298C - 402 Collegiate Boulevard NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 25, 2026
Time as Public Health Control (TPHC) for sliced cheeses under Carl's Jr. standards is at 4 hours. The available slices of cheese should have been discarded at 2:00 PM but were still on the assembly line after 4 hours. The internal temperature of cheese slices were measured over 10C. , - Discarded. , -Ensure all high-risk items under TPHC are in compliance the requirements/approved conditions.
Quat test strips were expired. , , Please purchase new Quat test strips and use to verify sanitizer solution concentration regularly.
An accumulation of grease, dust and food debris was observed in the following areas:, , - Hard-to-reach areas such as between wall and cooler/freezers, - under cooking equipment , - on the hood ventilation canopy. , , Clean and maintain in clean and sanitary condition at all times.
Carl's Jr. is in the UNIVERSITY OF CALGARY neighbourhood. UNIVERSITY OF CALGARY, Calgary has 63 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 16, 2026, there are 56 (89%) 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.
Starbucks Coffee
UNIVERSITY OF CALGARY
This restaurant has been inspected 5 times since April 9, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
Time as Public Health Control (TPHC) for sliced cheeses under Carl's Jr. standards is at 4 hours. The available slices of cheese should have been discarded at 2:00 PM but were still on the assembly line after 4 hours. The internal temperature of cheese slices were measured over 10C. , - Discarded. , -Ensure all high-risk items under TPHC are in compliance the requirements/approved conditions.
Quat test strips were expired. , , Please purchase new Quat test strips and use to verify sanitizer solution concentration regularly.
An accumulation of grease, dust and food debris was observed in the following areas:, , - Hard-to-reach areas such as between wall and cooler/freezers, - under cooking equipment , - on the hood ventilation canopy. , , Clean and maintain in clean and sanitary condition at all times.
1 violation
Used single-use disposable gloves were left in the breading flour. , - Single-use gloves are for a single use and cannot be reused once doffed or contaminated. Discard each time. Wash hands prior to donning new gloves.
3 violations
Inspection conducted after a planned power outage. Power had been restored at the time of inspection. Facility was without power for 26 hours. 2 upright freezers and 1 double door freezers had perishable foods. Perishable foods such as raw chicken and burgers were fully thawed. , , Operator was instructed to discard all of the perishable foods.
Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 3rd compartment. , , Manual dishwashing utilizing a three-compartment sink must conform to the following , procedures/conditions:, - All cooking utensils, pots and pans etc. must be:, 1) scraped to remove excess food prior to immersion;, 2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C; , and, 3) rinsed in the second sink using clean water maintained at not less than 45°C; and, 4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes, 4) Air dried in a clean area
3 violations
Inspection conducted after a planned power outage. Power had not been restored at the time of inspection and was expected to be restored at 8:00 PM (26 hours without power). 2 upright freezers and 1 double door freezers had perishable foods. Signs of thawing observed. Burgers measured at -2C. All perishable foods must be discarded.
Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 3rd compartment. , , Manual dishwashing utilizing a three-compartment sink must conform to the following , procedures/conditions:, - All cooking utensils, pots and pans etc. must be:, 1) scraped to remove excess food prior to immersion;, 2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C; , and, 3) rinsed in the second sink using clean water maintained at not less than 45°C; and, 4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes, 4) Air dried in a clean area
4 violations
Used single-use disposable gloves were left in the breading flour. , - Single-use gloves are for a single use and cannot be reused once doffed or contaminated. Discard each time. Wash hands prior to donning new gloves.
A piece of raw chicken was left in the breading flour container. Temperature measured at 23 degrees Celsius. , , - Discarded. Do not leave high-risk foods in room temperature. Excess food should be returned to cooler or cooked and hot held.
Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 3rd compartment. , , Manual dishwashing utilizing a three-compartment sink must conform to the following , procedures/conditions:, - All cooking utensils, pots and pans etc. must be:, 1) scraped to remove excess food prior to immersion;, 2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C; , and, 3) rinsed in the second sink using clean water maintained at not less than 45°C; and, 4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes, 4) Air dried in a clean area
Quat sanitizer test strips were expired and discolored. , - Please purchase new Quat test strips and use to verify the sanitizer concentration.
Quat sanitizer test strips were expired and discolored. , - Please purchase new Quat test strips and use to verify the sanitizer concentration.
Quat sanitizer test strips were expired and discolored. , - Please purchase new Quat test strips and use to verify the sanitizer concentration.