120 - 10 Brentwood Common NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 février 2026
The sanitizer concentration at the mechanical dishwasher is not being tested. , , Chlorine sanitizer concentration must be verified daily.
1) All hard-to-reach areas of the kitchen and front customer waiting areas require deep cleaning. , , Clean and maintain in a clean and sanitary condition at all times. , , 2) Surfaces including floors, walls, toilets and sinks in both washrooms were dirty and required deep cleaning and maintenance on regular basis. , , - Clean and maintain the washrooms clean and sanitary at all times.
Suntea se trouve dans le quartier BRENTWOOD. BRENTWOOD, Calgary compte 106 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 75 (71%) 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.
Pizza Hut 2873
BRENTWOOD
Ce restaurant a été inspecté 8 fois depuis le 19 juillet 2024, avec 2 conformes, 5 non conformes et 1 fermeture au dossier.
2 infractions
The sanitizer concentration at the mechanical dishwasher is not being tested. , , Chlorine sanitizer concentration must be verified daily.
1) All hard-to-reach areas of the kitchen and front customer waiting areas require deep cleaning. , , Clean and maintain in a clean and sanitary condition at all times. , , 2) Surfaces including floors, walls, toilets and sinks in both washrooms were dirty and required deep cleaning and maintenance on regular basis. , , - Clean and maintain the washrooms clean and sanitary at all times.
7 infractions
Improper cleaning and sanitation of the rice grinder. Rice grain debris observed in parts of the machine that did not get cleaned and sanitized properly while staff were demonstrating how the cleaning is conducted. , , - All surfaces that come into direct contact with food must be cleaned and sanitized adequately.
No sanitizer available at the low temperature mechanical dishwasher. The sanitizer container was empty. , , - Chlorine container was replaced; machine was primed and chlorine was measured at 100 ppm. , - The concentration of chlorine sanitizer must be 100 ppm during the sanitation cycle of the low temperature dishwasher. Ensure the dishwasher is tested daily.
No paper towel available at the handwashing sink in the back preparation area. , , - Ensure all handwashing sinks are supplied with paper towels in dispensers at all times.
The sanitizer concentration at the mechanical dishwasher is not being tested. , , Chlorine sanitizer concentration must be verified daily.
7 infractions
Improper cleaning and sanitation of the rice grinder. Rice grain debris observed in parts of the machine that did not get cleaned and sanitized properly while staff were demonstrating how the cleaning is conducted. , , - All surfaces that come into direct contact with food must be cleaned and sanitized adequately.
1) Hydrated rice congee was left out in room temperature. The internal temperature was measured at 21.5 degrees Celsius. , - Ensure high-risk foods are stored at 4 C or less or greater that 60C at all times. , - Discarded. , , 2) Preserved eggs were left out in room temperature. Upon reviewing the packaging, it clearly states "Keep refrigerated"., - Ensure high-risk foods are stored at 4 C or less or greater that 60C at all times. , - Discarded.
Improper manual dishwashing. Equipment and utensils are not sanitized. , , - Ensure all equipment and utensils are washed, rinsed and sanitized by full submersion into a sanitizer solution such as Quats or sink & surface for at least 2 minutes. Air dry in a clean and sanitary manner. , - Instruction were provided at the time of inspection.
Aucune infraction
Aucune infraction
4 infractions
Staff are not washing their hands in adequate intervals evident by the lack of soap available at the front handwashing sink. Glove use does not replace the requirement for handwashing, , , - Hand washing must occur every time after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
Facility was not following the TPHC requirements/approved conditions. Expiry time stickers nor timers for tapioca pears were in place the time of inspection., - Please ensure the terms and conditions of the TPHC application are complied with at all times. AHS can revoke the use of the TPHC at any time.
1) No liquid soap available at the front handwashing sink. , , - Ensure all handwashing sinks are supplied with liquid soap and paper towels in suitable dispensers at all times., , 2) Handwashing basin in the back was blocked with containers stored in the basin. , - Ensure handwashing sinks are available for handwashing at all times.
1 infraction
The interior of the chest and upright freezer have a built-up ice and food debris. , , - Clean and maintain in a clean and sanitary condition.
4 infractions
Display case temperature was measured at 8.3C. Cooler number 3 was measured at 5.8C., , , Must maintain temperature at 4C or less.
Dishwasher is dispensing way too much chemicals. Chlorine also measured at 0 ppm.
No Smartpower test strips available.
Several areas in the facility require cleaning. , - Behind the cooking line and deep fryers and under shelving , - under dishwashing machine and sinks, - dust on ceiling tiles in the back preparation area., - interior of the chest and upright freezer., , - Clean and maintain in a clean and sanitary condition.
Mice droppings observed in the mechanical room upstairs. , , - Clean and sanitize the area and implement additional pest control measures to eradicate the presence of pests.
All of the curtains used in the kitchen entrances are extremely dirty. Observed staff touching these surfaces then proceeding to handle food. , - Replace all of the curtains. All surfaces must be smooth, easy to clean and impervious to moisture.
1) All hard-to-reach areas of the kitchen and front customer waiting areas require deep cleaning. , , Clean and maintain in a clean and sanitary condition at all times. , , 2) Surfaces including floors, walls, toilets and sinks in both washrooms were dirty and required deep cleaning and maintenance on regular basis. , , - Clean and maintain the washrooms clean and sanitary at all times.
No sanitizer available at the low temperature mechanical dishwasher. , , - Purchase chlorine. Manually wash, rinse and sanitize all equipment and utensils. , - The concentration of chlorine sanitizer must be 100 ppm during the sanitation cycle of the low temperature dishwasher.
No chlorine test strips were available on-site. , , Purchase chlorine test strips and ensure the concentration of chlorine during the sanitation cycle of the dishwasher is verified daily.
The front door was left open for an extended period of time for ventilation. , - Do not leave the door open to prevent the entry of pests into the facility.
Excessive moisture buildup on surfaces including windows, due to poor ventilation leading to staff leaving the front door open. Staff did not know how to turn on the hood ventilation system. , , - Ensure adequate ventilation is provided.
The interior of the chest and upright freezer have a built-up ice and food debris. , , - Clean and maintain in a clean and sanitary condition.