7 - 5268 Memorial Drive NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Winton Restaurant se trouve dans le quartier MARLBOROUGH. MARLBOROUGH, Calgary compte 88 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 18 juillet 2026, 71 (81%) 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.
Calgary Pizza and Donair
FOREST HEIGHTS
Ce restaurant a été inspecté 5 fois depuis le 16 novembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
**OUTSTANDING**, 1. The kitchen washroom door was left opened. The self-closing door mechanism was missing., **June 23, 2026: a self-closing door mechanism was installed on the door frame, however, it was not secured to the door as the screw had fallen out. , , COMPLETE THE FOLLOWING:, 1. Install a self-closing door mechanism to ensure the washroom door is always kept closed.
6 infractions
**CORRECTED**, 1. Observed wet cleaning cloths on the counter in the cooking area and no bucket of sanitizer. The Operator made a 100ppm bleach sanitizer and placed the cloths in sanitizer during the inspection., , 2. The spray bottle of sanitizer measured 0ppm chlorine. The Operator made a 100ppm bleach sanitizer during the inspection., , COMPLETE THE FOLLOWING:, 1. Ensure a 100ppm bleach sanitizer is always available for cleaning cloths and in a spray bottle whenever the restaurant is opened.
1. The sanitizer spray bottle was not labeled., , COMPLETE THE FOLLOWING:, 1. Label the spray bottle and ensure all chemicals are labeled to ensure safe handling.
1. There was no paper towel in the kitchen washroom. , , COMPLETE THE FOLLOWING:, 1. Ensure paper towel is always available in a holder in the washroom.
4 infractions
The hand sink in the kitchen did not have paper towel; the dispenser was broken., , Repair or replace the dispenser.
1. There was a significant leak coming from the piping underneath the hand sink in the kitchen., , Repair this leak., , 2. The light fixtures in the kitchen did not have a cover., , Instal shatter proof covers for the light fixtures.
The sliding doors of the walk in cooler adjacent to the grill has food debris and spillage., , Thoroughly clean this area.
3 infractions
No sanitizer was prepared at the start of the inspection. Operator made a bleach sanitizer for use during the walkthrough., , As discussed, always prepare a sanitizer for use, have it available for food prep areas, and change it daily when the restaurant is open. Ex: 2mL in 1L water for a bleach solution., , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf,
Partially frozen meat was observed thawing at room temperature - near the handwash sink and near the walk-in cooler. The meat was moved into the cooler., , As discussed, thaw all meats in the cooler OR under cold running water OR directly by cooking / heating. Do not thaw meats at room temperature in the open.,
The dry food room had food debris on storage containers, and on the floors and shelving in hard to reach areas. As discussed, thoroughly clean these areas and maintain them in a sanitary manner.,
1. Cardboard was being used as a storage surface throughout the kitchen:, - On shelves of prep tables in the cooking area, - Back shelf in the walk-in cooler, - Shelves in dry storage area. , , 2. Opened can of oyster sauce on counter in the cooking area. , , 3. Cloths used to cover vegetables in the walk-in cooler. , , COMPLETE THE FOLLOWING:, 1. Do not use cardboard as a storage surface material. Surfaces must be smooth, non-absorbent and easy to clean., 2. After opening canned foods, they must be transferred to food grade containers as cans may start to rust after opening., 3. Do not use cloths for covering food. Please use paper towel.
1. The kitchen washroom door was left opened. The self-closing door mechanism was missing., , COMPLETE THE FOLLOWING:, 1. Install a self-closing door mechanism to ensure the washroom door is always kept closed.
1. The light fixtures in the kitchen did not have a cover., **May 27, 2026: observed one lightbulb in front of the wok that was not made of shatter resistant material. The bulbs with the green sides are shatter resistant., , COMPLETE THE FOLLOWING:, 1. Please replace the one lightbulb that is not shatter resistant.
The dry food room had food debris on storage containers, and on the floors and shelving in hard to reach areas. As discussed, thoroughly clean these areas and maintain them in a sanitary manner.,