243 12 Avenue SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 8, 2026
There was no food contact surface sanitizer available for use on the cookline., , Food contact surface sanitizer must be prepared and readily available for use in each food handling area.
The condenser of the walk-in cooler was leaking. The water was dripping near open food., , Repair the walk-in cooler condenser
Internal temperature of perishable food in the top of the west food preparation cooler measured between 10 to 13 degrees Celsius., , Keep the lid closed when possible and/or service/repair, or adjust the cooler temperature. Ensure that coolers are able to maintain food at 4 degrees Celsius or less.
The Beltliner is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 514 (66%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
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.
Bar Chouette
BELTLINE
This restaurant has been inspected 7 times since April 17, 2025, with 2 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
There was no food contact surface sanitizer available for use on the cookline., , Food contact surface sanitizer must be prepared and readily available for use in each food handling area.
The condenser of the walk-in cooler was leaking. The water was dripping near open food., , Repair the walk-in cooler condenser
Internal temperature of perishable food in the top of the west food preparation cooler measured between 10 to 13 degrees Celsius., , Keep the lid closed when possible and/or service/repair, or adjust the cooler temperature. Ensure that coolers are able to maintain food at 4 degrees Celsius or less.
8 violations
There was no food contact surface sanitizer available for use on the cookline., , Food contact surface sanitizer must be prepared and readily available for use in each food handling area.
A knife was being stored in the gap between the west food preparation cooler and the wall., , This is not an acceptable way to store utensils. Store utensils in a way that protects them from contamination.
The condenser of the walk-in cooler was leaking. The water was dripping near open food., , Repair the walk-in cooler condenser
No violations
1 violation
Floors in several areas of the kitchen were damaged (missing in areas, peeling in others)., , Repair or replace missing/damaged areas of flooring.
9 violations
There was no hot water available at the back food preparation hand wash sink., , Repair the hand wash sink to restore hot water.
Food containers such as sauce bottles are being topped up., , Food containers, including sauce bottles must not be topped up. Once the container empties, wash the container and refill with fresh product.
Floors in several areas of the kitchen were damaged (missing in areas, peeling in others)., , Repair or replace missing/damaged areas of flooring.
11 violations
Food containers were being stored within the customer ice of the ice well in the bar area., , Food container were removed and the ice discarded. Do not store anything in the customer ice. Ice is a ready to eat food and storing items in it subjects it to contamination.
There was no dishwashing detergent in the pail hooked up to the dishwasher. No additional detergent was available on site. The dishwasher was still being used for dishes., , Dishwashing detergent is a requirement. Dishes must first be cleaned in order for the sanitize step to be effective.
There was no hot water available at the back food preparation hand wash sink., , Repair the hand wash sink to restore hot water.
1 violation
No chlorine test strips on-site. Corrected.
The ambient air temperature of the east food preparation cooler measured between 6.5 to 7 degrees Celsius., , Service/repair, or adjust the cooler temperature. Ensure that coolers are able to maintain food at 4 degrees Celsius or less.
The ambient air temperature of the middle food preparation cooler measured approximately 7 degrees Celsius., , Service/repair, or adjust the cooler temperature. Ensure that coolers are able to maintain food at 4 degrees Celsius or less.
Internal temperature of perishable food in the top of the west food preparation cooler measured between 10 to 13 degrees Celsius., , Keep the lid closed when possible and/or service/repair, or adjust the cooler temperature. Ensure that coolers are able to maintain food at 4 degrees Celsius or less.
There was no dishwashing detergent in the container hooked up to the kitchen dishwasher., , The bulk bottle was refilled during inspection. Regularly monitor dishwashing chemicals and ensure chemicals are changed out as required.
Grease, soil, and/or food debris was present underneath and behind equipment and food preparation tables in the kitchen., , Clean underneath and behind equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
Equipment, such as ovens and coolers had grease, soil, and/or food debris accumulation., , Clean equipment and ensure cleaning takes place on a regular basis.
A handle on the slicer was cracked. It had been repaired with masking tape., , Masking tape is not an acceptable repair. Replace the broken handle of the slicer.
Grease, soil and/or food debris accumulation was present on floors under equipment and food preparation tables throughout the facility., , Deep clean the kitchen and ensure cleaning takes place on a regular basis.
Ceiling vents in the cookline area, the dishwashing area, and the back food preparation area had dust accumulation. Ceiling tiles in the back food preparation area had food splatter accumulation., , Clean dusty vents and ensure they are cleaned on a regular basis.
Hard to reach areas such as corners and edges had grease accumulation., , Clean hard to reach areas such as corners and edges. Ensure these areas are cleaned on a regular basis.
The compartment holding serving trays had soil and/or food debris accumulation., , Clean this area and ensure it is cleaned on a regular basis.
Food containers such as sauce bottles are being topped up., , Food containers, including sauce bottles must not be topped up. Once the container empties, wash the container and refill with fresh product.
Floors in several areas of the kitchen were damaged (missing in areas, peeling in others)., , Repair or replace missing/damaged areas of flooring.
A handle on the slicer was cracked. It had been repaired with masking tape., , Masking tape is not an acceptable repair. Replace the broken handle of the slicer.
Equipment, such as ovens and coolers had grease, soil, and/or food debris accumulation., , Clean equipment and ensure cleaning takes place on a regular basis.
Ceiling vents in the cookline area, the dishwashing area, and the back food preparation area had dust accumulation. Ceiling tiles in the back food preparation area had food splatter accumulation., , Clean dusty vents and ensure they are cleaned on a regular basis.
Hard to reach areas such as corners and edges had grease accumulation., , Clean hard to reach areas such as corners and edges. Ensure these areas are cleaned on a regular basis.
The compartment holding serving trays had soil and/or food debris accumulation., , Clean this area and ensure it is cleaned on a regular basis.
Grease, soil and/or food debris accumulation was present on floors under equipment and food preparation tables throughout the facility., , Deep clean the kitchen and ensure cleaning takes place on a regular basis.