Milestones Grill & Bar
524 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General
11 inspections
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Glass dishwasher test strips need to be replaced as they were damaged. DO THE FOLLOWING:1. Obtain new test strips
- 23. Is the facility maintained in a clean and sanitary condition?
- **1. Dust, food debris and grease observed under the stove, deep fryer/grill area.COMPLETE THE FOLLOWING:1. Clean the areas noted frequently to prevent food debris built up.**Outstanding violation
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Glass dishwasher test strips need to be replaced as they were damaged. DO THE FOLLOWING:1. Obtain new test strips
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. Gap noted around the floor drain in cooking area. A buildup of food debris was also observed in the gap.**May 6, 2025: buildup of food noted in gap around floor drain again.**Jan 13th, 2026: buildup of food was noted in the floor drain by the stove/prep cooler area**Jan 30th, 2026: buildup of food noted in gap around floor drain againCOMPLETE THE FOLLOWING:1. Repair the gap between the drain and floor to prevent accumulation of food, and so that area is easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- **1. Dust, food debris and grease observed under the stove, deep fryer/grill area.COMPLETE THE FOLLOWING:1. Clean the areas noted frequently to prevent food debris built up.**Outstanding violation
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Temperature of the dishwasher was measured to be 52 degree Celsius. High temperature dishwasher must measure 71 degrees Celsius or higher at the dish level for effective sanitization.DO THE FOLLOWING:1. use the 3 compartment sink method using an approved sanitizer (Chlorine or Quats) until the dishwasher is fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Glass dishwasher test strips need to be replaced as they were damaged. DO THE FOLLOWING:1. Obtain new test strips
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. Gap noted around the floor drain in cooking area. A buildup of food debris was also observed in the gap.**May 6, 2025: buildup of food noted in gap around floor drain again.**Jan 13th, 2026: buildup of food was noted in the floor drain by the stove/prep cooler areaCOMPLETE THE FOLLOWING:1. Repair the gap between the drain and floor to prevent accumulation of food, and so that area is easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Temperature of the dishwasher was measured to be 52 degree Celsius. High temperature dishwasher must measure 71 degrees Celsius or higher at the dish level for effective sanitization.DO THE FOLLOWING:1. Service the dishwasher 2. Check dishwasher temperature frequently to ensure it maintains the correct temperature and keep temperature logs for it.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dust, food debris and grease observed under the stove, deep fryer/grill area.2. Observed meat juices spilled on the floor in the walk in coolerCOMPLETE THE FOLLOWING:1. Clean the areas noted frequently to prevent food debris built up.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Containers were stacked on top of food in the prep coolers. This was corrected during the inspection and operator removed the containers. DO THE FOLLOWING:1. Do not stack containers on top of uncovered food as it can lead to cross contamination.2. Ensure that food is protected from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Middle prep cooler measured 9-10 degree Celsius. Prep cooler door was propped open. This was corrected during the inspection and corrected temperature using a probe thermometer was 4.3 degrees Celsius. COMPLETE THE FOLLOWING:1. Ensure the prep cooler doors are closed at all times when not in use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Temperature of the dishwasher was measured to be 52 degree Celsius. High temperature dishwasher must measure 71 degrees Celsius or higher at the dish level for effective sanitization.DO THE FOLLOWING:1. use the 3 compartment sink method using an approved sanitizer (Chlorine or Quats) until the dishwasher is fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Glass dishwasher test strips need to be replaced as they were damaged. DO THE FOLLOWING:1. Obtain new test strips
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. Gap noted around the floor drain in cooking area. A buildup of food debris was also observed in the gap.**May 6, 2025: buildup of food noted in gap around floor drain again.**Jan 13th, 2026: buildup of food was noted in the floor drain by the stove/prep cooler areaCOMPLETE THE FOLLOWING:1. Repair the gap between the drain and floor to prevent accumulation of food, and so that area is easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Temperature of the dishwasher was measured to be 52 degree Celsius. High temperature dishwasher must measure 71 degrees Celsius or higher at the dish level for effective sanitization.DO THE FOLLOWING:1. Service the dishwasher 2. Check dishwasher temperature frequently to ensure it maintains the correct temperature and keep temperature logs for it.