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Sizzling Grill

122 - 790 Coventry Drive NE Calgary AB T3K 4K4 · Food - General

Official record from Alberta →

Inspection summary

Sizzling Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on September 3, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on September 3, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 2 separate inspections, most recently on August 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on August 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 11 times across 7 separate inspections, most recently on September 3, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times on June 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

7 inspections

  1. Risk Management Inspection

    3 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?
      • A gap was observed alongside the bottom of the screen door located at back of the facility.Please repair the screen to prevent the entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tiles from the T-bar ceiling were installed. Acoustic tiles are not a smooth and cleanable surface.Please install ceiling tiles that are smooth cleanable, and impervious to contaminants.
    • 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. The walls behind chest freezers and several areas in the kitchen were observed to be in disrepair.2. An area of raw wood was observed on the utensil shelf in the back kitchen area.**Have items repaired/finished to ensure they are smooth, impervious to moisture and cleanable.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in a spray bottle measured above 400ppm.**Ensure quat sanitizers are maintained at 200ppm.-Staff diluted the solution to 200ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. High risk food items on the chaffing dishes on the buffet line measured between 28-30 degrees.2. High risk food items requiring cooling on the buffet line were kept at room temperature, measured at 15 degrees C.**Ensure high risk food items are stored at safe temperatures of 4 degrees C and below or 60 degrees C and above.-Food items were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pack of frozen raw chicken was being thawed in stagnant water at room temperature.**Ensure frozen foods are thawed safely by thawing them in cold running water, placing them in a cooler ahead of time or with the use of a microwave oven.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler in the kitchen was not maintaining adequate food temperatures, measured at 13.5 degrees C.**Have the cooler repair/replaced to ensure it can maintain adequate food temperatures of 4 degrees C or below. Discontinue the use of the cooler pending when it is verified to be in good working condition.-Food items were discarded.
    • 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 gap was observed alongside the bottom of the screen door located at back of the facility.Please repair the screen to prevent the entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tiles from the T-bar ceiling were installed. Acoustic tiles are not a smooth and cleanable surface.Please install ceiling tiles that are smooth cleanable, and impervious to contaminants.
    • 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. The walls behind chest freezers and several areas in the kitchen were observed to be in disrepair.2. An area of raw wood was observed on the utensil shelf in the back kitchen area.**Have items repaired/finished to ensure they are smooth, impervious to moisture and cleanable.
  3. Risk Management Inspection

    2 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?
      • A gap was observed alongside the bottom of the screen door located at back of the facility.Please repair the screen to prevent the entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tiles from the T-bar ceiling were installed. Acoustic tiles are not a smooth and cleanable surface.Please install ceiling tiles that are smooth cleanable, and impervious to contaminants.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Surface sanitizer was unavailable during food processing.Please ensure a bucket of surface sanitizer with a concentration of 100 ppm (chlorine) or 200 ppm (quat) is available to staff at all times during food processing.2) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An insert of frozen resmalai was observed to be uncovered and contaminated with food debris in the chest freezer.The food item was promptly discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls with no handles were observed to be used as a scoop and buried in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please do not use handless bowls or containers for bulk ingredients and replace it with food grade scoops with handles. If handleless bowls or containers are used, they must be washed and sanitized after use.2) Bottled beverages were stored underneath the p-trap of the handwash sink located at service line. A leak from the handwash sink could potentially lead to contamination of surrounding areas.Please remove the bottled beverages away from the p-trap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A case of raw chicken wings was thawing in stagnant room temperature water. The internal temperature of the raw chicken wings was tested using a probe thermometer and measured at 21C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The case of raw chicken wings was promptly discarded. Ingredients must be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable when requested.Please obtain chlorine test strips within their expiry date to accurately verify the concentration of surface sanitizers.
    • 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 gap was observed alongside the bottom of the screen door located at back of the facility.Please repair the screen to prevent the entry of pests into the facility.
    • 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?
      • The operator failed to notify their regional health authority of the business name change.Please fill and submit a food handling permit name change application and send it to the undersigned PHI.
    • 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) Tiles from the T-bar ceiling above the front entrance of the kitchen, and the above the chest freezer was observed to be missing or in disrepair. Dust and debris from the exposed ceiling can become a physical contaminant.Please install ceiling tiles that are smooth cleanable, and impervious to contaminants.2) A grated ceiling tile was observed to be installed in the T-bar ceiling above the food preparation area in the kitchen. Grated ceiling tiles are not a smooth and cleanable surface.Please replace the grated ceiling tile with one that is smooth, cleanable, and impervious.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The meat slicer was observed to have food debris accumulated in hard-to-reach areas that could potentially come into contact with food products.Please thoroughly clean and sanitizer the meat slicer. Implement a routine schedule for the cleaning of the meat slicer.2) The seal from chest freezer located in the kitchen was observed to be in disrepair. The lid of the chest freezer was cracked, exposing the insulation.Please repair the lid of the chest freezer or replace the entire unit.3) The handwash sink located in the kitchen was observed to be covered in grime and food debris.Please clean and sanitize the handwash sink to ensure it is free of contamination.4) Leftover protective adhesive stickers were observed on the shelving under the prep table located in the back of the kitchen. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the prep table.5) The head of a spatula was observed to be cracked and in disrepair. The contact surfaces of utensil were no longer smooth, cleanable, or non-porous, which could trap and harbor harmful bacteria, facilitating cross-contamination.Please discard the spatula. Inspect the utensils throughout the kitchen and discard any in disrepair.6) The bulk containers storing dry ingredients located in the dry storage room and bulk oil containers were observed to be covered in grime, grease, and food debris.Please clean and sanitized the indicated containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the hard-to-reach areas:Behind and underneath the deep freezers, dry storage racks, and on the walls of the walk-in cooler.Please clean and sanitize the indicated areas.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the hard-to-reach areas:- Behind and underneath the deep freezers, dry storage racks, and on the walls of the walk-in cooler.
  6. Demand Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plates and cutlery stored in the front service area are covered in dust and debris.Relocate these items to prevent contamination by construction materials. Thoroughly clean and sanitize these items before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dust accumulation on the front service counter and cabinets.Thoroughly clean this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the hard-to-reach areas:- Behind and underneath the deep freezers, dry storage racks, and on the walls of the walk-in cooler.
  7. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the hard-to-reach areas:- Behind and underneath the deep freezers, dry storage racks, and on the walls of the walk-in cooler.

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