5441 Falsbridge Drive NE
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 12, 2026
A small container (3L) of yogurt was observed on-site at room temperature. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
Hand washing sinks were blocked One with utensils and dirty wiping cloth and second with an equipment at the front., - Keep the hand-washing sink clear and easily accessible for hand washing.
Ventilation canopy appeared dirty., - Clean the ventilation canopy filters.
A large section of tile is missing in the men’s washroom stall, leaving drywall exposed., , Repair this section of the wall to ensure it is smooth, non‑absorbent, and easy to clean.
Mop bucket containing dirty water was stored by the clean dishes. , - Store the mop bucket in mop sink.
Eggs & More is in the FALCONRIDGE neighbourhood. FALCONRIDGE, Calgary has 68 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 3, 2026, there are 47 (69%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Edo Japan
FALCONRIDGE
This restaurant has been inspected 8 times since May 6, 2025, with 0 in compliance, 7 not in compliance, and 1 closure on record.
5 violations
A small container (3L) of yogurt was observed on-site at room temperature. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
Hand washing sinks were blocked One with utensils and dirty wiping cloth and second with an equipment at the front., - Keep the hand-washing sink clear and easily accessible for hand washing.
Ventilation canopy appeared dirty., - Clean the ventilation canopy filters.
A large section of tile is missing in the men’s washroom stall, leaving drywall exposed., , Repair this section of the wall to ensure it is smooth, non‑absorbent, and easy to clean.
Mop bucket containing dirty water was stored by the clean dishes. , - Store the mop bucket in mop sink.
3 violations
Live ants were observed on the seats and floor of the booths., , Eliminate all pest activity and seal possible pest entry points such as the windows. Ants were seen moving though the windows.
A large section of tile is missing in the men’s washroom stall, leaving drywall exposed., , Repair this section of the wall to ensure it is smooth, non‑absorbent, and easy to clean.
There was a leak from the wastewater line of the hand sink located by the dishwasher., , Repair the sink to stop the leak.
2 violations
Live ants were observed on the seats and floor of the booths., , Eliminate all pest activity and seal possible pest entry points such as the windows. Ants were seen moving though the windows.
There was a leak from the wastewater line of the hand sink located by the dishwasher., , Repair the sink to stop the leak.
2 violations
Live ants were observed on the seats and floor of the booths., , Eliminate all pest activity and seal possible pest entry points such as the windows. Ants were seen moving though the windows.
There was a leak from the wastewater line of the hand sink located by the dishwasher., , Repair the sink to stop the leak.
4 violations
1) Sliced apples were stored without temperature control. Apples measured 15.1C. , , Apples were placed in the cooler during the inspection., , 2) Butter in individual cups measured 9.8C in the line cooler. The flip lid was open. , , The lid was closed during the inspection. The bottom of the line cooler was below 4C., , 3) Hollandaise sauce was cooling in a covered pail at room temperature. Sauce measured 48C. The cooling process began 1.5 hours ago., , Sauce was transferred to a shallow pan then placed in a cooler. Cool foods down from 60C to 20C within 2 hours and from 20C to 4C or colder within 4 hours.
There was no detectable chlorine sanitizer in the mechanical dishwasher. The final rinse had a maximum temperature of 35.6C., , Repair or replace the dishwasher so that it meets cleaning and sanitizing requirements.
2 violations
There was no detectable chlorine sanitizer in the mechanical dishwasher. The final rinse had a maximum temperature of 35.6C., , Repair or replace the dishwasher so that it meets cleaning and sanitizing requirements.
There was a build-up of debris on the hard-to-reach areas of the meat slicer., , The meat slicer was disassembled, cleaned and sanitized during the inspection.
10 violations
Chlorine sanitizer in spray bottles and the dishwashing sink measured over 200 ppm., , Use chlorine sanitizer at 100 ppm.
Raw meats were stored above produce in the walk-in cooler., , Store raw meats separately or below produce or cooked/ ready to eat foods.
A spray bottle that contained a sanitizer or cleaner was not labeled to indicate its content., , Label all chemical containers.
13 violations
1) Used cleaning cloths were stored on food preparation tables., , Keep cleaning cloths immersed in an approved sanitizer between uses., , 2) A pail of surface sanitizer was contaminated with hair and floating debris., , 3) There was no prepared sanitizer in the bar and beverage station. A vinegar solution was being used for surfaces., , Prepare an approved sanitizer for surfaces in all food handling areas. Replace sanitizer regularly as the concentration weakens with time and usage.
1) Raw meat was stored above cooked sausages in the line cooler. Raw meats were stored above produce in the walk-in cooler., , Store raw meats separately or below produce or cooked/ ready to eat foods., , 2) The food preparation sink was being used for handwashing and dishwashing., , Utilize the food preparation sink for food preparation only., , 3) The handwashing sink next to the food preparation sink did not have splashguard protection., , Install a washable splashguard at the handwashing sink located next to the food preparation sink.
A kitchen hand sink was obstructed by dishwashing racks. , , Dishwashing racks were moved during the inspection. Hand sinks must be accessible at all times.
