9665 Aurora Park Link NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Executive Residency by Best Western City View North is in the AURORA BUSINESS PARK neighbourhood. AURORA BUSINESS PARK, Calgary has 20 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 19 (95%) 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.
Vythi Cafe
AURORA BUSINESS PARK
This restaurant has been inspected 8 times since November 28, 2023, with 3 in compliance, 5 not in compliance, and 0 closures on record.
No violations
3 violations
High risk food such as cooked sausages and chopped vegetables were being stored at room temperature., , **Ensure al high risks food are stored at temperatures of 4 degrees C and below or 60 degrees C and above,
1. The wall around the electrical panels was observed to be in disrepair., , **Please have the walls repaired to ensure they are smooth, impervious to moisture and cleanable., , 2. The grout around the dish pit was observed to have mold/mildew growth., , **Please have the grout changed.
An accumulation of food debris was observed in the line cooler and standing freezers. , , **Please have these items cleaned and sanitized.
No violations
6 violations
The sanitizer spray bottle on the cookline was tested using test strips and measured at 0 ppm, rendering the solution ineffective at eliminating harmful bacteria., , The operator prepared a new quat sanitizer solution, which was retested using quat sanitizer test strips and measured at 200 ppm. Please monitor and test the quat sanitizer regularly to ensure it maintains a concentration of 200 ppm.
The hot water handle on the handwash sink located in the kitchen was observed to be inoperable. Handwash sinks must supply hot water for proper hand hygiene practices., , Please repair the hot water handle and ensure the handwash station is fully stocked with liquid hand soap and paper towels, and is consistently supplying hot and cold water to support proper hand hygiene practices.
Inserts of spices and seasonings were observed to be uncovered, posing a risk for physical contamination., , Please ensure all food items not in use are covered with a food grade covering or lid to prevent physical contamination.
No violations
1 violation
In the bar,, The iodine test strips for the glasswasher were not available., , -Please ensure that the Iodine test strips are obtained, and the concentration is between 12.5 and 25ppm. Please check and keep a log for daily testing.
5 violations
The Quat sanitizer solution was not available at the time of inspection., -The operator immediately prepared the QUAT sanitizer solution and after testing it, the concentration was 200ppm., , -Please ensure that the sanitizer solution is always available as it prevents food contamination by inhibiting the growth of the pathogens.
In the Kitchen,, 1) The test strips for the quat surface sanitizer and for the chlorine dishwasher were not available., , -Please ensure that the QUAT test strips are available to check the concentration of Quat and chlorine test strips for chlorine dishwasher., , In the bar,, 2) The iodine test strips for the glasswasher were not available., , -Please ensure that the Iodine test strips are obtained, and the concentration is between 12.5 and 25ppm. Please check and keep a log for daily testing.
4 violations
The low-temperature, chemical glasswasher with iodine solution was measured to have 0-ppm iodine. The glasswasher was primed and adjusted on-site. The glasswasher was re-measured and had an iodine concentration of 12.5-ppm. The inspector informed the manager to test the dishwasher daily before use to ensure that it reaches at least 12.5-ppm chlorine. , **TEST AND RECORD DISHWASHER CONCENTRATION DAILY.
Bar Station: requires a paper towel dispenser appropriate for the designated handwashing sink. Loose paper napkin/paper towel roll is not suitable for staff use for handwashing. , **OUTSTANDING (2023-11-28). The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination.
Used utensils were observed stored in stagnant room temperature water, creating the ideal environment for bacteria to grow., , The operator discarded the room temperature water, cleaned and sanitized the container and utensils. Please keep used utensils in an ice water bath at 4C and below or in hot water measuring at 60C and above.
Tong, spatula, and spoon handles were observed to be melted and in disrepair. The contact surfaces of the handles were no longer smooth, cleanable, or non-porous, which could trap and harbor harmful bacteria, facilitating cross-contamination., , Please replace the melted utensils with ones that are smooth and easily cleanable.
Visibly contaminated sheets of tin foil covered with grease and food debris was observed to be used as a splash guard behind the cookline., , Please remove the tin foil and clean and sanitize the indicated area. If tin foil is used, it must remain clean and free of food debris.
The food permit was not displayed., , -Ensure that the food permit is displayed so that it is visible to the people that are served.
In the buffet area,, The buffet steam table had a dirty cloth, food debris with water inside it., -The staff cleaned and sanitized the steam table., , -Please ensure that the buffet steam tables are drained after every service and are kept clean.
The area behind the cook line was greasy. , , -Please clean the grease in the area behind the cook line.
There were no test strips available during the inspection for iodine to test the glasswasher. The inspector informed the staff/operator that test strips must be used to test the iodine concentration between 12.5-25 ppm. Less than 12.5 ppm means inadequate sanitization and more than 25 ppm means that iodine residues could stay in food-contact surfaces, which contaminates food. , **OBTAIN IODINE TEST STRIPS.
There was no valid Food Safety Training Certificate provided during the inspection. The manager mentioned that their certificates were expired, and already enrolled their chefs to a course. Please have a valid certificate on site, and this will be verified on the next inspection.