1715 Centre Street NW · TUXEDO PARK
March 20, 2026
Pass1. There were several wet cleaning cloths stored on food contact surfaces when not in use. , , Cleaning cloths must be stored in a sanitizer solution when not in use to prevent the growth and spread of bacteria on food contact surfaces. , , The operator placed the wet cleaning cloths in a sanitizer of 100ppm of chlorine at the time of the inspection., , 2. The operators were mixing detergent and bleach together. , , A bleach sanitizer solution must be mixed with only water and no other chemicals. , , Mix half a teaspoon of bleach per litre of water to make a sanitizer solution with a concentration of 100ppm. Use chlorine test strips to confirm the concentration of the sanitizer solution., , The operator remade the sanitizer solution at the time of the inspection and measured 100ppm.
There were cut vegetables stored at room temperature. , , Once vegetables have been processed, they must be stored either below 4C or above 60C to prevent the growth of bacteria. , , Create an ice bath and ensure the temperature is maintained below 4C. , , The operator created an ice bath and placed the cut vegetables inside at the time of the inspection.
1. The operators were reusing open cans to store food items. , , Cans are not suitable to store food items once they have been opened as the material cannot be thoroughly cleaned and sanitized and is prone to rust formation. , , Replace the cans with food containers that are smooth, durable, and easy to clean and sanitize. , , The operator placed the food items inside inserts at the time of the inspection. , , 2. There were several food items stored directly on the floor of the walk-in freezer. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Place the food on crates or on the shelves. , , The operator placed the food items on the shelves at the time of the inspection. , , 3. There were several food items stored directly on the floor of the dry storage area. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Place the food on crates or on the shelves. , , The operator placed the food items on the shelves at the time of the inspection., , 4. There was a personal phone, pens, and a notebook stored on food contact surfaces. , , Personal items must be stored in a separate area to prevent contamination of food and food contact surfaces. , , Store personal items in a designated area, away from food handling areas. , , The operator removed the personal items from the food contact surface at the time of the inspection., , 5. There was food stored beside the hand sink. , , Food must be stored in a manner that protects it from contamination. , , Refrain from storing food near the hand sink. Install a splash guard to protect food from contamination., , The operator removed the food and placed it in an area away from potential contamination.
There was dust and grease accumulation in the filters of the ventilation canopy., , All food equipment must be maintained in a clean and sanitary manner to protect food from contamination. , , Thoroughly clean the filters and ensure it is cleaned and sanitized on a regular basis.
Ca-Town Halal House is in the TUXEDO PARK neighbourhood. TUXEDO PARK, Calgary has 83 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 62 (75%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since October 31, 2025, with 3 passes and 1 closure on record.
1. There were several wet cleaning cloths stored on food contact surfaces when not in use. , , Cleaning cloths must be stored in a sanitizer solution when not in use to prevent the growth and spread of bacteria on food contact surfaces. , , The operator placed the wet cleaning cloths in a sanitizer of 100ppm of chlorine at the time of the inspection., , 2. The operators were mixing detergent and bleach together. , , A bleach sanitizer solution must be mixed with only water and no other chemicals. , , Mix half a teaspoon of bleach per litre of water to make a sanitizer solution with a concentration of 100ppm. Use chlorine test strips to confirm the concentration of the sanitizer solution., , The operator remade the sanitizer solution at the time of the inspection and measured 100ppm.
