22B - 1200 37 Street SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 juin 2026
At the time of inspection, no sanitizer was made available. , , Corrected during inspection
Cleaning required:, - Focus on cabinet door exterior, - Walls by the grill, - Glass door for sliding door cooler
Souvlaki Time se trouve dans le quartier ROSSCARROCK. ROSSCARROCK, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 42 (82%) 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.
Dragon's Lair Burger
ROSSCARROCK
Ce restaurant a été inspecté 9 fois depuis le 19 juillet 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
2 infractions
At the time of inspection, no sanitizer was made available. , , Corrected during inspection
Cleaning required:, - Focus on cabinet door exterior, - Walls by the grill, - Glass door for sliding door cooler
2 infractions
At the time of inspection, a large mixing bowl was placed directly in the hand sink., , Hand wash station is to be kept free and easily accessible at all times.
Update: , Cleaning has improved. Focus on cabinet door exterior and walls by the grill
2 infractions
No hand soap at the handwashing station. , , -Ensure there is always soap in dispenser for hand washing at handwashing station
Update: , , Some cleaning was done. However, the following areas had debris/ dirt/ grease build up at the kitchen:, 1. ceiling of the vent hood for grill, 2. inside of the sliding stand-up cooler, 3. inside of the air fryer and microwave, 4. outer surfaces of the drawer prep coolers, 5. the exterior and interior of the cookline and grill, 6. handle of the freezer, , -Clean all indicated areas
2 infractions
No hand soap at the handwashing station. , , -Ensure there is always soap in dispenser for hand washing at handwashing station
Update: , , Some cleaning was done. However, the following areas had debris/ dirt/ grease build up at the kitchen:, 1. ceiling of the vent hood for grill, 2. inside of the sliding stand-up cooler, 3. inside of the air fryer and microwave, 4. outer surfaces of the drawer prep coolers, 5. the exterior and interior of the cookline and grill, 6. handle of the freezer, , -Clean all indicated areas
2 infractions
No hand soap at the handwashing station. , , -Ensure there is always soap in dispenser for hand washing at handwashing station
Update: , , Some cleaning was done. However, the following areas had debris/ dirt/ grease build up at the kitchen:, 1. ceiling of the vent hood for grill, 2. inside of the sliding stand-up cooler, 3. inside of the air fryer and microwave, 4. outer surfaces of the drawer prep coolers, 5. the exterior and interior of the cookline and grill, 6. handle of the freezer, , -Clean all indicated areas
4 infractions
Improper manual dishwashing procedures. The owner was not sanitizing equipment, and the sanitizer solution was not prepared to sanitize the dishes., The owner washed the 2-compartment sink and made a sanitizer solution at 100 ppm., The dishes and utensils were washed, rinsed, sanitized and air-dried.
1) Serving tongs were stored in stagnant water with a surface temperature of 22.6°C., 2) Rice scoop was stored in stagnant water at 21.6°C., The serving utensils were promptly washed and stored in sanitizer solution at 100ppm.
Ongoing violation:, Front retail handwashing sink was draining slowly. , Fix the handwashing sink, , Previous violation:, Front retail handwashing sink drains slowly and appeared to be clogged. A plunger was used to through the sink., , Please fix the sink drain so that water drains freely.
4 infractions
Sanitizer buckets was measured at 0 ppm., , Fresh sanitizer solution was measured at 100 ppm., , Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water or mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water to give a solution strength of 100 - 200 ppm.
Red and green rubber gloves were noted onsite. Operator noted that the green gloves is used to wash vegetables., , Do not use rubber gloves to handle food., , Use disposable gloves.
Rice scoops were stored in water at room temperature 19°C., , Rice scoops were promptly washed and kept in ice water measured at -1°C.
Aucune infraction
2 infractions
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Instruction poster on how to properly create a 100-ppm chlorine solution will be provided with this report. Please ensure to have it posted in the kitchen to be easily accessible. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired. The inspector informed the operator that at least one person must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. , **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
1) The wall edges caulking at the 2-compartment sink had black mold buildup., 2) The interior and the sliding door frame had food debris buildup., 3) Grease deposits and other residues were noted on the exterior and side of the grill stove area., 4) Dust buildup was noted on the shelves., 5) Underneath the counters and hard-to-reach areas in the facility were dirty., , Deep clean the indicated area.
Front retail handwashing sink drains slowly and appeared to be clogged. A plunger was used to through the sink., , Please fix the sink drain so that water drains freely.