25 - 15 Millrise Boulevard SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 mars 2026
Internal temperature of gravy stored in the warmer was 55C, , , Requirement:, Ensure that perishable foods are stored at 60 C or higher during hot holding, , Temperature of the hot holding unit was raised during inspection.
Concentration of chlorine measured 0 ppm during sanitizer cycle of glass washer located in bar area., , Requirement:, , Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , Wash and sanitize bar glasses in the main dish washer until glass washer is repaired.
Rip's Pub & Eatery - Restaurant se trouve dans le quartier MILLRISE. MILLRISE, Calgary compte 23 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 17 (74%) 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.
The Manor Village at Fish Creek Park - Food
SHAWNEE SLOPES
Ce restaurant a été inspecté 5 fois depuis le 3 octobre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
Internal temperature of gravy stored in the warmer was 55C, , , Requirement:, Ensure that perishable foods are stored at 60 C or higher during hot holding, , Temperature of the hot holding unit was raised during inspection.
Concentration of chlorine measured 0 ppm during sanitizer cycle of glass washer located in bar area., , Requirement:, , Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , Wash and sanitize bar glasses in the main dish washer until glass washer is repaired.
2 infractions
a) Concentration of quat measured more than 500 ppm in sanitizer solution of spray bottles located in the kitchen and in bar area., , b) Label was completely faded on sanitizer spray bottle located in the bar area., , , Requirement:, , a) Overuse of chemicals on food contact surfaces will contaminate food., , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution., , b) Provide label on sanitizer spray bottle to identify its contents.
No test strips were provided to verify concentration of quat in sanitizer solution., , , Requirement:, Provide quat test strips
1 infraction
Concentration of quat measured 0 ppm in sanitizer spray bottle located in bar area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution. DONE
4 infractions
Temperature of second prep cooler was 10 C, , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less.
- Internal temperature of pepperoni kept in plastic containers and stored in inserts of first prep cooler located in the kitchen was 9.4C, shredded cheese at 7.4C, shredded parmesan cheese was at 13.6C, sliced meat at 9C, sauce at 9.9C., , (Repeat violation from previous inspection), , Requirement:, , - Do not store any perishable food in inserts of this prep cooler until temperature is maintained at 4C or less., -Shredded parmesan cheese was discarded., - All other perishable foods were moved to bottom part of this cooler., , - Do not stack food in prep cooler inserts. store food directly in inserts not in containers to prevent temperature abuse.,
2 infractions
- Internal temperature of pepperoni kept in plastic containers and stored in inserts of first prep cooler located in the kitchen was 9.7C, shredded cheese at 8.4C and 9.8C, - sliced meat at 9.9C, Dil dip at 9C, parmesan-shredded cheese at 14.2C, , (Repeat violation from previous inspection), , Requirement:, , - Do not store any perishable food in inserts of this prep cooler until temperature is maintained at 4C or less., -Shredded parmesan cheese was discarded., - All other perishable foods were moved to bottom part of this cooler., , -Store food directly in inserts not put in containers to prevent temperature abuse.,
Scoop for ice machine was stored under soap dispenser in the kitchen., , Requirement:, Do not store utensils under soap dispenser to prevent contamination.
Concentration of chlorine achieved during sanitizer cycle of glass washer located in bar area was 0 ppm even after running four cycles., , Requirement:, Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., Wash and sanitize bar glasses in the main dish washer until glass washer is repaired.
Chlorine test strips were damaged and can no longer be used to test concentration of chlorine during sanitizer cycle for both dishwashers., , Requirement:, Provide new chlorine test strips.