304 Temple Close NE · TEMPLE
29 août 2025
RéussiNo sanitizer solution was available while food preparation was ongoing.
Was not using a thermometer to confirm internal temperature of food during cooking.
Rice bags were observed on the floor outside the food truck.
Rice was measured at 30 °C, and the rice cooker was turned off.
Water sample was not submitted prior to the operation this year. A water sample was taken from the tap in the food truck by a public health inspector. Please ensure that a water sample is submitted for bacteriological water testing at least once annually prior to the operating season begins., **UPDATE (2025-09-03). The water sample submitted was confirmed to be satisfactory.
Sisig Eh! - CGY-1772 se trouve dans le quartier TEMPLE. TEMPLE, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 avril 2026, 36 (71%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 30 août 2024, avec 5 réussites et 1 fermeture au dossier.
No sanitizer solution was available while food preparation was ongoing.
Was not using a thermometer to confirm internal temperature of food during cooking.
Rice bags were observed on the floor outside the food truck.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Rice was measured at 30 °C, and the rice cooker was turned off.
Water sample was not submitted prior to the operation this year. A water sample was taken from the tap in the food truck by a public health inspector. Please ensure that a water sample is submitted for bacteriological water testing at least once annually prior to the operating season begins., **UPDATE (2025-09-03). The water sample submitted was confirmed to be satisfactory.
1) There was no drain board to air dry equipment and utensils after dishwashing., , **Provide a drain board., , 2. Smaller cutting board was available, but operator was observed using the large chopping to chop vegetables., , **Use proper sized equipment that are able to fit in the sink available in the food truck to ensure food equipment can be properly washed and sanitized, , **Bleach was available for sanitizing dishes.
The ice scoop used for scooping ice cubes in the IGLOO storage container was stored directly in the storage container with the scoop handle in contact with the ice. Operator removed the ice scoop and stored in a clean separate container., , **Ensure that ice scoop is stored in a clean and sanitary manner to prevent contamination of the ice.
1) There was food storage and minimal food preparation in the driver area. In addition, the driver area did not have proper surfacing that can facilitate cleaning. , , All food handling and storage must occur in the designated, permitted area of the food truck., , **Food items under the 2-compartment sinks were removed
Sanitizer in the spray bottle did not have any detectable concentration of chlorine or quat., , Use an approved sanitizer for surfaces such as 100 ppm chlorine or 200 ppm quat.
1) There was no sanitizer for dishwashing., , Provide an approved sanitizer such as 100 ppm chlorine or 200 ppm quat., , 2) There was no drain board to air dry equipment and utensils after dishwashing., , Provide a drain board., , 3) Cutting boards did not fit in the dishwashing sinks., , Replace with smaller cutting boards. Equipment must be fully immersed in the sinks for proper cleaning and sanitizing. Alternatively, replace with larger and deep dishwashing sinks., , 4) Knives on the magnetic strip had a build-up of food debris., , Properly clean and sanitize food equipment prior to storage.
1) There was food storage and minimal food preparation in the driver area. In addition, the driver area did not have proper surfacing that can facilitate cleaning. , , All food handling and storage must occur in the designated, permitted area of the food truck., , 2) Syrup in their original containers was stored under the wastewater plumbing lines of the dishwashing sinks., , Store food and food service items away from possible sources of contamination.
1) There was no sanitizer for dishwashing., , Provide an approved sanitizer such as 100 ppm chlorine or 200 ppm quat., , 2) There was no drain board to air dry equipment and utensils after dishwashing., , Provide a drain board., , 3) Cutting boards did not fit in the dishwashing sinks., , Replace with smaller cutting boards. Equipment must be fully immersed in the sinks for proper cleaning and sanitizing. Alternatively, replace with larger and deep dishwashing sinks., , 4) Knives on the magnetic strip had a build-up of food debris., , Properly clean and sanitize food equipment prior to storage.
1) There was food storage and minimal food preparation in the driver area. In addition, the driver area did not have proper surfacing that can facilitate cleaning. , , All food handling and storage must occur in the designated, permitted area of the food truck., , 2) Syrup in their original containers was stored under the wastewater plumbing lines of the dishwashing sinks., , Store food and food service items away from possible sources of contamination.