Skip to content
Loading map…

Sizzling House Restaurant

1513 Broadway Avenue E Redcliff AB T0J 2P0 · Food - General

Official record from Alberta →

Inspection summary

Sizzling House Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 19, 2025. The most recent inspection, on October 9, 2026, recorded 1 infraction.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on October 9, 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 3 times across 3 separate inspections, most recently on December 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on April 10, 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 across 2 separate inspections, most recently on August 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution (quats) spray bottle concentration was observed at 800 ppm and sanitizer bucket (bleach) was observed at 200 ppm. The operator made new solution during the inspection.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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 tile underneath the wok range has come off. Water is pooling in the tile space.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large containers of cooked/deep fried battered foods were sitting out at room temperature since 11am. Food was discarded at time of inspection. Discussed time/temperature abuse. Discussed keeping hot foods hot and cold foods cold.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a grease spill/build up underneath the deep-frying area. Please clean this area.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored directly in food product. Operator removed scoops at time of inspection.Frozen meat in a container was being thawed on the floor. Operator was informed on how to properly thaw food. Operator put food in the cooler. Food containers and boxes were sitting directly on the floor of the walk-in freezer. Discussed keeping food products off the floor/at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats test strips available for testing sanitizer solution. Please purchase.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a frayed stainless-steel strainer hanging up. Operator discarded strainer.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2/19/2025: The inside temperature of the preparation cooler near the ice machine was measured at 7.8 degrees C. 2/27/2025: Food in the preparation cooler was measured at 12.5 degrees C. The operator informed the inspector that the cooler was acting erratically and would need to be repaired or replaced. Potentially hazardous foods including shelled eggs were removed from the cooler and discarded during the inspection. Please continue to ensure that this prep cooler is not used to store higher risk foods until it has been repaired or replaced.
  11. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard box containing food products (noodles) was stored directly on the floor in the walk-in cooler. Please ensure all food products are stored off of the floor on shelving/pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The inside temperature of the preparation cooler near the ice machine was measured at 7.8 degrees C. The operator indicated that they would adjust the cooler setting so that the temperature could be maintained at 4 degrees C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was put through three complete cycles and achieved maximum water temperatures (plate level) as follows: 69.5 degrees C, 70.1 degrees C, 69.1 degrees C. The operator informed the inspector that they would run a descale and contact their service provider about repairing the machine if necessary. Until the machine is repaired, a chemical sanitizing step will be completed on clean dishes.
    • 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 white caulking where the wall meets the top of the multi-compartment sink is stained black and full of grease and debris.

Nearby inspected facilities

Own this business? Add a badge to your website