CalgaryGREENVIEW INDUSTRIAL PARK
3716 2 Street NE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 10, 2025
Not in ComplianceMice droppings observed on the shelf in the dry storage area. , , The facility must be maintained in a clean and sanitary manner. , , The mice droppings must be removed, and the area must be cleaned and sanitized.
An Affair To Remember is in the GREENVIEW INDUSTRIAL PARK neighbourhood. GREENVIEW INDUSTRIAL PARK, Calgary has 81 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 14, 2026, there are 61 (75%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since April 17, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
Mice droppings observed on the shelf in the dry storage area. , , The facility must be maintained in a clean and sanitary manner. , , The mice droppings must be removed, and the area must be cleaned and sanitized.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Citizen Brewing Company
GREENVIEW INDUSTRIAL PARK
1 violation
Mice droppings observed in the hidden corner of the bakery, underneath the two-compartment sink and on the shelf in the dry storage area. , , The facility must be maintained in a clean and sanitary manner. , , The mice droppings must be removed, and the area must be cleaned and sanitized.
5 violations
The hand sink by two-compartment sink was blocked by a large sheet pan rack. , , The hand sink must be readily accessible at all times to ensure proper hand hygiene. , , Remove the sheet pan rack and place in a separate area.
There are boxes of food stored directly on the floor of the walk-in freezer. , , Ensure food is stored at least 6 inches above the floor.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 72°C. The inspector informed the chef/staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use. Please also ensure that records of daily temperature checks are readily available on site., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
1. No pest control records available to review. , , Pest control records must be readily available to review. , , Main pest control records onsite. , , 2. Mice droppings observed in the hidden corner of the bakery, underneath the two-compartment sink and on the shelf in the dry storage area. , , The facility must be maintained in a clean and sanitary manner. , , The mice droppings must be removed, and the area must be cleaned and sanitized., , 3. There were three decomposed mice in the trap underneath the two-compartment sink in the bakery and another mice in the trap in the dry storage area. , , The facility must be maintained in a manner that prevents the entry of pests and the limits the risk of a pest infestation. Address the issue with a professional pest control company. Ensure all gaps are sealed to prevent entry, cover food at all times, place food in pest proof containers, store food at least 6 inches above the floor., , 4. Fruit flies accumulating in the dry storage area where the onions were stored. , , Consult with a professional pest control to control the population of flies. Cover food at all times.
Many empty buckets and miscellaneous items stored in the equipment storage area and is difficult to monitor for pest. , , Remove any clutter and reorganize to ensure the area is easy to monitor for pest.
4 violations
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/chef that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
A bag containing raw meat was stored on the floor in the walk-in freezer. The inspector informed the staff/chef that all food must be stored at least 6 inches above the floor. The bag was moved up the shelf during the inspection.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 72°C. The inspector informed the chef/staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use. Please also ensure that records of daily temperature checks are readily available on site., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
There was a gap on the bottom of the side door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.