1111 7 Street SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 mai 2026
Soiled cleaning clothes were observed on food contact surfaces throughout the kitchen., , **Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.
Soiled wiping cloths and containers were being stored in the basin of the hand wash sink in the kitchen. , , Ensure that hand wash sinks are kept free of obstructions in order to accommodate proper handwashing.
Containers and boxes of food were being stored directly on the floor in the basement., , Ensure that food is stored at least 15 cm (6 inches) off the floor in order to help protect from contamination.
AnAn se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 788 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 550 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Skelly Club - FlatBoy Burgers
BELTLINE
Ce restaurant a été inspecté 16 fois depuis le 1 février 2024, avec 2 conformes, 13 non conformes et 1 fermeture au dossier.
3 infractions
Soiled cleaning clothes were observed on food contact surfaces throughout the kitchen., , **Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.
Soiled wiping cloths and containers were being stored in the basin of the hand wash sink in the kitchen. , , Ensure that hand wash sinks are kept free of obstructions in order to accommodate proper handwashing.
Containers and boxes of food were being stored directly on the floor in the basement., , Ensure that food is stored at least 15 cm (6 inches) off the floor in order to help protect from contamination.
12 infractions
There was no food contact surface sanitizer available for use in the bar area., , Ensure that food contact surface sanitizer is prepared and readily available for use at all times in each food handling area.
Soiled cleaning clothes were observed on food contact surfaces throughout the kitchen., , **Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.
A can of residential pesticide was observed under the counters in the bar., , All pesticide application in commercial food facilities must take place by licensed pesticide applicators. Remove the product from the facility.
1 infraction
Soiled cleaning clothes were observed on food contact surfaces throughout the kitchen., , **Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.
Aucune infraction
Aucune infraction
1 infraction
The screen at back exit door was observed to be in disrepair. The door was open at the time of the inspection., , **Please have the screen repaired or replaced to prevent the entry of pests. Alternatively, the back exit door may be kept shut at all times.
7 infractions
The sanitizer dispenser was not supplied with quats. The solution in the spray bottles measured at 0ppm of quats., , **Please ensure an approved sanitizer at adequate concentrations is available for use at all times., , **The operator mixed bleach to 100ppm during the inspection.
Several soiled cleaning clothes were observed on food contact surfaces throughout the kitchen., , **Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.
A container of sliced cabbage was being stored at room temperature in the kitchen area. , , **Please ensure all high-risk foods including beans sprouts, sliced vegetables, fruits are stored safe temperatures of 4 degrees C and below or 60 degrees C and above., , -The items were discarded during the inspection.
1 infraction
Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
4 infractions
Wiping cloths were being stored on countertops., , This was corrected. A wiping cloth bucket with sanitizer solution was prepared. Wiping cloths were moved into the bucket.
The kitchen dishwasher was not dispensing detergent or sanitizer. Residual concentration of sanitizer at the dish level was undetectable., , Have the dishwasher repaired so that it adequately dispenses detergent and sanitizer.
Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
8 infractions
Bean sprouts were being stored in stagnant room temperature water. , , Bean sprouts must be kept under refrigeration or stored in an ice bath to reduce the risk of E. coli growth and foodborne illness.
Raw meat was being thawed at room temperature. , , Raw meat must be safely thawed to limit the risk of pathogen growth and foodborne illness. , , Methods to safely thaw foods:, - In the cooler , - Under cold running water , - In the microwave *must be used immediately after thawing , - As part of the cooking process, , The meat was placed in the two-compartment preparation sink and cold running water was turned on to flow over the meat.
The bar dishwasher was sanitizing properly (12.5ppm iodine) but the detergent line was connect to a bottle that was labeled as quat sanitizer. , , Please remove the quat sanitizer and add a proper dishwashing detergent bottle to the glass dishwasher.
8 infractions
The bar dishwasher was sanitizing properly (12.5ppm iodine) but the detergent line was connect to a bottle that was labeled as quat sanitizer. , , Please remove the quat sanitizer and add a proper dishwashing detergent bottle to the glass dishwasher.
(This is an ongoing violation and must be addressed immediately), , Raw meat was being stored above ready to eat food in the walk-in cooler., , Store raw meat and raw eggs must be stored below and away from ready to eat food.
