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Sizzling Grill

2170 - 4310 104 Avenue NE Calgary AB T3N 1W5 · Food - General

6 inspections

  1. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were hanging on a shelf with food equipment. Personal items were moved to a separate area for storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with maximum registering function and monitor the dishwasher sanitizing temperature daily.
    • 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?
      • There was a gap between the exterior, front double doors.Seal the gap to prevent the entry of pest.
    • 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 wall in front of the walk-in freezer had signs of water damage. Mould growth was observed on the wall.Remove the source of moisture and water damaged structural materials. Repair the wall to a smooth and washable finish.2) The ice machine drained into an insert container on the floor. Water was then discharged into the three compartment sink through a pump. Indirectly connect the drainage hose to the sanitary sewage system as per the plumbing code.3) One of the taps at the three compartment sink did not have cold running water. Hot water was running at low pressure.Repair the tap. Ensure there is cold and hot running water at sufficient pressure supplied to all basins at the three compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor by the hot water heater was not finished.Finish the floor. Surfaces must be smooth, non-absorbent to moisture, easy to clean and in light colors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cutting boards for the line coolers were discolored, pitted and had cut marks throughout.Resurface or replace the cutting boards.2) The food processor was dirty with dried food debris.Disassemble the equipment. Clean and sanitize all parts thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • August 7, 2025 - There was a heavy accumulation of dust, grease and/ or food debris throughout the food establishment including but not limited to ceilings, floors, walls, spray bottles, ventilation hoods and food equipment.August 8, 2025 - There was an improvement on cleanliness. Some areas such as the kitchen ceiling, ventilation hoods and the bakery side still require more cleaning.Conduct a thorough cleaning of the food establishment including hard-to-reach areas.
  2. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food preparation surfaces.Keep cleaning cloths immersed in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The brush for ghee was not food grade.The brush was discarded. Provide a food grade brush.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A cell phone and a pair of eyeglasses were stored in the cook line.2) Staff clothing was stored in contact with a bottle of sauce in the storage area by the rear emergency door. Store personal items separate from food handling or food storage areas.3) Wooden boards on the floor of the walk-in cooler were being used to store food containers.4) Food containers were stored on the floor of the walk-in freezer.Provide adequate shelving and store foods at least 6 inches off the floor.5) Scoop handles were stored in contact with food stored in the bulk bins.Store scoops in a clean and sanitary manner to avoid the handles from being in contact with food.6) An insert container was being used to scoop food from the bulk bin.Provide a proper scoop and ensure that the handle is not in contact with food.7) Foods under refrigeration were uncovered.Cover foods properly during storage.8) There was a dirty fan in the cook line and on the drainboard located on the clean side of the dishwasher.Clean the fans and store them separately.9) The ice scoop was stored directly on top of the ice machine where dust had accumulated.Clean and sanitize the ice scoop and store it in a clean container.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained sanitizer was not labeled to indicate its content.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods such as shredded cabbage, vegetable dumplings and noodles measured between 16 to 18C in the line cooler.All perishable foods were discarded. Repair the line cooler so that perishable foods are stored at 4C or less under refrigeration.2) A pail of partially frozen tomato sauce was thawing outside of the walk-in freezer.Tomato sauce was taken into the walk-in cooler to complete the thawing process.3) A pail of margarine was stored on the floor. Margarine measured 24C. Margarine was discarded. Keep margarine under refrigeration as per manufacturer's instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with maximum registering function and monitor the dishwasher sanitizing temperature daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink on the bakery side did not have paper towels and hand soap.2) A reusable cloth was being used to dry hands in the bar after handwashing.Handwashing supplies were provided in suitable dispensers at the hand sinks during the inspection.
    • 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?
      • 1) There were dead flies on the wall in front of the walk-in freezer and on the windowsill in the storage area. Remove all pests and conditions that lead to harboring of pests including containers of dirty standing water on the floor.2) Pest control reports were not available.Provide pest control reports.3) There was a gap between the exterior, front double doors.Seal the gap to prevent the entry of pest.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a folding chair on the bakery side with a damaged seat. Foam was exposed.Remove, properly repair or replace the chair.
