Saltlik Steakhouse - Food
101 8 Avenue SW Calgary AB T2P 1B4 · Food - General
7 inspections
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 5/27/2026 - Lower cooler temperatures were recorded between 6 °C and 8 °C, while the inserts above measured between 10 °C and 12 °C. Please lower the cooler setting to 4 °C or below1) The insert pans in the prep cooler located along the front cookline by the wall were recorded at a temperature of 21°C.2) The internal air temperature of the cooler beneath was measured at 18°C. All food items stored in both the cooler and insert pans were removed and relocated to the walk-in cooler during the inspection.**Ensure that the perishable food under refrigeration measures at 4 degrees C or below. Do not store any perishable food in the cooler until repairs are conducted.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit displayed at the front door entrance was observed to be expired. **Please print valid permit to be displayed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light cover in the walk-in cooler located in the basement was broken. Ensure the cover is replaced or obtain sleeves or LED lights to protect potential physical contamination of the food products below.**Replace the light cover or get alternative lighting with sleeves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The insert pans in the prep cooler located along the front cookline by the wall were recorded at a temperature of 21°C.2) The internal air temperature of the cooler beneath was measured at 18°C. All food items stored in both the cooler and insert pans were removed and relocated to the walk-in cooler during the inspection.**Ensure that the perishable food under refrigeration measures at 4 degrees C or below. Do not store any perishable food in the cooler until the itis repaired.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The basement hot water tank developed a leak, resulting in water accumulation on the floor. Hot water service was found temporarily shut off at the time of inspection. Maintaining access to hot water is essential for proper sanitation; suspending food handling during outages helps ensure hygiene standards and prevents potential food safety hazards**The leakage was promptly attended to, ensuring that hot water was available at the end of the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light cover in the walk-in cooler located in the basement was broken. Ensure the cover is replaced or obtain sleeves or LED lights to protect potential physical contamination of the food products below.**Replace the light cover or get alternative lighting with sleeves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- 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)?
- The mechanical dishwasher was not dispensing sodium hypochlorite (chlorine) to sanitize food equipment and utensils. The mechanical dishwasher must be maintained in good working condition to effectively clean and sanitize food equipment and utensils. The operator contacted Ecolab to remedy the issue, and the mechanical dishwasher was repaired and dispensed 100ppm of chlorine during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- 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)?
- *KITCHEN DISHWASHER FINAL RINSE MEASURED 0 PPM CHLORINE. SANITIZER PUMP PRIMED THROUGHOUT ONE CYCLE AND 100 PPM ACHIEVED. ENSURE THAT PUMPS ARE PRIMED WHEN CHANGING OUT CHEMICALS*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?