1016 8 Street SW · BELTLINE
Bonterra 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 7, 2026, there are 555 (71%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 7 times since July 23, 2024, with 1 in compliance, 6 not in compliance, and 0 closures on record.
The handwashing sink at the bar,, Hot running water was not available, only cold water was supplied at the time of inspection. Operator stated it was due to a faulty fixture., , - Fix the hot water faucet and ensure that hot and cold running water are available at all times to facilitate proper hand hygiene.
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.
The handwashing sink at the bar,, Hot running water was not available, only cold water was supplied at the time of inspection. Operator stated it was due to a faulty fixture., , - Fix the hot water faucet and ensure that hot and cold running water are available at all times to facilitate proper hand hygiene.
The handwashing sink on the cook line beside a food preparation table was observed to be leaking from the sides at the time of inspection. A cleaning cloth was placed on the floor in front of the sink to absorb water. , , - Repair/fix the sink in disrepair to facilitate proper hand hygiene. Clean and sanitize the area.
Cutting boards were observed with grooves and stains on their surfaces., , - Ensure to check all the cutting boards and replace or refinish the surfaces of defective ones to prevent potential cross-contamination of food.
1. In the basement, raw eggs were stored beside containers of mozzarella and above containers of milk, whipping cream and soup- *Corrected during inspection*., , Operator moved the raw eggs., , Ensure not to store raw eggs in close proximity or above dairy products, cooked or ready-to-eat food items., , 2. A bar gun/soda dispensing system was observed to be placed directly inside the ice well/bin at the bar. Operator indicated that they intend to drill the bar gun properly., , - Discard all ice, clean and sanitize the well., , Ensure that food/ice are stored in such a manner that prevents potential contamination.
At the bar, the concentration of iodine sanitizer in the glasswasher was below 12.5 ppm, despite the container not being empty., , Service the glasswasher and ensure the concentration of the sanitizer ranges between 12.5-25ppm before using to sanitize glasses.
The handwashing sink on the cook line beside a food preparation table was observed to be leaking from the sides at the time of inspection. A cleaning cloth was placed on the floor in front of the sink to absorb water. , , - Repair/fix the sink in disrepair to facilitate proper hand hygiene. Clean and sanitize the area.
Cutting boards were observed with grooves and stains on their surfaces., , - Ensure to check all the cutting boards and replace or refinish the surfaces of defective ones to prevent potential cross-contamination of food.
(Ongoing violation):, , The hand wash sink on the cookline is located next to a food preparation counter. , , Please install a splash guard for this hand wash sink to help protect food from splashing water from handwashing.
The exterior door to the dish pit was open at the time of the inspection. , , please keep this door closed or install a tight-fitting screen door to limit pest entry.
The cooler located in the dish pit had an ambient air temperature of 12.3C. , , food was removed from the cooler, and a service company was called to come and service/repair the cooler. , , Until the cooler is able to maintain a temp of 4C of below please do not store food in the cooler.
The bar glass dishwasher was run and 0ppm iodine was detected. , , Please have the bar dishwasher services such that it is sanitizing at a concentration of 12.5-25ppm. , , Until the bar dishwasher is sanitizing properly please run all glasses through the main kitchen dishwasher which was sanitizing properly.
(Ongoing violation):, , The hand wash sink on the cookline is located next to a food preparation counter. , , Please install a splash guard for this hand wash sink to help protect food from splashing water from handwashing.
The exterior door to the dish pit was open at the time of the inspection. , , please keep this door closed or install a tight-fitting screen door to limit pest entry.
The bar iodine-based glass dishwasher located at the bar was tested at 0ppm was detected. It was discovered that the iodine concentrate bottle as empty. , , The bottle was replaced, the line was primed, and the dishwasher was tested to be sanitizing at 12.5ppm (satisfactory). , , Please ensure all dishwasher are tested daily to ensure they are sanitizing properly.
(Ongoing violation):, , The hand wash sink on the cookline is located next to a food preparation counter. , , Please install a splash guard for this hand wash sink to help protect food from splashing water from handwashing.
(Ongoing violation):, July 23rd, 2024:, - No Quat test strips were available , - No iodine test strips were available , , Please obtain Quat and Iodine test strips to be able to test the surface sanitizer and glass dishwasher. , , May 11, 2023:, , Quat test strips available had expired., , Obtain quat test strips within their expiry date so that the concentration of food contact surface sanitizer can be accurately verified., , April 7, 2022:, , Quat test strips were not available., , Obtain quat test strips so that the concentration of food contact surface sanitizer can be verified.
(Ongoing violation):, , The high traffic area of the floor in the dishpit is starting to wear. The floor has cracks and small holes., , Damaged floor can't be properly cleaned and sanitized. Put a plan in place to either properly repair or resurface the damaged area of floor.