116 - 332 Aspen Glen Landing SW · ASPEN WOODS
Belmont Diner is in the ASPEN WOODS neighbourhood. ASPEN WOODS, Calgary has 45 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 18, 2026, there are 35 (78%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since July 3, 2024, with 4 passes and 0 closures on record.
Chlorine sanitizing solution in spray bottle measured 50ppm at the kitchen. Operator discarded solution and prepared 100ppm chlorine solution., , Requirement:, -Ensure chlorine sanitizing solution is maintained at 100ppm for sanitizing food contact surfaces
Food in container was left open in walk-in cooler. Operator covered the food in the walk-in cooler., , , Requirement: , - Ensure open food are protected from contamination by storing in a lid tight container
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.
Food handling permit displayed at the facility was expired. , , Requirement:, -Ensure valid permit is displayed in a conspicuous place
Outstanding:, , Debris accumulation noted in hard-to-reach areas, such as:, - under dishwashing counter, - under and behind prep counters, - between counters in the ice cream station
The floor and vent of the walk-in cooler appeared to have dust and or debris build up., , Requirement:, Ensure the facility is maintained in clean and sanitary manner
One and a half flat of raw shelled eggs kept out at room temperature. Internal temperature of top flat of eggs measured at 14C. , , Eggs are not to be kept out at room temperature for long period of time. Only take out as many as needed - once eggs have been out for 2 hours, discard
Small cooler at the ice cream station measured at 9C, , Ensure all cold foods maintain a temperature of 4C or below
Debris accumulation noted in hard to reach areas, such as:, - under dishwashing counter, - under and behind prep counters, - between counters in the ice cream station
1. Wet/used cleaning cloths were kept on the counter in the bar area., 2. No sanitizer bucket was available at the cook line., 3. Bleach sanitizer spray was measured 10 ppm with a bleach test strip., , Fresh sanitizer bucket was prepared and measured 100 ppm., Fresh sanitizer spray bottle was prepared and measured 100 ppm., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
Potatoes were stored under the counter of the ventilation canopy. The potatoes had a surface temperature of 21°C., , The potatoes were stored in the walk-in cooler., , Store potatoes in an ice bath and ensure they are maintained at 4°C at all times.
Cooked hot beefs were stored in the walk-in cooler with a surface temperature of 54°C. , , The beefs were stored in an ice bath., , Food can be cooled rapidly using the following techniques: an ice-bath, or an ice wand, stirring frequently, or using shallow metal containers., , Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within 4 hours. ,
1. Whipped butter was kept beside the prep cooler holder at room temperature. The food label on the whipped butter indicated "Keep Refrigerated"., , The whipped butter was promptly kept in the prep cooler., , 2. Prepackaged whipped butters with an internal temperature of 23.9°C, were stored next to the grill., , The prepackaged whipped butters were discarded., , Store whipped butter in an ice bath to maintain the temperature at 4°C or less.
Paper towel dispenser at the handwashing sink in the back kitchen was empty., , Additional paper towels were available and the paper towel dispenser was promptly restocked. , , Ensure handwashing sink have adequate supplies at all times to facilitate effective hand hygiene.