Salt & Pepper Mexican Restaurant
6515 Bowness Road NW Calgary AB T3B 0E8 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Parts of the interior surfaces of the ice machine were dirty.Remove the ice. Clean and sanitize the interior surfaces of the ice machine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
4 infractions
- 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?
- November 3, 2025: Has not been resolved. A small gap in the middle bottom area of the back kitchen exit doors can be observed. Install a new door sweep or something similar to seal the possible pest entry point.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Handwashing sink on the main line and the plumbing fixtures in the staff washroom upstairs were not draining. A service call had already been made to address the issue.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of grease observed on the interior the mechanical dishwasher. - Clean and maintain in a clean and sanitary manner at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of food debris observed in the hard areas of the kitchen. Deep clean and maintain in a clean and sanitary condition at all times.
- 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?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer residual after the dishwashing cycle was 0ppm. Problem was resolved after priming. Ensure to prime the lines after changing chemicals. Check the chemical levels regularly.
- 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?
- A small gap in the middle bottom area of the back kitchen exit doors can be observed. Install a new door sweep or something similar to seal the possible pest entry point.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labelled. Label all chemical bottles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not operational. Battery was dead. Replace battery and make sure the probe thermometer is available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dust build-up on walk-in cooler shelves and fan cover and grime build-up underneath the shelves. Clean the walk-in cooler .
- 23. Is the facility maintained in a clean and sanitary condition?
- Food stains on the wrought iron of the storage shelfing unit next to the small prep cooler. Clean the shelf.
- 09. Are chemicals stored and handled in a safe manner?