333 36 Street NE
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 juillet 2026
ConformeDESCRIPTION:, 1. A container of cheese in the garnish area stored on top of ice measured 16.1°C. The cheese was discarded by the Operator during the inspection. A new container of cheese was brought out from the walk-in cooler and water was added to the ice bath. Temperature was checked again and cheese measured 3.1*C., , 2. Pasta sauce in the saute area measured 14.8°C. The sauce was discarded by the Operator during the inspection. A new batch of sauce was brought out from the walk-in cooler and ice-bath was refilled. Temperature was checked again and pasta measured 3.6*C., , REQUIRED ACTIONS:, 1. All high-risk foods must be maintained at 4°C or below to prevent bacterial growth., 2. Fill ice baths with water and ice and ensure the container is fully submerged in it for effective cold-holding temperatures. Monitor ice baths frequently and replace ice as soon as it melts.
Olive Garden se trouve dans le quartier FRANKLIN. FRANKLIN, Calgary compte 181 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 27 juillet 2026, 133 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 10 juin 2025, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
1 infraction
DESCRIPTION:, 1. A container of cheese in the garnish area stored on top of ice measured 16.1°C. The cheese was discarded by the Operator during the inspection. A new container of cheese was brought out from the walk-in cooler and water was added to the ice bath. Temperature was checked again and cheese measured 3.1*C., , 2. Pasta sauce in the saute area measured 14.8°C. The sauce was discarded by the Operator during the inspection. A new batch of sauce was brought out from the walk-in cooler and ice-bath was refilled. Temperature was checked again and pasta measured 3.6*C., , REQUIRED ACTIONS:, 1. All high-risk foods must be maintained at 4°C or below to prevent bacterial growth., 2. Fill ice baths with water and ice and ensure the container is fully submerged in it for effective cold-holding temperatures. Monitor ice baths frequently and replace ice as soon as it melts.
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.
Mary Brown's Chicken & Taters
MARLBOROUGH
4 infractions
1. The sanitizer concentration for quat was below 200ppm in the sanitizing bucket for Kitchen and front serving area. The bucket was refilled and retested to appropriate concentration of 200ppm. Please ensure that all sanitizer concentrations are maintained at 200 ppm QUAT., , 2. Cleaning clothes were kept out of sanitizing buckets for cleaning or preventing food stains on counters. The cleaning cloths were placed in the sanitizer buckets afterwards. Ensure all cleaning clothes are submerged in sanitizing buckets when not in use or use a single use clothes or paper towel for preventing stains.
Cheese was kept at room temperature on the counter in the prep kitchen., , -Ensure high risk foods like cheese are kept at temperature at or below 4 degrees Celsius.
The scoops in dry storage were kept in the dry storage containers. , , -Ensure scoops are kept clean and out of food containers.
The back surfaces of the kitchen cooking equipment were dirty, dusty, and greasy. The inspector informed the manager to ensure that all kitchen surfaces, including the back of kitchen equipment, are maintained in a clean and sanitary condition. Ensure proper cleaning is done for the back of the vent and equipment, and to include back surfaces of kitchen equipment in a cleaning schedule.
Aucune infraction