    • 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 wall by the mixer was bulged and damaged.Repair the wall to a smooth and washable finish.2) The wall in front of the walk-in freezer had signs of water damage. Mould growth and live insects were observed on the wall.Remove the source of moisture and water damaged structural materials. Repair the wall to a smooth and washable finish.3) There were holes in the pass-through door between the bar and the kitchen. The door was also repaired with duct tape.Properly repair or replace the door.4) Caulking behind the pre-rinse sink in the dishwashing area had mould growth and it was in a state of disrepair.Remove mould and replace caulking.5) Floor tiles were missing in the storage area with exterior windows.Repair the floor.6) The ice machine drained into an insert container on the floor. Water was then discharged into the three compartment sink through a pump. Indirectly connect the drainage hose to the sanitary sewage system as per the plumbing code.7) One of the taps at the three compartment sink did not have cold running water. Hot water was running at low pressure.Repair the tap. Ensure there is cold and hot running water at sufficient pressure supplied to all basins at the three compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty knives were stored between the line coolers.Do not store equipment or utensils in areas that are not easily assessable for cleaning.2) A wire strainer was damaged.The strainer was discarded during the inspection.3) There was tape on the handle of the ladle, microwave and knife. The ladle and knife were discarded during the inspection. Remove tape. Properly repair or replace the microwave handle. 4) Cutting boards for the line coolers were discolored, pitted and had cut marks throughout.Resurface or replace the cutting boards.5) A dough roller was stored against the wall on a dirty, black pipe.Clean and sanitize the dough roller. Store equipment and utensils in a clean and sanitary manner.6) A single use container was being used to scoop food from the bulk bin.Do not reuse single service items. Provide a proper scoop.7) Wood underliners for sizzling plates were damaged.Replace damaged wood underliners.8) The food processor was dirty with dried food debris.Disassemble the equipment. Clean and sanitize all parts thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a heavy accumulation of dust, grease and/ or food debris throughout the food establishment including but not limited to ceilings, floors, walls, spray bottles, ventilation hoods and food equipment.Conduct a thorough cleaning of the food establishment including hard-to-reach areas.2) The following areas were not accessible.- the walk-in freezer- by the rear emergency exit- by the hot water heater- the three compartment sinkOrganize these areas and remove items that are no longer required to operate the food establishment.3) Toilet paper was stored on the toilet in the staff washroom.Store toilet paper in a suitable dispenser.4) Canned foods were stored on dirty cardboard trays.Discard soiled cardboards.5) Dirty dishes were left on the dish pit overnight. The mixer was also left dirty overnight. Clean and sanitize all dishes and equipment as part of closing duties. Do not leave anything dirty overnight.