Quat test strips were not available at the time of the inspection. , , The facility is using a Quat based surface sanitizer and must have Quat test strips on-site to be able to test and verify the concentration of the sanitizer solutions. , , Obtain Quat test strips.
15 infractions
The bar Quat sanitizer was tested and 0ppm was detected. , , The solution was dumped, re-dispensed, and tested to be 200ppm. , , Please ensure all sanitizer solutions are tested daily to ensure they are at an adequate concentration (200ppm).
It was discovered that the Wagyu beef that was being used for the raw beef carpaccio is not safe for raw consumption. , , The facility is using pre-sliced wagyu beef that comes with a warning on the label that states it is not to be used for raw consumption and must be cooked prior to eating. , , Immediately stop serving the wagyu beef carpaccio until you can prove to AHS-EPH that you can prepare it safely.
The bar dishwasher was sanitizing properly (12.5ppm iodine) but the detergent line was connect to a bottle that was labeled as quat sanitizer. , , Please remove the quat sanitizer and add a proper dishwashing detergent bottle to the glass dishwasher.
15 infractions
, The food contact surface sanitizer available in spray bottles in the facility had an undetectable concentration of sanitizer. , , Solution was remade from the dispenser and the concentration measured too low (approximately 100 ppm quat sanitizer). Bleach water was instead prepared. Concentration of bleach water measured 100 ppm.
, Rehydrated thick vermicelli noodles were being stored at room temperature. Internal temperature measured 16.6 degrees Celsius., , Noodles were discarded during inspection. Rehydrated vermicelli noodles are a perishable food and must be stored either cold (4 degrees Celsius or lower) or hot (60 Degrees Celsius or higher).
, The dishwashing detergent and rinse aid bottles for the dishwasher were empty. No additional detergent or rinse aid was available in the facility., , Obtain dishwashing detergent and rinse aid bottles for the dishwasher. Ensure that dishwashing detergent and rinse aid are always hooked up to the dishwasher.
18 infractions
, The food contact surface sanitizer available in spray bottles in the facility had an undetectable concentration of sanitizer. , , Solution was remade from the dispenser and the concentration measured too low (approximately 100 ppm quat sanitizer). Bleach water was instead prepared. Concentration of bleach water measured 100 ppm.
, Rehydrated thick vermicelli noodles were being stored at room temperature. Internal temperature measured 16.6 degrees Celsius., , Noodles were discarded during inspection. Rehydrated vermicelli noodles are a perishable food and must be stored either cold (4 degrees Celsius or lower) or hot (60 Degrees Celsius or higher).
, Rehydrated thin vermicelli noodles were being stored at room temperature. Internal temperature measured 25.6 degrees Celsius., , Noodles were discarded during inspection. Rehydrated vermicelli noodles are a perishable food and must be stored either cold (4 degrees Celsius or lower) or hot (60 Degrees Celsius or higher).
2 infractions
Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
, The inside of the Vulcan oven had burnt on grease/food debris accumulation., , Clean the inside of the Vulcan oven.
12 infractions
, The north kitchen food preparation cooler was missing a thermometer., , Ensure that all coolers are equipped with functional thermometers inside.
, The west kitchen food preparation cooler was missing a thermometer., , Ensure that all coolers are equipped with functional thermometers inside.
, The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature dishwasher measured between 10-50 ppm., , Have the dishwasher serviced/repaired. Ensure that the residual chlorine concentration at the dish level during the sanitize cycle measures 100 ppm.
The residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable., , Have the dishwasher serviced/repaired. Service technician was called during inspection.
There were no paper towels in the paper towel dispenser in the lower level staff washroom., , Restock paper towels or provide another sanitary hand drying method in the lower level staff washroom.
There was no hand soap available at the bar hand wash sink., , Ensure that all hand washing supplies are available at all hand wash sinks.
There was no ability to properly wash hands in the basement food preparation space., , Install a hand wash sink or otherwise make available appropriate hand washing for the basement food preparation space.
Soiled wiping cloths and containers were being stored in the basin of the hand wash sink in the kitchen. , , Ensure that hand wash sinks are kept free of obstructions in order to accommodate proper handwashing.
