116 - 12024 Symons Valley Road NW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
26 septembre 2025
Non conformeFood such as au jes (beef deep) were kept on the counter to cool. , , The au jes was stored in an ice bath so it can be cooled rapidly., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
`1. The back handwashing sink was shut off from beneath the basin. The staff noted that the faucet was not working, the water pressure was too high and there is a plan for get it fixed., , Fix the faucet., , 2. Broken tiles were noted in front of the walk-in cooler next to the condiment prep cooler. The management noted there is a plan to replace the flooring in the kitchen., , Fix the flooring.
1) Walk-in cooler fan cover and wall were covered with dust. , , Clean the walk-in cooler fan covers., , 2) Black stains on the walk-in freezer door., , Clean the walk cooler and walk-in freezer.
1) Stains was observed on the light switch., 2) The mouse traps were dirty., 3) The floor, baseboards were covered with grime., 4) Grease, stains and food debris was noted in the hard-to-reach areas., 5) The dish pit area had dirt and stains., 6) Dirt was noted around the wall joint in the back kitchen and around the ice well corner/edges, 7) The handwashing sink faucet at the bar area had dirt build up., , -Clean the areas mentioned.
Scotsman's Well se trouve dans le quartier EVANSTON. EVANSTON, Calgary compte 89 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 64 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 5 décembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
4 infractions
Food such as au jes (beef deep) were kept on the counter to cool. , , The au jes was stored in an ice bath so it can be cooled rapidly., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
`1. The back handwashing sink was shut off from beneath the basin. The staff noted that the faucet was not working, the water pressure was too high and there is a plan for get it fixed., , Fix the faucet., , 2. Broken tiles were noted in front of the walk-in cooler next to the condiment prep cooler. The management noted there is a plan to replace the flooring in the kitchen., , Fix the flooring.
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.
Joso's Play And Learn Centre - Food
EVANSTON
1) Walk-in cooler fan cover and wall were covered with dust. , , Clean the walk-in cooler fan covers., , 2) Black stains on the walk-in freezer door., , Clean the walk cooler and walk-in freezer.
1) Stains was observed on the light switch., 2) The mouse traps were dirty., 3) The floor, baseboards were covered with grime., 4) Grease, stains and food debris was noted in the hard-to-reach areas., 5) The dish pit area had dirt and stains., 6) Dirt was noted around the wall joint in the back kitchen and around the ice well corner/edges, 7) The handwashing sink faucet at the bar area had dirt build up., , -Clean the areas mentioned.
7 infractions
Sour cream in the cooler insert was measured at 10.0 degrees C. Other perishable foods were measured at 6.0 degrees C. , , Discarded the sour cream. Monitoring the perishable foods temperatures in the prep cooler inserts. Store all cold perishable food at 4 degrees C or below. , , Previous Inspection. , In the Pizza cooler,, The bag of cheese on the top of the insert was measured at 14 degrees C while at the bottom was at 8.0 degrees C., Shredded cheesed was measured at 8.3 degrees C, , -The bag of cheese from the top was discarded.
Wings were being thawed in stagnant water, cold water was not running. Staff turned the cold water on during inspection. , , Thaw frozen food in cooler overnight or under cold running water.
Gap was noted at the bottom of the exit door., , -Please fix the gap.
1) The baseboard on the wall besides the fryers was broken., , 2) The spray sink waste pipe was leaking and the container on the bottom was full of wastewater., , -Please fix the baseboard and waste pipe leakage.
Cutting surface at kitchen prep cooler deeply scored and with accumulation of grease and stains, , Refinish and replace board.
1) Walk-in cooler fan cover and wall were covered with dust. , , 2) Black stains on the walk-in freezer door., , Clean the walk cooler and walk-in freezer.
1) Stains was observed on the light switch., 2) The mouse traps were dirty., 3) The floor, baseboards were covered with grime., 4) Grease, stains and food debris was noted in the hard-to-reach areas., 5) The dish pit area had dirt and stains., 6) Heavy dust was noted on the air vents., , -Clean the areas mentioned.
7 infractions
The Quat sanitizer in the buckets used to store utensils was measured at 0 ppm., , -Ensure that the Quat sanitizer solution is maintained at 200 ppm.
1)Garlic butter placed in an ice bath was measured at 23 degrees C. All the ice melted, and garlic butter was not touching the ice during inspection., The garlic butter was discarded. , , Store perishable food at 4 degrees C or below. Ensure a proper ice bath is set up so that the ice water surrounds the product. , , 2) In the grill cooler,, Cooler inserts on top , Cheddar cheese was measured at 8.4 degrees C, Bacon was measured at 8.7 degrees C, Rice was measured at 8.7 C at the top layer of rice while the bottom near the cooler unit was measured at 7.2 C., Ham was measured at 9.6 C, Meatloaf was measured 8.1 C while at the bottom was measured at 6.0 C., , -Inside the grill cooler , The salmon was measured at 10 degrees C, Chicken was measured at 9.5 C., Cheese sauce was measured at 14.4 C., , -The top layer of rice, ham, meat loaf, Cheddar cheese, Ham from the inserts were discarded. , Salmon, chicken, cheese sauce at the bottom inside the grill cooler were discarded., Warm air was noticed coming from the grill cooler., -The rest of perishable foods were removed from the grill cooler., , 3)In the Pizza cooler,, The bag of cheese on the top of the insert was measured at 14 degrees C while at the bottom was at 8.0 degrees C., Shredded cheesed was measured at 8.3 degrees C, , -The bag of cheese from the top was discarded., , -Ensure that perishable food items are stored at 4 degrees C or less and please don't store any perishable food items in the grill cooler until the cooler is fixed.
Gap was noted at the bottom of the exit door., , -Please fix the gap.
1) The baseboard on the wall besides the fryers was broken., , 2) The spray sink waste pipe was leaking and the container on the bottom was full of wastewater., , -Please fix the baseboard and waste pipe leakage.
The meat slicer had food debris., , -Ensure that the meat slicer is cleaned and sanitized.
Cutting surface at kitchen prep cooler deeply scored and with accumulation of grease and stains, , Refinish and replace board.
1) Grease was noted on the dough preparation wall., 2) Grey stains were observed on the food containers., 3) Stains was observed on the light switch., 4) The mouse traps were dirty., 5) The floor, baseboards were covered with grime., 6) Grease, stains and food debris was noted in the hard-to-reach areas., 7) The dish pit area had dirt and stains., 8) Heavy dust was noted on the air vents., , -Clean the areas mentioned from 1) to 8).