2118 - 8650 112 Avenue NW · ROYAL VISTA
June 25, 2025
Pass1) The quat sanitizer bucket measured below 100 ppm., , 2) The freshly made quat sanitizer bucket measured did not detect any changes with the quat test strip. It was noted that the quat sanitizer container was empty., , The manager purchased a chlorine sanitizer solution right away., , Obtain a chlorine test strip to measure the sanitizer concentration of the chlorine sanitizer agent.
The soap dispenser in the unisex washroom was empty., , Additional soap as available and promptly restocked.
Dust build-up around the air vents. Clean the air vents., **OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.
1) Behind the syrup pump station had debris buildup., , 2) Grime buildup was noted behind the equipment underneath the ventilation canopy at the back kitchen area., , 3) Grime buildup was noted behind the equipment underneath the ventilation canopy at the front service area., , 4) Dust buildup was attached to the kitchen light bulb above the flour mixer area in the front service area., , 5)Hard to reach areas were dirty and hard grime buildup., , 1 to 5) Thoroughly clean the indicated areas.
Costa Vida Fresh Mexican Grill is in the ROYAL VISTA neighbourhood. ROYAL VISTA, Calgary has 80 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 64 (80%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since July 19, 2024, with 2 passes and 0 closures on record.
1) The quat sanitizer bucket measured below 100 ppm., , 2) The freshly made quat sanitizer bucket measured did not detect any changes with the quat test strip. It was noted that the quat sanitizer container was empty., , The manager purchased a chlorine sanitizer solution right away., , Obtain a chlorine test strip to measure the sanitizer concentration of the chlorine sanitizer agent.
The soap dispenser in the unisex washroom was empty., , Additional soap as available and promptly restocked.
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.
ROYAL VISTA
Dust build-up around the air vents. Clean the air vents., **OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.
1) Behind the syrup pump station had debris buildup., , 2) Grime buildup was noted behind the equipment underneath the ventilation canopy at the back kitchen area., , 3) Grime buildup was noted behind the equipment underneath the ventilation canopy at the front service area., , 4) Dust buildup was attached to the kitchen light bulb above the flour mixer area in the front service area., , 5)Hard to reach areas were dirty and hard grime buildup., , 1 to 5) Thoroughly clean the indicated areas.
Top portion of the perishable foods were not stored at 60 degrees C. or higher. Rice was measured at 44 degrees C on top and bottom of the rice was measured at 75 degrees C. meats were measured between 50 to 55 degrees C. and bottom of the meats were above 60 degrees C. , , Reduce volume of the perishable foods or place a lid on the foods when it's not busy to store the perishable foods at 60 degrees C or higher.
The air vents by the back prep sink in front of the exhaust hood ventilation system was not properly affixed/secured. The operator mentioned that they were still in the process of fixing the vent covers. The inspector informed the operator that all ventilation system in the facility must be properly maintained to prevent dust and dirt accumulation in the facility. , **FIX THE VENT.
Grey stains build-up on the yellow Brute cooling bins exteriors. , , Clean the Brute bins.
Dust build-up on the TVs and signs. , , Clean these items.
Dust build-up around the air vents. Clean the air vents., **OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.