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Sisig Eh! - CGY-1772

304 Temple Close NE Calgary AB T1Y 3B6 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Sisig Eh! - CGY-1772 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on September 5, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 6 separate inspections, most recently on September 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on August 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on September 4, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was tested >200ppm.- Operator diluted sanitizer solution and was retested at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available.- Acquire a probe thermometer for checking internal temperature of cooked foods.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water pump failed during initial inspection and no water pressure or supply available to sinks.- Operator repaired the water pump and was able to sustain water pressure during second inspection.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available at the time of the inspection. Please ensure that an approved food safe surface sanitizer and the bulk concentrate is available at all times. Approved food safe sanitizers:- 100ppm chlorine - 200ppm quats
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available while food preparation was ongoing.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Was not using a thermometer to confirm internal temperature of food during cooking.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Rice bags were observed on the floor outside the food truck.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was measured at 30 °C, and the rice cooker was turned off.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water sample was not submitted prior to the operation this year. A water sample was taken from the tap in the food truck by a public health inspector. Please ensure that a water sample is submitted for bacteriological water testing at least once annually prior to the operating season begins.**UPDATE (2025-09-03). The water sample submitted was confirmed to be satisfactory.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop used for scooping ice cubes in the IGLOO storage container was stored directly in the storage container with the scoop handle in contact with the ice. Operator removed the ice scoop and stored in a clean separate container.**Ensure that ice scoop is stored in a clean and sanitary manner to prevent contamination of the ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was food storage and minimal food preparation in the driver area. In addition, the driver area did not have proper surfacing that can facilitate cleaning. All food handling and storage must occur in the designated, permitted area of the food truck.**Food items under the 2-compartment sinks were removed
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was no drain board to air dry equipment and utensils after dishwashing.**Provide a drain board.2. Smaller cutting board was available, but operator was observed using the large chopping to chop vegetables.**Use proper sized equipment that are able to fit in the sink available in the food truck to ensure food equipment can be properly washed and sanitized**Bleach was available for sanitizing dishes.
  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was food storage and minimal food preparation in the driver area. In addition, the driver area did not have proper surfacing that can facilitate cleaning. All food handling and storage must occur in the designated, permitted area of the food truck.2) Syrup in their original containers was stored under the wastewater plumbing lines of the dishwashing sinks.Store food and food service items away from possible sources of contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was no sanitizer for dishwashing.Provide an approved sanitizer such as 100 ppm chlorine or 200 ppm quat.2) There was no drain board to air dry equipment and utensils after dishwashing.Provide a drain board.3) Cutting boards did not fit in the dishwashing sinks.Replace with smaller cutting boards. Equipment must be fully immersed in the sinks for proper cleaning and sanitizing. Alternatively, replace with larger and deep dishwashing sinks.4) Knives on the magnetic strip had a build-up of food debris.Properly clean and sanitize food equipment prior to storage.
  8. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the spray bottle did not have any detectable concentration of chlorine or quat.Use an approved sanitizer for surfaces such as 100 ppm chlorine or 200 ppm quat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was food storage and minimal food preparation in the driver area. In addition, the driver area did not have proper surfacing that can facilitate cleaning. All food handling and storage must occur in the designated, permitted area of the food truck.2) Syrup in their original containers was stored under the wastewater plumbing lines of the dishwashing sinks.Store food and food service items away from possible sources of contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was no sanitizer for dishwashing.Provide an approved sanitizer such as 100 ppm chlorine or 200 ppm quat.2) There was no drain board to air dry equipment and utensils after dishwashing.Provide a drain board.3) Cutting boards did not fit in the dishwashing sinks.Replace with smaller cutting boards. Equipment must be fully immersed in the sinks for proper cleaning and sanitizing. Alternatively, replace with larger and deep dishwashing sinks.4) Knives on the magnetic strip had a build-up of food debris.Properly clean and sanitize food equipment prior to storage.
  9. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottle was labeled as quat sanitizer.Corrected on site.

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