Kingwell Roasted BBQ & Brine
58 Sage Hill Passage NW Calgary AB T3R 0S4 · Food - General
10 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was initially prepared for use in the kitchen. Operator prepared quat sanitizer and concentration was tested at 200 ppm. - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Repeat Violation*1. Rice scoop was stored in a stagnant water at 25.2°C. - Rice scoop was washed and stored in an ice bath.2. Ceramic bowls were stored ion the bulk food bins.- Obtain scoops that have a handle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Multiple frozen meats items (packaged) stored in the dishwashing sink were observed being thawed in stagnant water. Water temperature measured at 11.9C. Operator was instructed to immediately move excess meat in the cooler and thaw the remaining meat using cold-running water.2. One box of pork meat was observed thawing at room temperature. Temperature measured 3.4C. Operator placed box in the walk-in cooler during inspection.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap and paper towel dispensers at eh back handwashing sink were empty. Operator refilled soap and paper towels during inspection.- Ensure all hand sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles, air vents, and wall near the walk-in freezer were visibly dirty, with dust and soot buildup.- Clean the above mentioned areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Repeat Violation*The washroom door opens directly opened into the kitchen.- Install a self-closing hinge to ensure the door remains closed automatically.**July 02, 2026 - Washroom door opening directly into the kitchen was propped open with a door stopper. Ensure door remains closed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The washroom door was dirty.2. Residual grease and debris were observed behind the cooking equipment's.- Clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet used cleaning cloths were stored on the counter. The cleaning cloths were stored in a quat sanitizer bucket at 200 ppm.Additional quat sanitizer solution buckets at 200 ppm were prepared for each food prep area to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Rice scoop was stored in a stagnant water at 25.2°C. Rice scoop was washed and stored in an ice bath.2) Ceramic bowls were stored ion the bulk food bins.Obtain scoops that have a handle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food items including duck, pork, sausage and suckling pig were stored on the cutting board with a temperature between 30C° to 33°C.Food discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was empty.Additional paper towel was available and promptly restocked.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The washroom door opens directly opened into the kitchen.Install a self-closing hinge to ensure the door remains closed automatically.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cotton divider was dirty.2) The washroom door was dirty.Clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Soy sauce chickens, BBQ duck BBQ pork and roasted piglet pork and white chickens were stored on the counter without temperature control.Soy sauce chickens- 27.7 to 28.1 degrees C.BBQ duck-43 degrees C. BBQ pork-48.0 degrees C. roasted piglet pork-31.4 to 32.1 degrees C. white chickens-17.2 to 17.6 degrees C. 2) Roasted pork, BBQ pork, BBQ sausage, BBQ ducks and soy sauce chickens were not stored at 60 degrees C or higher in the hot holding unit. Four light bulbs were burnt out in the hot holding unit. Roasted pork - 51.0 degrees C. BBQ pork- 45.4 degrees C. BBQ sausage- 42.1 degrees C. BBQ duck- 49.6 degrees C. Soy Chicken- 38.6 degrees CDiscarded the BBQ meats.Store all hot BBQ meats at 60 degrees C or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic shower curtains were used to cover the meats in the walk-in cooler. Use food grade covers to cover the meats.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were covered with grease and food debris were left on the counter and cutting boards. Store cleaning cloths in sanitizer buckets in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEAT VIOLATION:Roasted Pork @ 50 degrees C. and soy sauce chicken @ 45 degrees C. in the front glass display hot holding unit. Ten heat lamp bulbs were turned off and only 4 heat lamp bulbs were on only. Discarded the roasted pork and soy sauce chicken.Store hot perishable food at 60 degrees C or higher. Previous Inspection:1) Tray of Roasted Pork was left out at room temperature. BBQ Pork was measured at 30.2 degrees C. 2) Soy Sauce chicken in the hot holding unit was measured between 44.4 to 48.6 degrees C. 3) BBQ Pork in the hot holding unit was measured at 47.2 degrees C. Store all hot perishable food at 60 degrees C or higher.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Tray of Roasted Pork was left out at room temperature. BBQ Pork was measured at 30.2 degrees C. 2) Soy Sauce chicken in the hot holding unit was measured between 44.4 to 48.6 degrees C. 3) BBQ Pork in the hot holding unit was measured at 47.2 degrees C. Store all hot perishable food at 60 degrees C or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build-up on the kitchen air vents. Clean the kitchen air vents.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handling staff have no hair control. A long strand of hair was found on the aluminum covered wall. Provide a hat or hair net for hair control.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Piglets and roasted pork pieces were not covered in the walk-in freezer. Cover all foods in the walk-in freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Chicken, rice noodles in water and other meats were left out at room temperature without temperature control. Chicken @ 23.0 degrees C. Rice noodle @ 16. 4 degrees C. Roasted pork @ 24. 4 degrees C.Roasted chicken leg @ 24.3 degrees C.2) Roasted meats in the hot holding unit were measured between 38.8 to 54.9 degrees C. Both side of the hot holding doors were left open. Sausages @ 38.8 to 40.8 degrees C. BBQ pork @ 45.0 to 54.9 degrees C.Roasted chicken @ 42.7 to 43. 6 degrees C. Roasted pork @ 54. 0 degrees C.Roasted duck @ 42.7 to 52.5 degrees C. 3) Roasted ducks and BBQ pork were left in the oven without the heat. Meats were measured between 43.0 to 47.6 degrees C.Discarded the meats noted above. Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was not sanitizing the dishes after washing and rinsing. Please follow the three-step manual dishwashing method:1) Wash with soap and warm water.2) Rinse with warm water3) Sanitize with 100ppm chlorine or 200ppm quat sanitizer for 2 minutes. and then air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not stored in dispensers. Store paper towels in dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Front service area walls were covered with aluminum foil. Remove and clean the wall daily. 2) Dust build-up on the kitchen air vents.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?