2110 - 47 Legacy View SE · LEGACY
Deagla Restaurant is in the LEGACY neighbourhood. LEGACY, Calgary has 81 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 66 (81%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 6 times since September 18, 2024, with 2 in compliance, 4 not in compliance, and 0 closures on record.
No sanitizer was prepared at the time of the inspection., , During the inspection, the operator prepared a bleach and water sanitizer solution.
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.
No pest control records were maintained., , (Repeat violation from previous inspection), , Requirement:, Maintain pest control records on monthly basis., , (AHS pest control check list again provided to the operator)
Vinegar was being used to sanitize surfaces., , Requirement:, , - Use approved sanitizer like plain bleach, quat to make sanitizer solution for the surfaces., , - Vinegar is not approved sanitizer for food contact surfaces.
Left over beef meat cone from vertical grill were saved and stored in walk in cooler., , Requirement:, Ensure that leftover meat on vertical grill is shaved, cooked to 74C, chilled and stored in the cooler. Reheated to 74C before serving., , Left over beef meat cones were discarded., , (Guidelines for the Preparation and Serving , , of Donairs, Shawarmas and Similar Products document again provided to the operator)
a) Lemon scented bleach was provided to make sanitizer solution for the surfaces and for the dishes., , b) No labels were provided on sanitizer spray bottles located in the prep area., , Requirement:, , a) Use plain bleach free from added chemicals like lemon scented to prepare sanitizer solution for the surfaces and for the dishes., , b) Provide labels on spray bottles to identify their contents.
No pest control records were maintained., , Requirement:, Maintain pest control records on monthly basis., , (AHS pest control check list again provided to the operator)
No test strips were provided to verify concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, Provide chlorine test strips.,
Internal temperature of white sliced cheese stored in insert of first prep cooler was 10.7 C and shredded cheese was at 11.4C., , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4C or less., , -Sliced cheese at10.7C and shredded cheese at 11.4C were discarded.
Internal temperature of humus stored in insert of second prep cooler was 8C and creamy sauce was at 8.3C., , Requirement:, -Ensure that perishable foods under refrigeration are stored at 4C or less., -Keep lids on to prevent temperature abuse., -Temperature of the cooler was adjusted during inspection.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, Provide chlorine test strips.,