210 - 555 8 Avenue SW · DOWNTOWN COMMERCIAL CORE
Eighth Avenue Trattoria is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 669 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 420 (63%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since April 1, 2025, with 5 passes and 0 closures on record.
Perishable foods including ham, cheese and eggs, were stored in an improper ice bath on the buffet line. The external temperature was 7.9C to 8C. Ensure that all perishable foods are stored at 4C or below.
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.
Chlorine and Quat test strips were unavailable upon request. Purchase test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
Dented can of red bell peppers stored on the shelves., , Canned foods should not be kept once they are damaged or dented to avoid the growth of , foodborne botulism and its toxins. Inspect canned foods regularly and prior to use and discard if , damaged/dented. , , The operator discarded the canned red bell peppers at the time of the inspection.
The operator was mixing bleach with soap. , , Bleach and soap should not be mixed together as this can create a chlorine gas and/or degrade the concentration of bleach. Refrain from mixing the two solutions together. Make a separate bucket for the soap solution and another for the bleach sanitizer solution. , , The operator remade the bleach sanitizer solution and measured 100ppm at the time of the inspection.
Garlic butter was stored at room temperature measured 22C. , , Garlic butter must be maintained at 4C or lower to prevent the growth of bacteria. Ensure the garlic butter is placed in an ice bath to maintain the temperature at 4C or below or place it in the cooler when not in use., , The operator placed the garlic butter in the cooler at the time of the inspection.
Plastic container without a proper handle were used as a scoop and stored inside the dried chickpea bulk container., , Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with , the handle upright to avoid contamination of the food., , The operator removed the plastic container from the bulk supply at the time of the inspection.
There is dust accumulating on the ceiling tiles above the grill line and in the dishwashing area. , , All areas, including non-food contact surfaces must be maintained in a clean and sanitary manner to prevent contamination of food where it is prepared below. , , Please clean the ceiling tiles.