107 - 78 Saddlepeace Manor NE · SADDLE RIDGE
16 juillet 2025
Non conformeContainers of open sweet chili sauce and caramel were observed stored at room temperature, despite label indicating that refrigeration is required after opening. , - Operator discarded the products., - Ensure to store all food items as per manufacturer's instructions.
Sanitizer dispenser at the 3-comp sink was dispensing quat sanitizer at 500 ppm. Operator prepared QUAT (200 ppm) sanitizer in washcloth bucket after diluting with water., - Operator advised to replace or repair the dispenser.
Paper towel dispenser at the kitchen handwashing station was empty. Operator restocked paper towels at the sink., - Ensure handwashing station is stocked with paper towels and hand soap at all times.
Metal scoop was stored directly on ice cubes inside the ice machine. Operator removed scoop , during inspection., - Ensure scoop is stored in a clean, designated holder/container.
Sector 17 se trouve dans le quartier SADDLE RIDGE. SADDLE RIDGE, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 118 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 4 (3%) fermés.
Ce restaurant a été inspecté 3 fois depuis le 23 octobre 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
Containers of open sweet chili sauce and caramel were observed stored at room temperature, despite label indicating that refrigeration is required after opening. , - Operator discarded the products., - Ensure to store all food items as per manufacturer's instructions.
Sanitizer dispenser at the 3-comp sink was dispensing quat sanitizer at 500 ppm. Operator prepared QUAT (200 ppm) sanitizer in washcloth bucket after diluting with water., - Operator advised to replace or repair the dispenser.
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.
SADDLE RIDGE
Paper towel dispenser at the kitchen handwashing station was empty. Operator restocked paper towels at the sink., - Ensure handwashing station is stocked with paper towels and hand soap at all times.
Metal scoop was stored directly on ice cubes inside the ice machine. Operator removed scoop , during inspection., - Ensure scoop is stored in a clean, designated holder/container.
There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. The inspector informed the staff that a 100-ppm chlorine should be maintained by following this mixture ratio: 1/2 teaspoon (or 2-5 mL) of bleach per liter of water.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
A telephone was stored on top of the food prep table. The inspector informed the staff that any non-food related items must be stored away from food-contact surfaces to prevent cross-contamination of food. The telephone was removed during the inspection.
Portable ventilation fans were being used in the food preparation area. The inspector informed the staff that portable ventilation fans cannot be used in the kitchen as it spreads dusts to food-contact surfaces and to food products. Please remove the fans.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
Chopping boards and other kitchen utensils were stored directly beside chemical containers at the rear food handling area beside the food prep table. The inspector informed the staff/operator that clean utensils must be stored away from chemicals, and that chemicals must be stored away from any food-related surfaces. Please re-organize these storage areas, as discussed.