1316 33 Street NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Best Western Premier Calgary Plaza Hotel & Conference Centre - Horizon Bistro is in the FRANKLIN neighbourhood. FRANKLIN, Calgary has 181 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 133 (73%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
Chile N Mango - Events
FRANKLIN
This restaurant has been inspected 4 times since October 17, 2023, with 1 in compliance, 3 not in compliance, and 0 closures on record.
No violations
6 violations
**CORRECTED**, 1. Wet cleaning cloth observed on the prep table in the cooking area. Cloth removed during inspection. , , COMPLETE THE FOLLOWING:, 1. Please keep cleaning cloths stored in a bucket of 200ppm QUAT sanitizer when not actively using it to clean surfaces.
1. The maximum temperature the dishwasher reached was 67*C. , , COMPLETE THE FOLLOWING:, 1. Please repair the dishwasher so it is reaching a minimum 71*C at dish level for adequate sanitizing of dishes.
1. Bar:, Paper towel was not stored in a holder/dispenser at the handwash sink., , COMPLETE THE FOLLOWING:, 1. Ensure paper towel is stored in a holder/dispenser to protect the bulk supply from contamination.
**CORRECTED**, 1. Knives were stored between the prep cooler and prep table in the cooking area. Knives removed and stored in a bucket of sanitizer.
1. The QUAT sanitizer test strips expired March 1, 2024., , 2. There was no waterproof probe thermometer with maximum temperature function to check the high temperature dishwashers., , 3. The temperature of the dishwasher was not being checked and recorded. , , COMPLETE THE FOLLOWING:, 1. Please purchase new test strips and check the concentration of the dispenser regularly and record the checks in a log sheet., 2. Please purchase a waterproof probe thermometer with maximum temperature function to ensure the dishwasher is reaching a minimum 71*C at dish level for adequate sanitizing of dishes. , 3. Please check the dishwasher temperature daily and record it in a log sheet.
1. Bar:, Observed a small white cutting board that had a lot of knife marks, and the material was chipping off. , , COMPLETE THE FOLLOWING:, 1. Replace the cutting board with one that is in good condition, smooth and easy to clean.
2 violations
The coffee station hand sink in the horizon kitchen did not have paper towel., , Ensure that paper towel is always available in the dispenser.
There were mice droppings observed on the floor behind the bar counter., , Remove the mice droppings. Thoroughly clean and sanitize all areas contaminated by mice droppings.
3 violations
*cleaning clothes were placed on food contact surfaces during use, , CORRECTION: Store all food surface cleaning clothes in a container of sanitizer solution when in use.,
*multiple walk in coolers had food containers stored on the floors, *bulk food bins in the banquet kitchen were damaged, , CORRECTION: Store all food containers off the floor. Replace or fix bulk bins that have improperly closing lids. Ensure that bulk food container scoops are stored outside the food and on a clean surface.,
*non-food items were stored together with food associated items in walk in coolers and other areas of the banquet and bistro kitchen, *personal articles (jacket, coats) were observed near the dishwashing (bistro kitchen) and food handling areas (banquet kitchen), , Organize the above mentioned areas to improve storage of food items. Store all food items separately from non-food items. Store employee personal articles outside of food handling areas in the kitchen.,