5691 Signal Hill Centre SW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 15, 2026
1. Cleaning cloth for espresso machine was left on the espresso machine when not in use, 2. Cleaning cloths for customer tables were not fully submerged in sanitizer solution, , Cleaning cloths are to be fully submerged in sanitizer solution if cloths are to be reused.
Fly strip was hung above prep area.
Multiple spray bottles were not labeled as to their contents. , , All chemical bottles/ containers are to be labeled as to its contents
1. Small fly observed in the back prep area, 2. Did not have monthly pest control records.
Acoustic ceiling tiles were installed in the front cookline and in the back prep area. , , Replace acoustic ceiling tiles with tiles that are smooth, and easy to clean
1. Food debris on the floor of the walk-in cooler, 2. Dust accumulation on ceiling tiles by diffuser and front cooking area, 3. Dust and debris accumulation in between cooking equipment in the cook line and coffee station
The Bro'kin Yolk is in the SIGNAL HILL neighbourhood. SIGNAL HILL, Calgary has 98 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 85 (87%) 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.
Freshii
SIGNAL HILL
This restaurant has been inspected 5 times since June 22, 2023, with 0 in compliance, 5 not in compliance, and 0 closures on record.
6 violations
1. Cleaning cloth for espresso machine was left on the espresso machine when not in use, 2. Cleaning cloths for customer tables were not fully submerged in sanitizer solution, , Cleaning cloths are to be fully submerged in sanitizer solution if cloths are to be reused.
Fly strip was hung above prep area.
Multiple spray bottles were not labeled as to their contents. , , All chemical bottles/ containers are to be labeled as to its contents
1. Small fly observed in the back prep area, 2. Did not have monthly pest control records.
Acoustic ceiling tiles were installed in the front cookline and in the back prep area. , , Replace acoustic ceiling tiles with tiles that are smooth, and easy to clean
1. Food debris on the floor of the walk-in cooler, 2. Dust accumulation on ceiling tiles by diffuser and front cooking area, 3. Dust and debris accumulation in between cooking equipment in the cook line and coffee station
4 violations
1) Wet/used cleaning cloths were stored on the counter., 2) Cleaning cloths used to wipe down wand of the espresso machine was stored on the base of the espresso machine., Quat sanitizer solution buckets were prepared and measured 200 ppm, and the cleaning cloths were kept therein., Ensure cleaning cloths intended to be reused shall be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms., , 3) There was no sanitizer solution bucket at the front service cook line station., Quat sanitizer solution buckets were prepared and measured 200 ppm, and the cleaning cloths were kept therein.
The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after running a dishwashing cycle., Ensure gloves are changed after each task.
6 violations
1) Wet cleaning cloths were kept on the counter., , 2) Cleaning cloths were kept on food handler's apron after using it to clean the counter, , Cleaning cloths intended to be reused should be stored in a sanitizer bucket at the correct concentration.
No sanitizer bucket was available., , Ensure that sanitizer buckets are prepared at the correct concentration and changed every two hours.
Diced potatoes were left on the counter cooling at 47.4°C., , No time available to track how long the food had been cooled for., , Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours. , , Cool foods rapidly by:, i. Dividing foods into smaller portions. Large foods take longer time to cool., ii. Placing foods in ice water bath., iii. Storing foods in pre chilled shallow pans.
1 violation
, Update June 29, 2023:, - Manager has already filed a work order to address the issued and may take some time to complete., , Side exit door (also used for skip/door dash drivers) has a noticeable gap along the right side of the door., - Please address the gap and ensure a good seal if formed to prevent unwanted pest entry
8 violations
, Surface sanitizer solution (sink and surface sanitizer) was tested at 0ppm for front of house., - Please ensure solution is routinely changed to maintain correct concentration for adequate clean in place method., - Manager remade the solution and was retested at 2.11-4.30 mL/L.,
, First hand wash sink at front of house cook line was obstructed with cooking pans/utensils., - Please refrain from storing anything inside and obstructing designated hand wash sink to allow for ease of accessibility and frequent hand washing by staff., - Manager removed all items.
, Paper towel dispenser at end of cookline against the far wall was not dispensing correctly and kept jamming., - Please ensure dispenser is in good working condition during operational hours. , - Manager was able to fix the paper towel dispenser.
Expired food handling permit was displayed., The manager displayed a valid permit.
Food debris and other deposits were noted on the waffle maker on the counter in the front service area., Clean and sanitize the waffle maker
1) Foods were filled to the top of the prep cooler inserts., , Make sure the inserts are not completely full so that the food on top stays at 4°C or less., , 2) Stainless bowls used to handle food were used throughout the day., , Ensure bowls are used within two hours.
Recurring violations:, 1) Gap was noted between the front doors., , 2) Gap was noted below the front door., , 3) Gap was noted below the back exit door., , Install weatherstripping/door sweep to prevent pests from entering into the facility., , Update June 29, 2023:, - Manager has already filed a work order to address the issued and may take some time to complete., , Side exit door (also used for skip/door dash drivers) has a noticeable gap along the right side of the door., - Please address the gap and ensure a good seal if formed to prevent unwanted pest entry
1) Dust and grime build up was noted above the ceiling at the dishwasher area., , 2) Top of the dishwasher was dirty and had food debris build up., , Ensure the indicated areas are clean, sanitized and maintained in sanitary condition.
, **Repeat Violation** , - Uncovered staff drinks were again noted on many shelves throughout the facility., - Please designate a space for staff to store their personal items and drinks., , Staff beverages were placed in the cook line, server area and back of kitchen., - Designate an area for storing staff beverages. ,
, Single use customer utensils/containers were stored directly under the coffee bar sink next to exposed plumbing pipe., - Please relocate items to a safe and sanitary location to prevent the risk of contamination.
, Chlorine test strips expired., - Please acquire valid test strips and ensure routine monitoring is performed.
, Side exit door (also used for skip/door dash drivers) has a noticeable gap along the right side of the door., - Please address the gap and ensure a good seal if formed to prevent unwanted pest entry
, Cleaning needed for minor debris accumulation in the walk-in cooler under the shelves., - Please clean this area and ensure regular cleaning is done.