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dust, food debris and grease observed under the stove, deep fryer/grill area.2. Observed meat juices spilled on the floor in the walk in coolerCOMPLETE THE FOLLOWING:1. Clean the areas noted frequently to prevent food debris built up.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Kitchen sanitizer bottles measured 0ppm QUATS. Sanitizer replaced during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- 1. Kitchen and bar sanitizer spray bottles were not labeled.COMPLETE THE FOLLOWING:1. Ensure spray bottles are always labeled for safe handling of chemicals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Food temperatures in the prep cooler at the south end of the cooking area measured around 10*C. Ice was being used to maintain temperatures. Informed by staff that they noticed higher cooler temperatures that morning, and that food is stored in cooler only during service. COMPLETE THE FOLLOWING:1. Repair the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. Gap noted around the floor drain in cooking area. A buildup of food debris was also observed in the gap.**May 6, 2025: buildup of food noted in gap around floor drain again.COMPLETE THE FOLLOWING:1. Repair the gap between the drain and floor to prevent accumulation of food, and so that area is easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Squeeze bottle of caramel at the prep cooler at the north end of the cooking area was damaged from heat. 2. Dust and grease noted on underside of the hood vents. 3. The prep cooler cutting boards in the cooking area were discoloured.COMPLETE THE FOLLOWING:1. Discard damaged squeeze bottle as it is no longer in good condition.2. Clean underside of hood vent as often as necessary to maintain it in a visibly clean condition.3. Clean cutting boards to remove stains. If stains cannot be removed by thorough cleaning, they need to be resurfaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Gap noted around the floor drain in cooking area. A buildup of food debris was also observed in between the gap.**November 5, 2024: advised by staff a new cover has been ordered. COMPLETE THE FOLLOWING:1. Replace the floor drain with one that is fitted for the floor opening. OR, 2. Repair the gap between the drain and floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Bar:The sanitizer in the red cloth bucket measured 0ppm QUAT.COMPLETE THE FOLLOWING:1. QUAT concentration must be maintained at 200ppm. Sanitizer must be replaced every 2 hours, or more often if water is visibly dirtied or if cloth is being used frequently.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Observed wet cleaning cloths stored on counters in cooking area. Discussed with staff that cloths must be kept in sanitizer when they are not in use, otherwise, cloths can only be used once and must be taken to laundry.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Observed staff meal and purse stored on counter in servery. COMPLETE THE FOLLOWING:1. Store all staff personal belongings and food in the designated staff area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Bowls used for tossing food in sauce stacked on top of each other. Discussed that bowls cannot be stacked to protect the food contact surfaces from contamination. Bowls unstacked during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- 1. A sanitizer spray bottle in the kitchen was missing a label.COMPLETE THE FOLLOWING:1. Ensure sanitizer spray bottle is always labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Dressing and garnishes in the fridge at the servery measured 12*C. Lids were placed on top of the inserts to maintain temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **CORRECTED**1. Dishwasher measured 0ppm chlorine. Sanitizer bucket replaced during the inspection.COMPLETE THE FOLLOWING:1. Check the dishwasher daily with available test strips to ensure it is maintaining a 100ppm concentration for adequate sanitizing of dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The iodine test strips expired on August 30, 2024.2. Staff unable to locate QUAT test strips.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Gap noted around the floor drain in cooking area. A buildup of food debris was also observed in between the gap.COMPLETE THE FOLLOWING:1. Replace the floor drain with one that is fitted for the floor opening. OR, 2. Repair the gap between the drain and floor.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher is still is disrepair and measured to reach a maximum temperature of 60C. The minimum temperature for a high temperature dishwasher is 71C at plate level. Please repair or replace the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher measured to reach a maximum temperature of 61-64C when ran multiple times, which is not a satisfactory temperature to sanitize dishes and equipment. Please have the dishwasher serviced so that it reaches a minimum temperature of 71C. In the meantime, dishes and equipment must be sanitized using an approved chemical sanitizer in the 3-compartment sink following the washing step.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beef steaks were observed sitting at room temperature. The tempurature was measured at 12C.Staff relocated the steaks into a cooler. Ensure that high risk food items are not stored at room temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?