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Sizzling House Restaurant

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

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. Risk Management Inspection

    0 infractions

  9. 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.
  10. 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.