114 - 1919 Southland Drive SW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 août 2025
Seaweed salad, kimchi and some other food items packaged and re-packaged on site, were missing info about packaging/ repackaging date, storage conditions (Keep refrigerated) etc., , , (Repeat violation from previous inspection), , Requirement:, Provide labels on food packaged /repackaged onsite to indicate, packaging/repackaging date, storage conditions (keep refrigerated).
a) Raw chicken was stored on the upper shelf above vegetables stored below in walk in cooler., , b) Flour and sugar pails were kept uncovered under prep counter, being used to process raw chicken., (Repeat violation from previous inspection), , Requirement:, , a) Store raw meat in the bottom shelf apart from any other food to prevent cross contamination., , b) Keep food covered during storage to prevent from contamination.
A bag of frozen squid tubes was kept in hand washing sink basin for thawing., , Requirement:, Ensure that frozen seafood is thawed by any of the following approved methods:, , a) under running cold water, , b) in the cooler, , c) by heating in microwave, Do not thaw frozen foods at room temperature., Do not thaw food in hand washing sink
Hand washing sink in back prep area was blocked with a bag of squid tubes kept in sink basin., (Repeat violation from previous inspection), , Requirement:, , Ensure that hand washing sinks is available for use all the time and it must not be blocked.
My Chicken and Meat se trouve dans le quartier BRAESIDE. BRAESIDE, Calgary compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juillet 2026, 22 (85%) 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.
Dairy Queen
BRAESIDE
Ce restaurant a été inspecté 7 fois depuis le 24 novembre 2023, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
4 infractions
Seaweed salad, kimchi and some other food items packaged and re-packaged on site, were missing info about packaging/ repackaging date, storage conditions (Keep refrigerated) etc., , , (Repeat violation from previous inspection), , Requirement:, Provide labels on food packaged /repackaged onsite to indicate, packaging/repackaging date, storage conditions (keep refrigerated).
a) Raw chicken was stored on the upper shelf above vegetables stored below in walk in cooler., , b) Flour and sugar pails were kept uncovered under prep counter, being used to process raw chicken., (Repeat violation from previous inspection), , Requirement:, , a) Store raw meat in the bottom shelf apart from any other food to prevent cross contamination., , b) Keep food covered during storage to prevent from contamination.
A bag of frozen squid tubes was kept in hand washing sink basin for thawing., , Requirement:, Ensure that frozen seafood is thawed by any of the following approved methods:, , a) under running cold water, , b) in the cooler, , c) by heating in microwave, Do not thaw frozen foods at room temperature., Do not thaw food in hand washing sink
Hand washing sink in back prep area was blocked with a bag of squid tubes kept in sink basin., (Repeat violation from previous inspection), , Requirement:, , Ensure that hand washing sinks is available for use all the time and it must not be blocked.
4 infractions
Seaweed salad, kimchi and some other food items packaged and re-packaged on site, were missing info about packaging/ repackaging date, storage conditions (Keep refrigerated) etc., , , (Repeat violation from previous inspection), , Requirement:, Provide labels on food packaged /repackaged onsite to indicate, packaging/repackaging date, storage conditions (keep refrigerated).
a) Raw chicken was stored on the upper shelf above vegetables stored below in walk in cooler., , b) Flour and sugar pails were kept uncovered under prep counter, being used to process raw chicken., (Repeat violation from previous inspection), , Requirement:, , a) Store raw meat in the bottom shelf apart from any other food to prevent cross contamination., , b) Keep food covered during storage to prevent from contamination.
6 infractions
Seaweed salad, kimchi and some other food items packaged and re-packaged on site, were missing info about name of the product, repackaging date, storage conditions (Keep refrigerated) etc., , , (Repeat violation from previous inspection), , Requirement:, Provide labels on food packaged /repackaged onsite to indicate name of the product, repackaging date, storage conditions (keep refrigerated).
a) Raw chicken was stored on the upper shelf above vegetables stored below in walk in cooler., , b) Flour and sugar pails were kept uncovered under prep counter, being used to process raw chicken., , , Requirement:, a) Store raw meat in the bottom shelf apart from any other food to prevent cross contamination., , b) Keep food covered during storage to prevent from contamination.
a) Concentration of chlorine in sanitizer spray bottle located in front prep area was so high that test strip faded immediately after dipping in the solution., , b) No labels were provided on bleach sanitizer spray bottle and a spray bottle containing cleaning chemical located in front prep area., , , Requirement:, a) Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm in the solution., , b) Provide labels on spray bottles to identify their contents.
3 infractions
a) Seasoned squid and some other food items were repackaged on site were missing info about repackaging date, storage conditions (Keep refrigerated) etc., , b) Kimchi packaged on site was missing labels., , (Repeat violation from previous inspection), , Requirement:, a) Provide labels on food repackaged onsite to indicate name of the product, repackaging date, storage conditions (keep refrigerated)., , b) Provide labels on food packaged onsite to indicate name of the product, packaging date, ingredients list, storage conditions (keep refrigerated).
No pest control records were maintained., (Repeat violation from previous inspection), , Requirement:, , Maintain adequate pest control records.
Cold water tap located at three compartment sink was leaking., , (Repeat violation from previous inspection), , Requirement:, , Repair/replace cold water tap to stop leakage.