  3. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) There was a general lack of food safety and sanitation knowledge by all members of staff. 2) None of the 7 food handlers on site were certified in a recognized food safety course. ACTION:1) The main cooks and sweets makers, and other persons in care and control of the kitchen, must obtain a certificate in a food safety approved by the Minister of Health (list of approved certificate courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf.). Provide the completion certificate to an Alberta Health Services Executive Officer.2) Have all food handlers complete, at minimum, the Alberta Health Services Food Safety Basics Interactive Course (registration link to course: https://www.albertahealthservices.ca/eph/Page3151.aspx). Provide copies of completion certificates to an Executive Officer of Alberta Health Services.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A sanitation schedule was not provided.ACTION:Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Dirty cleaning cloths were stored on food preparation surfaces and not in an approved sanitizer solution.2) A sanitizer solution was not provided at the kitchen preparation line.ACTION:1) Keep wet, used cleaning cloths in an approved sanitizing solution between uses.2) Ensure that an approved sanitizing solution (i.e. 100 parts per million bleach or 200 parts per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring. Refresh the solution frequently, especially when it is contaminated with food debris.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Several kitchen staff had dirty cloths tucked into the sides of their aprons which they were using for cleaning, grasping onto hot equipment, and wiping hands.2) A food handler was observed eating while on food service duty.ACTION:Cease the practice of tucking towels into aprons and ensure staff exhibit cleanliness, practice good personal hygiene, do not to eat while on food service duty, and wash hands as often as necessary.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Processed onions in plastic milk crates with mesh bottoms were stored directly on the kitchen floor.2) Many containers of raw and ready-to-eat foods stored in the walk-in cooler were uncovered and not protected against contamination.3) Chemicals were stored next to food behind the bar service counter.ACTION:1) Store foods, food packaging materials, and food equipment and utensils off the floor and in such a manner that prevents contamination. 2) Discard all processed foods that were stored on the floor in milk crates. Obtain and use clean, food grade containers in good condition for food storage. Remove milk crates for food storage as they have been repeatedly observed dirty within the food establishment.3) Ensure that all stored foods are covered and protected against contamination. Store raw meat below cooked and ready-to-eat foods.4) Do not store chemicals in a manner that contaminates foods and food areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Raw meat was stored above cooked/ready-to-eat foods in the walk-in cooler. Store raw meat on bottom racks, separate area that will not contaminate cooked and ready-to-eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Boxes and pails of food and take-out containers were stored on the floor throughout the main kitchen and in the second kitchen.2) Staff personal items and clothing were hung on storage shelves and touching food and food equipment in the second kitchen.ACTION:1) Store foods, food packaging materials, and food equipment and utensils off the floor and in such a manner that prevents contamination. 2) Store personal items in separate areas to prevent the contamination of public food and food areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • REPEATING VIOLATION:Sanitizer connected to automatic dispenser was dispensing too solution at a very strong concentration. Please dilute to required concentration level.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATIONS:1) Vegetable pakora was stored at room temp; staff advised it was cooling. Temp measured 22C. Please practice quick-cooling methods.**May 14, 2024: pans of cooked kabab which measured 38°C, and several plastic containers of cooked vegetable curry at 52°C.2) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C. Recommend to obtain a waterproof min/max thermometer that can also be used to monitor high temp dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Utensils were not sanitized in the manual wash procedure. For manual dishwashing for 2 comp sink, wash with detergent and rinse with clean water in 1st comp, then sanitize by complete immersion in an approved sanitizer in 2nd comp.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink next to the staff bathroom was empty.ACTION:Refill the paper towel dispenser at the hand sink next to the staff bathroom. Ensure that all handwashing stations are accessible and stocked with liquid soap and single-use paper towel at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **THIS HAS BEEN AN ISSUE SINCE FACILITY APPROVAL. HISTORY OF CORRECTIONS HAD ONLY BEEN TEMPORARY AND FACILITY REVERTS BACK TO HANDLING OPEN FOODS.**A hand sink was not easily accessible for the side service area. Please either remove the door (do not install a curtain or any items that block the doorway to the sink) or install a hand sink in the service area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) There was a general lack of food safety and sanitation knowledge by all members of staff. 2) None of the 7 food handlers on site were certified in a recognized food safety course. ACTION:1) The main cooks and sweets makers, and other persons in care and control of the kitchen, must obtain a certificate in a food safety approved by the Minister of Health (list of approved certificate courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf.). Provide the completion certificate to an Alberta Health Services Executive Officer.2) Have all food handlers complete, at minimum, the Alberta Health Services Food Safety Basics Interactive Course (registration link to course: https://www.albertahealthservices.ca/eph/Page3151.aspx). Provide copies of completion certificates to an Executive Officer of Alberta Health Services.