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Zigle

900 - 800 Broadmoor Boulevard Sherwood Park AB T8H 4Y6 · Food - General

Official record from Alberta →

Inspection summary

Zigle has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on March 26, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 across 2 separate inspections, most recently on March 26, 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 2 times on January 24, 2025. 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 once on May 27, 2024. 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?

  • 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 January 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on March 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths on server station counter. Wet wiping cloths must remain in sanitizing solution when not in use. Operator removed wet wiping cloths into laundry at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling in the kitchen had a high amount of dust build up near vents. Please have ceiling cleaned. Operator is swapping out ceiling tiles to cleanable ones.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed in various areas of the kitchen.Ensure that a cleaning cloth is used once and immediately placed in the soiled cloth bin, or keep cloths in a solution of sanitizer while in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items. Use scoops with a handle and store in a way that protects bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of teriyaki sauce that had been opened was stored at room temperature. The container stated Refrigerate After Opening. The sauce was moved to refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a large container of beef sitting at room temperature, the internal temperature of the beef was 13 degrees Celsius.The beef was moved to the refrigerator. Operator instructed to take out smaller portions of beef at a time.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - at the main kitchen hand-wash sink, the liquid soap dispenser was non-functional and required 'hot water flushing' to remove accumulated and solidified liquid soap. Staff are to ensure there are available supplies of liquid soap and paper towels at each hand-wash sink at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 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?
      • No - there was lack of consistency of record keeping of the pest control company invoices and reports, as not all recent reports were available for review. The on-site operator was advised to ensure all monthly service invoices and reports are kept on-site for review, as necessary, for a period of one year.Note: a copy of the 'AHS pest control monthly checklist' was provided to the on-site operator for use by staff, as necessary - if a licensed pest control company is not contracted for regular service at this food premises.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No - the Food Handling Permit is current (expiry date of October 31, 2024) but was not available and not posted in a conspicuous location for ease of visibility for public view. The on-site operator was advised to obtain a copy forthwith from the AHS email sent to the owner and print and post alongside the liquor license on the side wall at the front staff counter area, visible to the public.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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