42 - 2770 32 Avenue NE
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 mai 2026
Heat on the vertical broiler unit in the front was turned off. Meat cone was rotating , slowly, and probe temperature was measured at 51.5C. Operator turned on the heat and temperature was measured 62C during the inspection., - Ensure high risk foods are maintained at proper temperature of 60C or above for hot holding at all times.
The Turkish Rotisserie se trouve dans le quartier HORIZON. HORIZON, Calgary compte 127 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 4 juin 2026, 94 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
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.
McDonald's 6617
HORIZON
Ce restaurant a été inspecté 5 fois depuis le 4 avril 2025, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
1 infraction
Heat on the vertical broiler unit in the front was turned off. Meat cone was rotating , slowly, and probe temperature was measured at 51.5C. Operator turned on the heat and temperature was measured 62C during the inspection., - Ensure high risk foods are maintained at proper temperature of 60C or above for hot holding at all times.
5 infractions
Two opened metal cans were stored in the line cooler. Operator voluntarily transferred food item to food-grade containers during inspection., - Make sure once canned food item is opened, food should then be transferred to a food-grade container.
Multiple food items including but not limited to sliced lettuce, onions, tomatoes, cabbage, sauces, etc. were measured at 23.1 degrees Celsius. All food items were discarded during inspection., - Ensure food items under refrigeration are maintained at or below 4 degrees at all times.
Food buckets were stored directly in front of the mop sink. Please do not , store food/food equipment within 5 feet of open mop sink., - Relocate all clean dishes and utensils away from mop sink area.
Front prep line cooler temperature was measured at 26.2 degrees Celsius during inspection. Technician onsite to do repairs., - Please ensure prep line cooler is repaired to maintain temperature at or below 4 degrees Celsius.
Clean utensils (strainers, whiskers, skewers etc.) were stored in an insanitary way above the wash basin of 3-compartment sink., - Ensure utensils are stored in a safe and sanitary manner to avoid potential contamination.
5 infractions
Chlorine sanitizer spray bottle measured significantly greater than 1000 ppm., - Operator remade the sanitizer solution and tested at 100 ppm., , **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
Wet cleaning cloths were observed throughout the facility. , , **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after each use.
Empty pans on a rack were observed outside the back door at the time of inspection., - operator stated that pans are used for baking bread. , , **All food processing must be performed inside the premises to protect food from contamination.
Aucune infraction
1 infraction
Following refrigeration units are not able to maintain an ambient temperature of 4°C or below:, - Prep cooler beside the hot holding unit measured 7°C., - Black cooler with sliding doors measured 7°C., - Cooler beside the hand sink measured 7.4°C., , **Ensure all refrigeration units maintain an ambient temperature of 4°C or below at all times to prevent bacterial growth in high-risk food items.
An empty pan rack was observed outside the back door during inspection., - Operator moved the pan rack inside the facility. , , **Do not store pans or any other food equipment outside the premises.
Operator mentioned that they open the back door during the day due to high indoor temperatures., , **Ensure back door remains closed at all times to prevent potential pest entry or install a properly fitted screen door.