There were cut vegetables stored at room temperature. , , Once vegetables have been processed, they must be stored either below 4C or above 60C to prevent the growth of bacteria. , , Create an ice bath and ensure the temperature is maintained below 4C. , , The operator created an ice bath and placed the cut vegetables inside at the time of the inspection.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
1. The operators were reusing open cans to store food items. , , Cans are not suitable to store food items once they have been opened as the material cannot be thoroughly cleaned and sanitized and is prone to rust formation. , , Replace the cans with food containers that are smooth, durable, and easy to clean and sanitize. , , The operator placed the food items inside inserts at the time of the inspection. , , 2. There were several food items stored directly on the floor of the walk-in freezer. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Place the food on crates or on the shelves. , , The operator placed the food items on the shelves at the time of the inspection. , , 3. There were several food items stored directly on the floor of the dry storage area. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Place the food on crates or on the shelves. , , The operator placed the food items on the shelves at the time of the inspection., , 4. There was a personal phone, pens, and a notebook stored on food contact surfaces. , , Personal items must be stored in a separate area to prevent contamination of food and food contact surfaces. , , Store personal items in a designated area, away from food handling areas. , , The operator removed the personal items from the food contact surface at the time of the inspection., , 5. There was food stored beside the hand sink. , , Food must be stored in a manner that protects it from contamination. , , Refrain from storing food near the hand sink. Install a splash guard to protect food from contamination., , The operator removed the food and placed it in an area away from potential contamination.
There was dust and grease accumulation in the filters of the ventilation canopy., , All food equipment must be maintained in a clean and sanitary manner to protect food from contamination. , , Thoroughly clean the filters and ensure it is cleaned and sanitized on a regular basis.
There were clean food equipment stored right beside the three-compartment sink and the two-compartment sink. , , Clean food equipment and utensils must be stored in a manner that prevents contamination. , , Move the rack of clean equipment at least 1 feet away from the three-compartment sink and the two-compartment sink or install splash guards.
The low-temperature dishwasher did not dispense chlorine to sanitize food equipment. , , The low-temperature dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment and utensils. , , Repair the dishwasher and ensure all lines are in good working condition to dispense the chemicals required to clean and sanitize.
No paper towels holder in the front service area. , , Paper towels must be placed in a holder or dispenser to protect it from contamination. , , Install a paper towel dispenser or holder.
There is a gap on the bottom right side of the back exit door. , , The facility must be structurally sound to prevent the entry of pests. , , Repair or replace the weatherstripping.
1. There is a leak at the faucet from both two-compartment sinks. , , All plumbing connections must be maintained in good working condition. , , Repair the leak., , 2. There is a significant leak from the top of the mechanical dishwasher. , , Repair the leak and ensure the dishwasher is maintained in good working condition.
The cooler racks in the walk-in cooler were rusty and soiled with debris. , , Repair or replace the cooler racks so they are smooth, durable and easy to clean.
There are various food equipment and miscellaneous items stored in the storage area. The operator stated they are not in use. , , Remove food equipment that is not being used in the facility to minimize clutter and to facilitate cleaning and pest monitoring.
There were two standing coolers that were not turned on. Cannot confirm the temperature. , , Ensure the equipment is turned on to confirm the temperature is maintained below 4C.
The low-temperature dishwasher did not dispense chlorine to sanitize food equipment. , , The low-temperature dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment and utensils. , , Repair the dishwasher and ensure all lines are in good working condition to dispense the chemicals required to clean and sanitize.
There is a gap on the bottom left side of the back exit door. , , The facility must be structurally sound to prevent the entry of pests. , , Repair or replace the weatherstripping.
1. There is a significant leak at the hand sink in the front area. There was a bin full of water underneath the p-trap. , , Plumbing lines must be maintained in good repair to prevent contamination and water damage of fixtures. , , Repair the drainpipe., , 2. The food contact surface placed near the dishwasher was constructed of raw wood. , , Food contact surfaces must be constructed of material that is smooth, durable, and easy to clean. , , Seal the raw wood or replace the table with stainless steel table.
There is mold in the sandwich cooler. , , Food equipment must be maintained in a clean and sanitary manner to limit the possibility of contamination of food. , , Clean and sanitize the sandwich cooler.
There are various food equipment and miscellaneous items stored in the kitchen area. The operator stated they are not in use. , , Remove food equipment that is not being used in the facility to minimize clutter.