225 Panatella Hill NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 juin 2026
June 09, 2026, The contracted pest control operator visited the facility June 08. Nesting material has been removed and mouse droppings cleaned. The pest operator cited sanitation and structural concerns., , **Continue to monitor for pests and have the cited concerns addressed., , , June 02, 2026, -Nesting material observed behind the cardboard compactor., -Mouse droppings observed below several shelves in the back storage area., , **-Safely clean the mouse droppings by soaking them in a bleach solution before cleaning them using paper towels and wear appropriate PPE. Do not vacuum/dry clean the droppings., , **Continue pest control activities.
Save-on-Foods 6604 - Food se trouve dans le quartier PANORAMA HILLS. PANORAMA HILLS, Calgary compte 61 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 juillet 2026, 38 (62%) 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.
Tim Hortons
PANORAMA HILLS
Ce restaurant a été inspecté 10 fois depuis le 29 août 2023, avec 3 conformes, 7 non conformes et 1 fermeture au dossier.
1 infraction
June 09, 2026, The contracted pest control operator visited the facility June 08. Nesting material has been removed and mouse droppings cleaned. The pest operator cited sanitation and structural concerns., , **Continue to monitor for pests and have the cited concerns addressed., , , June 02, 2026, -Nesting material observed behind the cardboard compactor., -Mouse droppings observed below several shelves in the back storage area., , **-Safely clean the mouse droppings by soaking them in a bleach solution before cleaning them using paper towels and wear appropriate PPE. Do not vacuum/dry clean the droppings., , **Continue pest control activities.
1 infraction
-Nesting material observed behind the cardboard compactor., -Mouse droppings observed below several shelves in the back storage area., , **-Safely clean the mouse droppings by soaking them in a bleach solution before cleaning them using paper towels and wear appropriate PPE. Do not vacuum/dry clean the droppings., , **Continue pest control activities.
Aucune infraction
4 infractions
Soup scoop was stored in stagnant water in front., , Store scoop in ice water (4 degrees C or below) or at hot water (60 degrees C. or higher)
Food items were being stored directly on the floor of the dairy cooler. , , **Ensure all food items are stored at least 6 inches of the floor.
Bakery:, Stains build-up on bread slicer., , Clean the equipment.
5 infractions
The final rinse temperature of the mechanical dishwasher measured at 68.9 degrees C at dish level., , **Please have the dishwasher repaired to ensure it properly sanitizes dishes with a minimum rinse temperature of 71 degrees C or above at dish level., , -Revert to manual dish washing procedures pending when the equipment is repaired.
Food items were being stored directly on the floor of the dairy cooler. , , **Ensure all food items are stored at least 6 inches of the floor.
Soup scoop was stored in stagnant water in front., , Store scoop in ice water (4 degrees C or below) or at hot water (60 degrees C. or higher)
5 infractions
Cheese and Yogurt prep cooler: Yogurt was measured at 6.6 degrees C. inside the cooler. , , Monitor the cooler and store perishable food at 4 degrees C or below.
Soup scoop was stored in stagnant water in front., , Store scoop in ice water (4 degrees C or below) or at hot water (60 degrees C. or higher)
Main Kitchen:, Walk-in cooler lights were burnt out. , , Fix the light.
6 infractions
Cheese and Yogurt prep cooler: Yogurt was measured at 6.6 degrees C. inside the cooler. , , Monitor the cooler and store perishable food at 4 degrees C or below.
Main Kitchen:, Black stains on a roll paper towel that was stored on the counter. , Discarded the paper towel., , Store paper towel in dispensers.
Soup scoop was stored in stagnant water in front., , Store scoop in ice water (4 degrees C or below) or at hot water (60 degrees C. or higher)
5 infractions
The QUAT-based sanitizer solution at the Deli Station used to sanitize food-contact surfaces was measured at 100-ppm. The staff/manager was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
High-risk food items in the display coolers were measured to have a surface temperature of 6-8°C. The internal temperatures of the food items were similar in temperature readings. The inspector observed the overstocking of food in the unit (food being filled in the cooler beyond the fill line). The inspector informed the staff/manager that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the display coolers to allow for adequate air circulation throughout the open unit. During the inspection, the excess food items were removed or moved to the back. Please ensure to not stock food beyond the fill line and keep temperatures at or below 4°C.
Aucune infraction
3 infractions
Internal temperature of potato wedges and onion rings held during hot holding were measured at 41.5°C and 41.3°C., Foods were promptly discarded.
Paper towels were kept on the counter in the kitchen, produce, meat and deli department., Paper towels were promptly removed., Paper towel must be placed in suitable dispenser.
Pool of water were observed in the produce walk-in cooler and around the ice-machine., The indicated areas were cleaned., , Kitchen, bakery and produce walk-in coolers condenser covers requires cleaning.
The following areas/items require cleaning., , Main Kitchen:, 1. Calcium build-up on the wall, floor around the dishwasher., , Bakery:, 1. The floor below the dry storage shelves., 2. The floors of the walk-in cooler and freezer., 3. The floor behind the dough mixing equipment., 4. The dry storage shelves., , Produce:, 1. The shelves and sink area.
Bakery:, Stains build-up on bread slicer., , Clean the equipment.
The following areas/items require cleaning., , Main Kitchen:, 1. Calcium build-up on the wall, floor around the dishwasher., , Bakery:, 1. The floor below the dry storage shelves., 2. The floors of the walk-in cooler and freezer., 3. The floor behind the dough mixing equipment., 4. The dry storage shelves., , Produce:, 1. The shelves and sink area.
Sushi:, Stains build-up on the sushi rice machine and cover was repaired with green tape. , , Clean and repair the sushi rice machine., , Kitchen:, Stains build-up on the walk-in cooler shelves., , Clean the walk-in cooler shelves. , , Bakery:, Stains build-up on bread slicer and dough sheeter. , , Clean the equipment. , , Deli:, Knives were stored an uncleanable slot between sink and prep table., , Provide a knife magnet or container to store knives.
Sushi:, Stains on the cupboard doors and inside the drawers. , , Main Kitchen:, 1) Dust build-up on the chemical storage rack. , 2) Calcium build-up on the wall, floor and dishwasher., 3) Water and food debris build-up underneath the Rotisserie oven. , 4) Stains build-up on the cupboard doors., 5) Tape on the stainless-steel cabinet., 6) Grime build-up on the equipment wheels, baseboards and electrical outlets., , Bakery:, 1) Dust build-up on the pipes behind the oven, 2) Cardboards used to line the storage shelves. (CDI), 3) Old sticker residues on the coolers. , 4) Grime build-up on the baseboards., 5) Grease on wall by the walk-in cooler. , , Deli:, 1) Dust build-up on the 3-compartment sink waste pipes. , 2) Sticker residues on the side of scale shelf., , Produce:, Dust build-up on the shelves and sink area., , Clean these areas.
Main Kitchen:, Walk-in cooler lights were burnt out. , , Fix the light.
Sushi:, Stains build-up on the sushi rice machine and cover was repaired with green tape. , , Clean and repair the sushi rice machine., , Kitchen:, Stains build-up on the walk-in cooler shelves., , Clean the walk-in cooler shelves. , , Bakery:, Stains build-up on bread slicer and dough sheeter. , , Clean the equipment. , , Deli:, Knives were stored an uncleanable slot between sink and prep table., , Provide a knife magnet or container to store knives.
Sushi:, Stains on the cupboard doors and inside the drawers. , , Main Kitchen:, 1) Dust build-up on the chemical storage rack. , 2) Calcium build-up on the wall, floor and dishwasher., 3) Water and food debris build-up underneath the Rotisserie oven. , 4) Stains build-up on the cupboard doors., 5) Tape on the stainless-steel cabinet., 6) Grime build-up on the equipment wheels, baseboards and electrical outlets., , Bakery:, 1) Dust build-up on the pipes behind the oven, 2) Cardboards used to line the storage shelves. (CDI), 3) Old sticker residues on the coolers. , 4) Grime build-up on the baseboards., 5) Grease on wall by the walk-in cooler. , , Deli:, 1) Dust build-up on the 3-compartment sink waste pipes. , 2) Sticker residues on the side of scale shelf., , Produce:, Dust build-up on the shelves and sink area., , Clean these areas.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 71.5°C. The inspector informed the staff/manager that the dishwasher must be tested daily before use. A maximum-registering thermometer was available on-site. The inspector demonstrated to the staff the proper use of the thermometer to test the dishwasher. Please ensure to keep records of this daily testing. Also ensure to calibrate thermometers routinely to get accurate readings. The manager committed to implementing this moving forward.
Rolls of paper towels and toilet papers were stored on the handwashing sink and on the toilet, respectively. The inspector informed the manager that all paper towels and toilet papers must be placed in proper dispensers. Otherwise, please store them away.
Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Below shelving units in walk-in coolers, walk-in freezers, and dry storage areas., **PLEASE CLEAN THE AFOREMENTIONED AREAS.