100D - 227 11 Avenue SW · BELTLINE
3 février 2026
Non conformeInsect monitoring was set up in the facility, however, there was no rodent monitoring/traps set up., , Facility must actively monitor for both rodents and insects.
There was exposed drywall and unfinished wood on the end of a wall on the north side of the facility, close to the hand wash sink., , Finish the exposed drywall and finish and unfinished wood. Ensure surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Birdie 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 3 fois depuis le 23 janvier 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
Insect monitoring was set up in the facility, however, there was no rodent monitoring/traps set up., , Facility must actively monitor for both rodents and insects.
There was exposed drywall and unfinished wood on the end of a wall on the north side of the facility, close to the hand wash sink., , Finish the exposed drywall and finish and unfinished wood. Ensure surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
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.
The sanitizer spray bottle in the back area contained no concentration of QUATS. , , The concentration of the QUATS sanitizer solution must be maintained between 200 to 400ppm to effectively sanitize food contact surfaces. Make a new sanitizer solution every day and test with the QUATS test strips. , , The operator remade the sanitizer solution at the time of the inspection and was tested at 200ppm.
1. The cooler in the front area was measured at 14.5C. Various sauces such as mayonnaise, chipotle, ranch was stored inside the cooler and also had an internal temperature of 14.5C. , , All coolers must be in good working order to maintain food at 4C or lower. Repair the cooler and refrain from storing food inside until it is properly working. All sauces were tested and had a pH of 3.0, therefore, discarding the sauces was not necessary. , , The operator removed the sauces from the cooler and placed them in another cooler that measured 4C. , , 2. There was no thermometer placed inside the cooler in the front area. , , Thermometers are essential to monitor the temperature to ensure high risk foods are kept at 4C or lower to prevent the growth of bacteria. , , Ensure all coolers and freezers are equipped with a thermometer to monitor the temperature.
The sanitizing compartment of the 2-comp sink contained no concentration of QUATS. , , The concentration of the QUATS sanitizer solution must be maintained between 200 to 400ppm to effectively sanitize food equipment and utensils. Make a new sanitizer solution every day and test frequently with the QUATS test strips. , , The operator remade the sanitizer solution at the time of the inspection and was tested at 200ppm.