Reusable dishware and flatware were being used by dine-in customers. , , The food establishment was operating in contrary to the condition on the rescind notice., , On May 11, 2025, the undersigned Executive Officer of Alberta Health Services rescinded the Closure Order issued on May 6, 2025, approved the removal of the posted notice and granted permission to reopen the said establishment subject to the following conditions:, , 1. Utilize disposable food service supplies for dine-in customers until an Executive Officer of Alberta Health Services has confirmed that the dishwasher is meeting cleaning and sanitizing requirements., , Operators began using only disposable food service items for dine-in customers during the inspection.
May 6, 2025 - A line cooler was not operational. Perishable foods were being left out at room temperature., , Repair or replace the line cooler so that perishable foods are stored at 4C or below under refrigeration.
There was no detectable chlorine sanitizer in the mechanical dishwasher. The final rinse had a maximum temperature of 35.6C., , Repair or replace the dishwasher so that it meets cleaning and sanitizing requirements.
May 6, 2025 - The handwashing sink at the beverage station did not have paper towels., , May 9, 2025 - Paper towels were available; however, there was no paper towel dispenser., , Provide handwashing supplies in suitable dispensers at all handwashing sinks.
The food establishment was operating without a valid food handling permit., , Obtain a valid food handling permit.
There was a build-up of food debris on the meat slicer and mixer., , Disassemble, clean and sanitize equipment properly after use.
Food equipment in the utility room was dirty with grease., , Clean and sanitize food equipment. Remove items that are no longer required to operate a food establishment.
There was an accumulation of dust on the kitchen wall., , Clean the kitchen wall.
A spray bottle that contained a cleaner was not labeled to indicate its content., , Label all chemical containers to indicate their contents.
1) Shell eggs were stored at room temperature. The internal temperature measured 9.1C., , Store shell eggs at a temperature of no more than 7C., , 2) Cooked potatoes and sausages were stored at room temperature. Internal temperatures measured 13.3C and 26.9C respectively., , Foods discarded. Ensure that high risk foods are stored at 4C or less or at 60C or higher., , 3) Garlic butter and sliced tomatoes in the line cooler measured 9.6C and 6.8 respectively., , Store perishable foods at 4C or less under refrigeration., , 4) Packaged raw meat had thawed at room temperature overnight. The internal temperature measured 15.8C., , Food discarded. Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave, or 4) as part of the cooking process., , 5) A line cooler was not operational. Perishable foods were being left out at room temperature., , Repair or replace the line cooler so that perishable foods are stored at 4C or below under refrigeration.
There was no detectable chlorine sanitizer in the mechanical dishwasher. The final rinse had a maximum temperature of 35.6C., , Repair or replace the dishwasher so that it meets cleaning and sanitizing requirements.
The handwashing sink at the beverage station did not have paper towels., , Provide handwashing supplies in suitable dispensers at all handwashing sinks.
Handwashing sinks in the kitchen and the bar were not accessible., , Remove items that are obstructing the handwashing sinks. Ensure handwashing sinks are always accessible.
1) There was a phone and a marker on a food preparation surface., , 2) A door stopper was stored on a mixer., , Store non-food service items separately from food and food contact surfaces., , 3) A bowl was being used to scoop potatoes stored in a container., , Provide utensils for handling food and store utensils in a manner that avoids the handles from being in contact with food., , 4) A bag of onions was stored on the floor., , Store food at least 6 inches off the floor., , 5) There were uncovered foods in the dry storage area., , Keep foods covered during storage., , 6) Food containers were stored on the floor of the walk-in cooler., , Store foods at least 6 inches off the floor., , 7) Scoops were embedded in food stored in the bulk bins., , Store utensils in a manner that avoids the handles from being in contact with food., , 8) Frozen foods were stored directly in non-food grade containers., , Store foods in food grade containers., , 9) There was a damaged cork board on the wall at the beverage station., , Remove the damaged cork board from the facility.
The food establishment was operating without a valid food handling permit., , Obtain a valid food handling permit.
There was no evidence of food safety training., , Provide an Executive Officer with Alberta Helth Services with a copy of a certificate that demonstrates that a person who is in care and control of this food establishment has completed an approved food safety training course.
1) Water was leaking from the tap of the pre-rinse sink in the dishwashing area., , Repair the sink to stop the leak., , 2) Wall tiles behind the preparation table were damaged., , Repair the wall so that it is smooth, non-absorbent to moisture and easy to clean.
1) There was a build-up of food debris on the meat slicer, mixer and waffle maker., , Disassemble, clean and sanitize equipment properly after use., , 2) Clean equipment such as baking sheets, cutting boards and pans were stored near a kitchen handwashing sink and on the taps of the food preparation sink and pre-rinse sink in the dishwashing area., , Store clean food equipment and utensils away from potential sources of contamination., , 3) Single use cups were being used to handle food stored in the bulk bins., , Discard used single use cups.
1) There was an accumulation of dust on the kitchen ceiling and walls., , 2) The door of the walk-in freezer was blackened with caked on debris., , Clean the kitchen ceiling, walls and walk-in freezer door., , 3) The utility room was cluttered with waste and kitchen equipment., , Organize the utility room and remove items that are not required to operate a food establishment.