530 - 151 Walden Gate SE · WALDEN
22 mai 2026
Non conformeTemperature of cooler located opposite to deep fryer was 8.5C., , Requirement:, Adjust the temperature of the cooler to 4C or less.
The Windsor Rose se trouve dans le quartier WALDEN. WALDEN, Calgary compte 42 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 mai 2026, 29 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 7 fois depuis le 15 octobre 2024, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
Temperature of cooler located opposite to deep fryer was 8.5C., , Requirement:, Adjust the temperature of the cooler to 4C or less.
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.
Temperature of cooler located opposite to deep fryer was 8.5C., , Requirement:, Adjust the temperature of the cooler to 4C or less.
Updated May,12, 2025:, - Reoccurring infraction, , a) Internal temperature of portioned rice stored in insert of prep cooler in cooking area was between 9C - 14.4 C , , b) Internal temperature of deli meat stored in insert of prep cooler located opposite to the oven was 8.2C, shredded cheese in two inserts were at 9.2C., , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4C or less. , , - Rice at 10 C and higher were discarded. , , - Put ice packs on these perishable foods and repair the coolers to maintain temperature of perishable foods at 4C or less.
Updated May,12, 2025:, Reoccurring infraction, Prep cooler located under the grill was turned off and Internal temperatures of perishable foods stored in this cooler drawer were: , Steak 14.2C-15.4C, burger patties 14.4C, raw chicken 13C and 8.1C, sliced cheese 17.3C, portioned cooked meat 17.4C, fish 14.6C, chicken wings 15.4C, fish 11.5C, feta cheese 16.8C, squash 17C, sugar beet 17C, other cooked food 17C., , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , All perishable foods having internal temperature 10 C and higher were discarded., Chicken at8.1C was moved to walk in cooler during inspection..
Internal temperature of prep cooler located opposite to deep fryer was 9.5C and internal temperature of perishable foods stored in inserts of this cooler were: parmesan cheese at 7.6C and at 11.7C cheese curds at 9.4C, coleslaw at 9.5C, garlic in margarine at 18.6C, fish at 1.6C, cooked meat at 8C., , Requirement:, Do not store any perishable foods in this cooler until temperature is maintained at 4 C or less., , Garlic in margarine was discarded., Remaining perishable foods were moved to walk in cooler.
a) Iodine sanitizer pail for the glass washer was empty., , b) Even after replacing empty sanitizer pail, concentration of iodine measured 0 ppm., , Requirement:, , a) Replace the empty sanitizer pail. DONE, , b) Ensure that concentration of iodine is maintained at 12.5ppm during sanitizer cycle., , Wash and sanitize bar glasses in the main dish washer until bar glass washer is repaired.
No pest control records were available for verification., , Requirement:, , Maintain pest control records on monthly basis.
a) Internal temperature of portioned rice stored in insert of prep cooler in cooking area was between 9C - 10 C , , b) Internal temperature of cooked squash stored in drawer of prep cooler located under the grill was 18.6 C and 8.4C, portioned meat at 7.5C ,9.1 and 9.9C, raw chicken at 7.1 C, meat patties at 9.1C, steak at 7.9 C and 9.5C. sliced cheese at 6.9C, , (Repeat violation from previous inspection), , Requirement:, a) Ensure that perishable foods under refrigeration are stored at 4C or less. , , , b) put ice pack on these perishable foods and repair the coolers to maintain temperature of perishable foods at 4C or less., , Rice at 10 C and squash at 18.6C was discarded during inspection.
Internal temperature of cheese curds stored in insert of prep cooler was between 10.4C-13.7C, , (Repeat violation from previous inspection), , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less., Cheese curds at 10 C and higher were discarded.
a) Internal temperature of portioned rice stored in insert of prep cooler in cooking area was 8.3 C , , b) Internal temperature of raw chicken wings stored in drawer of prep cooler located under the grill was 8.5C, cooked veggies at 9.4C, squash at 8.9, curry with veggies at 9 C, portioned meat between 7.4 C-7.8C, raw chicken at 7.1 C, meat patties at 8.3C, steak at 8.3C , , (Repeat violation from previous inspection), , Requirement:, a) Ensure that perishable foods under refrigeration are stored at 4C or less. , , , b) put ice pack on these perishable foods and repair the coolers to maintain temperature of perishable foods at 4C or less.
White prep counter tops were heavily grooved and dirty located in cooking area., , (Repeat violation from previous inspection), , Requirement:, a) All surfaces must be smooth., Refinish/replace counter tops to have smooth, washable surface., , b) Clean and sanitize prep counter tops after use.
a) Internal temperature of portioned rice stored in insert of prep cooler in cooking area was 9.3 C shredded yellow cheese was at 8.5C., , b) Internal temperature of raw chicken wings stored in drawer of prep cooler located under the grill was 7.8C, sliced cheese was at 9.4C, portioned meat was between 8.3-8.9C C, , Requirement:, a) Ensure that perishable foods under refrigeration are stored at 4C or less., , b) put ice pack on these perishable foods and repair the coolers to maintain temperature of perishable foods at 4C or less.
White prep counter tops were heavily grooved and dirty located in cooking area., , , Requirement:, a) All surfaces must be smooth., Refinish/replace counter tops to have smooth, washable surface., , b) Clean and sanitize prep counter tops after use.
Cleaning cloth was kept on counter after use in back prep area., , Requirement:, Immerse cleaning cloth in sanitizer solution in between use.
Concentration of quat measured 100 ppm in sanitizer solution of spray bottle located in the kitchen., , , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
Internal temperature of portioned cheese curds stored in insert of prep cooler located towards west of cooking area was between 9.5 C-15.9C, shredded parmesan cheese was at 9.5C, coleslaw at 9.5C,9.9C, , Requirement:, a) Do not store any perishable food in inserts of this cooler until temperature is maintained at 4C or less., Cheese curds having internal temperature 10 C and higher were discarded. Remaining perishable foods were moved to walk in cooler during inspection.
Internal temperature of yellow shredded cheese stored in insert of first prep cooler towards east side of cooking area was 11.7C, white shredded cheese was at 9C, salami at 7.7C, chicken 7.8C, peperoni at 8.3C, shredded parmesan cheese was at 7.9C., , Requirement:, -Ensure that perishable foods under refrigeration are stored at 4 C or less., -Yellow shredded cheese at 11.7C was discarded., -White shredded cheese was moved to walk in cooler., - Ice packs were put on remaining perishable foods during inspection.
Internal temperature of sliced cheese stored in drawer of prep cooler located under the grill was 9.2C, portioned cooked meat was at 8.2 C and 8,5C., , Requirement:, -Ensure that perishable foods under refrigeration are stored at 4C or less., -Ice packs were put on these perishable foods during inspection.
Concentration of chlorine measured 0 ppm during sanitizer cycle., , Requirement:, , - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., -Manually sanitize dishes by immersing in sanitizer solution for minimum two minutes, followed by air drying, until dish washer is repaired., -Repair dish washer asap.
No test strips were provided to verify concentration of quat in sanitizer solution., , Requirement:, , Provide quat test strips.
House flies were noted in the kitchen., , Requirement:, , Implement control measures to resolve flies' issue.
White prep counter tops were heavily grooved and dirty located in cooking area., , , Requirement:, a) All surfaces must be smooth., Refinish/replace counter tops to have smooth, washable surface., , b) Clean and sanitize prep counter tops after use.