410 - 20 Crowfoot Crescent NW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
November 7, 2025
No sanitizer available at the time of inspection., , - Ensure a sanitizer solution such as Quats at 200 ppm is available throughout the operating hours. , - Ensure to follow manufacturer's instructions. The sanitizer was initially made way to strong. , - Quat sanitizers must be used at 200 ppm. Ensure to use test strips to verify the concentration.
A cell phone was placed on the counter in the food handling area. , - Remove all personal items from the food handling area. If used for online orders, ensure they are not also personal devices.
No pest reports are available., , Provide pest report.
1) There was a leak from the faucet/sprayer arm at the 2-compartment sink. , , - Fix the leak. All plumbing fixtures must be in a good state of repair. , , 2) The wall mounted dispenser was decommissioned due to a leak., , - Please fix the leak in order to have sanitizer automatically prepared at the correct concentration.
1) There was an accumulation of food debris in various hard-to-reach areas of the facility and cooking equipment. Shelves, under shelving units, cooking equipment like rice cooler must be deep cleaned. , , - Clean and maintain clean. , , 2) The walk-in cooler and freezer were unorganized. , - Organize and clean.
Calgary Momo House is in the ARBOUR LAKE neighbourhood. ARBOUR LAKE, Calgary has 116 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 93 (80%) 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.
Booster Juice 130
ARBOUR LAKE
This restaurant has been inspected 5 times since February 20, 2024, with 1 in compliance, 3 not in compliance, and 1 closure on record.
5 violations
No sanitizer available at the time of inspection., , - Ensure a sanitizer solution such as Quats at 200 ppm is available throughout the operating hours. , - Ensure to follow manufacturer's instructions. The sanitizer was initially made way to strong. , - Quat sanitizers must be used at 200 ppm. Ensure to use test strips to verify the concentration.
A cell phone was placed on the counter in the food handling area. , - Remove all personal items from the food handling area. If used for online orders, ensure they are not also personal devices.
No pest reports are available., , Provide pest report.
1) There was a leak from the faucet/sprayer arm at the 2-compartment sink. , , - Fix the leak. All plumbing fixtures must be in a good state of repair. , , 2) The wall mounted dispenser was decommissioned due to a leak., , - Please fix the leak in order to have sanitizer automatically prepared at the correct concentration.
1) There was an accumulation of food debris in various hard-to-reach areas of the facility and cooking equipment. Shelves, under shelving units, cooking equipment like rice cooler must be deep cleaned. , , - Clean and maintain clean. , , 2) The walk-in cooler and freezer were unorganized. , - Organize and clean.
5 violations
Yogurt is made by back slopping previous yogurt into the heat milk and no pH was checked during the process., , Previous batches of yogurt or yogurt from other manufacturers are not approved for use as a starter culture., , Use a commercial starter culture for yogurt making and check and record the pH.
Quat food surface sanitizer was detected at 500ppm., , Use 200ppm quat sanitizer by following the manufacturer's instructions., Verify with test strips.
No pest reports are available., , Provide pest report.
9 violations
Quat sanitizer in the bucket was measured at 100ppm. , , Use 200ppm quat sanitizer and change solution more often to maintain quat sanitizer at 200ppm.
Yogurt is made by back slopping previous yogurt into the heat milk and no pH was checked during the process., , Previous batches of yogurt or yogurt from other manufacturers are not approved for use as a starter culture., , Use a commercial starter culture for yogurt making and check and record the pH.
Containers of raw chicken were stored above the cherry tomatoes, cabbage and other sauces in the walk-in cooler. , , Store all raw meats in a safe manner to prevent contamination.
No violations
4 violations
Chlorine sanitizer was too strong. It bleached out the test strips. , , Use 100ppm chlorine (1/2 teaspoon bleach per L water).
Kitchen handwash has very low pressure and tap is hard to turn on.
No certified food safety staff. , , Take the certified food safety course.,
Water was pooling underneath the dishwasher. , , Fix the leak,,
Staff lacks food safety knowledge, additional food safety training required., , Take the free basic food safety course online., https://www.albertahealthservices.ca/eph/Page3151.aspx
1) Water and debris pooled underneath the 2 compartment sink and dishwasher. , , 2) No temperature checks of coolers, freezers and dishwasher., , Check and record temperatures daily.
1) Chai tea and tomato sauce were left out at room temperature. Tomato sauce was measured at 27.0 degrees C., , 2) Large prep cooler:, Cooked chicken in the insert @ 10.1 degrees C. Discarded the chicken., Container of sliced chicken was placed on top of the insert, chicken was measured between 11.7 to 17 degrees C. No direct cold air onto the containers. Discarded the chicken., Soya Chaap in the insert was measured at 8.2 degrees C. , Potatoes in the insert was measured at 7.6 degrees C. , , 3) Drink cooler:, Yogurt was measured at 10.6 degrees C. , Other prepacked sauces were measured between 11.7 to 12.6 degrees C., , 1 to 3) Fix the coolers and store all perishable food at 4 degrees C or below or at 60 degrees C. , , 4) No probe thermometer was available. , , Provide a probe thermometer
Complaint:, No soap in the public washroom for handwashing. , , No paper towels at the service handwash sink. , , Provide soap and paper towels for handwashing.
Bag of onions and other food were stored directly on the floor in the storage closed. , , Store all food and food items at least 6 inches off the floor.
No pest reports are available., , Provide pest report.
Staff lacks food safety knowledge, additional food safety training required., , Take the free basic food safety course online., https://www.albertahealthservices.ca/eph/Page3151.aspx
1) Water and debris pooled underneath the 2 compartment sink and dishwasher. , , 2) No temperature checks of coolers, freezers and dishwasher., , Check and record temperatures daily.