400 - 2335 162 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 février 2026
Non conformeScoop handle was stored on ice in bar area., , Requirement:, , Store scoop vertically with handle up to prevent contamination of ice.
Gap at the bottom of exterior door located towards south side, , Requirement:, , Seal gap at the bottom of the door.
Rubber gasket of cooler located in bar area was broken, , Requirement:, , Repair/replace rubber gasket
The Bull & Finch se trouve dans le quartier BRIDLEWOOD. BRIDLEWOOD, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 28 (60%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 7 novembre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
3 infractions
Scoop handle was stored on ice in bar area., , Requirement:, , Store scoop vertically with handle up to prevent contamination of ice.
Gap at the bottom of exterior door located towards south side, , Requirement:, , Seal gap at the bottom of the door.
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.
Li Ao Sushi
BRIDLEWOOD
Rubber gasket of cooler located in bar area was broken, , Requirement:, , Repair/replace rubber gasket
8 infractions
Cleaning cloth was kept on prep counter after use in the kitchen, , Requirement:, , Soak cleaning cloth in sanitizer solution in between use.
- No label was provided on spray bottle containing cleaning chemical located in the basement prep area., , - No label was provided on spray bottle containing cleaning chemical located in server's area, , Requirement:, , Provide labels on spray bottles to identify their contents.
Internal temperature of meat balls moved from freezer to the warmer without reheating was 51.7C, , Requirement:, , Ensure that cold perishable foods are reheated to 74 C before storing in the warmer at 60 C or higher, , Meat balls were reheated beofre storing back in the warmer during inspection.
No paper towels were provided at hand washing sink in bar area, , Requirement:, , Provide paper towels at this hand-washing sink.
Scoop handle was stored on ice in bar area., , Requirement:, , Store scoop vertically with handle up to prevent contamination of ice.
Staff could not locate test strips for iodine for glass washer in bar area., , Requirement:, , Ensure that test strips are accessible by the staff and sanitizer concentration is verified on daily basis.
a) Mice droppings were noted in the corner under counter in dish washing area., , b) Gap at the bottom of exterior door located towards south side, , Requirement:, , a) Clean and disinfect affected area using bleach solution., , b) Seal gap at the bottom of the door., , c) Provide most recent pest control inspection report.
Rubber gasket of cooler located in bar area was broken, , Requirement:, , Repair/replace rubber gasket
3 infractions
Concentration of quat measured 0 ppm in sanitizer spray bottle located in basement prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
Paper dispenser located at hand washing sink in basement prep area was empty., , Requirement:, Provide paper towels in the dispenser.
Rubber seal of ice machine located in basement was broken., , Requirement:, , Repair/replace rubber seal of ice machine.
4 infractions
No ready to use sanitizer solution was provided for surfaces in the kitchen., , Requirement:, , Provide ready to use sanitizer solution for the surfaces in the kitchen. DONE
No label was provided on spray bottle containing cleaning chemical kept in the kitchen., , Requirement:, , Provide label on spray bottle to identify its contents.
Internal temperature of mashed potatoes stored in double inserts of hot holding unit located in the kitchen was 55 C., , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C and higher., , Second insert was removed, and temperature of the unit was raised during inspection.DONE
No test strips were provided to verify concentration of quat in sanitizer solution., , Requirement:, , Provide quat test strips