8 infractions
a) Seasoned squid and some other food items were repackaged on site were missing info about repackaging date, storage conditions (Keep refrigerated) etc., , b) Kimchi packaged on site was missing labels., , , Requirement:, a) Provide labels on food repackaged onsite to indicate name of the product, repackaging date, storage conditions (keep refrigerated)., , b) Provide labels on food packaged onsite to indicate name of the product, packaging date, ingredients list, storage conditions (keep refrigerated).
a) No ready to use sanitizer solution was provided in back prep area., , b) cleaning clothes were kept in sink basin after use in front prep area, , Requirement:, a) Provide ready to use sanitizer solution in back prep area., , b) Soak cleaning clothes in sanitizer solution in between use.
Spray bottle containing bleach sanitizer solution was labelled as "water" located in front prep area., , Requirement:, , Provide correct label on spray bottle to identify its contents.
3 infractions
Raw meat was stored on the upper shelf above other foods stored below in walk in cooler., , Requirement:, , Ensure that no other food is stored under raw meat to prevent cross contamination. Store raw meat in the bottom shelf away from any other food.
Concentration of chlorine measured 10 ppm in sanitizer solution made in the sink for dishes., , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm.
Hand washing sink in front prep area was non-functional as hot water tap was removed due to leakage., , Requirement:, , Repair or replace the tap asap to make hand washing sink functional.
7 infractions
Concentration of chlorine was so high in sanitizer spray bottle that test strip faded immediately after dipping in the solution., , Requirement:, , Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.
Internal temperatures of deep-fried chicken stored on the cart in back prep area without temperature control were: 56C, 41 C 25C 21 C and 24 C, , Requirement:, a) Ensure that perishable foods are stored at 4C or less OR 60 C and higher., Chicken at 56C was moved to walk in cooler., Remaining chicken was discarded., , b) Use a warmer to store chicken at 60 C and higher, c) To chill cooked food, follow the process below, i) temperature from 60C -20 C should fall in two hours, ii) temperature from 20C-4C should fall in four hours.,
a) Concentration of chlorine was so high in one sanitizer spray bottle located in front prep area that test strip faded immediately after dipping in the solution., b) No label was provided on sanitizer spray bottle located in front prep area., , Requirement:, a) Ensure that concentration of chlorine is maintained at 100 ppm., , b) Provide label on this spray bottle to identify its contents.
a) Hand washing sinks in front prep area was blocked with dirty dishes and cleaning cloth kept in sink basin., , b) Hand washing sink in back prep area was blocked with a basket and other utensils kept in sink basin., , Reirement:, , Ensure that hand washing sinks are available for use all the time and they must not be blocked.
Internal temperatures of deep-fried battered chicken stored in four bins, on the counter without temperature control were: 29 C,20 C, 23 C and 53C, , This violation was observed during previous inspections as well., , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Chicken at 29 C,20 C, 23 C were discarded., , Chicken at 53C was moved to walk in cooler during inspection., , Provide a warmer and store cooked chicken in the warmer at 60 C or higher.
a) Take out containers were stored on a table along with shoes and staff's shorts and ear buds in the storage room., , b) Flour bags were stored directly on floor and left open after use., , Requirement:, , a) Store personal and miscellaneous items separately from food and dishes to prevent contamination., , b) Close the flour bags tightly after use and store food at least 15 cm off the floor.
No pest control records were maintained., , (Repeat violation from previous inspection), , Requirement:, , Maintain adequate pest control records., , AHS pest control check list was provided to the operator to self-manage pests.
Hand washing sink located in back prep area was blocked with clean dishes kept in sink basin., , , Requirement:, , Ensure that hand washing sink is available for use all the time. It must not be blocked.
a) Boxes and pails were stored directly on floor in walk in freezer, box was stored directly on floor in walk in cooler., , b) Flour bag and pails containing flour were stored directly on floor in back prep area., , c) Take out boxes were stored directly on floor in dry storage room., , Requirement:, , a) Store food at least 15 cm off the floor., , b) Store take out boxes at least 15 cm off the floor.
No pest control records were maintained., , Requirement:, , Maintain adequate pest control records.
Cold water tap located at three compartment sink was leaking., , Requirement:, , Repair/replace cold water tap to stop leakage.
Clean dishes were stored in hand washing sink basin located in back prep area., , Requirement:, , Store clean dishes in sanitary way on clean surface not in the hand washing sink.
No hot water supply was available at hand washing sink located in front prep area as supply was turned off from the valve below due to leaking tap., , Requirement:, Ensure that hot and cold-water supply is available all the time at hand washing sink and do not turn off from the valve below., , Hot water supply was turned on during inspection.
a) Boxes were stored directly on floor in walk in freezer., , b) Black garbage bag was in use to cover raw meat in walk in cooler., , Requirement:, a) Store food at least 15 cm off the floor., , b) Use food grade material to cover food not black garbage bag. Remove this black garbage bag.
a) Hot water tap located at hand washing sink in front prep area was leaking., , b) Protective cover was missing on the light fixture located in back storage room., , Requirement:, a) Ensure that hot water tap is repaired/replaced to stop leakage., , b) Provide protective cover on the light fixture.
Take out boxes were stored directly on floor in front prep area., , Requirement: , Store take out boxes off the floor.
a) Spills and dirt on upright cooler shelf located in back prep area., , b) Spills and dirt on top surface of machine located next to mixer in storage room., , Requirement:, Clean the above noted areas/ equipment.