Skip to content
Loading map…

Memorable Times Authentic Charcoal Grill

101 - 7500 MacLeod Trail SE Calgary AB T2H 0L9 · Food - General

Official record from Alberta →

Inspection summary

Memorable Times Authentic Charcoal Grill has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 20, 2024. The most recent inspection, on December 11, 2025, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 2 separate inspections, most recently on December 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 11, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 December 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on December 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution available for sanitizing food contact surfaces. Operator stated disinfectant (VIM) was used for sanitizing the food surfaces.2. Wet clothes were left on the counter.Operator filled bucket with 100ppm chlorine and added the clothes.-Ensure there is always adequate sanitizing solution available for food contact surface-Ensure all cleaning clothes are submerged in sanitizing buckets when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food in bags (rice, sugar, MSG) was left opened at the dry storage area. 2. The following food were stored on floor at the dry storage area:i. Bag of MSGii. Carton containing onions and potatoes- Ensure open food are protected from contamination by storing in a lid tight container- Store all food items 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following high-risk foods were left at ambient temperature:1. frozen meat, tendons and intestines at -1 to 12*C2. Garlic oil at 13.6*COperator returned meat to cooler and discarded the garlic oil.-Ensure all food are stored in cooler within 2 hours.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update: No chlorine test strips were available.Chlorine test strips were expired in 2020.- Please replace the test strips with new ones and ensure dishwasher and surface sanitizer solution is routinely checked for chemical concentration.
    • 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 recent pest control report. Operator did last check and recording in Oct. 2025.-Ensure monthly pest control service/check is done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had debris build-up:1. hard-to-reach areas under the cookline2. surfaces of the dishwasher cart3. floor under the dishwasher and 2-compartment sink 4 the door cottons at the entrance of the kitchen.-Clean the indicated areas
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe surface sanitizer solution available at time of inspection. Facility was using Mr. Clean solution instead.- Please ensure a food safe surface sanitizer solution is use for food prep surfaces. Staff opted to use bleach/water solution and was advised on how to prepare solution (1/2 teaspoon of bleach + 1 litre of water). - Solution was prepared and was tested at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat and seafood products were stored above produce products in the sliding door cooler in the main kitchen area.- Rearrange the cooler and ensure raw meat and seafood products are stored below the product products to prevent potential risk of cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired in 2020.- Please replace the test strips with new ones and ensure dishwasher and surface sanitizer solution is routinely checked for chemical concentration.
    • 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 December 20, 2024:- Outstanding and still not pest reports. Will provide pest control checklist for manager as interior pest management will be done by staff.No pest control records were available at the time of the inspection. Action required:Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. Also ensure to always have the pest control record onsite.

Nearby inspected facilities

Own this business? Add a badge to your website