Containers and boxes of food were being stored directly on the floor in the basement., , Ensure that food is stored at least 15 cm (6 inches) off the floor in order to help protect from contamination.
Two countertop deep fryers were located on a counter outside of the ventilation canopy., , All deep frying equipment must be located under the ventilation canopy with proper fire suppression.
The inside of the ice machine had hard water accumulation., , Clean/descale the ice machine and ensure this takes place on a regular basis.
The ventilation canopy baffle filters had grease accumulation. , , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
The temperature of the prep cooler opposite the cookline measured at 6 degrees C. , , *Please monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below at all times. Adjust/repair the cooler if required., , -The kitchen staff adjusted the temperature during the inspection.
There were no Quat test strips on site., , **Ensure all the required test strips for monitoring sanitizer concentrations are available at all times., **Ensure concentration of sanitizer solutions are monitored frequently.
The screen at back exit door was observed to be in disrepair. The door was open at the time of the inspection., , **Please have the screen repaired or replaced to prevent the entry of pests. Alternatively, the back exit door may be kept shut at all times.
Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
The hot water source for the two compartment sink in the basement had been turned off. Hot water was not available at this sink initially., , The hot water was turned back on. Ensure that hot and cold running water are available at all sinks at all times.
Ites were stored in the basin on the hand sink in the main floor kitchen. , , Hand sinks are only to be used for hand washing and must not be obstructed by anything in front of or in the basin to allow for proper hand washing by staff.
(This is an ongoing violation and must be addressed immediately), , Raw meat was being stored above ready to eat food in the walk-in cooler., , Store raw meat and raw eggs must be stored below and away from ready to eat food.
A gap was observed along the bottom of the screen door located at the exterior kitchen door. , , Please close the gap at the bottom of the screen door to prevent pest entry.
Staff lack basic food safety knowledge. , , It is recommended that all staff complete at least the food safety basics course. The course will be emailed along with this report.
Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
A gap was observed along the bottom of the screen door located at the exterior kitchen door. , , Please close the gap at the bottom of the screen door to prevent pest entry.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.
Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
, Ventilation canopy baffle filters had grease accumulation., , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
, The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation., , Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.
Paper towel was not available at the basement staff washroom. , , Please re-stock the paper towel. , , All hand sinks must always be stocked with paper towels, liquid hand soap, and running hot/cold water to facilitate proper and frequent hand washing by staff.
Bowls were being used as bulk scoops in the kitchen., , Please ensure all bulk food scoops are equipped with a handle to protect from contamination.
(This is an ongoing violation and must be addressed immediately), , Raw meat was being stored above ready to eat food in the walk-in cooler., , Store raw meat and raw eggs must be stored below and away from ready to eat food.
Food was stored directly on the floor in the walk-in cooler. , , All food must be stored elevated off of the floor by at least 6 inches to protect from contamination and facilitate proper cleaning.
Quat test strips were not available at the time of the inspection. , , The facility is using a Quat based surface sanitizer and must have Quat test strips on-site to be able to test and verify the concentration of the sanitizer solutions. , , Obtain Quat test strips.
A gap was observed along the bottom of the screen door located at the exterior kitchen door. , , Please close the gap at the bottom of the screen door to prevent pest entry.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.
Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
, The inside of the Vulcan oven had burnt on grease/food debris accumulation., , Clean the inside of the Vulcan oven.
, Ventilation canopy baffle filters had grease accumulation., , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
, Bulk dry food containers stored underneath the Vulcan oven had grease accumulation on the outside., , Clean the bulk food containers and ensure they are cleaned on a regular basis.
, The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation., , Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.
, The hot water tap for the kitchen hand wash sink had low pressure., , Repair the hand wash sink to increase hot water pressure.
, There was no paper towel dispenser at the bar hand wash sink., , Install a paper towel dispenser at the bar hand wash sink.
, Bowls and inserts were stacked on top of open food in the top of the east food preparation cooler., , Do not stack food in the cooler. The bottom of the bowl or insert can contaminate the food below it, and food that is stacked is not adequately cooled.
, Raw meat was being stored above ready to eat food in the walk-in cooler., , Store raw meat and raw eggs must be stored below and away from ready to eat food.
