6 - 11440 Braeside SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 juillet 2026
Update- cleaning still pending. , , Develop and implement cleaning and sanitation schedule for the kitchen and front area. , , Cleaning is required throughout the kitchen, some areas are mentioned below:, -below/around the dishwashing area, -walk-in cooler floor and shelves, -back storage area floor and shelves, -area near/around cooking equipment in front.
strEATS Braeside Kitchen se trouve dans le quartier BRAESIDE. BRAESIDE, Calgary compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 juillet 2026, 22 (85%) 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.
Circle K 22057 - Food Store
BRAESIDE
Ce restaurant a été inspecté 11 fois depuis le 25 septembre 2023, avec 1 conforme, 10 non conformes et 1 fermeture au dossier.
1 infraction
Update- cleaning still pending. , , Develop and implement cleaning and sanitation schedule for the kitchen and front area. , , Cleaning is required throughout the kitchen, some areas are mentioned below:, -below/around the dishwashing area, -walk-in cooler floor and shelves, -back storage area floor and shelves, -area near/around cooking equipment in front.
3 infractions
Update- Handwashing sink was not operational; repairs are not done yet. , , The handwashing sink in the back prep area was not working. Staff stated that the piping had been damaged during a delivery, as the sink is located near the delivery area. An alternate handwashing sink was available approximately 6-7 steps away from the back prep area, which staff were using in the meantime., , Please get this repaired as soon as possible.
Update- Gap still observed under the delivery door. , , Gap observed under back delivery door. Please seal the gap.
Update- cleaning still pending. , , Develop and implement cleaning and sanitation schedule for the kitchen and front area. , , Cleaning is required throughout the kitchen, some areas are mentioned below:, -below/around the dishwashing area, -walk-in cooler floor and shelves, -back storage area floor and shelves, -area near/around cooking equipment in front.
3 infractions
The handwashing sink in the back prep area was not working. Staff stated that the piping had been damaged during a delivery, as the sink is located near the delivery area. An alternate handwashing sink was available approximately 6-7 steps away from the back prep area, which staff were using in the meantime., , Please get this repaired as soon as possible.
Gap observed under back delivery door. Please seal the gap.
Develop and implement cleaning and sanitation schedule for the kitchen and front area. , , Cleaning is required throughout the kitchen, some areas are mentioned below:, -below/around the dishwashing area, -walk-in cooler floor and shelves, -back storage area floor and shelves, -area near/around cooking equipment in front.
2 infractions
Internal temperature of beef stored in insert of warmer was 51 C, , Requirement:, Ensure that perishable foods are stored at 60C or higher during hot holding., Beef was reheated before storing back in the warmer.
Tap at hand washing sink in back prep area was leaking., , Requirement:, , Repair the tap to stop leakage.
3 infractions
Concentration of quat measured 50 ppm in both sani- pails located in prep areas., , Requirements:, Ensure that concentration of quat is maintained at 200 ppm.
Internal temperature of beans stored in the warmer was 53C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C and higher., , Beans were reheated before storing back in the warmer at 60 C and higher.
Caulking on wall in dish washing area was dirty and worn out., (Repeat violation from previous inspection), , Requirement:, Replace caulking on the wall.
5 infractions
Concentration of quat measured 0 ppm in two sani-pails located in front and back prep areas., , , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
Raw fish was stored along with precooked fish in upright freezer., , Requirement:, , Ensure that raw fish/meat is stored apart from any other food to prevent cross contamination.
Internal temperature of canned beans stored in the warmer without reheating was 43C., , Requirement:, Ensure that canned beans are reheated to 74 C before storing in the warmer at 60 C and higher., , Beans at 43 C were discarded,
6 infractions
No ready to use sanitizer solution was provided for surfaces in prep areas ., , Requirement:, Provide ready to use sanitizer solution for the surfaces.
