Skip to content
Loading map…

Holy Grill

1020 - 19369 Sheriff King Street SW Calgary AB T2X 0T9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of yellow sliced cheese stored in insert of prep cooler was 7.7C at the top and 5C at the bottom. Insert was overstocked.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Staff was instructed to move cheese from the top and store in the bottom part of this cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer used was quat and test strips were provided for chlorine.Requirement:Provide quat test strips and use these strips to verify concentration of quat in sanitizer solution provided for the surfaces.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Update on April 24/2026No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.AHS pest control checklist emailed to the operator
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dirt and debris under the equipment and counter shelf in the kitchenRequirement:Clean the above noted areas.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were stored in the gap between counters; this area cannot be cleaned and sanitized adequately.Requirement:Do not store knives in the gap between counters to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach and quat were mixed to make sanitizer solution for soaking cleaning clothes for the surfaces. Requirement:Do not mix bleach and quat. Use either bleach solution at 100 ppm or quat solution at 200 ppm concentration for the surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of pork patties stored in prep cooler drawer located under the grill was between 9C-9.6CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Pork patties were moved to walk in cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Internal temperature of beef patties stored in two trays in the warmer was 28.5 C 34C.- The warmer was not turned on.Requirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.- Beef patties were discarded during inspection.- Warmer was turned on.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
  4. Initial Inspection

    0 infractions