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Milestones Grill & Bar 5238

H001A - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 plumbing pipe connecting the dishwasher and the booster was leaking.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four line prep coolers were not functional.Repair or replace so adequate refrigeration space is maintained for the cooking line.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four line coolers not functional. Ice method was used. Temperature of the foods in the non-functional coolers were around 9-12°C.Repair and obtain more coolers for the cooking line. In the meantime, all high risk ingredients must be removed from these non-functional line coolers. Only low risk ingredients can use the ice method in the meantime. Need detailed temp tracking every hour for food with the ice method. Ice level must be higher than food level. A follow up inspection will be conducted on Dec 02, 2025.
    • 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 plumbing pipe connecting the dishwasher and the booster was leaking.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four line prep coolers were not functional.Repair or replace so adequate refrigeration space is maintained for the cooking line.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth was left on the cutting board on the prep table. - All cleaning cloth requires to be in sanitizer solution after every use.Food contact surface sanitizing solution (quat based) measured to be 0ppm.- Ensure that sanitizing quats solution is at least 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back prepping Infront of the walk-in fridge was blocked off with equipment.The hand sink is required to be accessible at all time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Debris was observed on the business end of the can opener.- The operator was shown the business end of the can opener and was instructed that all equpiment must be cleaned and sanitatize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build up in hard-to-reach area by the grease remover equipment in the back of the kitchen.- Ensure the grease is cleaned.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw shell eggs stored in refrigerated unit with the sliding door next to the range were measured between 18-21 degrees Celsius. The perforated base was covered with foil and prevented air circulation in the unit. - Raw shell eggs must be stored at a temperature of less than 7 degrees Celsius. Store eggs elsewhere if the unit cannot maintain temperature at 7C or less. - Manager was instructed to discard the eggs.