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Wiener Schnitzel Haus

1 - 4703 Bowness Road NW Calgary AB T3B 0B5 · Food - General

Official record from Alberta →

Inspection summary

Wiener Schnitzel Haus has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on October 1, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on January 10, 2025. 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 2 times across 2 separate inspections, most recently on January 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer used for food contact surfaces was prepared using lemon scentedbleach and was made way too strong.- Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **** Recurrent Violation ****January 10, 2025: The temperature of high-risk foods such as batter used for meat, dairy products, bacon, stored in the cooler on the main line were measured at 7.3-9 degrees Celsius. Observed an ice buildup in the cooler. These conditions have been observed on previous inspection as well. Do not store any perishable foods such as meat, dairy products, chopped vegetables, batter etc. only whole fruits and vegetables can be stored in the cooler until the unit is fixed, and it can consistently maintain a temperature of 4C or less. October 18, 2023: No perishables stored in this cooler at the time of inspection. Please do not store any perishable foods until the unit is fixed, and it can consistently maintain a temperature of 4C or less. October 13. 2023: The temperature of high-risk foods stored in the cooler on the main line were measured at 8.7C. Observed an ice buildup in the cooler. - Perishable foods were moved to the walk-in cooler at the time of inspection. - Please service. All coolers used for storage of perishable foods must be able to maintain a temperature of 4C or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test strips are not reacting to chlorine sanitizers. - Obtain new chlorine test strips and use daily to verify the concentration of chlorine solution in the dishwasher and when making a surface sanitizer solution. - Chlorine sanitizers must be used at 100 ppm.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 18, 2023: No perishables stored in this cooler at the time of inspection. Please do not store any perishable foods until the unit is fixed, and it can consistently maintain a temperature of 4C or less. October 13. 2023: The temperature of high-risk foods stored in the cooler on the main line were measured at 8.7C. Observed an ice buildup in the cooler. - Perishable foods were moved to the walk-in cooler at the time of inspection. - Please service. All coolers used for storage of perishable foods must be able to maintain a temperature of 4C or less at all times.

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