10B - 6219 Centre Street NW · THORNCLIFFE
Balcony Grill is in the THORNCLIFFE neighbourhood. THORNCLIFFE, Calgary has 55 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 10, 2026, there are 30 (55%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 9 times since October 4, 2024, with 9 passes and 0 closures on record.
There was dry food spillage in the white standing freezer. , , Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the indicated food equipment above.
There was dust accumulation on the ceiling tiles. , , The ceiling tiles must be regularly cleaned to protect food from dust contamination. , , Thoroughly clean the ceiling tiles.
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.
No chlorine was detected in the sanitizer bucket. , , The chlorine sanitizer must measure between 100 to 200ppm to effectively sanitize food contact surfaces. , , Mix half a teaspoon per litre of water and ensure the solution is tested with chlorine test strips. , , The operator remade the solution at the time of the inspection and measured 100ppm.
Observed a staff member washing their gloves. , , Single-use gloves must not be washed. Once the gloves become contaminated, the operator must remove the gloves and discard them. Hand hygiene must be performed prior to donning new clean gloves. , , The staff member was informed to remove and discard their gloves, then to perform hand hygiene.
No temperature logs were available. , , Temperature logs must be retained as a part of a food safety plan to ensure foods are stored below 4C in coolers. , , An AHS temperature log was provided to the operator through email.
Several coolers and freezers did not have a thermometer stored inside. , , A thermometer must be stored in each cooler and freezer to confirm the internal temperature. , , Obtain thermometers and place in each cooler and freezer.
The white standing cooler in the kitchen measured around 6-7C. , , All coolers must measure below 4C to prevent the growth of bacteria. , , The operator decreased the temperature of the cooler at the time of the inspection.
1. The interior of the fryer is heavily soiled with grease. , , 2. There was dry food spillage in the white standing freezer. , , Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the indicated food equipment above.
There was dust accumulation on the ceiling tiles. , , The ceiling tiles must be regularly cleaned to protect food from dust contamination. , , Thoroughly clean the ceiling tiles.
There is food stored beside the hand sink. , , Food must be protected from contamination at all times. When performing hand hygiene, the splashes may fall into the food therefore contaminating it. , , Install a splash guard.
There are food debris and grease accumulating underneath the grill., , All areas must be maintained in a clean and sanitary manner. , , Please clean
Observed a staff member washing their hands while wearing disposable gloves. , , Gloves are single-use and must be changed once contaminated. Gloves must not be washed. , , When gloves become contaminated, remove and dispose the gloves, perform proper hand hygiene, then put on new clean gloves. , , The operator removed their gloves and performed sufficient hand hygiene during the inspection.
There is food stored beside the hand sink. , , Food must be protected from contamination at all times. When performing hand hygiene, the splashes may fall into the food therefore contaminating it. , , Install a splash guard.
There is a gap in the middle of the double doors in the back area. , , Seal or repair the weatherstripping to prevent the entry of pests.
The shelving units in the dry storage area is constructed of raw wood., , All surfaces must be constructed of materials that are smooth, durable, easy to clean and impervious to moisture. , , Seal or paint the wood.
The floor in the dishwashing area is incomplete. Two different floor materials were used and debris is accumulating between the two materials. , , The floors must be completely constructed to facilitate cleaning. , , Finish the construction of the floors.
1. There is dust accumulating on the ceiling tiles. , , 2. There are food debris and grease accumulating underneath the grill., , All areas must be maintained in a clean and sanitary manner. , , Please clean
Chlorine sanitizer was not setup at the time of the inspection despite food preparation was already happening., , Ensure wiping clothes for food contact surfaces are stored in effective chlorine sanitizer solution, 100ppm, between uses.
Food were prepared in the dining room during off hours., , Ensure staff are washing hands prior and after tasks. The used areas are cleaned and sanitized.
The kitchen hand sink hot water tap was not functional., , Repair., , The side kitchen hand sink was obstructed. Paper towel dispenser was empty. Corrected on site.
The ceiling light in the side kitchen was missing light cover., , Install a ceiling light cover or shatter guards or shatterproof light bulbs.