110 - 1928 34 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Le Comptoir is in the SOUTH CALGARY neighbourhood. SOUTH CALGARY, Calgary has 147 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 84 (57%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since July 10, 2024, with 3 in compliance, 1 not in compliance, and 0 closures on record.
No violations
2 violations
1. There was a wet cloth on the front counter. Ensure these cloths are placed in a sanitizer solution when not in use., 2. The quat sanitizer solution at the front counter measured over 500ppm. Ensure quat solutions are between 200-400ppm.
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.
Miru Fragrance
SOUTH CALGARY
Cheese cake stored at room temperature. Ensure all savory and perishable baked goods are stored at or below 4C.
4 violations
Used wet cleaning cloths were stored on the edge of the handwashing sink., Fresh sanitizer solution buckets were prepared at 200 ppm and the cleaning cloths were stored there in.
1) French onions soup was stored on the Cuisinart cooker measured 36.6°C. It was indicated that the Cuisinart cooker was turned off., 2) Cheese was stored on the counter at 17°C., Food items were discarded.
Improper manual dishwashing procedure observed. Staff were seen washing, sanitizing, rinsing, and air-drying the dishes. The staff was instructed to follow the correct manual dishwashing method: wash, rinse, sanitize for 2 minutes, and then air-dry the dishes.
1) Used serving utensils were stored on the counter at room temperature., The serving utensils were watched and stored in a sanitizer solution at 200 ppm., , Ensure serving tongs/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 correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 2) Staff was using the same rubber gloves to handle dirty and clean dishes., Staff was instructed to use a different glove to handle clean dishes
No violations