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Grill Platter

Q11 - 260300 Writing Creek Crescent Rocky View County AB T4A 0X8 · Food - General

Official record from Alberta →

Inspection summary

Grill Platter has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on March 12, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on December 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on March 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on August 15, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on August 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **CORRECTED: 1. Area behind and underneath the standing coolers had debris and grease **CORRECTED 2. Area under the grill/fryer had grease built up. **CORRECTED 3. Area under the shelves for the dry storage had debris DO THE FOLLOWING:1. Clean these hard-to reach-areas thoroughly to prevent pest harbourage
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area behind and underneath the standing coolers had debris and grease 2. Area under the grill/fryer had grease built up. 3. Area under the shelves for the dry storage had debris DO THE FOLLOWING:1. Clean these hard-to reach-areas thoroughly to prevent pest harbourage
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Food handler did not wash their hands prior to handling raw meat. Food handler directed to wash hands with soap and water, and dry hands with paper towel. Proper handwashing procedures discussed during the inspection.2. Food handler wearing ring that prevented thorough handwashing. Discussed with food handler not to wear any jewelry while handling food, as hands are not able to be thoroughly washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Open containers of food stored on floor. Containers moved off floor during the inspection.COMPLETE THE FOLLOWING:1. Do not store containers directly on the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handle for the paper towel dispenser at the back handwash station is not secured in place and falls off when trying to dispense paper towel.COMPLETE THE FOLLOWING:1. Repair the paper towel dispenser, so the handle is secured in place, OR, use the paper towel in the holder and keep it stored at the handwash station.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was burnt debris in the hard-to-reach areas of the hood vent filters.COMPLETE THE FOLLOWING:1. Clean the area noted above. The filters should be cleaned as often as necessary to maintain them in a visibly clean condition.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket containing rice was left soaking at room temperature in the 3-compartment sink. Temperature was measured at 22 degrees C. Operator reported rice was left at room temperature overnight. Food was discarded.**Rice soaked in water is a high risk/perishable food item which should be stored in the cooler at 4 degrees C and below to prevent the promotion of growth of bacteria
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was no food handling permit on display in the facility.**Print your valid food handling permit and post it in an area of the facility that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The white chopping board used in the back kitchen had moderate amount of knife markings, discoloration and dirt build-up in the grooves.**Resurface/Replace chopping board to ensure food equipment can be adequately cleaned and sanitized and to prevent contamination of food.2. Grease build-up was noted on the handles of the black upright cooler and on the microwave in the back kitchen.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Clutter was noted in the corner beside the 3-compartment sink at the back kitchen**Reorganize area to facilitate cleaning and prevent harboring of pests.2. Grease build-up was noted on the floor under the prep table housing spices, condiments and microwave.**Please clean.**Ensure under countertops, equipment and hard-to-reach areas of the facility are cleaned in a regular manner3. Dust build-up was noted on the ceiling ventilation outlet above the 3-compartment sink. **Please clean.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer measured greater than 200ppm. The sanitizer was diluted during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. A visibly dirtied strainer and container were left in the coating flour for the chicken. Both items were removed for dishwashing. COMPLETE THE FOLLOWING:1. Do not store the strainer and container in the bulk flour container. Take a portion of the flour to use for the day and store the strainer and container in that flour. 2. The strainer and container must be cleaned and sanitized at least every 4 hours, or more often if it's very dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **CORRECTED**1. The front area was cluttered, and personal items were being stored with customer items. Front area organized and personal items were removed during the inspection.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator could not locate chlorine test strips during the inspection. Please obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both the front and back paper towel dispenser handles came off during the inspection Please repair so that paper towel can be easily dispensed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas in the facility should be cleaned. The areas that require cleaning include:1. Back preparation table lower shelf. 2. Floors by back hand sink.3. Walls near cooler and behind prep table.
  9. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area hand sink did not have paper towel.Operator supplied paper towel into the dispenser.

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