Internal temperature of rice stored in double inserts in the warmer was 51 C., , Requirement:, - Ensure that rice are stored at 60 C and higher during hot holding., - Rice were reheated before storing back in the warmer., Temperature of the unit was raised .
Concentration of chlorine during sanitizer cycle measured 0 ppm., , Requirement:, - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., - Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.
3 infractions
Concentration of quat measured 100 ppm in sanitizer solution of pail located in back prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm.
Frozen shrimp were kept in standing water in a bin for thawing in sink basin., , Requirement:, , Thaw frozen shrimps under running cold water.
a) Paper dispenser located at hand washing sink in back prep area was empty. , (Repeat violation from previous inspection)., , b) Hand washing sink in back prep area was blocked with a bin of frozen shrimps kept for thawing in standing water in the sink basin., , Requirement:, , a) Provide paper towels in the dispenser., , b) Ensure that hand washing sink is available for use all the time and it must not be blocked.
7 infractions
Concentration of quat measured 100 ppm in Sani -pail located in back prep area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm.
Raw beef was stored along with bread in one upright freezer., , Requirement:, , Store raw beef apart from any other food to prevent cross contamination.
Internal temperature of beef stored in insert of hot holding unit was 54 C., , Requirement: , , Ensure that perishable foods under hot holding area stored at 60 C and higher., , Beef was reheated to 74 C before storing back in the warmer.
2 infractions
Gap at the bottom of back exterior door, which could allow entry of pests/vermin., (Repeat violation from previous inspection), , Requirement:, Seal the gap at the bottom of the back door.
Dirt, debris and grease under and between cooking equipment, (Repeat violation from previous inspection), , Requirement:, , Clean the above noted areas.,
4 infractions
Oil and pop cans were stored directly on floor in back storage area., , Requirement:, Store food/drinks at least 15 cm off the floor.
Gap at the bottom of back exterior door, which could allow entry of pests/vermin., , Requirement:, Seal the gap at the bottom of the back door.
No person holds safe food certificate., , Requirement:, At least one person having care and control of food establishment must hold safe food certificate.
Scoop handle was kept in the shredded cheese located in insert of prep cooler., , Requirement:, , Keep scoop handle out of food to prevent contamination.
Caulking on wall in dish washing area was dirty and worn out., (Repeat violation from previous inspection), , Requirement:, Replace caulking on the wall.
a) Paper dispenser located at hand washing sink in front prep area was empty., , b) No soap was provided at hand washing sink in back prep area., , , Requirement:, a) Provide paper towels in the dispenser., , b) Provide soap at the hand washing sink.
Pineapple was left in the can after opening located in one of the prep coolers., , Requirement:, , Transfer food to glass/plastic/stainless steel containers after opening the can.
a) Accumulation of dirt on rubber gasket of small white freezer located in front prep area., , b) Caulking on wall in dish washing area was dirty and worn out., , Requirement:, a) clean the rubber gasket., b) Replace caulking on the wall.
Paper dispenser located at hand washing sink in back prep area was empty. Paper roll was kept on prep counter., , Requirement:, , Provide paper towels in the dispenser.
a) Scoop handle was kept in salsa stored in insert of prep cooler., b) Staff's bag was kept on cans of Nestea and jacket was touching vitamin water bottles in back storage area., , Requirement:, , a) Store scoop handle out of food: vertically with handle up to prevent contamination., , b) Store personal and miscellaneous items separately from food/drinks to prevent contamination.
a) No test strips were provided to verify concentration of chlorine during sanitizer cycle of dish washer., , b) No test strips were provided to verify concentration of quat in sanitizer solution for the surfaces., , Requirement:, a) Provide chlorine test strips., , b) Provide quat test strips.
Dirt, food debris and grease under and between cooking equipment, (Repeat violation from previous inspection), , Requirement:, , Clean the above noted areas.,
a) Dirt, debris and grease under and between cooking equipment, b) Dirt buildup on baseboard of wall located in dining area., c) Dirt and debris on floor in dish washing area., , Requirement:, , Clean the above noted areas.,