F1 - 8330 Macleod Trail SE · ACADIA
December 8, 2025
PassA spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled , the bottle as sanitizer., , -Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
No paper towel in dispenser at the handwashing station at the front area and staff washroom., , -Ensure there is a paper towel in dispenser for hand drying at handwashing station.
Some dry dough for cake was left uncover on the top of the shelve at the main kitchen., , -Store dough in a clean food grade container with tight fitting lid
Carrot in bags were stored on floor at the separate kitchen. Operator placed food on a pellet., , -Ensure food is stored at least 6 inches of the floor in the freezer to enable easy cleaning and prevent , contamination.
The chlorine test strips available had expired., , -Ensure valid test strips are available for measuring the sanitizing agent concentration
Utensils were stored after use in handwashing sink at the front area., , -Do not store dirty utensils in handwashing sink to prevent cross contamination., -Store dirty utensils in a container, clean and sanitize after use.
The following areas had debris or dirt build-up:, 1. Floor behind the cookline (stove) at the main kitchen, 2. Inside of the microwave at the separate and main kitchen., , -Clean the indicated areas
Cheburek House is in the ACADIA neighbourhood. ACADIA, Calgary has 120 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 6, 2026, there are 81 (68%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since January 6, 2025, with 2 passes and 0 closures on record.
A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled , the bottle as sanitizer., , -Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
No paper towel in dispenser at the handwashing station at the front area and staff washroom., , -Ensure there is a paper towel in dispenser for hand drying at handwashing station.
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.
Some dry dough for cake was left uncover on the top of the shelve at the main kitchen., , -Store dough in a clean food grade container with tight fitting lid
Carrot in bags were stored on floor at the separate kitchen. Operator placed food on a pellet., , -Ensure food is stored at least 6 inches of the floor in the freezer to enable easy cleaning and prevent , contamination.
The chlorine test strips available had expired., , -Ensure valid test strips are available for measuring the sanitizing agent concentration
Utensils were stored after use in handwashing sink at the front area., , -Do not store dirty utensils in handwashing sink to prevent cross contamination., -Store dirty utensils in a container, clean and sanitize after use.
The following areas had debris or dirt build-up:, 1. Floor behind the cookline (stove) at the main kitchen, 2. Inside of the microwave at the separate and main kitchen., , -Clean the indicated areas
Used disposable gloves were left on the front counter with cooking utensils placed on top, , Throw away disposable gloves after use.
Various savory pastries left out at room temperature to cool. Surface temperature measured at 23C. , , Hot foods are to be cooled in a quick manner. Do not leave perishable foods out at room temperature for long periods of time
1) Cooking utensils placed directly in the front hand sink. , , All hand sinks are to be kept free and easily accessible at all times, , 2) Soap dispenser in the back hand wash station was empty, , Ensure hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin