Skip to content
Loading map…

Sunset Grill

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

Official record from Alberta →

Inspection summary

Sunset Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on July 16, 2026, recorded 6 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 4 separate inspections, most recently on July 16, 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 6 times across 4 separate inspections, most recently on July 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 16, 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?

  • 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 13 times across 7 separate inspections, most recently on July 16, 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 7 times across 7 separate inspections, most recently on July 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution bucket at the severy area measured 100 ppm.Fresh quat sanitizer was prepared at 200 ppm.Ensure quat sanitizer is maintained at 200 ppm. Replace the sanitizer solution every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked raw eggs and uncooked albumen with egg yolk were filled to the brim and stored in an ice bath. The ice bath was below the level of the food and was not sufficient to provide enough cooling for the upper portion of the product.The cook was advised to reduce the portion of the food items in the containers and ensure that the ice bath is at the same height as the food level to maintain proper temperature control from the top to the bottom of the product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violation cited on July 16, 2026:The handwashing sink hot water faucet was not operational. There was not hot water running out from the sink. Handwashing sink must be equipped with hot and cold running water.Fix the hot water faucet.Previous violations: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?
      • Repeat violation cited on July 16, 2026:Gap was observed at the bottom of the front exit door.Install the weatherstripping to seal the gap.Previous violation: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?
      • Repeat violations cited on July 16, 2026:1. Unknown type of fluorescent light above the onions and staff table was missing a light cover. Cover the lights.2. Staff washroom door opens into food area (onions are stored nearby). No self-closing mechanism was installed on the door. Install a self-closing door hinge.3. Carboards were used to line the shelf at the back exit door.Remove the cardboards.Surfaces must be smooth, non-absorbent to moisture, and easy to clean.4. Missing ceiling tile was observed above the 3-compartment sink in the kitchen area.Replace the ceiling tile.Previous violations: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?
      • Repeat violations cited on July 16, 2026:1. Food debris buildup was noted on the waffle maker.Clean the waffle maker.2. Debris was noted along the wall joint at the 3-compartment sink area. Clean the walls along the 3-compartment sink.Recurring violation: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. 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.
  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

    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.
  5. 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.
  6. 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.
  7. 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.

Nearby inspected facilities

Own this business? Add a badge to your website