324 - 5320 8 Avenue SE · PENBROOKE MEADOWS
August 19, 2025
PassHard to reach areas were dirty with food debris., - Clean all hard to reach areas and corners.
Adulis Restaurant and Bar is in the PENBROOKE MEADOWS neighbourhood. PENBROOKE MEADOWS, Calgary has 21 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 27, 2026, there are 14 (67%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since October 30, 2024, with 4 passes and 0 closures on record.
Hard to reach areas were dirty with food debris., - Clean all hard to reach areas and corners.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
FOREST LAWN
Hard to reach areas were dirty with food debris., - Clean all hard to reach areas and corners.
The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION., **OUTSTANDING (2024-12-10). The dishwasher was still measured at 0-ppm, at 39°C maximum temperature reached. The inspector reiterated to the operator that the chlorine concentration must be maintained at 100-ppm or that a temperature of at least 71°C is reached. Please contact a service technician to re-configure the dishwasher. As discussed, manual dishwashing must be implemented in the meantime.
An improper thawing practice was observed during the inspection. Specifically, raw lamb meat was being thawed at room temperature by the dishwashing area; the lamb was transferred to running cold water in the compartment sink. The inspector discussed the proper thawing procedures with the operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
An improper temperature control of food was noted during the inspection where high-risk food items, being raw meat products and cut vegetables, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
Shisha equipment were not being sanitized after washing and cleaning. The inspector informed the operator that all dishwares, including shisha equipment must be sanitized as a cleaner only removes harmful bacteria and not kill them. The inspector showed the operator the proper way to sanitize shisha equipment using 100-ppm chlorine. The operator committed to implementing a proper clean-sanitize manual method for shisha equipment.
The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times. The utensils were removed during the inspection.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Ventilation canopy inserts had thick accumulation of dirt, grease, and carbon residues., - Side surfaces of the stove and food prep tables had thick grease and dirty accumulation., **PLEASE CLEAN THE AFOREMENTIONED AREAS.