130 - 227 11 Avenue SW · BELTLINE
5 février 2026
Non conformeThere were no soap or paper towel dispensers at the bar hand wash sink., , Install soap and paper towels in dispensers at the bar hand wash sink.
There was no hand soap available at the east hand wash sink in the kitchen., , Install a hand soap dispenser at the east hand wash sink in the kitchen.
Bar Chouette se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 555 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 1 avril 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
There were no soap or paper towel dispensers at the bar hand wash sink., , Install soap and paper towels in dispensers at the bar hand wash sink.
There was no hand soap available at the east hand wash sink in the kitchen., , Install a hand soap dispenser at the east hand wash sink in the kitchen.
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.
There were no iodine test strips available., , Obtain iodine test strips for verifying the residual iodine concentration for the glasswasher.
Quat test strips available did not have colour comparator or expiration date paper available., , Obtain new quat test strips.
Customer seating at the bar was too close to food storage and preparation. The distance from the customer to food preparation areas was 63 cm., , A minimum of 1 meter of distance is required between customers and food preparation areas. If there is a risk for contamination from sneezing/coughing etc (ie customers less than 1 meter from food/food preparation), increased protection is required. Examples include a full wall barrier or the addition of a sneeze guard on top of a counter. This includes storage of clean dishes/utensils.
Raw meat was being prepared also used for ready to eat food preparation, and too close to ready to eat food items., , A designated area, away from ready to eat food preparation spaces and ready to eat food, is required.
There was no paper towels in the paper towel dispenser at the hand wash sink close to the dishwasher. There were no paper towels available that fit the paper towel dispenser., , Refill paper towel dispenser. Ensure that all paper towel dispensers are stocked with paper towels at all times.
There was no paper towel dispenser available at the hand wash sink at the east end of the cookline., , Install a paper towel dispenser at the hand wash sink on the east end of the cookline.
There were no chlorine test strips available for use., , Obtain chlorine test strips for verifying residual chlorine concentration for the kitchen dishwasher.
There were no iodine test strips available., , Obtain iodine test strips for verifying the residual iodine concentration for the glasswasher.
Quat test strips available did not have colour comparator or expiration date paper available., , Obtain new quat test strips.
Facility was operating without a valid Food Handling Permit., , Obtain a valid Food Handling Permit.