101 - 819 17 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 janvier 2026
Knives were stored between prep coolers. Ensure knives are stored in a clean and sanitary manner.
1. Raw eggs were stored on the line at room temperature for 3 hours measured 25C., 2. Sous Vide eggs were stored on the line at room temperature for 3 hours measured 25C., Both types of eggs discarded. Eggs can be stored at room temperature for 2 hours and then discarded or store eggs at 7C.
Build up of debris on the ceiling. Ensure this area is cleaned.
The Sweatered Hen se trouve dans le quartier LOWER MOUNT ROYAL. LOWER MOUNT ROYAL, Calgary compte 71 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 59 (83%) 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.
Fire N Ice Restaurant & Bar
BELTLINE
Ce restaurant a été inspecté 6 fois depuis le 18 juillet 2023, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
3 infractions
Knives were stored between prep coolers. Ensure knives are stored in a clean and sanitary manner.
1. Raw eggs were stored on the line at room temperature for 3 hours measured 25C., 2. Sous Vide eggs were stored on the line at room temperature for 3 hours measured 25C., Both types of eggs discarded. Eggs can be stored at room temperature for 2 hours and then discarded or store eggs at 7C.
Build up of debris on the ceiling. Ensure this area is cleaned.
Aucune infraction
2 infractions
There was initially no paper towels available in the hand wash sink on the cookline., , Dispenser was refilled during inspection. Ensure that paper towel dispensers are refilled as necessary so that hand wash supplies are always available at hand wash sinks.
There was no hot water available at the cookline hand wash sink. It had been turned off due to a leak., , Have the hand wash sink repaired to restore hot water.
4 infractions
Utensils in the kitchen were being stored in quat based sanitizer between uses. , , Don't store utensils in sanitizer solution, as unless the sanitizer solution dries before the utensil is used, there will be chemical residual on utensils that can then be transferred to food.
Sous vide cooked eggs being stored in the walk-in cooler had an internal temperature of 44 degrees Celsius., , Staff stated that they had forgot to cool the eggs before moving them into the walk-in cooler. Eggs were moved to an ice bath in the food preparation sink during inspection.
The paper towel dispenser for the cookline hand wash sink was directly above a hot holding unit., , Either relocate the paper towel dispenser or relocate the hot holding unit. Water from hand washing can drip into the food in the hot holding unit.
1 infraction
, There was initially no hot water available at hot water taps in the facility., , It was discovered that the hot water heater has been turned off. Hot water heater was turned back on and then hot water was available.
4 infractions
, Internal temperatures of grilled onions and grilled mushrooms measured 46 degrees Celsius. Internal temperature of gravy being held hot measured 50 degrees Celsius., , Ensure that set point for hot holding units are up high enough to maintain food temperatures at 60 degrees Celsius or greater.
, The mechanical dishwasher was out of service during the inspection. Staff described manual dishwashing procedure as:, - Wash dishes with soap and water., - Sanitize dishes., - Rise with fresh water, - Air dry, , Steps in proper manual dishwashing are:, - Scrape food remaining on dishes., - Wash with soap and water., - Rinse with fresh water., - Sanitize. If using the quat based sanitizer available at the time of inspection, fully submerge dishes in a 200 ppm solution for 2 minutes., - Air dry.
, There were some dusty ceiling tiles, and parts of the north wall in the back food preparation/ dishwashing space were also dusty., , Clean the dusty ceiling and wall. Ensure these areas are cleaned on a regular basis.
Knives were being stored in a gap between a food preparation cooler and a food preparation table., , Knives must be stored in a way so that they are protected from contamination. Knives were moved from the gap during inspection.
, Two knives were being stored in the space between the food preparation cooler and the food preparation table., , Knives were removed, and clean knives were placed in a clean insert container that was placed on top of the food preparation table. Do not store knives or other utensils in gaps between equipment/tables and wall.