CalgaryEAST FAIRVIEW INDUSTRIAL
7145 11 Street SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
European Market is in the EAST FAIRVIEW INDUSTRIAL neighbourhood. EAST FAIRVIEW INDUSTRIAL, Calgary has 79 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 8, 2026, there are 62 (78%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) 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.
Guac Mexi Grill
EAST FAIRVIEW INDUSTRIAL
This restaurant has been inspected 11 times since August 31, 2023, with 6 in compliance, 5 not in compliance, and 0 closures on record.
No violations
No violations
4 violations
Food preparation/handling was observed in open area in the back kitchen area., - Operator is to ensure this area is appropriate for food preparation.
Cheese department: , , Paper towel dispenser was not available at the handwashing sink., - Operator is to ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
Scoops for bulk items and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
Back Kitchen: , , Handwashing sink was loose and not properly attached to the wall., - Please ensure handwashing sink is properly secured.
No violations
No violations
3 violations
, Mechanical dishwasher still needs to be connected to detergent and rinse aid., - Please have these solutions hooked up to the machine.
, Current hot water tank for Cafe is 23L and each dishwasher cycle is 2.5L. PHI Amanda Yim has discussed hot water tank requirements with operator, Darren, and getting a larger hot water tank (at least 100L - 150L boxed in) or a tankless system to adequately supply hot water for the cafe.,
, 1) Concrete floor around the plumbing line under sink in the cafe is not even and unfinished concrete. , - Ensure the floor is smooth, non-absorbent, and easily cleanable., , 2) Concrete floors in the cafe, walk-in cooler, and throughout the rest of the newly expanded space have deep cracks that can easily harbour dirt and debris., - Fill in the hole and ensure the floor is smooth, non-absorbent, and easily cleanable., , 3) All washroom doors are not self closing., - Install self closing doors., , 4) No baseboards to seal the joint between the wall and floor of the walk-in freezer., - install baseboards.
7 violations
, Fly strips were hanging above food prep space in the old warehouse., - Remove the fly strips.
, No thermometer available for checking dishwasher temperatures., - Acquire a waterproof probe thermometer that can hold maximum values when testing the dishwasher.
, 1) Mechanical high temperature dishwasher was only reaching a maximum of 63.4C., - High temperature dishwasher must reach a reading of 71C or greater at the dish level., , 2) Detergent was not attached to the mechanical dishwasher at time of inspection., - Ensure dishwasher is installed correctly for next inspection., , 3) Manual dishwashing procedure does not have an adequate way to air dry dishes., - Discussed with operator on solutions such as a wall mounted drying rack above the dishwashing sink so the water can drip directly into the sink., ,
No violations
No violations
2 violations
Deli hand sink is located right beside prep table (same unit) and requires a splash guard. , , Washing hands directly beside prep area can lead to contamination of the food prep area and food. , , A barrier of 30 to 46 cm (12-18 inches) must be installed if prep is to continue directly beside hand sink.
Noone onsite had food safety training. With 6 or more staff, at least one trained supervisor must be on-site. , , Inspector has instructed operator to get food safety training. List of AHS approved courses sent with report.
4 violations
Quat sanitizer was spray was measured at above 800ppm. , , Quat sanitizer needs to be 200 ppm for the sanitizer to be food safe. , , Operator remade solution to 200 ppm.
Deli hand sink is located right beside prep table (same unit) and requires a splash guard. , , Washing hands directly beside prep area can lead to contamination of the food prep area and food. , , A barrier of 30 to 46 cm (12-18 inches) must be installed if prep is to continue directly beside hand sink.
Quat sanitizer test strips were expired. , , Test strips are needed to ensure sanitizer solution is at correct (200 ppm for Quat) concentration. , , Inspector instructed operator to order new test strips.
, Current hot water tank for Cafe is 23L and each dishwasher cycle is 2.5L. PHI Amanda Yim has discussed hot water tank requirements with operator, Darren, and getting a larger hot water tank (at least 100L - 150L boxed in) or a tankless system to adequately supply hot water for the cafe.,
, Food safety training certifications needed for approval of cafe., - Please provide copies for next inspection.
, 1) Concrete floor around the plumbing line under sink in the cafe is not even and unfinished concrete. , - Ensure the floor is smooth, non-absorbent, and easily cleanable., , 2) Concrete floors in the cafe, walk-in cooler, and throughout the rest of the newly expanded space have deep cracks that can easily harbour dirt and debris., - Fill in the hole and ensure the floor is smooth, non-absorbent, and easily cleanable., , 3) All washroom doors are not self closing., - Install self closing doors.
, Vinyl wrap sticky material still on new appliances and equipment in the cafe., - Remove all the vinyl wrapping off the new appliances and equipment and ensure all surfaces are smooth, non-absorbent, and easily cleanable.,
Noone onsite had food safety training. With 6 or more staff, at least one trained supervisor must be on-site. , , Inspector has instructed operator to get food safety training. List of AHS approved courses sent with report.