1921 20 Avenue NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 8, 2025
Not in Compliance*** On-going Violation, Wet cleaning cloths were stored on the food counters. No chlorine was detected on the cloths. , , Store cleaning cloths in chlorine sanitizer (100ppm) between uses.
Sanitizer solution was measured at 800 ppm. , - A staff member made a new sanitizer solution which measured at 100 ppm. Test the sanitizer solution to ensure it is at proper concentration.
In the basement walk-in freezer there were boxes of Almonds on the floor. , - Have all food products 6 inches off the ground.
Edelweiss Village is in the BANFF TRAIL neighbourhood. BANFF TRAIL, Calgary has 42 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 3, 2026, there are 38 (90%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since August 17, 2023, with 1 in compliance, 3 not in compliance, and 0 closures on record.
3 violations
*** On-going Violation, Wet cleaning cloths were stored on the food counters. No chlorine was detected on the cloths. , , Store cleaning cloths in chlorine sanitizer (100ppm) between uses.
Sanitizer solution was measured at 800 ppm. , - A staff member made a new sanitizer solution which measured at 100 ppm. Test the sanitizer solution to ensure it is at proper concentration.
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.
Lil' Empire Burger
CAPITOL HILL
In the basement walk-in freezer there were boxes of Almonds on the floor. , - Have all food products 6 inches off the ground.
3 violations
Cleaning cloths were stored on the food counters. No chlorine was detected on the cloths. , , Store cleaning cloths in chlorine sanitizer (100ppm) between uses.
Small prep cooler:, Sliced turkey in the insert was measured between 9.0 to 10.1 degrees C and beef was measured at 6.6 degrees C. , , Hot holding unit:, Cabbage rolls were measured at 56.0 degrees C. Other hot perishable foods were measured above 60 degrees C. Improper reheating of the cabbage rolls were noted., , All foods from cooler need to be reheat to 74 degrees C or higher before serving or hot holding., , 3) Container of gravy and pot of sauerkraut were cooling down in a sink of cold water. Improper cooling noted., , Use ice bath or ice wand to aid in rapid cool down the liquids such as gravy or soups. Place solid food on a flat tray or small containers to aid in rapid cool down.
Black flies were found in the facility. , , Provide more fly lights to help remove black flies from the facility and cover all bake goods.
3 violations
Cleaning cloths were stored next to and within the splash zone of the 2-compartment sink in front that is used for handwashing. , , - Please do not store cleaning cloths next to the handwashing sink to prevent contamination. Best practice is to store them in sanitizer bucket in between use.
Too many individual milk/creamers packets were stored on ice packs at room temperature. Temperature measured above 4C. , , - Please store in a cooler or in an ice bath. Perishable foods must be stored at temperature 4C or less or greater than 60C at all times.
Hand washing basin in the bakery department was blocked at the time of inspection. , , - Please ensure handwashing sinks are accessible at all times.
3 violations
Utensils such as knives were placed in the handwashing sink in the front. This hinders handwashing or staff must wash their hands over the utensils in the basin. , - Please dedicate one of the 2 compartments to handwashing only to facilitate handwashing. Do not wash utensils in the dedicated handwashing sink. Utensils and equipment must be washed, rinsed and sanitized every 2 hours at a minimum. ,
Washed utensils were being placed on wet cleaning cloths at the dishwashing area and at the 2-compartment sink. , , - Please remove cloths and replace with drying racks where washed, rinsed and sanitized utensils can be stored. Cleaning cloths on counters and specially when placed next to a handwashing basin can become contaminated and this may result cross contamination of utensils.
Only a few chlorine test strips available. Chlorine sanitizer in spray bottles test a bit too strong as well. , , - Please purchase new chlorine test strips and verify the concentration of chlorine sanitizers. Chlorine sanitizers must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water.