Z221 - 4825 Mount Royal Gate SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 juin 2026
A container of limes used for garnish/drinks was stored in customer ice at both bar stations., , REQUIREMENT: Do not store containers in customer ice. One suggestion is to use a container filled with ice and stick the container containing limes in the ice-filled container. Alternatively, keep the container of cut limes in a cooler nearby and use when needed.
West Gate Social se trouve dans le quartier LINCOLN PARK. LINCOLN PARK, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 4 août 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.
Zen Vietnamese Grill
LINCOLN PARK
Ce restaurant a été inspecté 6 fois depuis le 3 octobre 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
1 infraction
A container of limes used for garnish/drinks was stored in customer ice at both bar stations., , REQUIREMENT: Do not store containers in customer ice. One suggestion is to use a container filled with ice and stick the container containing limes in the ice-filled container. Alternatively, keep the container of cut limes in a cooler nearby and use when needed.
2 infractions
A spray bottle of QUAT sanitizer was empty enough that the spray mechanism could not dispense solution., , The solution was replenished during the inspection. Ensure spray bottles of sanitizer are not empty so that routine sanitization of surfaces is being facilitated.
A container of limes used for garnish/drinks was stored in customer ice at both bar stations., , REQUIREMENT: Do not store containers in customer ice. One suggestion is to use a container filled with ice and stick the container containing limes in the ice-filled container. Alternatively, keep the container of cut limes in a cooler nearby and use when needed.
5 infractions
1) The quat sanitizer bucket in the kitchen measured below 10 ppm., 2) The quat sanitizer bucket in the bar area did not detect sanitizer with the quat test strip., Fresh sanitizer buckets were prepared and measured 200 ppm.
The temperature of the pizza in the hot holding unit at the bar area measured 56°C., The hot holding was adjusted and the temperature of the pizza measured above 60°C.
Drinks and equipment were stored on the floor in the basement dry storage area., Store food related items at least 6 inches of the floor.
Aucune infraction
1 infraction
Paper towels for the kitchen and bar hand sinks were not stored in dispensers. Store paper towels in the dispensers provided., **OUTSTANDING (2023-10-03). The paper towels in the two handwashing stations (bar and kitchen) were not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
5 infractions
A hot-holding unit was measured on the surface at 52°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff/operator that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be above 71°C. However, the staff were not recording the temperatures daily. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY.
There was a gap on the ceiling in the basement dry storage room., Seal the gap with a smooth, non-absorbent to moisture and easy to clean surface.
1) Deep grooves were noted on the preparation cooler cutting board., Resurface or replace the cutting board as needed., , 2) Tapes were affixed to the chest freezer in the basement., Remove the tapes.
Paper towels for the kitchen and bar hand sinks were not stored in dispensers. Store paper towels in the dispensers provided., **OUTSTANDING (2023-10-03). The paper towels in the two handwashing stations (bar and kitchen) were not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
The operating name (The Hub) displayed on the Food Handling Permit was different from the facility’s advertising name (West Gate Social). To ensure that the public are informed that the facility is permitted, please ensure that the business name depicted on the permit are consistent with the advertising name or the name displayed at the facility. Thus, please submit a Food Handling Permit application form to request for the change of name as soon as possible. Once the new permit is obtained, please replace and display the new permit with the correct business name., **SUBMIT A NEW FOOD HANDLING PERMIT APPLICATION FORM.
The splash guard between the handwashing station and the shelving unit in the kitchen was broken and fixed with duct tape. The inspector informed the staff/operator that duct tape should not be used to fix broken equipment/surfaces. Please ensure to fix the splash guard properly with materials that are impervious to moisture, smooth, and easily cleanable.