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Sunset Grill

41 Sage Hill Gate NW Calgary AB T3R 0S4 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 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 hot water faucet at the handwashing sink by the cook line was not operational.Fix the hot water faucet.2) Paper towel was stored on the toilet bowl. (Corrected During Inspection)The paper towel was stored in a different area.3) The hand washing sink at the back kitchen was obstructed with a container. (Corrected During Inspection)The container was promptly removed.4) No soap at the handwashing sink located at the back kitchen.Ensure handwashing sink are equipped with handwashing supplies.5) Paper towel was stored on top of the paper towel dispenser in the men's washroom.Store paper towel in a suitable paper towel dispenser.
    • 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?
      • Gap was noted below the front entrance door.Install weatherstripping to seal the gap.
    • 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) Light above the onions and staff table was missing a cover. 2) Staff washroom door opens into food area (onions are stored nearby). No self-closing mechanism was installed on the door. 1 to 2) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris build up was noted on the waffle maker.Clean the waffle maker.Previous violation:Brown stains build-up on the white bus pans. Clean the bus pans and replace them if they can't be clean.
  2. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) Not sure if any staff have taken certified food safety course. Provide certificate of a certified food safety staff. 2) Additional food safety training required. Please have kitchen staff take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 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) Light above the onions and staff table was missing a cover. 2) Staff washroom door opens into food area (onions are stored nearby). No self-closing mechanism was installed on the door. 1 to 2) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Brown stains build-up on the white bus pans. Clean the bus pans and replace them if they can't be clean.
  3. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) Not sure if any staff have taken certified food safety course. Provide certificate of a certified food safety staff. 2) Additional food safety training required. Please have kitchen staff take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 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) Light above the onions and staff table was missing a cover. 2) Staff washroom door opens into food area (onions are stored nearby). No self-closing mechanism was installed on the door. 1 to 2) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Brown stains build-up on the white bus pans. Clean the bus pans and replace them if they can't be clean.
  4. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Probe thermometer was not working. Provide working probe thermometer to check food and coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION: MANUALLY SANITIZE FOR 2 MINUTES AFTER WASHING IN THE DISHWASHER. Dishwasher temperature was measured less than 71 degrees C. at the dishes. Temperature was cycling between 67 to 69.7 degrees C. Previous Inspection.High temperature dishwasher was measured at 67.5 degrees C and water leaking from the dishwasher. Bus pan underneath the dishwasher was filled with water. Debris build-up on top of the dishwasher.Fix the dishwasher and ensure final rinse temperature reaches 71 degrees C or higher.Clean the dishwasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) Not sure if any staff have taken certified food safety course. Provide certificate of a certified food safety staff. 2) Additional food safety training required. Please have kitchen staff take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 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) Light above the onions and staff table was missing a cover. 2) Staff washroom door opens into food area (onions are stored nearby). No self-closing mechanism was installed on the door. 1 to 2) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Brown stains build-up on the white bus pans. Clean the bus pans and replace them if they can't be clean.
  5. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:Quat sanitizer was measured less than 100ppm again and staff did not verify with test strips. Previous Inspection.Quat sanitizer was measured less than 100ppm. After staff switched the dispenser, it was measured greater than 400ppm.Use 200ppm quat sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Eggs on top of the bucket were measured at 12.2 degrees C. Previous inspection: Whole eggs and egg mixture were sitting on top of ice. Eggs on top was measured at 13.6 degrees C. and egg mixture was measured at 9.8 degrees C. Improper ice bath used for storing these products. Store perishable foods at 4 degrees C or below or at 60 degrees C or higher. Store whole eggs at 7.0 degrees C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Probe thermometer was not working. Provide working probe thermometer to check food and coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION: MANUALLY SANITIZE FOR 2 MINUTES AFTER WASHING IN THE DISHWASHER. Dishwasher temperature was measured less than 71 degrees C. at the dishes. Temperature was cycling between 67 to 69.7 degrees C. Previous Inspection.High temperature dishwasher was measured at 67.5 degrees C and water leaking from the dishwasher. Bus pan underneath the dishwasher was filled with water. Debris build-up on top of the dishwasher.Fix the dishwasher and ensure final rinse temperature reaches 71 degrees C or higher.Clean the dishwasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) Not sure if any staff have taken certified food safety course. Provide certificate of a certified food safety staff. 2) Additional food safety training required. Please have kitchen staff take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 10, 2024 - Grease trap FOG was at 35% and solid was at 35%.Previous ReportGrease trap was not being maintained. Grease and solid layers were 45 % of the grease trap. Grease and solid layers should only be 25% of the whole grease trap. Clean the grease trap more often.
    • 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) Light above the onions and staff table was missing a cover. 2) Staff washroom door opens into food area (onions are stored nearby). No self-closing mechanism was installed on the door. 1 to 2) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Brown stains build-up on the white bus pans. Clean the bus pans and replace them if they can't be clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Calcium build-up on the spray sink tap.2) Brown stains on the spray sink wall.3) Slight dust build-up on the air vents. 1 to 3) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents and canopy vents.Clean the vents. 2) Toilet paper in the staff washroom was not stored in dispenser. Store toilet paper in dispenser.
  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was measured less than 100ppm. After staff switched the dispenser, it was measured greater than 400ppm.Use 200ppm quat sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Eggs on top of the bucket were measured at 12.2 degrees C. Previous inspection: Whole eggs and egg mixture were sitting on top of ice. Eggs on top was measured at 13.6 degrees C. and egg mixture was measured at 9.8 degrees C. Improper ice bath used for storing these products. Store perishable foods at 4 degrees C or below or at 60 degrees C or higher. Store whole eggs at 7.0 degrees C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Frozen food was being thawed at room temperature. Thaw in cooler overnight, under cold running water or inside microwave.2) Probe thermometer was not working. Provide working probe thermometer to check food and coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was measured at 67.5 degrees C and water leaking from the dishwasher. Bus pan underneath the dishwasher was filled with water. Debris build-up on top of the dishwasher.Fix the dishwasher and ensure final rinse temperature reaches 71 degrees C or higher.Clean the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were water damaged.Provide new quat sanitizer test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) Not sure if any staff have taken certified food safety course. Provide certificate of a certified food safety staff. 2) Additional food safety training required. Please have kitchen staff take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 10, 2024 - Grease trap FOG was at 35% and solid was at 35%.Previous ReportGrease trap was not being maintained. Grease and solid layers were 45 % of the grease trap. Grease and solid layers should only be 25% of the whole grease trap. Clean the grease trap more often.
    • 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) Light above the onions and staff table was missing a cover. 2) Staff washroom door opens into food area (onions are stored nearby). No self-closing mechanism was installed on the door. 1 to 2) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Brown stains build-up on the white bus pans. Clean the bus pans and replace them if they can't be clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Calcium build-up on the spray sink tap.2) Brown stains on the spray sink wall.3) Slight dust build-up on the air vents. 1 to 3) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents and canopy vents.Clean the vents. 2) Toilet paper in the staff washroom was not stored in dispenser. Store toilet paper in dispenser.