, Cardboard boxes were being used and then reused as food storage containers., , Food must be stored in food grade storage containers.
, There was uncovered food in the walk-in cooler., , Ensure that all food is adequately covered to protect from contamination.
Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
, The inside of the Vulcan oven had burnt on grease/food debris accumulation., , Clean the inside of the Vulcan oven.
, Ventilation canopy baffle filters had grease accumulation., , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
, Bulk dry food containers stored underneath the Vulcan oven had grease accumulation on the outside., , Clean the bulk food containers and ensure they are cleaned on a regular basis.
, There were broken/damaged food storage containers in use in the facility., , Discard damaged/broken food storage containers.
, The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation., , Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.
, The dishwashing detergent and rinse aid bottles for the dishwasher were empty. No additional detergent or rinse aid was available in the facility., , Obtain dishwashing detergent and rinse aid bottles for the dishwasher. Ensure that dishwashing detergent and rinse aid are always hooked up to the dishwasher.
, The residual concentration of chlorine at the plate level during the sanitize cycle for the low temperature dishwasher in the kitchen measured between 25-50 ppm., , Have the dishwasher serviced, repaired, or adjusted. The residual concentration of chlorine at the plate level during the sanitize cycle for the low temperature dishwasher must measure 100 ppm.
, The paper towel dispenser at the kitchen hand wash sink was empty of paper towels., , Paper towel dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
, The hot water tap for the kitchen hand wash sink had low pressure., , Repair the hand wash sink to increase hot water pressure.
, There was no paper towel dispenser at the bar hand wash sink., , Install a paper towel dispenser at the bar hand wash sink.
, Bowls and inserts were stacked on top of open food in the top of the east food preparation cooler., , Do not stack food in the cooler. The bottom of the bowl or insert can contaminate the food below it, and food that is stacked is not adequately cooled.
, Raw meat was being stored above ready to eat food in the walk-in cooler., , Store raw meat and raw eggs must be stored below and away from ready to eat food.
, Cardboard boxes were being used and then reused as food storage containers., , Food must be stored in food grade storage containers.
, There was uncovered food in the walk-in cooler., , Ensure that all food is adequately covered to protect from contamination.
Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
, The inside of the Vulcan oven had burnt on grease/food debris accumulation., , Clean the inside of the Vulcan oven.
, Ventilation canopy baffle filters had grease accumulation., , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
, Bulk dry food containers stored underneath the Vulcan oven had grease accumulation on the outside., , Clean the bulk food containers and ensure they are cleaned on a regular basis.
, There were broken/damaged food storage containers in use in the facility., , Discard damaged/broken food storage containers.
, The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation., , Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.
, There was no cold water available at the kitchen hand wash sink. Additionally, the paper towel available did not fit the paper towel dispenser, and the hand soap dispenser was empty., , Ensure that all hand wash sinks are fully functional, and fully stocked with handwashing supplies.
, The bottom shelf of the shelving unit located on the south side of the kitchen was directly on the floor., , Raise the shelf up so that there is at least 15 cm (6 inches) of clearance between the shelf and the floor to protect shelf contents from contamination and to aid in proper cleaning.
, There was a hole in the wall on the north side of the kitchen., , Either install a wall plate cover, or otherwise cover the hole in the wall on the north side of the kitchen. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,
, One light fixture with fluorescent light tubes was missing a cover., , Either install a cover on the light fixture, or otherwise ensure that lights are constructed to prevent food contamination in the case of breakage (tube covers, LED bulbs, for example).
, There was some peeling paint on walls and ceilings in the kitchen, and in the basement kitchen., , Refinish areas where paint is peeling and/or missing. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The inside of the Vulcan oven had burnt on grease/food debris accumulation., , Clean the inside of the Vulcan oven.
, There was grease, soil, and food debris accumulation on the cookline., , Clean the cookline.
, The floor in the dishwashing area and around the upper grease interceptor had grease, soil, and food debris accumulation. , , Clean the floor in the dishwashing area including around the grease interceptor.
, There were no paper towels in the staff washroom in the basement level of the facility., , Ensure that all hand wash sinks are stocked with all required handwashing supplies.