B & C - 924 17 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
The Coup is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 514 (66%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 5 times since April 7, 2025, with 1 in compliance, 4 not in compliance, and 0 closures on record.
No violations
5 violations
In some bulk dry food containers, plastic container with no handles were being used as scoops., , Obtain scoops with handles for bulk food containers. Either store the scoops outside of the food, or store the scoops with the handles outside of the food.
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.
Domino's Pizza
LOWER MOUNT ROYAL
There was hard water accumulation and mold growth inside the ice machine., , Clean and sanitize the inside of the ice machine. Ensure this takes place on a regular basis.
Several cutting boards were damaged with deep cut grooves in them. One cutting board was replaced during inspection., , For the remaining damaged cutting boards, either have them refinished, or replaced.
The ventilation canopy baffle filters had grease accumulation., , Clean the ventilation canopy baffle filters. Ensure they are cleaned on a regular basis.
There was a non functional cooler on the west side of the kitchen that was being used as a storage cabinet. The inside of the cooler had grease, soil and/or food debris accumulation., , Either remove the non-functional cooler or clean it and maintain it in a clean state.
2 violations
One set of lights by the grill is unprotected., -Ensure glass tube lights have shatterproof covers
A large amount of water was observed at the bottom of the small prep cooler on the service line., -Determine the source of the water and abate it
1 violation
Grime build-up on the floor hard to reach area and baseboards. , , Clean these areas.
7 violations
1) Stand up Cooler:, Peanut sauce was measured at 8.2 degrees C and miso sauce was measured at 7.4 degrees C on the bottom shelves. , , 2) Preparation Cooler:, Containers of sauces were placed on top of the prep cooler insert pan. The sauces were not getting direct cold air from the bottom of the cooler. Tahini was measured at 14.5 degrees C and hummus was measured at 13.3 degrees C. , , Tempeh was measured at 10.2 degrees C, tofu @ 6.7 degrees C and drunken sauce @ 7.7 degrees C inside the preparation cooler. , , Discarded the sauces. , Repair the coolers and store cold perishable food at 4 degrees C or below. , , 3) Rice noodles were being soaked at room temperature. , , Soak rice noodles in the cooler at 4 degrees C or below. , , 4) Large container of soup was cooling at room temperature. Soup measured at 50.1 degrees C. , , Use a cooling aid method such as ice bath or ice wand to cool down soup rapidly., , 5) Staff was not able to locate the probe thermometer. , , Provide a probe thermometer that can use measured food and cooler temperature.
Knife was being stored between prep cooler and counter slot that can't be cleaned and sanitized. , , Provide a knife magnet or container to store knives.
, Deep frying was conducted in a space without a ventilation canopy., , Ensure an adequate ventilation canopy is installed for deep frying. Obtain City of Calgary Fire department approvals.
Holes were filled with spray foam. Spray foam is not a smooth and easily cleanable surface. , , Repair the holes properly., , Previous Report:, There were a number of holes in the wall behind the two compartment dishwashing sinks and dishwasher., , Repair the holes in the wall. Ensure that the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The dishwasher racks had a build up of black residue. , , Either discard the dish racks and obtain new ones, or clean the dish racks to remove all the black residue.
1) Spatula handle was melted by heat and rough texture on the handle that can't be cleaned and sanitized properly. , , Replace the spatula., , 2) Saran wraps on the sushi mats were not being every 2 to 4 hours. , , Change saran wraps every 2 to 4 hours.
1) Grease and dust build-up on the ceiling tiles and vents especially above the counter deep fryers. , , 2) Grime build-up underneath the dishwasher. , , 3) Grime build-up on the floor hard to reach area and baseboards. , , 4) Food debris build-up on the dry storage shelves and floor. , , 1 to 4) Clean these areas., , 5) Coolers, freezers, dishwasher, food surface sanitizer and dishwasher were not being monitored, , Check and record coolers, freezers, dishwasher, food surface sanitizer and dishwasher daily.