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the dishwashing area and in front of the cook line was severely damaged and no longer in a state that was easily cleanable.ACTION:Repair the areas where the kitchen floor is damaged to a condition that promotes easy cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom door that opened into a food area was not installed with a self-closure device. Please install.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Plastic milk crates contaminated with old food debris and grime, and plastic insert containers that were severely heat damaged were used to store processed foods. 2) Meat skewers and wooden bases for sizzling plates were stored directly under the hand washing sink drainage line and paper towel dispenser.3) Knives contaminated with food debris were stored in the gaps between food preparation equipment.ACTION:1) Remove milk crates for food storage as they have been repeatedly observed dirty within the food establishment. Remove damaged containers.2) Store foods, food packaging materials, and food equipment and utensils off the floor and in such a manner that prevents contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATIONS:1) Knives were stored in cracks between prep line equipment. These areas are not routinely washed/sanitized - store knives in a sanitary manner.2) There were some plastic containers that were severely heat damaged and no longer easy to wash/sanitize. Staff discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A sanitation schedule was not provided.ACTION:Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:1) Buildup on floor from old grease still remains on some areas of the floor, notably around the gas stove and dishwash bay. More attention for deep cleaning is needed in these areas. **May 1, 2024: food debris under equipment/in corners and hard-to-reach areas in the second kitchen prep area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:1. Dry storage room is not organized for ease of cleaning. Boxes and miscellaneous items stored infront of shelving areas blocking access for ease of cleaning.ACTION- declutter and remove any items not needed. Keep storage areas orderly, with items stored on shelving only, keep walking path areas clear. 2. Sweets takeout counter area- sofa and chairs behind service counter clutter area. Remove items to ensure areas are easy to reach for cleaning. Remonve other extra equipment not used onsite.
  6. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready-to-use surface sanitizer was not provided during operation. Provide sanitizer at each prep station where open foods are handled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw meat was stored above cooked/ready-to-eat foods in the walk-in cooler. Store raw meat on bottom racks, separate area that will not contaminate cooked and ready-to-eat foods.2) Ice for drinks was stored behind bar next to hand washing sink and touching drink lines. Please store drink ice in separate foodgrade container and protect from sink splashout contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer connected to automatic dispenser was dispensing too solution at a very strong concentration. Please dilute to required concentration level.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods were stored on the prep line at room temp. A carton of cream measured 23C, deep fried meat @ 20C (destroyed). Store perishable foods at 4C or lower, or 60C or higher.2) Vegetable pakora was stored at room temp; staff advised it was cooling. Temp measured 22C. Please practice quick-cooling methods.3) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C. Recommend to obtain a waterproof min/max thermometer that can also be used to monitor high temp dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils were not sanitized in the manual wash procedure. For manual dishwashing for 2 comp sink, wash with detergent and rinse with clean water in 1st comp, then sanitize by complete immersion in an approved sanitizer in 2nd comp.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **THIS HAS BEEN AN ISSUE SINCE FACILITY APPROVAL. HISTORY OF CORRECTIONS HAD ONLY BEEN TEMPORARY AND FACILITY REVERTS BACK TO HANDLING OPEN FOODS.**A hand sink was not easily accessible for the side service area. Please either remove the door (do not install a curtain or any items that block the doorway to the sink) or install a hand sink in the service area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom door that opened into a food area was not installed with a self-closure device. Please install.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knives were stored in cracks between prep line equipment. These areas are not routinely washed/sanitized - store knives in a sanitary manner.2) There were some plastic containers that were severely heat damaged and no longer easy to wash/sanitize. Staff discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:1) Buildup on floor from old grease still remains on some areas of the floor, notably around the gas stove and dishwash bay. More attention for deep cleaning is needed in these areas. **May 1, 2024: food debris under equipment/in corners and hard-to-reach areas in the second kitchen prep area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dry storage room is not organized for ease of cleaning. Boxes and miscellaneous items stored infront of shelving areas blocking access for ease of cleaning.ACTION- declutter and remove any items not needed. Keep storage areas orderly, with items stored on shelving only, keep walking path areas clear. 2. Sweets takeout counter area- sofa and chairs behind service counter clutter area. Remove items to ensure areas are easy to reach for cleaning. Remonve other extra equipment not used onsite.