326 Saddleback Road NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 mai 2026
2026-05-06, Chlorine test strips were obtained; however, the facility was using a quat sanitizer. , , ACTION REQUIRED: obtain quat test strips as well., ___________________, 2026-04-22, Unable to locate chlorine test strips., , ACTION REQUIRED: obtain chlorine test strips., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
2026-05-06, Staff onsite were unsure if someone had completed the food safety training., _____________________, 2026-04-22, The staff and/or owner in care and control of the kitchen did not have recognized food safety training. , , ACTION REQUIRED: ensure at least one individual in care and control of the kitchen (who is onsite regularly) has completed recognized food safety training (see resource below)., , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
Sareng Restaurant se trouve dans le quartier BLUE QUILL. BLUE QUILL, Edmonton compte 21 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juillet 2026, 18 (86%) 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.
Ce restaurant a été inspecté 8 fois depuis le 31 août 2023, avec 3 conformes, 5 non conformes et 1 fermeture au dossier.
2 infractions
2026-05-06, Chlorine test strips were obtained; however, the facility was using a quat sanitizer. , , ACTION REQUIRED: obtain quat test strips as well., ___________________, 2026-04-22, Unable to locate chlorine test strips., , ACTION REQUIRED: obtain chlorine test strips., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
2026-05-06, Staff onsite were unsure if someone had completed the food safety training., _____________________, 2026-04-22, The staff and/or owner in care and control of the kitchen did not have recognized food safety training. , , ACTION REQUIRED: ensure at least one individual in care and control of the kitchen (who is onsite regularly) has completed recognized food safety training (see resource below)., , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
10 infractions
Improper handwashing/glove use observed: Staff did not change gloves or wash hands between touching raw beef and handling a personal phone. When instructed to wash hands, the staff member washed his/her gloves. Corrected during inspection: instructed to take off gloves and wash hands., , ACTION REQUIRED: review glove use guidelines & handwashing requirements with all staff members. , , RESOURCES:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf
A chemical spray bottle stored in the dishwashing area was not labelled to indicate contents. Staff stated the bottle contained sanitizer (bleach/water) - the bottle tested at 0ppm chlorine. , , ACTION REQUIRED: ensure all chemical bottles are accurately labelled to indicate contents.
Aucune infraction
Aucune infraction
Aucune infraction
2 infractions
No bleach/chlorine test papers were observed. , Ensure that bleach/chlorine test strips are acquired.
The wooden pallet under the dough mixer in the kitchen is unfinished.
3 infractions
Food permit is not posted for public view.
The shelving unit at the front customer area is unfinished., The wooden pallet under the dough mixer in the kitchen is unfinished., The rolling cart that is being used in the kitchen to store clean food equipment is unfinished and has carpet on it. Remove carpet and finish.
Cutting boards in the kitchen are stained and worn. Cutting boards are to be smoothed down.
4 infractions
Spray bottles containing chemicals are unlabeled.
Food permit is not posted for public view.
-The hand sink in the women's washroom was not working, maintenance has been called., -The shelving unit at the front customer area is unfinished.
-Cutting boards in the kitchen are stained and worn. Cutting boards are to be smoothed down., -3 of the coolers in the kitchen are not working, no food was being stored inside of them. Repair.
1. Three bags of beef were thawing at room temperature in stagnant water. External temperature was 12-14°C. Discussed acceptable thawing procedures. Corrected during inspection: moved to cooler., , ACTION REQUIRED: review acceptable thawing procedures. Discontinue thawing meat at room temperature., , 2. The prep table cooler and the front display cooler were not equipped with refrigeration thermometers. The front display cooler (containing a green condiment/sauce & non-perishable drinks) was found to be 6-8°C., , ACTION REQUIRED: equip all coolers with refrigeration thermometers or obtain an IR thermometer to quickly monitor cooler temperatures. Ensure all coolers containing potentially hazardous foods are maintained at or below 4°C., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
1. The faucet in the women's washroom was not functional - unable to access water (automated sensor seemed to be in disrepair). , 2. The paper towel dispenser at the server hand sink was empty - no paper towel was available., , ACTION REQUIRED:, 1. Repair the women's washroom faucet. , 2. Ensure all hand wash stations are equipped with soap & paper towel at all times.
1. A bag of Durum Atta and containers were stored on the ground in the dry storage area. Canned food and bags of rice were stored (in the closet next to the back door) on the floor and next to chemicals. Discussed storing all food and food equipment off the floor and separate from chemicals., , 2. An employee cell phone and a used piece of paper towel was left on a food contact surface after use.
Unable to locate chlorine test strips., , ACTION REQUIRED: obtain chlorine test strips., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
The food handling permit was not posted on public display. Corrected during inspection: printed and posted.
The staff and/or owner in care and control of the kitchen did not have recognized food safety training. , , ACTION REQUIRED: ensure at least one individual in care and control of the kitchen (who is onsite regularly) has completed recognized food safety training (see resource below)., , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The plumbing under the two-compartment sink (dishwashing area) was leaking - the facility had placed a catch basin under the plumbing to collect dripping water. , , ACTION REQUIRED: Repair the two-compartment sink plumbing.
1. The exhaust canopy filters were greasy, dusty, and overdue for professional cleaning., 2. Minor debris/dust observed on top of the mechanical dishwasher., 3. Food debris in the interior of the microwaves., 4. Light switches for the bathrooms were visibly dirty, , ACTION REQUIRED:, 1. Schedule a professional cleaning for the exhaust canopy., 2. Clean the above indicated areas.