom and vegetable soup in the hot holding in front of the house measured 31*C and 41.6*C respectively. Staff said soups containers were directly placed into hot holding from the cooler around 1 hour ago. , - Operator reheated both soups to 74*C and was instructed to place the soup in the hot holding unit once it has reached minimum 60*C. , , **Ensure food stored in cooler is reheated to minimum of 74*C before hot holding. This is to ensure that all the harmful bacteria are killed or reduced to safe levels.
**Corrected**, Staff was using wet and dirty cleaning cloth as a surface to store the cutting knife beside the prep cooler in front of the house. , - Operator removed the cleaning cloth and stored the knife in the 200 ppm QUATS sanitizer solution., , **Do not use wet cleaning cloths to store utensils as it can promote bacterial growth., **Ensure sanitizer solution is changed every two hours or whenever visibly soiled if used to store utensils.