5600 19 Street SW · GLENMORE PARK
January 15, 2026
PassThe following areas had a build-up of either or a combination of grease, dirt, and debris:, , - The kitchen light switches., , REQUIREMENT: Degrease/clean and sanitize the indicated areas.
Chef's N Farmers is in the GLENMORE PARK neighbourhood. GLENMORE PARK, Calgary has 37 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of January 15, 2026, there are 17 (46%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since July 11, 2024, with 4 passes and 0 closures on record.
The following areas had a build-up of either or a combination of grease, dirt, and debris:, , - The kitchen light switches., , REQUIREMENT: Degrease/clean and sanitize the indicated areas.
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.
ALTADORE
*January 06, 2026* - No soap was noted at the handwashing sink in the back kitchen., , There was no paper towel at the handwashing sink in the bar area., , REQUIREMENT: Equip and maintain the handwashing sinks with handwashing supplies.
The ice machine located at the bar had a minor build-up along the walls of the bin., , REQUIREMENT: Clean and sanitize the ice machine routinely and thoroughly.
The following areas had a build-up of either or a combination of grease, dirt, and debris:, , - The kitchen light switches., - The area around the range hood (e.g. walls, filters)., , REQUIREMENT: Degrease/clean and sanitize the indicated areas.
1) The prep cooler was measured 4.4°C., 2) The beef patty measured 2.7°C., , Continue to log the temperature of the cooler., , Previous violations:, 1) The temperature of the prep cooler measured 5.9°C., 2) The internal temperature of the uncooked raw chicken wings in the prep cooler measured 7.6°C., 3)The internal temperature of the uncooked raw chicken in the prep cooler measured 8°C., 4) The internal temperature of the uncooked raw beef patty in the prep cooler measured 8°C., 5) Butter was kept on the counter at room temperature.
There was no paper towel at the handwashing sink in the bar area., , Equip the handwashing sink in the bar area with handwashing supplies.
No food safety certificate.
1) Deep grooves noted on the prep cooler cutting board., , Resurface or replace cutting board., , 2) Dirty utensil was stored on the handle of the stove burner., , Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Behind the ventilation canopy, underneath the 2-comp sink, underneath the counters and shelves were dirty.,
1. Used/wet cleaning cloths were kept on the counter., 2. No sanitizer bucket was available., 3. Sanitizer spray bottle measured 0 ppm., , Fresh sanitizer bucket was promptly prepared at 100 ppm and cleaning cloths were kept therein., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration between uses to prevent the growth of harmful microorganisms.
Chemical spray bottle was not labelled., , The chemical spray bottle was labelled., , Ensure the chemical spray bottle is adequately labelled to identify its content.
1) Meat was stored on the counter cooling with an internal temperature of 41.7°C. , , 2) Gravy was stored on the counter cooling with an internal temperature of 43.9°C., , Foods were cooled in an ice bath., , Food should be cooled from 60°C to 20°C or less within 2 hours and from 20°C to 4°C or less within 4 hours., , Food can be cooled rapidly using the following techniques: an ice-bath, or an ice wand, stirring frequently, or using shallow metal containers.
1) The temperature of the prep cooler measured 5.9°C., 2) The internal temperature of the uncooked raw chicken wings in the prep cooler measured 7.6°C., 3)The internal temperature of the uncooked raw chicken in the prep cooler measured 8°C., 4) The internal temperature of the uncooked raw beef patty in the prep cooler measured 8°C., 5) Butter was kept on the counter at room temperature.
Dishwasher was not adequately sanitizing the dishes at 68.6°C.
No soap was available at the handwashing sink in the kitchen., , Additional soap was available and the handwashing sink in the kitchen was equipped with soap.
There was no paper towel at the handwashing sink in the bar area., , Equip the handwashing sink in the bar area with handwashing supplies.
No food safety certificate.
Heavy dust accumulation on ventilation hood filters.
1) Deep grooves noted on the prep cooler cutting board., , Resurface or replace cutting board., , 2) Dirty utensil was stored on the handle of the stove burner., , Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
The handwashing sink was dirty., The handwashing sink was promptly cleaned.
1) Behind the ventilation canopy, underneath the 2-comp sink, underneath the counters and shelves were dirty., 2) Heavy dust was accumulated on the ventilation canopy filter., 3) The inside of the microwave was dirty., 4) No cleaning schedule available., , 1 to 3): thoroughly clean the indicated area., , 4) Develop a cleaning schedule.