101 - 906 16 Avenue SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Save-On-Foods 6638 - Food se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Fork and Greens
BELTLINE
Ce restaurant a été inspecté 5 fois depuis le 6 avril 2025, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Dirt and debris build-up on the floor of the walk-in freezer at the Hot food Station., , -Clean the indicated areas.
4 infractions
A black substance was found near ice in the ice machine at the Starbucks station. Operator removed dirt and scooped ice out for proper cleaning and sanitizing., , -Ensure food (ice) is protected from contamination at all times.
1. The handwashing station in the Deli area was blocked with a moving cart that had boxes on it. Operator removed blockage away from the handwashing station., , -Ensure the handwashing station is accessible to staffs at all times for easy handwashing, , 2. There was no paper towel in the dispenser at handwash station, -beside the rice cookers at the Restaurant station, -for the 2 handwashing sinks at the Hot food station, , -Ensure there is paper towel in the dispenser at handwashing station.
The handwash station tap was not dispensing hot water at the Deli and Meat section, , -Ensure hot running water is available at handwashing station for staff use
1. Grease build-up on handles of stand-up and prep coolers at the kitchen area of the Sushi/Restaurant., , 2. Dirt and debris build-up on the floor of the walk-in freezer at the Hot food Station., , -Clean the indicated areas.
Aucune infraction
5 infractions
Hot Kitchen:, Perishable foods on the hot plate and underneath the heat lamp were measured between 49.7 to 55.2 degrees C. Part of the food was not directly underneath the heat lamp., , Roasted chicken @ 55.2 degrees C. , Chicken strips @ 49.7 degrees C., Fried chicken @ 53.8 degrees C. , Vegetable Pokora @ 52.8 degrees C., , Reheat these perishable foods to 74 degrees C or higher before serving or hot holding. Store hot perishable foods at 60 degrees C or higher.
Black stains were on the paper towel that was placed on the counter. , , Store paper towel in dispenser to prevent them from getting dirty.
Deli:, Boxes of food was stored close to the walk-in cooler floor. , , Store food at least 6 inches off the floor.
Hot Kitchen:, 1) Old sticker and residues were on clean food storage containers. , 2) Protective stickers were still adhered to the sushi cooler doors., 3) Ice build-up on the stand-up cooler condenser and food debris build-up on the handle area. , 4) Parchment paper was used to line the drawers at the dish pit., , Please address these issues.
Starbucks:, 1) Coffee beans and dust inside the cupboards, 2) Stains on the drawers and cupboard doors. , , Hot Kitchen:, 1) Stains on the drawers and cupboard doors. , 2) Brown stains on the white wall and floor by the spray sink/dishwasher, 3) Stains on the plastic walk-in cooler curtain and on walk-in freezer door. , 4) Slight dust build-up on the pipes and pH test strip bottle, 5) Foam (yellow) on the pizza oven canopy and grease on the wall and floor by the pizza oven, , Retail:, Dust build-up on the display cooler vents, , Bakery:, 1) Dust build-up on the wall above the ovens/proofer, 2) Dried food debris on the proofer, prep cooler and cupboards handles. , 3) Stains build-up on the cupboard doors. , , Meat/seafood:, 1) Dust build-up on the walk-in cooler and cutting room fan covers. , 2) Dust and debris build-up underneath the spray sink., , Please clean these areas.