130 - 9825 Fairmount Drive SE
Conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 septembre 2025
Beans placed in the Alto Sham hot holding unit were measured at 56.9C using probe thermometer. Operator increased the temperature dial during inspection,, - Ensure to maintain hot holding food temperature at 60C or above.
1. Hand sink in back kitchen had water valve turned off below basin., - Make sure the kitchen handwash sink is fully functional., , 2. Soap dispenser for back handwashing station was empty. Operator refilled soap dispenser during inspection., - Ensure handwashing stations are stocked with paper towels, hand soap, hot and cold running water supply at all times.
Two boxes of single-use customer utensils were stored on the floor in the washroom., - Please ensure food items and utensils are stored in a sanitary manner.
Mucho Burrito se trouve dans le quartier ACADIA. ACADIA, Calgary compte 123 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 juillet 2026, 92 (75%) 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.
Tops Pizza & Steak House
WILLOW PARK
Ce restaurant a été inspecté 6 fois depuis le 20 juillet 2023, avec 4 conformes, 2 non conformes et 1 fermeture au dossier.
3 infractions
Beans placed in the Alto Sham hot holding unit were measured at 56.9C using probe thermometer. Operator increased the temperature dial during inspection,, - Ensure to maintain hot holding food temperature at 60C or above.
1. Hand sink in back kitchen had water valve turned off below basin., - Make sure the kitchen handwash sink is fully functional., , 2. Soap dispenser for back handwashing station was empty. Operator refilled soap dispenser during inspection., - Ensure handwashing stations are stocked with paper towels, hand soap, hot and cold running water supply at all times.
Two boxes of single-use customer utensils were stored on the floor in the washroom., - Please ensure food items and utensils are stored in a sanitary manner.
3 infractions
1) Back hand sink did not have disposable paper towels - Corrected during inspection, , 2) Soap dispenser for back hand wash station was empty
Small child was observed inside the kitchen and front service area. Child was picking chips from front drawer units to eat
Cutting board was placed directly beside front hand sink. No splash guard was available to prevent contamination when hand washing. , , Cutting board was moved to the other side of the grill press
Aucune infraction
1 infraction
Cases of pop stored in one washroom marked "Out of Order"
Aucune infraction
6 infractions
Spray bottle container in the walk-in cooler was not labelled., The container was adequately labelled to indicate its content.
Cleaning cloths were kept on the kitchen counter and there was no sanitizing bucket available., Cleaning cloths were promptly removed from the counter., Quat sanitizing bucket was prepared and the cleaning cloths were placed therein., Cleaning cloths when not in use must be stored in a sanitizing bucket to prevent the growth of harmful microorganisms.
Onion bag was stored on the floor in the kitchen area. , The onion bag was promptly stored off the floor., Foods should be stored six inches off the floor to prevent cross contamination.
Opened tomato tin can was stored in the walk-in cooler., Tomato in the tin can was transferred into a food-grade container., Food-grade containers must be used after opening of tin cans to prevent cross contamination as a result of the metal leaching into the food.
Foods "beyond meat" and "queso cheese" were measured at 53°C and 55°C during hot holding., The foods were promptly transferred into a deeper stainless container and measured 64°C and 60°C respectively., Foods held during hot holding must be maintained at above 60°C at all times.
Quat test strip was not available., Ensure quat test strip is available to measure the sanitizing agent concentrations.